Seed Flour Research Articles

Metabolomic profiling of germinated and non-germinated Lablab purpureus seeds: antioxidant properties and α-amylase inhibitory activities for diabetes management

Diabetes is characterized by prolonged hyperglycemia and disruptions in carbohydrate, lipid, and protein metabolism, stemming from inadequate insulin production, impaired insulin receptor functioning, or a combination of both. Conventional diabetes medications like biguanides and sulphonylureas, are widely used and raise concerns about potential side effects with prolonged usage. In this context, legumes emerge as promising candidates due to their significance in traditional diets globally and associated health benefits. Despite being challenging to digest due to anti-nutritive factors, germination, a simple bioprocessing technique, significantly enhances nutritional aspect of the seeds. This study focuses on Lablab purpureus, an underutilized legume, employing a metabolomic approach to explore compounds in germinated and non-germinated seeds. Metabolomic profiling identified 125 compounds in non-germinated and 80 compounds in germinated seeds, revealing unique compounds in each type with potential health benefits. The study identified therapeutically important metabolites such as alkaloids, flavonoids, terpenoids, and saponin in both the germinated and non-germinated seeds. A notable change in the phytochemical composition (total phenol, flavonoid, and total ascorbic acid content) of germinated seeds was observed compared to the non-germinated seeds flour. An increased fold change (1.15, 1.5 and 1.65) was observed in the total phenol, flavonoid, and total ascorbic acid content in germinated seeds compared to non-germinated seeds, alongside higher antioxidant levels in terms of DPPH, ABTS, and FRAP. The IC50 value for α-amylase inhibitory activity was noted to be 2.05 ± 0.05 mg/ml in germinated samples while 0.79 ± 0.00 mg/ml was observed in the non-germinated Lablab purpureus seeds. Therefore, displaying greater α-amylase inhibitory activity in the non-germinated seeds, possibly due to their unique biochemical composition. Nevertheless, even germinated seeds demonstrated appreciable α-amylase inhibitory activity. Therefore, these findings suggest that germination process significantly influences seed biochemistry and helps to raise the phytochemical composition, while the unique composition of the metabolites in the non-germinated seeds could have impact on the α-amylase inhibitory activity. Thus, study suggests Lablab purpureus as a promising functional food source with diverse health-promoting attributes, particularly in diabetes management.Graphical

Improvement of Gluten-Free Sponge Cake with A Combination of Chia Seed Flour and Millet Flour

Background: Celiac disease is an autoimmune disorder in which the patient is permanently intolerant to proteins containing gluten, and the only treatment is to use a gluten-free diet. The present study is designed to investigate physicochemical, antioxidant activity, textural, and sensory properties attributes of developed gluten-free sponge cake containing chia seed (Salvia hispanica L.) flour (CHF) along with millet (Panicum miliaceum) and corn flour. Methods: The cake was produced using CHF (4, 8, 12, 16%; w/w) with the replacement of millet flour (MF), and 50% corn flour (CF) was used equally in all the samples. Results: Applied CHF significantly increased moisture, ash, protein, and fat content of gluten-free cakes (P<0.05). Replacement of CHF with MF reduced specific volume (using colza grains) and porosity (using image processing method) by 64% and 76%, respectively. Texture analysis showed an increase in hardness in all the three-storage times with the addition of CHF. Color measurement indicated that CHF significantly reduced the amount of a*, and L* values of the crusts. Radical scavenging activity by DPPH was improved in a dose-dependent manner (P<0.05). The lowest amount of CHF in cake formula had the highest score in sensory evaluation with verbal hedonic scale. Conclusion: Based on the results, the samples containing 4% CHF, 46% MF, and 50% CF had the most desirable texture and palatability with reasonable radical scavenging activity among developed gluten-free sponge cakes.

The Effect of Processing Methods on Quality Parameters of Jackfruit Seed Flour (JSF) from Different Cultivars

The Effect of Processing Methods on Quality Parameters of Jackfruit Seed Flour (JSF) from Different Cultivars

Quality Evaluation of Composite Flour From Wheat, Soybean and Sunflower Seeds for Bread Making

