Chemical composition and functional properties of flaxseed flour 650 MATERIALS AND METHODS Collection of seed samples Flaxseed grains of

Roasted and non roasted full fat or partially defat ted flaxseed flours (Linum U sitatissimum) were evaluated for their proximate composition, mineral profile an d functional properties. Significant increase in th e crude protein, crude fiber, ash and mineral contents in the partia lly defatted flaxseed flours (both roasted and nonr asted) was observed. Partial defattening improved the foam cap a ity, foam stability and water absorption capaciti es while roasting decreased the foam stability and capacity of the flours. Mineral profile and proximate compos iti n of the roasted partially defatted flaxseed flours showed t hat this can be added in the many types of food app lications as defattening solves the problem of stability while r oasting effectively reduces the antinutritional fac tors like cyanogenic glycosides contents of the flaxseed. The replacement of roasted partially defatted flaxseed flours upto a level of 16% supplementation in whole wheat flour w as found acceptable regarding the sensory attribute s of