Abstract

COMPREHENSIVE STUDY ON FLAXSEED (LINUM USITATISSIMUM L.) AND CASSAVA (MANIHOT UTILLISIMA PHO): A REVIEW

Dimple Vats* and Dr. Sury Pratap Singh

ABSTRACT

The fundamental elements, nutritional makeup, and health advantages of flaxseed and cassava flour were identified in this review research. Flaxseed (Linum usitatissimum L.) since ancient time used as a popularly food supplement. Additionally, there may be advantages for health such a lower danger of cancer, diabetes, heart problem, autoimmune disorders, & neurological disorders. The primary classification of flaxseed is oilseed crop. It is also a preferable choice for food technologists to construct functional meals since it has extra nutritious components than oil. Flaxseed has adequate levels of protein, dietary fiber, lignan, particularly Secoisolariciresinol Diglucoside, and the omega-3 fatty acid -Linolenic Acid (ALA) (SDG). Numerous investigations have shown that these ingredients have good nutritional value for humans. Flaxseed may be eaten in a number of ways, including as milled, as oil, or mixed with baked
foods. For use in a variety of industries, including food, cosmetics, and nutraceuticals, flaxseeds can be rendered bioavailable. For numerous centuries, people have been using cassava (Manihot esculenta Cranz and/or Manihot utillisima Phol) to produce food items all across the world. In essence, cassava is transformed into fermented and non-fermented goods. Fermented cassava bread, lafun, fufu, agbelima, akyeke (or attieke), and fermented cassava flour are a few examples of fermented goods. On the other hand, unfermented products include tapioca pellets, unfermented cassava flour, unfermented cassava starch, and cassava chips. Cassava flour can now be used in goods that are gluten-free or contain less gluten (e.g., bread, biscuits, etc.). Cassava is a great alternative to wheat flour in both partly and entire proportions due to its large productivity, low manufacturing costs and special functional qualities in both its starch and flour.

Keywords: Flaxseed, Cassava, Cancer, Cardiovascular, Diabetes.