ABSTRACT
This chapter discusses mustard oilseed cake’s physical, chemical and nematicidal properties. Features include amino acid profile, antioxidant compounds, dry matter, crude protein, ether extract, crude fiber, and ash. In addition, this chapter investigates to allergenicity, toxicity, and anti-nutrients of mustard oilseed cake (MSC). This book chapter covers the active ingredients of MSC and their impact on the nematode population. The nematicidal mechanism of active compounds is also discussed. The MSC has been used to reduce the nematode population in infested plants, namely mung bean, pigeon pea, soybean, cabbage, cauliflower, chili, eggplant, okra, and tomato. Active compounds, phenolic compounds, antioxidants, terpenes, and volatile compounds had the highest nematicidal effects. The highest impact of MSC has been found against the root-knot nematode Meloidogyne incognita.
