African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Nutritional, health benefits and usage of chia seeds (Salvia hispanica): A review

Ashura Katunzi-Kilewela
  • Ashura Katunzi-Kilewela
  • Department of Food Science and Technology, University of Dar es Salaam, P. O. Box 35134 Dar es Salaam, Tanzania.
  • Search for this author on:
  • Google Scholar
Lillian D. Kaale
  • Lillian D. Kaale
  • Department of Food Science and Technology, University of Dar es Salaam, P. O. Box 35134 Dar es Salaam, Tanzania.
  • Search for this author on:
  • Google Scholar
Oscar Kibazohi
  • Oscar Kibazohi
  • Department of Food Science and Technology, University of Dar es Salaam, P. O. Box 35134 Dar es Salaam, Tanzania.
  • Search for this author on:
  • Google Scholar
Leonard M. P. Rweyemamu
  • Leonard M. P. Rweyemamu
  • Department of Food Science and Technology, University of Dar es Salaam, P. O. Box 35134 Dar es Salaam, Tanzania.
  • Search for this author on:
  • Google Scholar


  •  Received: 07 September 2020
  •  Accepted: 18 January 2021
  •  Published: 28 February 2021

Abstract

As we enter the 3rd millennium, with improved life expectancy, and high media coverage of health care issues, people are becoming more aware of and interested in the potential benefits of nutritional support for disease control or prevention. The review aimed to gather published information regarding nutrition and health benefits associated with the use of chia seeds for human health. Researchers have reported chia seeds to have high nutritional content in the form of protein (15-25%), dietary fibre (18-35%), fat (15-35%) and ash content (4-6%). Apart from their rich nutritional content, chia seeds can improve the nutritional content of various food products when they are blended or mixed. This article reviews the nutritional content, bioactive compounds, and nutraceutical functionality of chia seeds and their use in the development of functional foods. Also highlights functional properties of chia seeds, usage in the food industry and fortification of food with chia seeds. The results showed the potential use of chia seeds with blending with other food to produce more nutrient dense food products that can be regarded as a functional food.

 

Key words: Chia seeds, functional foods, bioactive compounds, nutraceuticals, fortification.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 15 No. 2
Back to articles
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES