Author(s):

Anamika Yadav, Sadhna Singh, Anjali Yadav, Zeenat Aman and RK Yadav

Abstract: The study entitled “Physico-chemical composition of two linseed flour” was conducted to suggest value addition method for linseed. Two varieties namely Narendra Alsi₁ and Narendra Alsi₃ released by N.D.U.A & T, Kumarganj-Faizabad. The moisture (%), crude protein (%), crude fat (%), crude Fiber (%), total ash (%), carbohydrate (%), energy (kcal) and dry matter (%) content of Narendra Alsi₁ were 3.90, 24.60, 38.60, 6.96, 4.40, 21.54, 532 and 96.1 percent respectively whereas in Narendra Alsi₃ the respective value were 4.50, 26.51, 36.40, 7.03, 3.50, 22.06, 522 and 99.5 respectively.

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