Mineral and amino acid contents of different flaxseed cultivars in relation to its selected functional properties
2017
Kaur, Maninder | Rajwinder Kaur, | Gill, Balmeet Singh
This study was conducted to determine selected functional properties of six flaxseed cultivars in relation to its nutritional value to aim at selection of a cultivar that would be more nutritive and contribute to desirable functional properties. The determination of macro-elements and trace elements was carried out by atomic absorption spectrophotometry whereas amino acid analyzer was used to determine the amino acid contents. Various flaxseed cultivars showed significant (P < 0.05) differences in their protein, fat and fibre contents. Flaxseed flours exhibited good gelling, water binding, foaming and emulsifying properties. The tendency of value of macrominerals was: Mg > K > Na whereas for micro elements the trend was: Zn > Mn > Cu > Fe. Flaxseed proteins were of high nutritional value on account of their essential amino acid (EAA) content. Six EAA were present with tryphtophan, valine and lysine being the predominant amino acids. The EAA and non-EAA represented 21.06–50.65 and 49.35–78.94 %, respectively of total amino acids. Most of samples had high acidic to basic amino acid ratio. Pearson correlations showed significant dependence of functional properties on nutrient composition. “LC-2023” cv. was the most potential cultivar as it varied significantly from other cultivars in its mineral and amino acid contents.
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