Authors : Kavya; Niranjan; Akshatha

Volume/Issue : Volume 10 - 2025, Issue 8 - August

Google Scholar : https://tinyurl.com/eje46hdp

Scribd : https://tinyurl.com/bd5ny36n

DOI : https://doi.org/10.38124/ijisrt/25aug1141

Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.

Note : Google Scholar may take 30 to 40 days to display the article.

Abstract : Flaxseed (Linum usitatissimum), a functional oilseed enriched with alpha-linolenic acid, lignans, dietary fiber, and protein, holds great potential as a nutraceutical ingredient. This study investigated the influence of germination, roasting, and fermentation on its nutritional composition, anti-nutritional factors, and functional attributes. Germinated flaxseeds (21.89 ± 0.00 g/100 g) and roasted flaxseeds (26.56 ± 0.43 g/100 g) showed higher protein contents compared to control seeds (19.7 ± 1.85 g/100 g). Anti-nutritional compounds were reduced, with tannins decreasing to 2.95 ± 2.12 mg GAE/100 g in germinated and 1.20 ± 0.00 mg GAE/100 g in roasted flaxseeds, relative to 3.4 ± 4.24 mg GAE/100 g in control. Similarly, phytic acid content declined from 46.8 ± 0.00 mg/100 g in control to 34.0 ± 0.00 mg/100 g and 2.4 ± 0.00 mg/100 g in germinated and roasted seeds, respectively. Functional evaluation showed enhanced α-amylase inhibitory activity, with germinated (85.47 ± 0.75 U/L) and roasted seeds (86.01 ± 1.52 U/L) performing better than control (80.1 ± 0.76 U/L), indicating their potential in stabilizing blood glucose and reducing insulin resistance. Fermentation further improved digestibility and supported microbial activity, complementing the benefits of germination and roasting. The processing treatments demonstrated synergistic improvements, enhancing nutrient bioavailability, lowering anti-nutritional factors, and strengthening the functional potential of flaxseed. These findings highlight the relevance of simple, sustainable processing technologies in improving the nutraceutical and functional food applications of flaxseed.

Keywords : Flaxseed, Germination, Roasting, Fermentation, Anti-Nutritional Compound.

References :

