Pakistan Journal of Nutrition 11 (2): 160-165, 2012 ISSN 1680-5194 © Asian Network for Scientific Information, 2012 Corresponding Author: Shahzad Hussain, Department of Food Sciences and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia 160 Development and Evaluation of Nutritionally Superior Baked Products Containing Flaxseed Shahzad Hussain , Faqir Muhammad Anjum , Masood Sadiq Butt , 1 2 2 Mohammad Saleh Alamri and Muhammad Asim Shabbir 1 2 Department of Food Sciences and Nutrition, College of Food and Agricultural Sciences, 1 King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan 2 Abstract: The unleavened flat breads were prepared from Whole Wheat Flour (WWF) fortified with 16% Partially Defatted Flaxseed Flour (PDF) and 12% full fat flaxseed flour. Similarly Straight Grade Flour (SGF) used for the production of pan bread was fortified with both 12% PDF and FFF. The resultant unleavened flat breads and pan breads were analyzed for their dietary fiber, amino acid and fatty acid profile. The unleavened flat breads and breads prepared from both PDF and FFF supplemented composite flours yielded significantly higher contents of soluble, non soluble and total dietary fibers. Unleavened flat breads possessed higher dietary fiber content than those of breads. The unleavened flat breads prepared from 16% PDF supplemented WWF possessed significantly the highest content of isoleucine (1.16 g/100 g flour) and the lowest isoleucine content (0.45 g/100 g flour) was found in breads prepared from control flour (100% SGF). The results indicated that contents of all the tested essential amino acids were improved substantially by the supplementation of PDF and FFF in the wheat flours. Unleavened flat breads containing 12% FFF possessed the highest content of palmitic (0.595%) and stearic acid (0.152%). The results further indicate that an excellent ratio of linoleic acid over linolenic existed in the unleavened flat breads and breads prepared from full fat flaxseed supplemented composite flours. Key words: Flaxseed, unleavened flat bread, amino acid profile, fatty acid profile, dietary fibers, pan bread INTRODUCTION The consumers demand has increased for the food products with taste, safety, convenience and nutrition. Thus nutrition has emerged an added dimension in the chain of food product development (Ahmad, 1999; Shahidi, 2002). There are many foods which are associated with health benefits and are used or sold under a variety of names like designer, novel, medical, nutraceutical and functional foods. The prospective health benefits of oil seeds such as flaxseed, especially in relation to cancer and cardiovascular disease has got more consideration by the nutrition workers and food scientists. Many researchers are conducting studies on its role in the cure and prevention of several diseases (Jenkins et al., 1999). Due to health promoting properties and excellent nutrient profile of flaxseed, it has been becoming a popular candidate for incorporation in human diet. Flaxseed is being used extensively for the development of functional foods. The components of flaxseed, identified to exhibit the health benefits are fiber, lignans and linolenic acid (Omega-3 fatty acid). Moreover, flaxseed is a good source of high quality protein, soluble fibers and phenolic compounds (Oomah, 2001). Wheat is a staple food of Pakistani people and is a leading cereal grain produced and consumed in the country. In Pakistan, about 70% of the total wheat is processed to produce the unleavened flat bread locally known as chapatti and its other culinary variants, “tandoori roti”, “nans”, “prathas” and “poories”. The rest of the 30% is used for other bakery products such as breads, cookies, cakes and pastries. Wheat is the cheapest source of protein and calories for the inhabitants of Pakistan. The quality of wheat based products can be improved by supplementing them with other cheap and healthy plant based food materials. The incorporation of flaxseed into diet can help to have a superior taste in regularly consumed dishes. The reddish brown flaxseed grains have a pleasant flavour and taste resembling nuts and its utilization is simple in different products. It can be spread over soups, salads, cereals or yoghurt. The baked products can be supplemented with whole flaxseed grains to achieve an attractive and appealing form with enhancement in the texture of final product. The grinding of flaxseed before its addition to products can be more beneficial to obtain the prospective health benefits from its active components like dietary fiber, lignans and Omega-3 fatty