Nutritional composition of flaxseed varieties

Annals of Agri Bio Research

Volumn 21, Issue 1, 2016, Pages 75-76

  Kajla, Priyanka ^a   Sharma, Alka ^a  

^a GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Flaxseed; Nutritional composition; Varieties

Indexed keywords

EID: 84978264455     PISSN: 09719660     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

1. AOAC (2005). Official Methods of Analysis, 17th edn. Association of Analytical Chemists, Arlington, Virginia, USA.
2. Berglund, D. R. and Zollinger, R. K. (2007). Flax production in North Dakota. North Dakota State University, Extension Service (NDSU), Fargo.
3. Coskuner, Y. and Karababa, E. (2007). Some physical properties of flaxseed (Linum usitatissimum L.). J. Food Engg. 78: 1067-1073.
4. Mueller, K., Eisner, P., Yoshie-Stark, Y., Nakada, R. and Kirchhoff, E. (2010). Functional properties and chemical composition of fractionated brown and yellow linseed meal (Linum usitatissimum L.). J. Food Engg. 98:453-460.
5. Oomah, B. D., Mazza, G and Kenaschuk, E. O. (1992). Cyanogenic compounds in flaxseed. J. Agric. Food Chem. 40: 1346-1348.
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7. Rubilar, M., Gutiérrez, C, Verdugo, M., Shene, C. and Sineiro, J. (2010). Flaxseed as a source of functional ingredients. J. Soil Sci. Plant Nutr. 10: 373-377.
8. Shakir, K. A. F. and Madhusudan, B. (2007). Hypocholesterolemic and hepatoprotective effects of flaxseed chutney: Evidence from animal studies. Int. J. Clin. Biochem. 22: 117-121.
9. Singh, K. K., Mridula, D., Rehal, J. and Barnwal, P. (2011). Flaxseed: A potential source of food, feed and fiber. Critic. Rev. in Food Sci. and Nutr. 51:210-222.