A. B. Arya ¹, Dhytmal Pradnya ¹, V. S. Zanvar ¹, Rohini Devi ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431 402, Maharashtra, IN

Abstract

Flaxseed known as Golden flax, Annula flax, Liniemen, Kahtan, Lin, Linazo, Lino, iinseed and in Hindi Alsi is on oilseed. It is known for good nutritional characteristics. It is most noted for high levels of alpha-linolenic acid, phytoestrogenic compound known as lignan and soluble and insoluble fiber. Flaxseed is rich source of the lignin secoisolariciresinol diglucoside (SDG). Flaxseed has anti hypercholesterolaemic effects. Ecosapentaenoic acid (EPA) and decosahexaenoic acid (DHA) are synthesized by omega-3 fatty acids present in flaxseed. Both substances are helpful for controlling cardiovascular disease. Flaxseed has beneficial effect on platelet aggregation and immune function. Flaxseed protein can be used as physiological functional foods for proteins with malnutrition during chronic liver diseases. Alpha-linoienic acid during pregnancy and early growth is vital for proper nerve and visual development of the foetus and infant. Hence, flaxseed can play a vital role in the development of the brain and retinal tissues of infants.

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B. S. Bhosale ¹, A. B. Arya ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani - 431 402, IN

Abstract

Vegetables are highly seasonal end are usually available in plenty at a particular season of year. The selling price becomes too low in peak season. They are perishable items and their keeping quality is very poor. The spoilage of large quantity of vegetables occur due to the abundant supply during season. Preservation of vegetables can prevent such huge wastage. Apart from this preservation of vegetables increase their availability in the off season to the consumer at a moderate rate. Considering the low bulk density of vegetables drying is considered to be the most suitable method of preservation, Dehydrated foods are more concentrated source of minerals than any other preserved form of foodstuff. They are less costly to produce. The labour requirement is limited. Drying lowers the cost of packaging, storing and transport by reducing the weight and volume of final product.

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