Yoghurt is a fermented dairy product associated with several beneficial nutritional and
health effects. Due to increased demand of yoghurt in Kenya, some processors seek to
incorporate synthetic ingredients in order to improve the nutritional value, thickening
and stabilizing properties. Besides having good gelling properties, chia seeds (
Salvia hispanica
L.) are a good source of proteins, omega-3 fatty acids, omega-6 fatty acids,
minerals, soluble dietary fiber and phytochemicals. This study sought to develop and
determine the proximate composition and nutritional (amino acids, fatty acids, and
mineral contents) characteristics of chia enriched yoghurt (CEY). Yoghurt treatments
were enriched with chia seeds at either 1.5% m/v (CEY1.5), 2.5% m/v (CEY2.5) or 3.5%
m/v (CEY3.5), and 2% cornstarch (CEY0). The results of the proximate composition
indicated a significantly higher content of moisture, crude ash, crude fat, crude fiber and
carbohydrates in CEY1.5, CEY2.5 and CEY3.5 than in CEY0. In the current study, the
composition of calcium, potassium, and phosphorus, was significantly higher in CEY1.5, CEY2.5 and CEY3.5 than in CEY0, with values increasing with increase in quantity
of chia seeds in the formulation. The results for amino acids showed that the essential
and non-essential amino acids were significantly higher in CEY3.5 than CEY2.5,
CEY2.5 than CEY1.5 and CEY1.5 than CEY0. In terms of fatty acids profile, the
concentration of lauric acid and palmitic acid was significantly lower in CEY1.5,
CEY2.5 and CEY3.5 than in CEY0. On the other hand, the concentration of stearic acid,
oleic acid, linoleic acid and α-linolenic acid in CEY1.5, CEY2.5 and CEY3.5 was
significantly higher than in CEY0. In conclusion, CEY1.5, CEY2.5 and CEY3.5 showed
enhanced proximate composition and nutritional (amino acids, fatty acids, and minerals
contents) characteristics compared to CEY0, thus chia seeds have a potential to be used
in yoghurt for value addition.
