Flaxseed is one of the most important oilseed crops for industrial as well as food, feed, and fiber purposes. Almost every part of the flaxseed plant is utilized commercially, either directly or after processing. The stem yields good quality fiber having high strength and durability. The seed provides oil rich in omega-3, digestible proteins, and lignans. In addition to being one of the richest sources of α-linolenic acid oil and lignans, flaxseed is an essential source of high quality protein and soluble fiber and has considerable potential as a source of phenolic compounds. Flaxseed is emerging as an important functional food ingredient because of its rich contents of α-linolenic acid (ALA), lignans, and fiber. Lignans appear to be anti-carcinogenic compounds. The omega-3s and lignan phytoestrogens of flaxseed are in focus for their benefits for a wide range of health conditions and may possess chemo-protective properties in animals and humans. This paper presents a review of literature on the nutritional composition of flaxseed, its health benefits, and disease-prevention qualities, utilization of flaxseed for food, feed, and fiber, and processing of flaxseed.

No abstract

Different properties of grass pea (Lathyrus sativus L.) flour passed through 60, 72, 85, 100, 150 and 200 mesh sieves and in the size range of 249-74 μm were studied. The protein content reduced while fat content improved significantly with diminution in particle size. Flowability, capacities to absorb water and form foam as well as stability of foam decreased while increase in swelling capacity, swelling index, oil absorption capacity was observed with decrease in flour particle size. Bimodal curve patterns were obtained for coarse flour samples of 249 μm and 211 μm using light scattering analysis. Scanning electron microscopy analysis revealed that starch granules were of variable shape embedded in protein and fibre matrix. The flour with fine particle size exhibited greater values for peak, final, break down and set back viscosities and the dough from fine particles showed highest values for storage modulus (G 0 ), loss modulus (G 00

Energy bar sample were prepared with different levels of flaxseed (0-20%) in addition to cereals and pulses with varying levels of sweeteners (45, 50, and 55%) to deliver a nutritious food to the consumer. The developed bars were evaluated for textural, colour, nutritional quality, sensory attributes and total microbial load. Different levels of flaxseed and sweeteners significantly affected the hue and chroma values of the energy bar. In general the level of flaxseed in energy bar did not affect the hardness but it was decreased with increasing level of sweeteners except in control sample. The total calories obtained from the energy bar showed significant increase with the increasing levels of flaxseed, the maximum (397.95 kcal) being for bars with 20% flaxseed and 45% sweeteners. This energy bar sample also showed the maximum protein (12.41%), crude fat (11.86%), ash (1.65%), iron (3.77 mg/100 g), crude fiber (2.18%) and omega-3 as alpha-linolenic acid (22.50%, fatty acid basis) content. The overall mean sensory score for overall acceptability for samples with 10% flaxseed and 55% sweeteners and 15% flaxseed and 45% sweeteners were at par but the omega-3 and other nutrients in the later sample was higher than the former sample, hence, 15% flaxseed and 45% sweeteners along with other ingredients may be considered for production of acceptable quality omega-3 fatty acid rich energy bar at commercial scale, which also stored well at refrigerated condition.

No abstract

Screw pressing performance of whole and dehulled flaxseed at different seed moisture (6.4 to 11.1 % d.b.) and press head temperature (80-120°C) was investigated. Oil recovery, residual oil, press rate and sediment content and some important physico-chemical characteristics were determined at six different levels (50, 60, 70, 80, 90 and 100 %) of dehulled flaxseed. Oil recovery decreased with increasing moisture content as well as press head temperature. Press rate was found maximum for 100 % dehulled flaxseed while minimum for 50 % dehulled flaxseed at 6.4 % moisture content. Colour of oil samples was found affected both with the level of dehulled flaxseed and press head temperature. Free fatty acids content of oil ranged from 1.07 % to 2.70 % and lower at 80°C press head temperature. Oil and cake temperatures ranged from 53.10°C to 65.95°C and 69.15 to 103.75°C, respectively. The α-linolenic acid content of different oil samples obtained at 80°C was in the range of 53.34±0.95 to 54.21±1.04 %. In view of maximum oil recovery (82.9 % d.b.), lower FFA content, and oil and cake temperature, 7:3 ratio of dehulled and whole flaxseed having 6.4 % d.b. moisture content and 80°C press head temperature may be considered for screw pressing of flaxseed.

A 42-day study was conducted to evaluate the effect of ground full-fat flaxseed supplementation on growth performance, carcass characteristics, α-linolenic acid (ALA), linoleic acid (LA) and organoleptic characteristics of broiler meat. A total of 200 one-day-old broiler chicks were randomly allocated to five experimental groups and were fed isoenergetic and isonitrogenous diets containing flaxseed at 0%, 2.5%, 5.0%, 7.5% and 10%. Flaxseed supplementation did not affect the weekly body weight of broiler chicks during the first three weeks, but thereafter it reduced significantly with increasing levels of flaxseed in the diets. Birds fed on 10% flaxseed showed a reduction of 10.08% in body weight as compared to the control group. Diets containing 5.0-7.5% flaxseed resulted in significantly lower weight gain, higher feed conversion ratio, energy efficiency ratio and lower protein efficiency ratio as compared to control and 2.5% flaxseed diets. The carcass characteristics data indicated a little variation in the evisceration rate and giblet among treatment groups, but the breast yield was significantly higher in control than flaxseed groups. The protein, fat and ash content of broiler meat were not affected with the level of flaxseed in the diets. However, the inclusion of flaxseed in the diets significantly increased the ALA in the breast and thigh tissues with no difference in the organoleptic quality of meat.

Present study was carried out to evaluate the potential of Lactobacillus acidophilus (L. acidophilus) for development of wheat based probiotic beverage and to optimize the proportion of different ingredients viz. sprouted wheat flour, sprouted wheat bran, oat and stabilizer using response surface methodology. Acidity, pH and probiotic count of samples prepared with L. acidophilus NCDC-14 was higher than that of L. acidophilus NCDC-16 culture. Being more compatible, L. acidophilus NCDC-14 was selected for this study. Acidity (in terms of lactic acid), pH and probiotic count of the different samples ranged from 0.21 to 0.45 %, 4.0 to 4.9, and 8.30 to 10.95 log 10 cfumL −1 , respectively. Probiotic count increased with increasing amount of sprouted wheat and oat. Optimized levels for sprouted wheat flour, oat, wheat bran and guar gum were 7.86, 5.42, 1.42 and 0.6 g, respectively per 100 mL of water. Optimized probiotic beverage provided 13.19 % total solids, 1.19 % protein, 0.33 % fat, 0.10 % ash, 0.42 % crude fibre, 1.45 mg iron, calcium 15.74 mg, 11.56 % carbohydrates, 54 kcal calories and 10.43 log 10 cfumL −1 probiotic count. Thus, Lactobacillus acidophilus NCDC-14 can be used for development of potentially probiotic beverage with sprouted wheat and oat.