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As a byproduct of oil production, black and yellow mustard cakes protein are considered as potential source of plant protein for feed applications to poultry, fish and swine industries. The protein contents in black and yellow mustard cakes were 38.17% and 28.80% and their pepsin digestibility was 80.33% and 77.43%, respectively. The proteins were extracted at different pH and maximum proteins (89.13% of 38.17% and 87.76% of 28.80% respectively) isolated from black and yellow mustard cakes at pH 12. The purity of isolated proteins of black and yellow mustard cakes was 89.83% and 91.12% respectively and their pepsin digestibility was 89.67% and 90.17% respectively which assigned the absence of antinutritional compounds. It was found that essential amino acids isoleucine, lysine, methionine, threonine and tryptophan and non essential amino acids arginine and tyrosine were present in greater concentration in black mustard cake protein whereas other amino acids were higher in yellow mustard cake protein.

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Dispersion of the second hyperpolarizability ␥(Ϫ;,,Ϫ) of a series of conjugated diacetylene derivatives measured by single beam Z-scan technique, is presented. The spectrum of ␥ is explained by a three-level model involving a one-photon excited state, a two-photon excited state and the ground state. The location of one and two-photon states and corresponding transition dipole moments have been estimated. The influence of various electronic states on the nonlinear optical properties of these derivatives have been discussed. Broad correlations of the nonlinearity with the structure have been drawn.