Composite flours with good functional properties and high nutrient content was developed by substituting wheat with soybeans and sunflower seed flour. Wheat flour was supplemented with soybeans and sunflower seeds flour at a ratio of 100:0:0, 90:10:10, 80:10:10, 70:20:10 and 60:30:10, respectively. Standard analytical procedures were used for all the analysis on the samples. The composite flours obtained were evaluated for their functional properties, proximate composition and antinutritional properties. The results for the functional properties showed values which ranged from 1.76 to 2.38 mL/g and 1.85 to 2.45 mL/g for water absorption capacity, 1.02 to 1.10 mL/g and 1.10 to 1.25 mL/g for oil absorption capacity, 0.40 to 0.78 g/mL and 0.52 to 0.78 g/mL for bulk density, 8.33 to 12.10% and 8.66 to 12.10% for swelling capacity and 4.00 to 10.00% and 4.00 to 9.00% for least gelation concentration, respectively for the flours and flour blends. Addition of soybeans and sunflower seeds flour led to significant (p<0.05) increase in the protein content (15.22 to 28.90%), ash (1.01 to 3.31%), crude fibre (1.34 to 2.97%), fat (5.39 to 16.37%), energy value (388.05 to 434.67%) and a decrease in carbohydrate (69.68 to 42.94%) and moisture content (7.38 to 5.3%) for the flour blends. Processing methods affected the antinutritional factors as there was no significant increase in the tannin content (0.43 to 0.65 mg/100g), saponins (0.36 to 0.43 mg/ 100g), oxalates (1.24 to 2.40 mg/100g) and phytates content (1.22 to 2.12 mg/100g) concentration of the composite flour. The results reveal that the wheat, soybeans and sunflower seeds flours had good functional and nutritional density.

A Comparative Analysis of the Influence of Various Processing Techniques on Quality Attributes of Jackfruit Seed Flour (JSF) from Different Cultivars

A Comparative Analysis of the Influence of Various Processing Techniques on Quality Attributes of Jackfruit Seed Flour (JSF) from Different Cultivars

Quality Assessment and Sensory Evaluation of Complementary Food from Orange Flesh Sweet Potato (OFSP), Soybean, and Tropical Almond Seed Composite Flour

Childhood malnutrition especially vitamin A deficiency and protein-energy malnutrition are widely prevalent in many parts of the world, particularly in developing countries due to the high cost of commercial infant food. Complementary food from OFSP, Soybean and Tropical Almond Seed Flour was produced to improve the nutritional content of locally made infant food. The study evaluated the quality and sensory attributes of complementary food. A commercial sample was used as a reference standard. The sample formulations were in the ratios; 100:0:0, 90:5:5, 80:15:5, 70:25:5. The anti-nutrient composition ranged thus: alkaloid (0.122-0.961%), trypsin inhibitor (0.003-0.455%), tannin (0.036-0.321%), oxalate (0.017-0.049%). The total essential and total non-essential amino acid composition respectively ranged thus in the samples; 14.12-59.55 g/100g of protein and 30.21-41.65 g/100g of protein. Sensory evaluation results showed that all the complementary food samples were generally accepted by the panellists. The composite flour herein produced significantly (p<0.05) increased the nutritional, amino acid, and sensory attributes of the complementary food in contrast to the control sample.

Chemical Characteristic and Sensory Evaluation of Biscuit Prepared from Wheat and Aleppo Pine Seeds Flour.

This study aimed to explore the potential use of Aleppo pine seed flour as a nutritious ingredient in biscuit production. Aleppo pine seed flour was blended with wheat flour to create biscuits with varying proportions: 15%, 30%, and 45% Aleppo pine seed flour. The analysis of the chemical composition of the biscuits revealed that increasing the proportion of Aleppo pine seed flour led to higher levels of protein, fat, and ash, while the carbohydrate content decreased. Sensory evaluation showed that biscuits with 15% Aleppo pine seed flour and 85% wheat flour had favorable characteristics in terms of color, flavor, crispness, and overall appeal. These findings indicate that incorporating Aleppo pine seed flour into wheat flour can enhance the nutritional profile of biscuits, offering higher protein, fat, and mineral content. The study suggests that a blend containing 15% Aleppo pine seed flour is optimal for producing biscuits with desirable sensory properties, making it a promising alternative ingredient for healthier biscuit formulations. Overall, this research highlights the potential of Aleppo pine seed flour to improve the nutritional quality of biscuits without compromising their sensory qualities, paving the way for its use in health-conscious baking practices.

