CHEMICAL COMPOSITIONS AND FUNCTIONAL PROPERTIES OF FLAXSEED FLOUR

Roasted and non roasted full fat or partially defatted flaxseed flours (Linum Usitatissimum) were evaluated for their proximate composition, mineral profile and functional properties. Significant increase in the crude protein, crude fiber, ash and mineral contents in the partially defatted flaxseed flours (both roasted and non-roasted) was observed. Partial defattening improved the foam capacity, foam stability and water absorption capacities while roasting decreased the foam stability and capacity of the flours. Mineral profile and proximate composition of the roasted partially defatted flaxseed flours showed that this can be added in the many types of food applications as defattening solves the problem of stability while roasting effectively reduces the antinutritional factors like cyanogenic glycosides contents of the flaxseed. The replacement of roasted partially defatted flaxseed flours upto a level of 16% supplementation in whole wheat flour was found acceptable regarding the sensory attributes of chapattis.