Compositional analysis of laboratory‐prepared and commercial samples of linseed meal and of hull isolated from flax

Abstract

Abstract Six laboratory‐prepared (LM) and four commercially‐obtained (CM) samples of linseed meal were analyzed for eleven proximate components, ten mineral elements, monosaccharides, amino acids, and seven vitamins (two samples only). Analysis of variance of LM data showed location had a greater influence on meal composition than did cultivar. LM and CM had similar composition, except for protein, total carbohydrates, acid‐detergent fiber and lignin. Hull separated by a liquid cyclone process formed 37.5% of the seed and contained less than 1% oil, 20% protein and 32.9% total monosaccharides. Xylose and arabinose were the major sugars. Meal absorbed 8‐fold, and the hull 13‐fold their weights of water (water‐hydration capacity), compared to less than 2‐fold by similar fractions of canola (rapeseed) and soybean. Viscosities of aqueous extrats of hull were stable for 30 min at 25°C, and were concentration‐dependent.