Detoxification of Cyanogenic Glycosides in Flaxseed Meal using Microbial Fermentation and its Impact on the Nutritional Aspects of Flaxseed Meal

Throughout human history, flaxseed (?????????? ?????????????????????????? L.) has served diverse purposes. In recent decades, its nutritional benefits have been widely studied, primarily because of its high linolenic acid content, which is believed to offer notable health benefits such as anti- inflammatory and cardiovascular positive effects. Due to these health benefits, flaxseed oil extraction has also increased in response to the market demand. Oil extraction yields flaxseed meal as a by-product. Flaxseed meal is a nutritionally rich material, but is underutilised due to its high cyanogenic glycoside content, which can be released as hydrogen cyanide upon hydrolysis. This study investigated microbial fermentation as a biological detoxification strategy for flaxseed meal while evaluating its effects on nutritional composition and bioactive properties. Flaxseed meal derived from New Zealand flaxseed, for which limited detoxification data are currently available, was fermented using ?????????????????????????? ??????????????????, ?????????????????????????? ??????????, and ????????ℎ???????????????? ???????????????????? under varying fermentation times, particle sizes, and addition of sucrose. Detoxification was associated with microbial activity and enzymatic hydrolysis, likely mediated by β-glucosidase activity and enhanced enzyme-substrate interactions during fermentation.