DefinePK

Abstract

Chia is a powerhouse of nutrients and is called as “functional food” because it contributes nutrition as well as health benefits. It contains natural Omega-3 fatty acids which are present in the form of Alpha-Linolenic Acid (ALA). Germination enhances bio-active substances of food.  The current study was planned to compare raw chia seed flour with germinated chia seed flour and to authenticate the germination of chia seed flour for their application in bakery product (cupcakes). The raw material was assessed for proximate, mineral analysis, antioxidant activity, phenolic content and fatty acids analysis. Results revealed that germinated chia flour was best in terms of protein that was 21.20%, lipids were 36.14% and fiber content was 30.29%. Total phenolic content and antioxidant activity were also increased with the germination with mean values of 165.19mgGAE/100g and 89.79%. All the minerals i.e., Na, Ca, K, Mg, Zn and Fe were more present in germinated chia flour with an amount of 1.29mg, 499.2mg, 478.83mg, 351.8mg, 4.75mg and 7.34mg respectively. Alpha-Linolenic Acid content was highest in raw chia flour with mean value of 60.11% and Linoleic Acid was highest in germinated chia flour with an amount of 18.11%. Conclusively, germinated chia seed flour enhances nutritional properties of food. In future, it offers sustainable baking and would be eco-friendly being a functional food ingredient when utilized in bakery, dairy, beverages and meat products.