Utilization of Durian Seed Flour (Durio Zibethinus Murr) in the Manufacture of Cookies

The aim of the study was to determine the characteristics of cookies which is produced by adding durian seed flour and determining the best formulation of wheat flour and durian seed flour in process of making cookies. A completely randomized design (CRD) one factorial with five leves of ratio of wheat flour(TT) and durian seed flour (TBD) that is = 100 % TT and 0 % TBD; F2 = 75 % TT and 25 % TBD; F3 = 50 % TT and 50 % TBD; F4 = 25 % TT and 75 % TBD; F5 = 0 % TT and 100 % TBD. The results showed that substitution of derian seed flour in the manufacture of cookies will increase the protein content and ash content of cookies, but reduce the water content. The greater proportion of durian seed flour used, refers to the lower panelists preference for color, texture, aroma, taste and overall cookies. The best treatment was substitution of 50%durian seed flour with moisture content of cookies 2.95%, 1.99% ash content, 6.83% protein content with hedonic characteristics showed that the cookies was preffered by panellists on its color (3.07), texture (3.08), aroma (2.25), taste (2.98) and overall (2.95).

Optimization of Roasting Conditions on the Functional Properties of Jackfruit Seed Flours

Roasting of jackfruit seeds may improve the functional properties of jackfruit seed flours produced, which is vital for applications in baking and confectionaries. The objectives of this study were to determine the optimum roasting conditions of jackfruit seeds and to evaluate the functional properties of roasted jackfruit seed flours. Response surface methodology (RSM) was employed to optimize the roasting process in a temperature range (120 - 170 ℃) and in a duration range (20 - 70 min). The roasting temperature had a significant effect (p < 0.05) on water absorption capacity (WAC) and water solubility index (WSI), while roasting time significantly influenced (p ˂ 0.05) WAC, oil absorption capacity (OAC), bulk density (BD), WSI and swelling power (SP) of the jackfruit seed flours. Based on the results obtained from RSM, the optimum roasting conditions were 162 ℃ for duration of 20 min. The predicted values were 1.45 g/g, 0.96 g/g, 0.49 g/ml, 9.74 % and 4.35 g/g for WAC, OAC, BD, WSI and SP, respectively with the overall desirability of 0.693. The optimum conditions obtained from RSM can be used to produce roasted jackfruit seed flours with desirable functional properties for future development of bakery products.

Improvement of the Nutritional Value and Physicochemical Characteristics of Biscuits by Using Defatted Chia Seeds (Salvia hispanica L.) Flour Riched in Phytochemical Content

Improvement of the Nutritional Value and Physicochemical Characteristics of Biscuits by Using Defatted Chia Seeds (Salvia hispanica L.) Flour Riched in Phytochemical Content

Chemical Composition, Microbiological and Sensory Qualities of Banana Based Complementary Diets Fortified with African Breadfruit Seed and Carrot Flours

About the age of six months, an infant requires more nutrients and energy than those provided by the breast milk, and complementary diets are therefore introduced to meet those needs. The objective of this study was therefore to develop and evaluate complementary diets from cooking banana, African breadfruit seeds and carrot flour blends. Ratios of cooking banana, African breadfruit seed and carrot flour blends in 90:0:10 as Diet 1, 85:5:10 as Diet 2, 80:10:10 as Diet 3, 75:15:10 as Diet 4 and 70:20:10 as Diet 5, were used for formulation of complementary diets. The flour blends for diet production showed bulk density and gelatinization temperature decreased from 0.98 to 0.65 g/ml and 85.67 to 78.10oC respectively, while swelling and water absorption capacity increased from 268.33 to 295.00% and 208.33 to 243.33% respectively, with increase in African breadfruit seed flour in the composite blends. Phytate (1.25 – 11.03 mg/100g) and trypsin inhibitor activities (1.05 – 1.17 TIU/100g) increased with increasing African breadfruit flour supplementations. Proximate composition of diets showed increased protein (2.16 – 18.47%), fat (1.81 – 2.23%), ash (2.42 – 2.96 %) and decreased carbohydrate (73.14 – 89.80%). Iron and calcium content of Diets increased from 14.11 – 19.23mg/100g and 28.24 – 43.23 mg/100g, while magnesium decreased from 6.24 – 8.25mg/100g respectively with increasing African breadfruit flour. Vitamin A and C decreased from 13.09 to 9.16 and 0.98 – 0.75mg/100g respectively. Microbial quality of all Diets developed were within the acceptable limit of 103 cfu/g for both total bacterial (TBC) and total fungal count (TFC). Diet 3 (80:10:10) was most accepted in sensory qualities. Complementary diets produced with 80% cooking banana, 10% African breadfruit seed and 10% carrot flour blends could help fill the gaps, when transitioning from breast milk to family diet, to provide the essential nutrients and energy required for infant’s activity, optimum growth and development.

