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Short Communication

Nutritional Composition of Non- Roasted and Roasted Flaxseed Flour

ADITI PRAJAPATI*, VIRGINIA PAUL**, AMIT CHATTREE , RANU PRASAD AND AJIT PAUL

Department of Foods and Nutrition, Ethelind School of Home Science, Sam Higginbottom Institute of Agriculture, Technology & Sciences, Allahabad, Uttar Pradesh

Corresponding Author's Email: prajapatiaditi0@gmail.com* ; vpaul17@gmail.com**

Abstract

The study was to determine the nutritional composition of flaxseed flour (Roasted & Non-roasted).Proximate analysis of leaves was done by using the standard procedure of AOAC & preparation of Flaxseed roasting by hot air oven method. The flaxseeds were roasted in the hot air oven at 900c for 10min thereafter grinding of the same roasted flaxseed to convert seed into powder. Moisture, carbohydrate and crude fibre content was non-significantly decreased in Non-roasted & Roasted flaxseed flour from (5.37±0.10 to 4.10± 0.04 /100g), (31.25±0.34g to 27.33±0.26g/100g) and (11.22±0.05 to 10.46±0.06/100g) respectively. While energy increased significantly from (566.27±3.48 to 599.49±11.11 kcal/100g). Protein and fat content was non-significantly increased from (19.76± 0.31 to 20.51 ± 0.08 /100g), (40.24±0.44 to 43.86±0.37/100g). Calcium content increased significantly from (234.16±2.65 to 242.32 ± 2.15 mg/100g) respectively while iron content was non-significantly increased from 6.03± 0.04 to 6.17± 0.08 mg/100g).

Keywords: Flaxseed, Nutritional composition, AOAC, Grinding, Roasting.

Page No.: 11272-11273

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