Influential exploration of roasting and soaked roasting on flaxseed for Nutritional Traits

Abstract

Nutritive potential of the oilseed crops are known for improvising the human diet, becasues, these crops provide food security and assurance of employment generation in the society. Therefore, the present experimentation entitled “Influential exploration of roasting and soaked roasting on flaxseed for Nutritional Traits” was under taken at Department of Food Science, Nutrition and Technology, CSKHPKV, Palampur, Himachal Pradesh. with objective to standardize the processing techniques and to analyze the nutritive aspects of the flaxseed (Surbhi) was given treatments viz. roasting and soaking roasting Flaxseed was soaked in water for six hours and roasted at 95-120 0C for 6-10 minutes. Soaked roasted treatment decreased the crude protein, crude fibre, crude fat, total ash content, carbohydrate content, total energy significantly (p≤0.05) when compared to roasted seeds.