Mineral and amino acid contents of different flaxseed cultivars in relation to its selected functional properties

Dietary flaxseed cake influences on performance, quality, and sensory attributes of eggs, serum, and egg trace minerals of laying hens

Nowadays, there is a global shortage in feed supply for animal nutrition; however, there are a considerable amount of agro-industrial co- and by-products that may offer a reasonable solution. Flaxseed cake (FSC) is a by-product of flaxseed for oil extraction rich in n-3 α-linolenic acid (ALA). Thus, the dietary inclusion of FSC on laying performance, egg quality, and serum and egg trace elements (Se, Zn, and Fe) was evaluated using Hisex White hens. The hens were distributed to three equal experimental treatments and provided diets including 0%, 5%, or 10% FSC from 48 to 58 weeks of age. Findings clarified that up to 10% FSC in the laying hen diet had no detrimental effect on laying rate, egg mass, and feed utilization. It was found that FSC resulted in a valuable source of protein, energy, macro- (Ca and P), micro- (Se, Zn and Fe) elements, and essential amino acids, with arginine being the highest. Dietary FSC did not negatively influence the egg quality traits, as well as egg sensory attributes. Including 5% or 10% FSC in diet did not significantly affect serum total protein and renal function in terms of creatinine, uric acid, and uric acid-to-creatinine ratio. Different FSC levels did not influence the chemical composition of eggs and trace elements in serum and eggs. It could be concluded that FSC is a valuable feedstuff that can provide a good source of energy, protein, amino acids, and macro- and micro-elements for hens' nutrition. The inclusion of up to 10% of FSC in hens diet did not adversely influence egg laying performance, egg quality of both fresh and stored eggs, sensory attributes, and nutritional composition, as well as Se, Zn, and Fe in serum and eggs due to balanced nutrient profile of FSC.

Potassium Application Enhanced Plant Growth, Mineral Composition, Proximate and Phytochemical Content in Trachyandra divaricata Kunth (Sandkool)

Wild leafy vegetables are commonly included in the diet of people in rural homesteads. Among various wild edible vegetables in South Africa, Trachyandra divaricata (Sandkool) is one of the most abundant but underutilized due to the dearth of literature on its cultivation and nutritional value. In the present study, the effect of potassium application and pruning on growth dynamics, mineral composition, and proximate and phytochemical content in T. divaricata were evaluated. Treatments consisted of three potassium concentrations (0.0072, 0.0144, and 0.0216 M) supplemented in the form of potassium sulphate (K2SO4) with four pruning levels (unpruned, 5, 10, and 15 cm) applied in each treatment. The potassium doses were added to the nutrient solution, while the control treatment was sustained and irrigated with nutrient solution only. The results revealed a significant increase in flower bud yield, height, total dry and wet weight of shoots and roots, as well as ash and neutral detergent fibre in plants irrigated with 0.0072 M of K2SO4 without pruning. Conversely, chlorophyll content and Ca were comparable among treatments, while the highest yield of Na, P, N, and Zn was recorded in treatment 100 mL of K2SO4 with 10 cm pruning. Likewise, the highest antioxidant value (Polyphenols, Flavonol and DPPH) was obtained from plants irrigated with 0.0072 M of K2SO4 with 10 cm pruning. Based on these findings, T. divaricata is a promising leafy vegetable as a minimum dose (0.0072 M) of K with moderate pruning optimised its productivity in terms of growth, biomass parameters, nutritional content, and antioxidant potential. Due to its rich nutritional value, the plant should be domesticated and studied further for its potential nutraceutical benefits.

Sacha inchi (Plukenetia volubilis L.): An emerging source of nutrients, omega-3 fatty acid and phytochemicals

Sacha inchi (Plukenetia volubilis) (SI) is an oleaginous plant producing oil and protein-rich seeds. It has been cultivated for centuries and is native to the tropical rainforest of the Amazon region of South America including parts of Peru and northwestern Brazil. At present, SI seeds are emerging as a potential source of macro- and micronutrients, α-linolenic acid and phytochemicals. This review attempts to elucidate the nutrients, phytonutrients, safety, toxicity, health benefits and food applications of SI seed. Recent scientific studies have associated the consumption of SI seed/oil with reduced risk of chronic inflammatory diseases. However, lack of awareness and in-depth understanding has resulted in it being neglected both at the consumer and industrial level. In all, SI is an underutilized and undervalued oleaginous crop which not only has the potential to mitigate food and nutritional insecurity but also offers humongous opportunities for the development of novel value-added food products.