1. Aditi Prajapati, Virginia Paul, Amit Chattree, Ranu Prasad, Ajit Paul. “Nutritional composition of non‐roasted and roasted flaxseed flour”. Advances in Life Sciences, Vol. 5(24), pp. 11272-11273, 2016.
2. J.D. Bewley. “Seed germination and dormancy”. The plant cell, Vol. 9(7), pp. 1055-1066, 1997.
3. Cokro Wijaya, Andreas Romulo. “Proximate analysis and antioxidant activity of red rice (Oryza sativa L.) milk”. Journal of Physics: Conference Series, Vol. 2049(1): 012012, 2021.
4. D.C. Goswami, H. Kalita. “Rapid Determination of Iron in Water by Modified Thiocyanate Method”. J. Def. Sci., Vol. 38(2), pp. 177-182, 1988.
5. Dr. William Horwitz, Dr. George W. Latimer. “Official methods of analysis of AOAC international”. 18^th ed., 2005.
6. E.W. Bird, June Weber, C.P. Cox, T.C. Chen. “Determination of calcium and magnesium in milk by EDTA titration”. Journal of Dairy Science, Vol. 44, pp. 1036, 1961.
7. Food and Agricultural Organization. Food energy- methods of analysis and conversion factors. 2003.
8. A. Goyal, V. Sharma, N. Upadhyay, S. Gill, M. Sihag. “Flax and flaxseed oil: an ancient medicine & modern functional food”. Journal of Food Science and Technology, Vol. 51(9), pp. 1633-1653, 2014.
9. C. Hano, S. Renouard, R. Molinie, C. Corbin, E. Barakzoy, J. Doussot, F. Lamblin, E. Laine, “Flaxseed (Linum usitatissimum L.) extract as well as (+)- secoisolariciresinol diglucoside and its mammalian derivatives are potent inhibitors of α-amylase activity”. Bioorganic & medicinal chemistry letters, Vol. 23(10), pp. 3007–3012, 2013.
10. K. Bhavya Sri, G. Srija, M. Sumakanth. “Quantification of vitamin-C by titrimetric method in different marketed fruit juices”. World Journal of Pharmaceutical Research, Vol. 12(4), pp. 1125- 1130, 2023.
11. Katarzyna Waszkowiak, Beata Mikołajczak. “The Effect of Roasting on the Protein Profile and Antiradical Capacity of Flaxseed Meal”. Foods, Vol. 9(10), pp. 1383, 2020.
12. Krishna B Gutte, A. K. Sahoo, Rahul C. Ranveer. “Bioactive components of flaxseed and its health benefits”. International Journal of Pharm. Sci., Vol. 31(1), pp. 42-51, 2015.
13. Kshitij Bhardwaj, Narsingh Verma, R.K. Trivedi, Shipra Bhardwaj. “Falxseed oil and diabetes: a systematic review”. Journal of Medical Science, Vol. 15(3), pp. 135-138, 2015.
14. M. A. Bhutkar, S. B. Bhise. “In vitro assay of alpha amylase inhibitory activity of some indigenous plants”. International Journal of Chemical Science, Vol. 10(1), pp. 457-462, 2012.
15. Monika Yadav, Aneeta Khatak, Nisha Singhania, Sunil Bishnoi. “Comparative analysis of various processing on total phenolic content and antioxidant activity of flaxseed”. International Journal of Chemical Studies, Vol. 8(4), pp. 3738-3744, 2020.
16. Parvinder Kaur, Roji Waghmare, Vikas Kumar, Prasad Rasane, Sawinder Kaur, Yogesh Gat. “Recent advances in utilization of flaxseed as potential source for value addition”. Oilseeds and fats Crops and Lipids, Vol. 25(3), 2018.
17. Priyanka Kajla, Alka Sharma, Dev Rajsood. “Effect of germination on proximate principles, minerals and antinutrients of flax seeds”. Journal of Dairying, foods and Home Sciences, Vol. 36(1), 2017.
18. Richa Pant, Pratima Awasthi. “Effect of roasting on the nutritional composition of flaxseeds (Linum usitatissimum)”. International Journal of Basic and Applied Agricultural Research, Vol. 13(3), pp. 478-481, 2016.
19. Robert Dulinski, Bozena Stodolak, Lukasz Byczynski, Aleksander Poreda, Anna Starzynska- Janiszewska, Krzysztof Zyla. “Solid-state fermentation reduces phytic acid level, improves the profile of myo-inositol phosphates and enhances the availability of selected minerals in flaxseed oil cake”. Food Technology Biotechnology, Vol. 55(3), pp. 413–419, 2017.
20. Vijay D Tambe, Rajendra S Bhambar. “Estimation of total phenol, tannin, alkaloid and flavonoid in hibiscus tiliaceus linn wood extracts”. Journal of Pharmacognosy and Phytochemistry, Vol. 2(4), pp. 2321-6182, 2014.
21. Wang Xiao-yuan, Zhuang Cong-ya, Wang Yu-xiao, Wang Kun-li, Ni Yuan-ying. “Effect of flaxseed germination on nutritional quality”. J. Science and Technology of Food Industry, Vol. 39(12), pp. 316-319, 2018.
22. K. Waszkowiak, A. Siger, M. Rudzinska, W. Bamber. “Effect of roasting on flaxseed oil quality and stability”. Journal of the American Oil Chemists’ Society, Vol. 97(6), pp. 637–649, 2020.
23. Xianqing Huang, Nan Wang, Yan Ma, Xiaoyong Liu, Hongtao Guo, Lianjun Song, Qiuyan Zhao, Dan Hai, Yongxia Cheng, Ge Bai, Qi Guo. “Flaxseed polyphenols: effects of varieties on its composition and antioxidant capacity”. Food chemistry, Vol. 23, 101597, 2024.
24. Xiaohong Lin, Weiye Xu, Liu Liu, Shiyi Ou, Xichun Peng. “In vitro fermentation of flaxseed polysaccharide by fecal bacteria inhibits energy intake and adipogenesis at physiological concentration”. Food research international, Vol. 139, 109920, 2021.