Flaxseed (Linum usitatissimum)

Ganguly, Sangita; Panjagari, Narender Raju; Raman, Rakesh Kumar

doi:10.1007/978-981-15-4194-0_10

Cited by 6 publications

(7 citation statements)

References 159 publications

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“…The nutritional quality of noug can be divided into two parts: (i) the quality of noug oil production, which is principally determined by the total lipid content and composition of the fatty acids; and (ii) the quality of the whole seed/cake for human nutrition, which is basically determined by the fatty acid, protein, and mineral composition. The total lipid content (of importance for vegetable oil production) in noug had a close parity with that found in a range of other representative oilseed crops, all of which have recently been described in a monograph of important oil crops [49][50][51][52][53]. Higher values than in noug have been reported for sesame, groundnut, and castor bean, while lower values have been reported for soybean and cottonseed (Table 5).…”

Section: Nutritional Value Of Noug In Comparison With Other Oilseed Cropssupporting

confidence: 58%

Nutritional Profile of the Ethiopian Oilseed Crop Noug (Guizotia abyssinica Cass.): Opportunities for Its Improvement as a Source for Human Nutrition

Tsehay

Ortíz

Geleta

et al. 2021

Foods

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The aim of this study was to evaluate the potential of noug as a source for human nutrition. Diverse noug genotypes were evaluated for their content and/or composition of total lipids, fatty acids, proteins, and minerals using standard methods. The total lipid content (32.5–45.7%) and the proportion of an essential fatty acid, linoleic acid (72.2–77.8%), were high in noug, compared to other oilseed crops. The proportion of oleic acid, a monounsaturated fatty acid, was low in noug (5.2–9.2%). The breeding objective of increasing the oleic acid level in the highland, where noug is mainly cultivated, was limited, as the content of this acid was low in this environment. The seed protein concentration (25.4–27.5%) and mineral content were mainly affected by the cultivation environment, as the high temperature increased the amount of protein, whereas the soil condition was a major factor in the variation of the mineral content. Thus, noug is a unique crop with a high seed oil content, of which a high proportion is linoleic acid. With the exception of the seed oleic acid content, when grown in low-altitude areas, the genotypic variation contributes less than the cultivation environment to the nutritional attributes of noug. Hence, high-oleic-acid noug for lowland production can be targeted as a breeding goal.

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Section: Nutritional Value Of Noug In Comparison With Other Oilseed Cropssupporting

confidence: 58%

Nutritional Profile of the Ethiopian Oilseed Crop Noug (Guizotia abyssinica Cass.): Opportunities for Its Improvement as a Source for Human Nutrition

Tsehay

Ortíz

Geleta

et al. 2021

Foods

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“…Typically, axseed is composed of 40-50% oil and meal, which contains 23-34% protein, 4% ash, 5% viscous ber (mucilage), and lignan precursors. The amount of lignan precursors in a defatted meal can range from 9 to 30 mg/g [10]. The annual world production of axseed in 2019 was 3.01 million metric tons, with Canada the world's largest producer (about 40% of the world production) and exporter of axseed with annual exports valued at CAN$150-180 million [11].…”

Section: Introductionmentioning

confidence: 99%

Flaxseed Derived Secoisolariciresinol diglucoside Enriched Fermented Milk Exhibits Antiosteopenic Effects in Ovariectomized Rats

