Enrichment via chia seeds to tackle hidden hunger: A review

Abstract

Salvia hispanica L. commonly called chia has a tremendous potential to be used as an alternative raw material as well as a novel component of food industry applications because of its good dietary fiber content. chia seed can be used for supplimentation of food to enhance its value such as in meat, seafood and marine industry, bakery industry and many more. Dietary fiber gum fractions of chia can be used by extraction as an additive to the charge in various physicochemical parameters in food systems such as texture, consistency, stability and viscosity. Currently, seeds from chia are commonly consumed for a variety of health benefits principally in upholding strong serum lipid levels due to existence of phenols as well as omega 3 and omega 6 oils. The purpose of this review is to summarize the increased utilization of chia as food ingredient and its purposeful use in growing food sector. Novelty impact statement Hidden hunger is a lack of micronutrients which is not fulfilled by food. Though these essential micronutrients are required in small quantities, they are essential for the growth and development of body; 25.9% of total world's population are affected by micronutrient deficiencies, or hidden hunger. Chia in the purview of Hidden hunger has not been reviewed so far. The authors have attempted to discuss the role of chia in tackling hidden hunger, which is quite prevalent worldwide.

The role of pan‐roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (Salvia hispanica L.) seeds

“…Chian (Salvia hispanica L.; Lamiaceae family) has been grown in certain regions such as Bolivia and Paraguay and has been grown in recent years in a geography extending from the south of Mexico to the north of Guatemala (Ghafoor et al, 2018;Sundar et al, 2023aSundar et al, , 2023b. Chia seeds are used as a supplement to increase the value of food in the meat, seafood and marine industries, the baking industry and more ( € Ozcan et al, 2019;Rashid et al, 2021).…”