Merina Dahal*, Pankaj Koirala
Flaxseed (Linum usitatissimum) collected from Morang district, Nepal was studied to explore the effect of roasting at 180ºC for 5, 10, 15 and 20 min and soaking (12 h followed by sun drying followed by roasting at 180ºC for 15 minutes) on its bioactive compounds (flavonoids, polyphenol and anti-oxidant activity), nutritional and anti-nutritional compounds (hydrocyanic acid and oxalate). The crude extracts of samples were prepared using 80% methanol by maceration technique for analysis of total flavonoid content, polyphenol content and free radical scavenging activity. Roasting of flaxseed had significant impact on its bioactive, nutritional and anti-nutritional components. Flavonoid content increased significantly (p
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