Coronary Heart Disease (CHD) is the major killer in the world today accounting for over 80% death worldwide. Elevated total and LDL cholesterol level in the blood are major risk factors for CHD. Diet is the primary and most potent treatment for hyperlipidemia. Flaxseed (Linum usitatissimum) is basically used for production of industrial linseed oil. It is not widely used as an edible grain in many countries. Whereas, samai (Panicum summatrense) or little millet is considered as minor millet which is generally used as a bird feed. Flaxseed is the richest source of α-linolenic acid and n-3 fatty acid and also contains other components like dietary fiber, mucilage, lignans and phenolic compounds. Samai also has beneficial nutrients like protein, high amounts of fiber, Bcomplex vitamins, essential amino acids minerals and phytochemicals including phytate. The nutrient components of flaxseed and samai are potentially beneficial for maintaining good health and reducing incidence of various diseases like coronary heart diseases, cancer, rheumatoid arthritis and hypertension. They have also shown hypocholesterolemic effects. However, the health benefits of flaxseed and samai are not fully utilized because the consumption of flaxseed and samai are low due to lack of knowledge of the consumers and limited availability in the market. Since, the existing generation is interested and consume more of bakery products, the present study was designed to incorporate flaxseed and samai in baked products where both are rich in fiber and useful in lowering cholesterol levels and to determine the effect of supplementation on lipid profile of the selected hyperlipidemic patients. Bakery products viz., bread, muffin and masala biscuit were developed by incorporating flaxseed at 10, 20 and 40 per cent levels. In all the products a combination of 50 per cent refined flour and 50 per cent of samai flour were used as the base. Muffins and masala biscuits were evaluated by sensory evaluation trials. Bread was excluded due to its poor attributes and poor end product. Among different levels of flaxseed incorporated muffins and masala biscuits, 20 and 40 per cent flaxseed incorporated masala biscuits obtained high overall acceptability scores. Therefore these two products were selected for supplementation for a period of two months. A total of 21 subjects with total cholesterol above 155 mg/dl, age within the range of 35-50 year who are non-diabetic and not using lipid altering medications were selected from the staff of Acharya N. G. Ranga Agricultural University, both at Rajendranagar and College of Home Science, Saifabad, Hyderabad. Subjects were randomly assigned to three groups i.e. experimental group I, experimental group II and control group (n=7). Experimental group I and experimental group II were given 20 and 40 per cent flaxseed incorporated biscuits providing 8 g and 16 g flaxseed/day respectively. Control group was given low fat commercially available marie biscuits. The effect of supplementation was assessed by analysis of lipid profile initial (0 day), during (30th day) and after (60th day) the supplementation. On analyzing the plasma lipid profile, it was observed that consequent to supplementation, a significant decrease was observed only in plasma total cholesterol (3.2%) and plasma LDL cholesterol (4.36%) of experimental group I and plasma total cholesterol (11.4%), plasma LDL cholesterol (6.79%) and plasma VLDL cholesterol (13.09%) of experimental group II after two months of supplementation. A slight reduction was observed in plasma HDL cholesterol levels of all the groups i.e. both experimental group I and experimental group II (1.8%) and control group (3.1%) after two months of supplementation. Hence, from the above study it can be concluded that in view of hypocholesterolemic effect of flaxseed and samai, it can be advised for daily consumption to hypercholesterolemic as well as normal people in order to reduce the risk of cardio-vascular disease.