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Subject: Food and Nutrition × Author: Bodhika Khare × Start date: 2018 × Type: Thesis ×
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    ThesisItemOpen Access
    Effect of Sprouting on Nutritional Composition of Flaxseed and its Utilization in Development of Value Added Products
    (CCSHAU, 2019) Bodhika Khare; Sangwan, Veenu
    The present study was conducted to evaluate the effect of sprouting on nutritional composition of flaxseed and its utilization in development of value added products. Four flaxseed varieties namely Neelam, Garima, Shekhar and Kusum were procured from Narendra Dev Agricultural University, Faizabad, U.P. All four varieties were soaked and germinated and analyzed their chemical composition. The mean moisture and ash content was found (non-significantly) higher (8.06 and 3.70%) in sprouted flaxseed varieties whereas crude protein, crude fat, and crude fibre were significantly lower than the raw. On mean bases the total dietary fibre content of raw (28.66 g/10g) flaxseed varieties was significantly higher than that of sprouted (27.08 g/100g) flaxseed. After germination soluble dietary fibre (non-significantly) increased whereas insoluble dietary fibre was found to significantly decrease. Germination brought a significant change in total and available mineral content, in vitro protein and starch digestibility, anti-nutrient and antioxidant activity except total zinc content in which non-significant change occured as compared to raw. On the basis of nutritional superiority variety Neelam was selected for product development. The flaxseed sprouts were divided into two parts fresh and dried powder of flaxseed for development of value added products. The supplementation levels (30, 40 and 50%) for fresh sprouts supplemented products viz., chat, tikki and cutlet and 10, 20 and 30 per cent level of supplementation with sprouted flaxseed powder were used for development of cookies, buns, muffins, noodles and chapatti. All products were organoleptically acceptabile and thereafter their nutritional composition was analyzed which showed significant improvement with increase in supplementation level. Sensory evaluation and fat acidity examination of stored cookies and noodles was done at 0, 15, 30, 45 and 60 days which shows significant decrease in overall acceptability score of all types of stored cookies and noodles.Cookies supplemented with 10 per cent of sprouted flaxseed powder was acceptable for consumption till 45 days of storage whereas cookies supplemented with 20 and 30 per cent was acceptable till 30 days of storage. The consumption acceptability of fat acidity of control and 10 per cent sprouted flaxseed powder supplemented noodles were till 60 days, whereas at 20 and 30 per cent level of supplementation it was only till 30 days of storage period.