Discriminatory and cooperative effects within the mouse gut microbiota in response to flaxseed and its oil and lignan components

Gut microbial processing of dietary flaxseed (FS) contributes to its health benefits, but the relative effects of its bioactive components (lignans, omega-3 fatty acids, fiber) on the microbiota are unclear. We investigated the gut microbial compositional and functional responses to whole FS and its isolated components, FS oil (FSO) and secoisolariciresinol diglucoside (SDG) (precursor to microbial-derived enterolignans) to help understand their contribution to whole FS benefits. Cecum content and fecal samples were collected from C57BL/6 female mice fed a basal diet (AIN93G) or isocaloric diets containing 10% FS or 10% FS-equivalent amounts of FSO or SDG for 21 days. Cecal and fecal microbiota composition and predicted genomic functions, and their relationship with serum enterolignans were evaluated. Only FS modified the community structure. Shared- and diet-specific enriched taxa and functions were identified. Carbohydrate and protein processing functions were enriched in FS mice, and there was a positive correlation between select enriched taxa, encompassing fiber degraders and SDG metabolizers, and serum enterolignans. This was not observed in mice receiving isolated FSO and SDG, suggesting that FS fiber supports SDG microbial metabolism. In conclusion, the cooperative activities of a diverse microbiota are necessary to process FS components and, when administered at the amount present in FS, these components may act together to affect SDG-derived enterolignans production. This has implications for the use of FS, FSO and SDG in clinical practice.

Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.

Rheological Properties of Wheat-Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features

The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% w/w) to wheat flours of different quality for bread-making on Mixolab dough rheological properties and bread quality was studied. The flaxseed-wheat composite flour parameters determined such as fat, protein (PR), ash and carbohydrates (CHS) increased by increasing the level of flaxseed whereas the moisture content (MC) decreased. The Falling Number values (FN) determined for the wheat-flaxseed composite flours increased by increasing the level of flaxseed. Within Mixolab data, greater differences were attributed to the eight parameters analysed: water absorption, dough development time, dough stability and all Mixolab torques during the heating and cooling stages. Also, a general decreased was also recorded for the differences between Mixolab torques which measures the starching speed (C3-2), the enzymatic degradation speed (C4-3) and the starch retrogradation rate (C5-4), whereas the difference which measures the speed of protein weakening due to heat (C1-2) increased. Composite dough behaviour presented a close positive relationship between MC and DT, and FN and PR with the C1-2 at a level of p < 0.05. The bread physical and sensory quality was improved up to a level of 10-15% flaxseed flour addition in wheat flour.

Characterization of mucilages extracted from different flaxseed (Linum usitatissiumum L.) cultivars: A heteropolysaccharide with desirable functional and rheological properties

Flaxseed mucilage is composed of water soluble heteropolysaccharides of high molecular weight representing about 3 to 9% of the total seed. In the present study mucilages were extracted from six Indian flaxseed cultivars and their chemical, functional, microstructural and rheological properties were investigated. The extracted mucilages differed significantly (P < 0.05) in their yield (5.56-6.54%), ash (4.80-7.23%), protein (7.68-12.33%), pentose (0.48-0.80 mg/ml) and total sugar (1.58-3.06 mg/ml) contents. Copper (18.87-148.08 mg/kg) and zinc (15.43-53.43 mg/kg) were found to be the most abundant minerals in mucilages. "LC-2023" cv. mucilage exhibited lower values for lead, chromium and cadmium. The mucilage solutions exhibited high foaming (>40%) and solubility (64.5-69.15% at 80 °C) characteristics. Rheological data revealed shear rate dependent behaviour of aqueous mucilage solutions irrespective of cultivar type and concentration used. Frequency sweep tests demonstrated that at high frequency range investigated, storage modulus was higher than loss modulus thereby suggesting viscoelastic fluid behaviour of flaxseed mucilage. All mucilages exhibited endothermic as well exothermic transitions with high decomposition onset temperatures. Mucilage is of special research interest owing to its desirable functional properties, so the outcomes of the present study could be used to identify cultivars for producing mucilages for a desired end use.