Utilization of Flaxseeds and Dates for Producing Functional Formulae

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Flaxseeds are known since ancient times as a high nutritional and healthy value, although the methods of consumption or food processing are limited. The study aims to maximize the benefit of the whole flaxseed as well reduce anemia rates, which have increased in recent times by preparing some formulae contained the dates substituted with whole flaxseed flour at levels 0%, 10%, 15%, 20%, 25% and 30%.  Skimmed milk powder, corn starch and vanilla were added with fixed rates for all mixtures. The chemical composition and food energy per 100 grams of formulae were determined as compared to recommended daily allowances (RDAs) for children aged 7-10 years.Sensory evaluationof formulae was estimated during different storage periodsat 4ᵒC. The results showed an increase for nutrients content for the all suggested formulae with increasing replacement rates of whole flaxseeds flour. Also, all formulae recorded varying degrees of the sensory acceptance. Consumption 100g of the formula D supplies 20.37% of energy, 31.71% of protein, 17.40% of fiber, 27.95% of calcium and 36.70% of iron from the RDAsfor children aged 7-10 years. The results revealed that utilization of whole flaxseeds and dates have a potential role in producing high nutritional value formulae which could be assisted in the prevention of anemia.

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