LAUSR

Flaxseed (Linum usitatissimum) has been part of human nutrition for years. Recent research studies have shown that flaxseed is an important plant source containing beneficial compounds for health besides being rich in alpha-linolenic acid (ALA), good quality protein, fat, antioxidant, lignins and fiber (Goyal et al., 2014). According to Gutierrez et al. (2010), the chemical composition of the flaxseed carried out a high content of oil (43.90%) and protein (21.34%). The popularity of flaxseed has grown rapidly in recent years not only for their nutritional properties but also beneficial effect on the growth and development of children as well as on reducing the risk of cardiovascular disease, diabetes, gastro-intestinal health and brain development and function (Parikh et al., 2019). Many reports have focussed on alternative products from flaxseed as a functional food source such as bakery products, trorilla and cakes (Alpaslan & Hayta, 2006; Rendón-Villalobos et al., 2009; Moraes et al., 2010). However, there are almost no studies on fish burger produced from fish mince.