Evaluation of the Mineral Composition of Chia (Salvia HispanicaL.) Seeds from Selected Areas in Kenya.
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Date
2023
Authors
Gikonyo, Nicholas
Ikumi, Pauline W
Mburu, Monica
Njoroge, Daniel
Musingi, Benjamin M
Journal Title
Journal ISSN
Volume Title
Publisher
Canadian Center of Science and Education
Abstract
Chia (
Salvia hispan ica 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 the ir 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 D ecember 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/1 00g). 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.
Description
research article
Keywords
chia, elements, fortification, minerals, performance, seeds
Citation
Ikumi, P. W., Mburu, M., Njoroge, D., Gikonyo, N., & Benjamin, M. (2023). Evaluation of the Mineral Composition of Chia (Salvia Hispanica L.) Seeds from Selected Areas in Kenya.