Effects of variation of heat treatment conditions on the nutritional value of low‐Glucosinolate Rapeseed Meal

Abstract The nutritional value of rapeseed meal, prepared from the low‐glucosinolate cultivar Bronowski, as affected by heat treatments of the seed at various temperatures and times and at various moisture contents was evaluated by feeding experiments with mice. The optimum temperature and time intervals appeared to be 100–110 0 C and 15–60 min, respectively, at a moisture content of 8%.