M. ABDUR RAHMAN, A.K. SINGH, R.N. SHUKLA AND K.S. GADHE
Abstract
Chia (Salvia hispanica L.) belongs to the mint family is excellent nutritional source essential components. Omega-3 fatty acids are abundant in chia seed oil which is necessary in nature to prevent the body from synthesizing and is a crucial part of the brainââ¬â¢s cells, heart muscle cells and retina. Study was undertaken to evaluate the physico-chemical and nutritional qualities of chia seeds and oil. Bulk densities of Chia seeds was observed low (0.714 g/ml) and cent porosity was moderate (31.08 per cent). The per cent moisture and ash content was observed 6.76 and 4.38. phosphorus, magnesium and potassium in Chia seeds are 832, 994, 428 and 795 (mg/100g) respectively. Higher content of phosphorus, magnesium and potassium was observed in chia seeds. Specific gravity and refractive index of chia oil were 0.937g/cm3 and 1.467. Free fatty acid content of Chia oil was observed to be 0.663 per cent while the acid value was 0.36 mg KOH/g. ï¡-linolenic acid was major fatty acid component accounts for about 60% of the total amount of fatty acids in chia oil. Further, the total tocopherol content of Chia oil was 338.68 mg/kg whereas b-carotenoid was observed to be 89.78 mg/kg. From the results obtained in this study, it can be concluded that chia seed and oil are the good source of high quality antioxidants for potential use.