Oilseed with Depleted Glycosides

Flax seed is of interest as a health food product with high omega-3 fatty acid, protein and fiber content. The seeds naturally contain compound that are anti-nutritive and have a bitter flavor. We have developed a process to safely and cheaply remove these compounds from whole flax seed. We intend to investigate the nutritive qualities, flavor, and shelf life of this flax seed and to scale up the process for commercial use. We will develop recipes for the seed and process co-products. This project will increase the marketability and export of Canadian flax seed and improve the flavor and nutrition of flax-based food products for the health food market.

Faculty Supervisor:

Martin Reaney

Student:

Chao Huang

Partner:

Bioriginal Food and Science Corp

Discipline:

Forestry

Sector:

Agriculture

University:

University of Saskatchewan