UGC Approved Journal no 63975

ISSN: 2349-5162 | ESTD Year : 2014
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Published in:

Volume 6 Issue 6
June-2019
eISSN: 2349-5162

UGC and ISSN approved 7.95 impact factor UGC Approved Journal no 63975

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Published Paper ID:
JETIR2002025


Registration ID:
227363

Page Number

157-160

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Title

NUTRITIONAL QUALITIES AND PHYTOCHEMICAL CHARACTERIZATION OF ROASTED FLAXSEED

Abstract

There is tremendous appeal to the consumer for dietary supplements. Perceived efficacy coupled with low cost, ease of distribution, cultural acceptability and presumed safeties are warranted. Flaxseed consumption may lower both total and LDL cholesterol concentration because of its low saturated fat content, high PUFA and phytosterol and mucilage content. Flaxseed is a good source of omega- 3 fatty acids.. Objectives: To estimate nutrient content of roasted flaxseed available in the local market and analayze the phytochemical content of roasted flaxseed. Method: The brown flaxseed will be collected from local supermarket in Ramanathapuram. The same will be used throughout the study in order to maintain the quality of flaxseed. The healthy seed was being chosen free from dirt and other impurities. Then the seed was being sun dried. Care should be taken to avoid fungal contamination while drying the seed and be stored in airtight container at -20C for further use, then the flaxseed is roasted in a frying pan till it became dark brown and with help of coffee grinder the roasted flaxseed is grinded till it became soft flour and stored in refrigeration. Result: The flaxseed seeds were analyzed for macro nutrients, water soluble vitamin, anti oxidant activity, anti carcinogenic compounds using standard procedure and the methods. The sample contain high amount of carbohydrates 29.15% followed by fibre 25.83%.The protein content of the sample was found to be 6.67% and fat 4.26%. water soluble vitamins such as Niacin, Pyridoxine hydrochloride, Thiamine, Riboflavin with its concentrations (mg/g) 0.05, 0.001, 0.369, 0.066 respectively

Key Words

Phytochemical, Anti Carcinogen

Cite This Article

"NUTRITIONAL QUALITIES AND PHYTOCHEMICAL CHARACTERIZATION OF ROASTED FLAXSEED", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 6, page no.157-160, June-2019, Available :http://www.jetir.org/papers/JETIR2002025.pdf

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2349-5162 | Impact Factor 7.95 Calculate by Google Scholar

An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 7.95 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator

Cite This Article

"NUTRITIONAL QUALITIES AND PHYTOCHEMICAL CHARACTERIZATION OF ROASTED FLAXSEED", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 6, page no. pp157-160, June-2019, Available at : http://www.jetir.org/papers/JETIR2002025.pdf

Publication Details

Published Paper ID: JETIR2002025
Registration ID: 227363
Published In: Volume 6 | Issue 6 | Year June-2019
DOI (Digital Object Identifier):
Page No: 157-160
Country: Ramanathapuram, Tamilnadu, India .
Area: Science & Technology
ISSN Number: 2349-5162


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