Thomas

Panjagari

Ganguly

et al. 2023

Preprint

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The current research aims to validate the effect of flaxseed lignan (secoisolariciresinol diglucoside (SDG)) enriched dahi (analogues to yoghurt) in preventing menopausal osteoporosis in-vivo using an ovariectomized (OVX) rat model. Forty female Albino Wistar rats (3 months old, > 180 g) were divided into sham, OVX control, OVX + control dahi, OVX + SDG enriched dahi groups (n = 8). The results of the animal study indicated the serum calcium and estrogen levels and the bone ash calcium were decreased by 32.27%, 30.95% and 48.46% respectively after ovariectomy, compared to the sham group. The administration of the control dahi increased the serum calcium and estrogen levels as well as the bone ash calcium by 6.26%, 38.62% and 44.57%, while, the daily administration of the SDG enriched dahi (20 g, ~ 260 mg SDG) for eight weeks increased them by 37.37%, 85.52% and 82.34%, respectively, compared to OVX group. The micro-CT analysis of proximal tibial metaphysis region revealed that the ovariectomy decreased the bone mineral density (BMD) and trabecular thickness (Tb.Th) by 11.06% and 90.69%, while the trabecular separation (Tb.Sp.) was increased by 90.69% compared to the sham control group rats. The administration of the control dahi increased the BMD and Tb.Th by 8.85% and 10.04%, and decreased Tb.Sp by 22.13%, whereas the supplementation of SDG enriched dahi increased them by 13.84% and 26.10%, respectively and decreased the Tb.Sp by 88.82% compared to OVX rats. Similar results were obtained in the micro-CT analysis of distal femur epiphysis region. Hence, based on the above results, it could be concluded that the developed product could be useful in alleviating postmenopausal osteoporosis.

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“…Flaxseed contains high amounts of proteins, dietary fibers, polyunsaturated fatty acids (especially α‐linolenic acid), lignans, phenolic compounds, vitamins and minerals 2 . In recent years, it has gained importance because it could reduce risks related to cardiovascular diseases, cancer, obesity, diabetes, gastrointestinal disorders and neural diseases 3,4 …”

Section: Introductionmentioning

confidence: 99%

“…2 In recent years, it has gained importance because it could reduce risks related to cardiovascular diseases, cancer, obesity, diabetes, gastrointestinal disorders and neural diseases. 3,4 Despite its unique nutrient composition, flaxseed also contains antinutritional compounds (e.g. phytic acid, cyanogenic glycosides, trypsin inhibitors and linatine) that may have adverse effects on human health.…”

Section: Introductionmentioning

confidence: 99%

Dephytinized flaxseed flours by phytase enzyme and fermentation: functional ingredients to enhance the nutritional quality of noodles

Yaver

2022

J Sci Food Agric

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BACKGROUND Phytic acid is an antinutritional compound that reduces the bioavailability of minerals and proteins. Flaxseed is a rich source of unsaturated fatty acids and antioxidants. In this study, flaxseed flour was dephytinized by phytase enzyme and fermentation. Untreated and dephytinized flaxseed flours were used in noodle production at 0%, 10%, 20% and 30% levels to improve nutritional quality. RESULTS The addition of flaxseed flours did not show an adverse effect on the cooking loss values of noodles (4.22–4.85%). Firmness values of noodles containing 10% flaxseed flour were close to the control (0% flaxseed flour). The ash, protein and fat levels of noodles were enhanced with the addition of flaxseed flours. The use of 30% phytase‐treated flaxseed flour in noodles elicited lower phytic acid concentration (1.35 g kg−1) than the control (1.52 g kg−1). The greatest total phenolic contents in noodles were obtained with the inclusion of fermented flour. Besides that, noodles made from flaxseed flours exhibited stronger antioxidant activity than the control. The overall acceptability scores of noodles containing 10% and 20% dephytinized flours were close to the control. CONCLUSION The findings demonstrated that the inclusion of dephytinized flaxseed flours up to 20% can allow the production of functional noodles with acceptable quality. Moreover, phytase enzyme treatment method revealed lower phytic acid content than fermentation method in noodles and better antioxidant properties than untreated noodles. © 2022 Society of Chemical Industry.

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Flaxseed (Linum usitatissimum)

Cited by 6 publications

References 159 publications

Nutritional Profile of the Ethiopian Oilseed Crop Noug (Guizotia abyssinica Cass.): Opportunities for Its Improvement as a Source for Human Nutrition

Nutritional Profile of the Ethiopian Oilseed Crop Noug (Guizotia abyssinica Cass.): Opportunities for Its Improvement as a Source for Human Nutrition

Flaxseed Derived Secoisolariciresinol diglucoside Enriched Fermented Milk Exhibits Antiosteopenic Effects in Ovariectomized Rats

Dephytinized flaxseed flours by phytase enzyme and fermentation: functional ingredients to enhance the nutritional quality of noodles

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