Table 1 Chemical composition of extruded full-fat flaxseed meals at different extrusion processing conditions

52.3 ± 0.4^e

59.3 ± 0.6^e

7.6 ± 0.2^c

31.6 ± 0.1^b

18.6 ± 0.1^a

11.4 ± 0.2^a

47.7 ± 0.4^a

45.1 ± 0.5^f

51.4 ± 0.6^h

7.1 ± 0.2^f

30.2 ± 0.2^c

18.8 ± 0.2^a

11.3 ± 0.1^a

47.1 ± 0.5^a

31.5 ± 0.6^h

39.2 ± 0.5^j

6.5 ± 0.2^h

29.8 ± 0.2^c

19.1 ± 0.1^a

11.1 ± 0.2^a

46.6 ± 0.6^a

70.5 ± 0.5^a

74.8 ± 0.4^a

7.3 ± 0.3^e

31.3 ± 0.2^b

19.0 ± 0.2^a

11.4 ± 0.2^a

49.0 ± 0.6^a

52.9 ± 0.4^e

53.1 ± 0.6^g

7.5 ± 0.3^c

29.0 ± 0.1^d

18.7 ± 0.2 ^a

11.5 ± 0.2^a

48.3 ± 0.5^a

61.8 ± 0.5^c

64.9 ± 0.7^c

7.9 ± 0.2^a

31.5 ± 0.1^b

18.4 ± 0.1^a

11.7 ± 0.1^a

49.1 ± 0.5^a

59.0 ± 0.5^d

61.9 ± 0.7^d

7.4 ± 0.1^d

31.4 ± 0.2^b

18.9 ± 0.1^a

11.4 ± 0.2^a

49.5 ± 0.6^a

46.3 ± 0.6^f

57.1 ± 0.4^f

6.9 ± 0.3^g

31.3 ± 0.2^b

18.7 ± 0.2^a

11.5 ± 0.3^a

48.4 ± 0.5^a

66.7 ± 0.3^b

72.7 ± 0.8^b

7.7 ± 0.2^b

29.9 ± 0.1^c

18.6 ± 0.2^a

11.6 ± 0.2^a

49.2 ± 0.6^a

26.4 ± 0.3ⁱ

35.9 ± 0.4^k

7.0 ± 0.2^g

31.3 ± 0.2^b

18.7 ± 0.2^a

11.4 ± 0.1^a

48.0 ± 0.6^a

43.7 ± 0.4^g

45.9 ± 0.5ⁱ

7.4 ± 0.1^d

32.0 ± 0.1^a

18.5 ± 0.1^a

11.7 ± 0.1^a

48.3 ± 0.5^a

62.4 ± 0.5^c

58.1 ± 0.6^f

7.9 ± 0.2^a

32.1 ± 0.1^a

18.5 ± 0.1^a

11.8 ± 0.2^a

48.6 ± 0.5^a