Functionality of raw and fermented chia seeds in food technology.

Abstract

Due to the increasing demand for functional foods that offer health benefits for special groups suffering from various nutrient deficiencies (such as patients with celiac disease, kwashiorkor, and malnutrition), this study compares raw black chia seeds (Salvia hispanica L.) with yeast-fermented (Saccharomyces cerevisiae var. boulardii) chia seeds. The fermentation process was found to increase the crude protein content from 16.91% to 21.64% and total carbohydrates from 45.02% to 46.64%, while the values of ash, caloric content, crude fiber, and crude ether extract decreased. Except for magnesium, the concentration of minerals (Ca, Fe, P, Mn, and Zn) significantly increased. The DPPH scavenging activity also rose from 93.20% to 95.80% due to fermentation. Additionally, the levels of essenti