Modern life poses a challenge to sustaining good human health due to the increasing number of various diseases associated with low lifestyle. In this study, crackers prepared from both wheat and maize, and that produced from roasted ground flaxseed (GFC) and unground flaxseed (UFC) were compared. The physicochemical characteristics, texture, sensory evaluation, fatty acids profile, and storage quality properties were evaluated as a criterion for the product's quality. The width, thickness, and weight were significantly increased (p0.05) while the specific volume was massively reduced. The unground flaxseed crackers samples showed the highest significant value among all sensory evaluations. Furthermore, the UFC's content of protein, fat, and crude fiber increased significantly (p0.05), while its carbohydrate content was reduced. And in terms of textural features, the UFC sample had the highest value. Mineral concentrations of Ca, K, P, Mg, Fe, and Zn both increased significantly in GFC and UFC. The proportions of linolenic fatty acid C18:3 (48.09%), linoleic acid C18:2 (27.15%), and oleic acid C18:1 (22.69%) were discovered to be the greatest in the UFC's fatty acid composition, which also showed the highest values in the unsaturated essential fatty acids. Additionally, it was observed that during the 90-day storage period, the samples of UFC and GFC did not significantly rise in terms of storage quality, such as acid and peroxide values. The review concludes by highlighting flaxseed's potential as a "nutraceutical" and its use as a food that is both therapeutic and protective.