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Extruded Flaxseed Meal Enhances the Nutritional Quality of Cereal-based Products

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Abstract

Human consumption of flaxseed is increasing due to its health benefit properties and extrusion processes can enhance its nutritional quality. Extruded flaxseed meal (EFM) obtained in a pilot plant was characterized and incorporated in flour mixes and cereal-based bars to demonstrate its nutritious usefulness. Amino acid content was not affected by extrusion and, despite lysine was the limitating amino acid, the chemical score (CS) was 83 %. Thiamin and riboflavin decreased slightly as consequence of extrusion, phytic acid did not change and trypsin inhibitor activity was undetectable. Proximate composition and nutritional quality determined by biological and chemical indexes were compared among EFM, flour mixes (FM) and cereal bars (CB). They presented high protein levels (26, 20 and 17 %, respectively), good biological value (BV) (80, 79 and 65, respectively), acceptable true protein digestibility (TD) (73, 79 and 78, respectively), and high dietary fiber (33, 20.5 and 18 %, respectively). The ratio of ω6:ω3 for CB was within the WHO/FAO recommendations. These results open a new venue for the usefulsess of nutritious/healthy extruded flaxseed flours into ready-to-eat cereal-based products with improved nutritional quality.

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Abbreviations

BV:

Biological value

CB:

Cereal bars

CS:

Chemical score

EAA:

Essential amino acids

EFM:

Extruded flaxseed meal

FM:

Flour mixes

NEAA:

Non-essential amino acids

NPR:

Net protein ratio

NPU:

Net protein utilization

PDCAAS:

Protein digestibility corrected amino acid score

IP5:

Inositol pentaphosphate

IP6:

Phytic acid or inositol hexa-phosphate

RNPR:

Relative net protein ratio

TD:

True digestibility

TIA:

Trypsin inhibitor activity

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Acknowledgments

This research has been funded by Buenos Aires University 01/1171 project and the Spanish Commission of Science and Technology AGL2010-16310 project. We thank INTI, Argentine, for providing industrial facilities. E.P. is indebted to CSIC and FSE-EU for a JAE-post grant.

Conflict of Interest

The authors declare that they have no conflict of interest

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Authors and Affiliations

  1. Cátedra de Bromatología, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires (UBA), Junín 956, C.P.1113, Ciudad Autónoma de Buenos Aires, Argentina

    S. Giacomino, N. Pellegrino & M. Olivera Carrión

  2. Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Juan de la Cierva 3, 28006, Madrid, Spain

    E. Peñas & J. Frias

  3. Centro de Cereales y Oleaginosas del Instituto Nacional de Tecnología Industrial (INTI), Almirante Brown 971, CP 6500, Ciudad 9 de Julio, Provincia de Buenos Aires, Argentina

    V. Ferreyra, M. Fournier & N. Apro

Authors
  1. S. Giacomino
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  2. E. Peñas
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  3. V. Ferreyra
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  4. N. Pellegrino
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  5. M. Fournier
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  6. N. Apro
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  7. M. Olivera Carrión
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  8. J. Frias
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Correspondence to J. Frias.

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Giacomino, S., Peñas, E., Ferreyra, V. et al. Extruded Flaxseed Meal Enhances the Nutritional Quality of Cereal-based Products. Plant Foods Hum Nutr 68, 131–136 (2013). https://doi.org/10.1007/s11130-013-0359-8

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