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Abstract
The present study was designed to investigate the suitability and availability of canola oil and protein for edible purposes. On the other hand extraction of some natural compounds such as phenolic acids and use it as antioxidants to prevent the audible oils oxidation. The results showed that canola seed and its products has 43.44 oil that has characterized by good physical and chemical properties and similar to common vegetable oils, wherever has a higher value of essential unsaturated fatty acids (30.55%) especially omega 3 and 6, therefore it is good healthy edible oil. Protein quality of canola seed and meal and canola seed flour are superior to that of wheat since it had good digestibility and biological value. Also, it contained higher amounts of sulphur and basic amino acids. Canola seed phenolic acids were found as a low cost and excellent sources of natural phenolic antioxidants in edible oils and these natural extracts had greater effects than those of synthetic antioxidant such as TBHQ. Using certain precentages of canola seed oil mixed with other fats in some bakery products produced a good quality with improvement sensoric propertirs. Also, using certain values of canola seed flour mixed with wheat flour (82%) for made balady bread improved its protein percentage.