الفهرس 
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Abstract
Flax plant Linum usitatissimum belongs to the family of linaceae. It belongs to herbs and its high reaches to approximately one meter, with blue flowers, its seeds either brown or golden yellow according the variety.
Flaxseeds contain has content of oil 41.63%. Its Fatty acid profile indicates that it contain the essential fatty acids of linolenic acid (omega 3) 61.41%, linoleic (omega 6) 17.62%. Also, dietary fibers 7.67%, protein (25.54%) with good amino acids pattern and lignan. The advantages of flaxseed are the low content of the antinutritional components, which could be removed by simple technological treatments i,e heat treatments (dry and moisture) and germination.
Based on these scientific facts about flaxseed this study aimed to achieve the following items:
Determine the physical properties of the seeds chemical composition as well as oil properties
Determine the most existed antinutritional factors in the seed i,e oxalic, phytic, and hydrocyanic acid. Also effect of different treatments to reduce or remove the component from the seed.
Estimate different functional properties such as water and fat binding capacity, foaming and emulsification properties and gelation of the defatted flour were determined.
The phenolic components of flaxseed were determined.
The mixolab pattern of flaxseed flour with different mixing levels with wheat flour of 82% extraction.
The proximate chemical composition of food products containing flaxseed flour levels were conducted also its sensory properties.
The results of this study revealed the following:
1) The physical properties of the seeds were 0.59 g per 100 seed, the dimensions of the seed 4.89, 2.46 and 0.98 mm for length, width and thickness, respectively.
2) Seed chemical composition showed 41.63, 25.45, 21.14, 7.67 and 4.02 %for total oil, protein, carbohydrates, total dietary fiber and total ash, respectively.
3) Minerals content was K 789, P 672, Mg 418 mg per 100 g flour, respectively. Meanwhile, Ca and Na content were 228 and 25 mg per 100 g flour, respectively providing low sodium content.
4) Amino acids pattern showed the essential amino acids content of flaxseed was comparable with the FAO (1973) and WHO, with values of 34.09 and 35 mg per 16g nitrogen.
5) Sulpher containing amino acids were slightly lower than that of FAO and WHO patterns.
6) The essential amino acids of lysine, isoleucine and leucine levels were quite good, indicating good nutritional value of flaxseed protein.
7) The content of non-essential amino acids of glutamic, aspartic, alanine, and glycine was 22.58, 13.12, 9.1, and 8.44 mg per 16g nitrogen, respectively.
8) The oil physical properties such as specific density, refractive index and color were 0.92 g per cm3, 8.9 red, respectively.
9) The oil chemical characteristics, such as acid, saponification, peroxide values, Iodine number, anicidin and totox number were 89mg KOH/g oil, 198 mg KOH/g oil, 3.46Mequ O2/Kg oil, 202 g I2/100 g oil, 2.04 and 8.96, respectively.
10) Total unsaturated fatty acids level was higher in flaxseed oil compared to the other vegetable oils. It was 91.94% but the total saturated fatty acids was only 8.06 %
11) Linolenic acids (omega 3), linoleic acid (omega 6) contents were 61.41 and 17.62 %, respectively. But oleic acid was quite low with value of 12.28%. These unsaturated fatty acids are a good factor in controlling many diseases i,e hypertension, cardiac and lipidemia diseases.
12) The functional properties of flaxseed protein flours showed that solubility increased with the molarity of NaCl solvent up to 1.2M. Also, it was pH dependent with minimum solubility pH between 4-5. The solubility in the alkaline region was high than that in the acidic pH.
13) The other protein functionalities were 588g H2O/100g flour, 476g corn oil/100g flour and 46 ml corn oil/g flour for water, oil absorption and emulsification capacity, respectively.
14) The foaming capacity was 68% and its stability was 48 ml after 75 min.
15) The least gel formation concentration was at 3% flour dispersion. 16) The flaxseed flour (defatted) contained 26.3, 0.31 and 0.86 mg/100g flour of hydrocyanic acid, oxalate and phytic acid respectively. The reduction rate in HCN level was highest (91.78%)
after germination process. However, the other heating treatments showed reduction rats of 42.58 % and 62.81% for autoclaved and oven heated treatments respectively. 17) The phenolic acids present in flaxseed flour (defatted) were p-Hydroxybenzoic acid, chlorogenic acid, Ferulic acid and coumaric acid as majors with contents of 6358, 1150, 320 and 145 mg/100 g respectively. Another minor phenolic acids also were Vanillin, Sinapic acid, Caffeic acid, Gallic acid and Protocatechuic acid with the following decreasing order 47, 33, 18, 15 and 9 mg/100 g flaxseed flour, respectively.
18) Protein quality of defatted flaxseed flour was evaluated by determined apparent digestibility (AD), true digestibility (TD), biological value (BV) net protein utilization (NPU), body weight gain, protein efficiency ratio (PER), corrected protein efficiency ratio (CPER) and net protein ratio (NPR). The AD, TD, BV and NPU of defatted flaxseed flour represented 96.55, 95.95, 96.28 and 89.47% of the casein, respectively. These indicate that defatted flaxseed flour has comparable values for protein quality as compared to casein.
19) The effects of replacing corn oil content (10%) in the standard diet of hypercholesterolemic rats (fed standard diet + 2% cholesterol for
4 weeks) with 50, 75 and 100% levels of flaxseed oil on the body weight gain, organ weight, blood glucose, liver and kidney functions and lipid profile. Data showed that 2% cholesterol administration caused significant increase in glucose, ALT, AST, ALP, urea, uric acid, triglyceride, total lipids, total cholesterol, LDL and VLDL levels in serum of hypercholesterolemic rats. Body weight gain and organ weight also significantly increased as compared to control rats. Consumption flaxseed oil at different replacement level diets by hypercholesterolemic rats resulted in significant decrease in body weight gain, organ weight and lipid parameters except HDL which decrease as compared to hypercholesterolemic rats fed standard diet. Blood glucose level, liver functions and kidney functions were also improved.
20) Physical properties of flat bread prepared by replacing wheat flour with different levels of flaxseed flour. Water absorption was increased by increasing the replacement levels of flaxseed flour.
21) proximate chemical composition of flat bread prepared by replacing wheat flour with different levels of flaxseed flour. Moisture content of bread prepared by replacing wheat flour with different levels of flaxseed flour (24.80 – 25.35%) was significantly (p ≤ 0.05) higher than control bread (24.21%).
22) Alkaline water retention capacity was significantly (p ≤ 0.05) affected by flaxseed flour replacement levels and storage period. Alkalin water retention capacity was significantly (p ≤ 0.05) increased by increasing flaxseed flour replacement levels. However, it was significantly (p ≤ 0.05) decreased by increasing storage period from 12 to 48 hours.
23) Sensory properties of flat bread prepared by replacing wheat flour with different levels of flaxseed flour. Flat bread prepared with 5 and 10% replacement levels of flaxseed flour levels were similar (p>0.05) to the control bread in all sensory properties under study. flat bread prepared with 15% replacement levels of flaxseed flour had lower (p ≤ 0.05) mean scores for all sensory properties compared to control and flat bread prepared with other replacement levels of flaxseed flour.
24) Physical properties of cupcake prepared by replacing corn oil with different levels of flaxseed oil. Significant (p ≤ 0.05) decrease in the weight of cupcakes was observed by replacing corn oil with different levels of flaxseed oil. However, significant (p ≤ 0.05) increase in the volume of cupcakes was observed by replacing corn oil with different levels of flaxseed oil.