Understanding the Power Packs: Flaxseed's Potential Benefits by Processing

Flaxseed (Linum usitatissimum), a functional oilseed enriched with alpha-linolenic acid, lignans, dietary fiber, and protein, holds great potential as a nutraceutical ingredient. This study investigated the influence of germination, roasting, and fermentation on its nutritional composition, anti-nutritional factors, and functional attributes. Germinated flaxseeds (21.89 ± 0.00 g/100 g) and roasted flaxseeds (26.56 ± 0.43 g/100 g) showed higher protein contents compared to control seeds (19.7 ± 1.85 g/100 g). Anti-nutritional compounds were reduced, with tannins decreasing to 2.95 ± 2.12 mg GAE/100 g in germinated and 1.20 ± 0.00 mg GAE/100 g in roasted flaxseeds, relative to 3.4 ± 4.24 mg GAE/100 g in control. Similarly, phytic acid content declined from 46.8 ± 0.00 mg/100 g in control to 34.0 ± 0.00 mg/100 g and 2.4 ± 0.00 mg/100 g in germinated and roasted seeds, respectively. Functional evaluation showed enhanced α-amylase inhibitory activity, with germinated (85.47 ± 0.75 U/L) and roasted seeds (86.01 ± 1.52 U/L) performing better than control (80.1 ± 0.76 U/L), indicating their potential in stabilizing blood glucose and reducing insulin resistance. Fermentation further improved digestibility and supported microbial activity, complementing the benefits of germination and roasting. The processing treatments demonstrated synergistic improvements, enhancing nutrient bioavailability, lowering anti-nutritional factors, and strengthening the functional potential of flaxseed. These findings highlight the relevance of simple, sustainable processing technologies in improving the nutraceutical and functional food applications of flaxseed.