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Abstract
5. SUMMARY AND CONCLUSION
Flaxseed has been consumed in different forms as a food ingredient and for its functional and medicinal properties as it is the best natural source of ω-3 α-linolenic acid (ALA) and lignans. It is also an excellent source of high-quality protein, dietary fibers, minerals and vitamins. However, despite its unique constituents and health benefits, the use of flaxseed in food and feed is still limited because of the presence of some antinutritional components including cyanogenic glycosides, phenolic compounds, phytic acid and trypsin inhibitors.
Therefore, the aim of the present investigation was to remove or reduce the antinutritional compounds of flaxseed and improve its functional and sensorial properties through some technical treatments which will enhance its incorporation into different Egyptian foods.
Physical characteristics, proximate composition, chemical properties and antinutritional components of the studied flaxseed varieties in terms of cyanogenic glycosides, phenolic compounds, phytic acid and trypsin inhibitors were determined. Flaxseeds were subjected to soaking, boiling, autoclaving, roasting, fermentation and demucilaging. Fatty acid composition, amino acid composition, protein efficiency ratio (PER), biological value (BV) and antinutritional components were determined in the treated seeds. Flaxseeds from some treatments were chosen to be incorporated into some Egyptian foods which were subjected to sensory evaluation.
The obtained results of the present study can be summarized in