~ 509 ~ International Journal of Chemical Studies 2018; 6(5): 509-512 P-ISSN: 2349–8528 E-ISSN: 2321–4902 IJCS 2018; 6(5): 509-512 © 2018 IJCS Received: 04-07-2018 Accepted: 06-08-2018 Abhishek Singh Student M. Sc (Ag), Dept. of Biochem. N.D.U.A.T Kumarganj, Faizabad, Uttar Pradesh, India Piyush Kumar Singh Student M. Sc (Ag), Dept. of Stat. N.D.U.A.T Kumarganj, Faizabad, Uttar Pradesh, India Ravi Pratap Singh Student M. Sc (Ag), Dept. of Hort. N.D.U.A.T Kumarganj, Faizabad, Uttar Pradesh, India Anushka Singh Student M. Sc (H.Sc.), Dept. of H.D & F.S, B.B.A.U. Lucknow, Uttar Pradesh, India Garima Dwivedi Student M. Sc (Ag), Dept. of FSN, N.D.U.A.T Kumarganj, Faizabad, Uttar Pradesh, India Anand Singh Student M. Sc (Ag), Dept. of GPB, N.D.U.A.T Kumarganj, Faizabad, Uttar Pradesh, India Abhineet Student M. Sc (Ag), Dept. of Agronomy, N.D.U.A.T Kumarganj, Faizabad, Uttar Pradesh, India Seema Kanojia Student M. Sc (Nutritional Science), Dept. of Nutritional Science. C.S.J.M. University Kanpur, Uttar Pradesh, India PK Singh SMS, KVK Mashodha, N.D.U.A.T Kumarganj, Faizabad, Uttar Pradesh, India Himanshu Singh Student M. Sc (Ag), Dept. of GPB, N.D.U.A.T Kumarganj, Faizabad, Uttar Pradesh, India Correspondence Abhishek Singh Student M. Sc (Ag), Dept. of Biochem. N.D.U.A.T Kumarganj, Faizabad, Uttar Pradesh, India Evaluation of physical characteristics of linseed varieties Abhishek Singh, Piyush Kumar Singh, Ravi Pratap Singh, Anushka Singh, Garima Dwivedi, Anand Singh, Abhineet, Seema Kanojia, PK Singh and Himanshu Singh Abstract The components of linseed are protein (21%), dietary fibre (28%) and fat (41%) has unique fatty acid profile. Linseed has high polyunsaturated fatty acids (PUFA) (73% of total fatty acids), moderate in monounsaturated fatty acids (18%) low in saturated fatty acids on moisture free basis. Linoleic acid as Omega-6 fatty acid, constitutes about 16 percent of total fatty acid whereas, ALA constitutes about 57 percent. Due to the nutritional profile of linseed, many researchers have recognized linseed as tiny double powerhouse in disease prevention. The present investigation entitled “Evaluation of Physical characteristics of linseed varieties’’ was conducted at Agronomy Research Farm of Narendra Deva University of Agriculture and Technology, Narendra Nagar (Kumarganj), Faizabad (U.P.) India in the year 2016. Ten varieties of linseed Garima, Shikha, Parvati, Mukta, Shubhra, Shekhar, Chambal, T-397, NDL-1 and NDL-3 were collected from department of Genetics and plant breeding of this University, and used as experimental material in the field trail. The seeds of linseed varieties were sown in Completely Randomized Design with three replications on 20 October 2016.The row to row and plant to plant spacing was kept 10 cm and 30 cm, respectively. The seeds were sown at the rate of 30-40 kg per ha. All agronomical practices were adopted to achieve a good crop. For physical analysis observations were made on Number of pods per plant, 1000-seed weight, colour of seeds, and yield per plant. Keywords: Dietary Fibre, Linoleic Acid, Saturated, Randomized Introduction Flax or linseed is among the oldest crop plants cultivated for the purpose of oil and fibre. It belongs to the genus Linum and family Linaceae. The botanical name, Linum usitatissimum was given by Linnaeus in his book “Species Plantarum” (Linnaeus, 1857) [17] . It is an annual herbaceous plant with shallow root system. The common names flax and linseed are used in North America and Asia, respectively, for L. usitatissimum. Oilseed varieties and fibre varieties are specialized development of this species (Millam et al., 2005). Linseed is one of the best dietary sources of lignans. The main lignan in linseed is secoisolariciresinol diglucosidw (SDG), which is present in large quantities. The lignans are generally cinnamic acid dimmers containing a dibenzylbutane skeleton (Essam et al. 2012). Linseed has a shallow root system and needs sufficient moisture during the growing season (Hocking et al., 1997). Seedling establishment is generally slow and seedlings have poor competitive ability. Germination and seedling emergence may be influenced by temperature, sowing depth and seedbed conditions like available moisture and salinity (O’Connor and Gusta, 1994; Saeidi and Rowland, 1997; Couture et al., 2004; Kurt and Bozkurt, 2006) [13] . In arid and semi-arid regions where rainfall is insufficient to leach salts out of the root zone, the salinity is a major problem which limits plant growth (Khajeh Hosseini et al., 2003), since evaporation tends to exceed rainfall (Pessarakli, 1999; Kaya et al., 2003). Salinity leads to delayed germination and emergence, low seedling survival, irregular crop stand and lower yield due to abnormal morphological, physiological and biochemical changes (Ashraf and Fatima, 1994; Munns, 2002; Muhammad and Hussain, 2010) [6] . The components of linseed are protein (21%), dietary fibre (28%) and fat (41%) has unique fatty acid profile. Linseed has high polyunsaturated fatty acids (PUFA) (73% of total fatty acids), moderate in monounsaturated fatty acids (18%) low in saturated fatty acids on moisture free basis. Linoleic acid as Omega-6 fatty acid, constitutes about 16 percent of total fatty acid whereas, ALA constitutes about 57 percent. Due to the nutritional profile of linseed, many