The new method of separating seed hull with separation of bittering compound (allylisothiocynate) was developed. The defatted dehulled blend-taste mustard flour was developed, which has around 47.8 per cent protein content. This flour was used to make bakery products, biscuits, cake and noodles and was found acceptable in terms of taste, flavour and textural properties. Mustard sauce has also been prepared using this blend-taste mustard flour and found having an edge in terms of colour, flavour and taste.

These technologies have been licensed for five years to a big food company with popular brand name and Rs. 6.45 lakh revenue was generated by the products of mustard seed like hull and allylisothiocynate (both in aliphatic and aromatic form) was separated and tried separately for food grains environment friendly pest management.