Nutritional Composition and Qualitative Phytochemical Analysis of Chia Seeds (Salvia hispanica L.) Grown in East Africa

Abstract

Background: Chia seed (Salvia hispanica L.) is becoming one of the most popular plantbased foods that contain the greatest amount of nutrients particularly omega-3 fatty acid, α-linolenic acid. It is therefore considered a functional food with pronounced health benefits. Objective: The purpose of this study was to determine the proximate composition, minerals, fatty acid profiles and phytochemical contents of chia seeds grown in East Africa (Kenya and Uganda). Methods: Official methods of analysis, 2005 were adopted, minerals determined by Atomic absorption spectrophotometer, phytochemicals were determined by standard methods and fatty acid profiles were analyzed by Gas chromatography. Results: Proximate composition indicated high contents of protein, fat and fiber. The fatty acid profiles revealed great amounts of α-linolenic acid (45.29-56.99%) followed by linoleic acid (15.9- 20.28%) and oleic acid (6.88-11.58%). However, the difference in the content of α-linolenic acid between samples was not significant (p = 0.7391). Mineral determination (mg/100g) showed high contents of potassium (492.96-862.98), phosphorous (486.45-569.45), calcium (297.47-429.09) and magnesium (192.22-202.97) while considerable amount was observed for iron, zinc, manganese, and copper. There was a significant difference (p = 0.0001) in mineral content between black chia Molo and white chia Bukembo with the exception of phosphorus. Conclusion: Both black and white chia seeds grown in East Africa, observed to have high amounts of α-linolenic acid, proteins, fats, fiber, and minerals. These findings support the evidence that chia is rich in nutrients that are beneficial to human health. Therefore, we suggest its incorporation in diets as a healthy food ingredient.

An update on the nutritional profiles of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus spp.), and chia (Salvia hispanica L.), three key species with the potential to contribute to food security worldwide

“…Chia seeds have high protein contents, varying between 16% and 24% depending on their origin, 9,99,[102][103][104] and high levels of certain amino acids such as aspartic and glutamic acid, serine, alanine, and glycine. 105 Regarding the free amino acid content, at least 10 amino acids are present in chia seeds, and the most abundant are arginine, leucine, To confirm the associated health benefits further studies are required in order to prove their benefits and putative risks.…”

“…9,106 The dietary fiber content can vary from 30.2% to 34.4%, and the ingestion of 100 g of chia seeds meets in more than 100% the recommended fiber dietary intake. 9,104 From the total fiber content found in chia, the insoluble fraction accounts for 85%-93%, while the soluble fraction accounts for 7%-15%. 11,107 Interestingly, the dietary fiber content in chia is higher than that found in crops, such as quinoa (7.0 g/100 g), amaranth (6.7 g/100 g), peanuts (8.5 g/100 g), and soybean (9.6 g/100 g).…”

“…The chia seed is highly rich in lipids: the total lipid content is between 27.5% and 40.2%. 9,[102][103][104]106,109 The fatty acid profile is of great interest, as it is quite rich in polyunsaturated fatty acids. Researchers have found that the main constituent in chia oil is α-linolenic acid (omega-3), which ranges from 45.3% to 64.8%, followed by and linoleic acid (15.3%-22.5%).…”

“…The ash content of chia seeds (between 2.79% and 4.80%) is high compared to that of other grains and seeds such as rice, amaranth, or quinoa. 9,104,112 Chia seed is very rich in phosphorus (4930-8600 mg/kg), potassium (4070-8630 mg/kg), calcium (2970-6310 mg/kg), magnesium (1950-3500 mg/kg), iron (25-164 mg/kg), zinc (26-47 mg/kg), and copper (4.1-13.2 mg/kg). Da Silva et al 112 have shown that the mineral content can be affected by the cultivation location and climatic conditions.…”

“…The carbohydrate content in chia varies significantly depending on the seed origin, ranging from 26.9% to 42.1% 9,106 . The dietary fiber content can vary from 30.2% to 34.4%, and the ingestion of 100 g of chia seeds meets in more than 100% the recommended fiber dietary intake 9,104 . From the total fiber content found in chia, the insoluble fraction accounts for 85%–93%, while the soluble fraction accounts for 7%–15% 11,107 .…”