Determination of the nutrient and anti-nutrient composition of chia (Salvia hispanica l.) Seeds and leaves grown in Uganda

Abstract

The aim of this study was to determine the nutritional quality of chia seeds and leaves grown in Uganda so as to contribute to reduction of cases of malnutrition in the country. Chia seeds and leaves were obtained from farmers in Soroti and Kiryandongo districts and brought to the Department of Food Technology and Nutrition laboratory for analyses. Samples were dried, milled, packaged and analyzed for crude protein, crude fat, crude fiber, vitamin C, total carotenoids, total antioxidant activity, moisture content, gross energy, ash content, phytates, tannins and oxalic acid. Results obtained indicate that Chia seeds from Kiryandongo had significantly (p<0.05) higher (859.55 µl/g) total-antioxidant activity than chia seeds grown in Soroti (802.61 µl/g), while chia seeds from Soroti had significantly (P<0.05) higher ash content and oxalic acid content than chia seeds from Kiryandongo. There was no significant difference (p>0.05) between chia seeds from Soroti and Kiryandongo in terms of crude fat, crude protein, fiber, vitamin C, Gross energy, moisture content, total carotenoids, phytates and tannins. Results also indicate that Chia leaves from Soroti had significantly (p<0.05) higher moisture content, Fiber content, ash content and crude protein than chia leaves from Kiryandongo, while Chia leaves from Kiryandongo had significantly (p<0.05) higher crude fat content and gross energy than chia leaves from Soroti. There was no significant difference (p>0.05) between chia leaves from Soroti and Kiryandongo in terms of Vitamin C, total anti-oxidants, phytates, oxalic acids and Tannin content. Generally, the nutrient and anti-nutrient content of chia seeds and leaves may not be differentiated implying that both can be utilized in food as source of nutrients.