Awasthi, PratimaPant, Richa2016-09-282016-09-282014-09http://krishikosh.egranth.ac.in/handle/1/79293Thesis-PhDThe present study was designed to evaluate the effect of different processing techniques on nutrient and antinutrient content of flaxseeds and the effect of its supplementation on the lipid profile of hyperlipidemic patients. The appropriate duration for heat roasting, microwave roasting and germination was determined to be 4 minutes, 5 minutes and 3 days respectively. The moisture content of the raw, heat roasted, microwave roasted and germinated flaxseeds was found to be 6.65, 2.72, 2.15 and 3.98 per cent respectively, while the protein content was 23.69, 23.4, 24.07 and 25.12 per cent respectively. The fat content was found to be 37.77, 35.85, 37.44 and 36.45 per cent in raw, heat roasted, microwave roasted and germinated flaxseeds respectively. The crude fiber content varied from 5.4 to 6.03 per cent in all the samples. The total ash content of raw, heat roasted, microwave roasted and germinated flaxseeds was found to be 2.54, 2.54, 2.49 and 2.74 per cent respectively and the calcium content was found to be 230, 229 238 and 215.3 mg per 100g respectively. The roasting of the flaxseeds significantly increased the in vitro protein digestibility (p<0.05) as 29.66 and 30.72 per cent in heat and microwave roasted flaxseeds respectively against 12.94 per cent in raw flaxseeds. The total dietary fiber content of raw, heat roasted, microwave roasted and germinated flaxseeds was found to be 31.66, 30.10, 30.25 and 27.38 g/100g and the soluble fiber content was 11.96, 12.05, 12.22 and 10.83 g per 100 g respectively. The raw flaxseeds had the highest phytate content as 2.03 g per 100 g which decreased significantly with the processing techniques as 1.51, 1.50 and 1.30 in heat roasted, microwave and germinated flaxseed powders respectively. The tannins content of raw flaxseeds was found to be 7.26 mg/100 g, which decreased significantly to 7.05, 7.10 and 6.81 mg/100 g with heat roasting, microwave roasting and germination respectively. The cyanide content of raw flaxseeds (167.70 ppm) decreased significantly with heat roasting (12.00 ppm), microwave roasting (11.63 ppm) and germination (63.00 ppm). At room temperature, the raw and processed samples were found to have a low keeping quality after about 30 days due to increase in the free fatty acid content. But, at refrigerated storage, the samples were found to show no rancidity upto about 135 days. The supplementation of heat roasted flaxseed powder to hyperlipidemic subjects in group E1 (10g/day) and E2 group (20g/day) for 90 days was carried out and when compared to control group (C), a significant decrease (p_0.05) was observed in random blood glucose from 177.50 to 160.00 mg/dl and 181.43 to 133.71 mg/dl in E1 and E2 groups respectively, while a non significant change was observed in blood glucose levels of control group. A significant decrease in the systolic and diastolic blood pressure was also observed among the subjects in E1 and E2 groups. Further lipid profile showed a significant reduction in total cholesterol (7.79 per cent in E1 and 20.90 per cent in E2), Triglycerides (7.4 per cent in E1 and 20.70 in E2), LDL cholesterol (11.01 per cent in E1 and 22.03 per cent in E2), LDL/HDL ratio (18.94 per cent in E1 and 29.42 per cent in E2), while a significant (p<0.05) increase was observed in the HDL cholesterol levels by 5.4 per cent in E1 and 10.2 per cent in E2 groups. Thus it can be concluded that heat roasted flaxseed powder at a dose of 20g/day has ameliorative characteristics towards hyperglycemia, hypercholesterolemia and hyper-triglyceridemia and has potential for utilization as a functional food for hyperlipidemic population.enfood processing, nutritional state, Linum usitatissimum , therapy, hyperlipaemia, deficiency diseases, linseedThesis