Antioxidant Properties of Wafers with Added Pumpkin Seed Flour Subjected to In Vitro Digestion

In this study, our research aim was to assess the influence of pumpkin seed flour addition on the antioxidant properties, consumer acceptability, functional properties, and texture of wafers. The in vitro gastrointestinal digestion process was used to assess the effectiveness of fortification in terms of the potential bioavailability of phenolic compounds and peptides. The antioxidant activity of the obtained hydrolysates and potentially bioavailable fractions (≤3.5 kDa) was tested. The highest antiradical activity and Fe2+ chelation ability (IC50) were noted for the fraction obtained from wafers with the greatest addition of pumpkin seed flour—Pf4 (0.49 mg/mL for ABTS+*, 3.84 mg/mL for DPPH*, and 2.04 mg/mL for Fe2+ chelation). The addition of pumpkin seed flour caused the color of the wafers to change to a darker one (24.46% differences in L* between C and P4), which influenced consumer ratings. This study shows that adding pumpkin seed flour increases the peptide and phenolic contents of wafers (1.13 mg/mL and 1.01 mg/mL of peptides and 0.429 mg/mL and 0.351 mg/mL of phenolics for P4 and C hydrolysates, respectively) and enhances their antioxidant activity, with only minimal effects on taste, aroma, crispness, water and fat adsorption capacity, and foaming ability. Fractions ≤ 3.5 kDa showed greater antioxidative activity than hydrolysates, and the addition of pumpkin seed flour improved these properties. To sum up, pumpkin seeds are a valuable source of antioxidant compounds (phenolic compounds and peptides) and can be used to enrich various products.

Nutritional and Microbial Evaluation of Cookies Produced From Canary Mielon (Cucumis melo) Seed and Wheat Flour Blends

Nutritional and Microbial Evaluation of Cookies Produced From Canary Mielon (Cucumis melo) Seed and Wheat Flour Blends

Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent

Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent

The Addition of Avocado Seed Flour in Reduced Fat Mayonnaise as Stabilizer

Aims: This study aims to determine the quality of mayonnaise by adding avocado seed flour as a stabilizer based on pH, viscosity, stability emulsion, emulsion droplets, acidity, and color analysis (L a* b*). Study Design: This study are an laboratory experimental with a completely randomizeddesign. Place and Duration of Study: This study are located in Laboratory of Animal Product Technology, Faculty of Animal Science, Universitas of Brawijaya. Methodology: This research method used was laboratory experimental with a completely randomized design with 4 treatments and 4 replications. Results: Avocado seed flour is added to the mayonnaise formulation at 0%, 1%, 2% and 3% sensory evaluation of the total ingredients used. The variables measured are pH, viscosity, stability emulsion, emulsion droplets , acidity, color analysis (L a* b*). The results showed that the treatment had a very significant effect (P<0.01) on pH, viscosity, stability emulsion, emulsion droplets, acidity and color analysis (L a* b*). It can be concluded that the best treatment in this study was mayonnaise woth the addition of 1% avocado seed flour. Conclusion: This study concluded that the addition of avocado seed flour at 3% can produce mayonnaise with the characteristics of pH, viscosity, emulsion stability, acidity, emulsion droplets, and color analysis.

Graphene quantum dots (GQDs)-modified screen-printed electrode for the determination of cannabidiol (CBD) in hemp seeds flour

In this work, the development of a graphene quantum dots (GQDs)-modified screen-printed carbon (SPCE) electrode for the determination of cannabidiol (CBD), a cannabinoid present in the Cannabis L. Sativa (hemp) plant, is reported. This cannabinoid is non-intoxicating and non-psychoactive, thus CBD-containing drugs as well as CBD-containing foods, are now on the market in many countries due to their health-beneficial effects and pharmacological activities. Because of the increasing interest in analyzing CBD in these real samples, we analyzed here a sample of hemp flour that was used for testing the developed CBD electrochemical sensor. Preliminary work devoted to optimizing the analysis conditions, allowed to development of a GQDs-modified electrode with promising characteristics for the simple screening of CBD. The electroanalytical tests for CBD detection showed a sensitivity of 0.98 μAμM-1 cm−2, which is increased by 2-folder compared to bare SPCE, and a limit of detection (LOD) equal to 0.277 μM. The developed GQDs/SPCE sensor and the analysis procedure were then applied for the CBD analysis in a hemp seeds flour sample. Based on the results obtained, the advantages/disadvantages evidenced by operating with the developed electrochemical sensor in the analysis of CBD in real samples were discussed.

