Evaluation of the Mineral Composition of Chia (Salvia Hispanica L.) Seeds from Selected Areas in Kenya

Pauline W. Ikumi, Monica Mburu, Daniel Njoroge, Nicholas Gikonyo and Musingi Benjamin M

Journal of Food Research, 2023, vol. 12, issue 3, 1

Abstract: Chia (Salvia hispanica L.) seeds are gaining popularity among consumers and food processors, particularly in food fortification. Consequently, there has been an increased need to determine the mineral composition of chia seeds cultivated in different regions to ascertain their potential in various food applications. In this study, 20 chia seeds samples obtained from farmers practicing commercial farming of chia seeds in selected areas in Kenya during the two main chia seed planting seasons (April-August 2019) and (September-December 2019) were analyzed for their mineral content using Atomic Absorption Spectrophotometry (AAS). Values of sodium and potassium were determined using a Flame photometer using sodium chloride (NaCl) and potassium chloride (KCl) as the standards, while phosphorus was determined using the Vanodo-molybdate method. Chia seeds samples studied revealed the most predominant minerals as phosphorus (531 to 889 mg/100g), calcium (478 to 589 mg/100g), potassium (343 to 526 mg/100g) and, magnesium (322 to 440 mg/100g). The general linear model (GLM) used to determine the coefficient of variation on all chia seed growing sites showed that calcium, iron, and magnesium are the best-performing chia minerals in Kenya and hence should be the minerals of interest in food fortification using chia seeds.

Date: 2023
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