Aplikasi Tepung Biji Pepaya sebagai Alternatif Obat Herbal dalam Pengendalian Penyakit Cacingan pada Sapi Potong

This research aims to analyze the potential of Papaya Seed Flour as an Alternative to Herbal Deworming Medicine in Controlling Worm Disease in Beef Cattle. The research was carried out in Paseh District, Sumedang Regency in January 2024. This research was carried out experimentally. The sampling technique was carried out using purposive random sampling. This research used bulls, aged around 1-1.5 years. This research uses a Pre-test Post-test Control Group Design. The research sample consisted of 10 penned bulls. Before the cow is given treatment in the form of giving the herbal medicine papaya seed flour (Pre-treatment), the cow's feces are taken to be identified and the number of worm eggs infecting the digestive tract is counted. The treatment given is in the form of administering herbal medicine from papaya seed flour (TBP) at a dose of 5g/head, for 3 consecutive days within a period of one week, then testing feces samples (post-treatment) to test the effectiveness of the herbal medicine in reducing levels of and the number of infecting worms. The test parameters in this study were the number of EPGs before and after administration of TBP and FECR until seven days after treatment ended. The research results showed that Papaya Seed Flour has the potential to be an alternative herbal worm medicine in suppressing the growth of digestive tract worms in cattle significantly (p<0.05) with an FECR value reaching 76.9%.

Physical, Nutritional, Textural and Sensory Properties of Wheat Bread Supplemented with Soybean: Finger Millet and Flax Seeds flour

Two-third population of the world is under-nourished, and lack in required quantity of minerals and proteins. United Nations launched 17 Sustainable Development Goals (SDGs) of which SDG-3 is “health and well-being” to improve the position of malnutrition worldwide. Proteins are essential to human health and in post-covid-19 era, plant proteins production industry is booming to meet the demand of enhanced requirement of vegetative proteins by consumers. Proteins Digestibility-Corrected Amino Acid Score (PDCAAS) of soy protein is 1.00 which is closer to some of the proteins from animal sources. Soy proteins contain balanced amounts of essential amino acids except sulfuric-amino acids like methionine. The blended flour contained equal quantities of soybeans, finger millet, and flax seeds and was added at varying proportions (10%, 15%, 20%, and 25%) with refined wheat flour for fortification purpose. The comprehensive evaluation encompassed nutritional, sensory, and physical attributes of the resulting multigrain bread when compared with a control loaf made exclusively from wheat flour. The bread fortified with a 10% composite flour mixture exhibited properties equivalent to the control bread across parameters such as expansion, specific volume, color, and crumb hardness but with enhanced nutritional value. The data revealed that supplementation of bread with 10% composite flour blend led to a discernible increase in levels of dietary fiber and proteins. We may safely conclude that the incorporation of a well-balanced composite flour blend, comprising soybeans, finger millet, and flax seeds, at 10% level offers a promising avenue to fortify wheat flour bread with enhanced nutritional content that may be helpful in improving the nutritional status of people as a part of Sustainable Development Goals of UN as the bread is a common food item of the poor also. Objective: Bread is the common food of all people throughout the world and wheat flour the most abundant component that contain high quantity of gluten and is deficient in balanced nutrients. The purpose of this study was to develop highly nutritious multi-grain bread to fight with malnutrition as a part of Sustainable Development Goal-3 of UN. Methodology: Composite flour containing equal amounts of soybean, finger millet and flax seed was prepared. The bread was prepared using different combinations of wheat flour with 10, 15, 20 and 25% composite flour. Physio-chemical and sensory properties of wheat flour (control) and different combinations with composite flour were measured using standard parameters and protocol. Results: The nutritional, sensory, and physical attributes of the multigrain bread when compared with a control wheat flour loaf, revealed that the bread fortified with a 10% composite flour mixture possessed similar expansion, specific volume, color, and crumb hardness with that of control wheat flour bread but showed enhanced nutritional value. The data further revealed that the supplementation of bread with 10% composite flour blend led to a discernible increase in levels of dietary fiber and proteins. These augmented nutritional components may contribute to the overall health benefits of multigrain bread.

Anti-diabetic Potentials of Cookies from Wheat, Sweet Potato and African Yam Beans (Sphenostylis stenocarpa) Composite Flour Blends

The consumption of cookies offered reliable advantages to the consumers, which included but not limited to perfect eating ability, prolong shelf live and acceptability among all nations. This study thus, investigated the antioxidant and anti-diabetic properties of cookies obtained from wheat-African yam bean-sweet potato composite flour blends at different ratios. The African yam bean and sweet potato were thoroughly processed, milled, sieved thereafter mixed with the commercial wheat flour. Four blends were prepared by using the trial mixing ratio and 100% wheat flour and later used to bake cookies. The proximate, amino acid compositions, antioxidant, amylase and glucosidase inhibitory activities as well as physical properties of the composite cookies were examined while panelists were assigned to assess the cookie samples. The results of the proximate composition showed that the composite flour technology had significant (p<0.05) positive effects on the cookies. Meanwhile, the amino acid compositions of the cookies revealed that the cookie samples were of high aromatic and hydrophobic amino acids, respectively with optimum physical properties. No panelist showed a total dislike for the taste of any of the samples. The added soybean seeds flours showed no significant (p<0.05) effect on the acceptability and preference of the samples. Hence, it is possible to produce better protein and high nutritional cookies from these flour blends. We therefore concluded that the cookies rich in antioxidants and anti-diabetic potentials could be produced from wheat-African yam bean-sweet potato composite flour.

Fatty acid composition of erythrocyte membranes in carries of rs174544 polymorphism of FADS1 gene and rs174583 polymorphism of FADS2 gene from central region of the Russian Federation before and after supplementation of their diet with ω-3 PUFAs

Numerous publications have demonstrated that polymorphisms in FADS1 and FADS2 gene cluster influence the levels of long chain polyunsaturated fatty acids (LC PUFAs) synthesized in the body from essential precursors. They can be consumed through the diet as well. These LC PUFAs perform important plastic and regulatory functions in the body. The associations between the polymorphisms of FADS genes and the fatty acid (FA) composition of the body with some inflammatory and chronic diseases were shown. To date, very few studies in the Russian Federation researched the distribution of polymorphic variants in FADS1 and FADS2 genes and no studies examined the effects of these polymorphisms on the level of FAs in tissues.So, the purpose of this paper was to study the frequency of genotypes and alleles of the rs174544 polymorphism of the FADS1 gene and the rs174583 polymorphism of the FADS2 gene and their influence on the FA composition of erythrocyte membranes in residents of the Central region of the Russian Federation (RF). Additionally, the effect of ω-3 PUFAs fortified food products on this composition was examined. MethodsThe study included 70 volunteers aged 23–69 years from Moscow region who provided informed consent. They were genotyped for rs174544 polymorphism of FADS1 gene and rs174583 polymorphism of FADS2 gene by real-time PCR. The participants of the study consumed fruit or vegetable smoothies enriched with either vegetable (chia seeds flour) or animal (fish oil flour) sources of ω-3 PUFAs for 1 month. The fatty acid composition of erythrocyte membranes in some of the volunteers was analysed using gas-chromatography before and after fortification of their diet with ω-3 PUFAs. Statistical analysis was performed using SPSS 23. ResultsThe frequency of genotypes and alleles of polymorphisms studied were similar to those published for the European region. For rs174544, the genotype frequencies were CC (61%), CA (29%), and AA (10%), frequency of allele A was 24%. For rs174583, the genotype frequencies were CC (51%), CT (39%), and TT (10%), frequency of allele T was 29%. Carriers of minor alleles of both polymorphisms studied had significantly higher levels of ω-6 and ω-3 LC PUFAs in erythrocyte membranes compared to those carrying other genotypes. This differs from the results of other studies where carriers of minor alleles as were shown to be slow converters of precursors to LC PUFAs. The reason of the discrepancy was most likely associated with the obesity and dietary preferences of our study participants who carry the minor alleles. Over the period of one-month consumption of food sources providing an additional intake of either 2 g/day ω-3 PUFAs from fish oil or 6.5 g/day of ω-3 PUFAs from chia seed flour markedly reduced the incorporation of ω-6 PUFAs into erythrocyte membranes in carriers of minor alleles. Additionally, there was an increase in the content of saturated palmitic acid in the membranes that noticeably changed the fatty acid composition of erythrocyte membranes. ConclusionOur results confirm the observation that blood fatty acid composition related to polymorphisms of FADS gene is highly influenced by BMI. The incorporation of ω-6 PUFAs into erythrocyte membranes decreases when the diet is fortified with ω-3 PUFAs. This decrease can help reduce the formation of pro-inflammatory eicosanoids and the risk of various inflammatory and chronic diseases, especially in carriers of minor alleles of the genetic polymorphisms studied.