Evaluation the Effects of Chia Supplementation on Basisa Functional Properties

Wedad Muhammad Abu Manjil, Muna Abdulsalam Ilowefah & Hanen Bin Ismail

doi:https://doi.org/10.29329/ijiaar.2023.536.10

Original article | Open Access
International Journal of Innovative Approaches in Agricultural Research 2023, Vol. 7(1) 135-147

Evaluation the Effects of Chia Supplementation on Basisa Functional Properties

Wedad Muhammad Abu Manjil, Muna Abdulsalam Ilowefah & Hanen Bin Ismail

pp. 135 - 147 | DOI: https://doi.org/10.29329/ijiaar.2023.536.10

Published online: March 29, 2023 | Number of Views: 31 | Number of Download: 309

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Abstract

Bassissa is one of the traditional Arabian foods and characterized by high nutritional value and health benefits. However, its preparation procedures could negatively influence its nutritional components. Accordingly, the objectives of this research was to supplement bassissa with chia powder by 5 and 10% and evaluate its effects on bassissa nutritional and sensory attributes. Three types of bassissa were prepared according to their original areas in Libya. Then, dietary fiber, omega 6, omega 3, bioactive compounds (ascorbic acid, riboflavin, thiamine and pyridoxine), minerals and sensory properties of bassissa samples were measured. The results indicated that addition of chia by 5 or 10% to all bassissa samples significantly increased total dietary fiber. Furthermore, adding chia by 5 or 10% caused a significant (p ˂ 0.05) elevation in the content of ascorbic acid, riboflavin, thiamine and pyridoxine. Moreover, chia-fortified bassissa significantly recorded higher values of the studied minerals and omega 3 and 6. The sensory properties of chia-fortified samples had higher grades compared to the controls. Chia powder can be used as a functional ingredient and as an improver of the sensory and nutritional properties of bassissa.

Keywords: Bassissa; Chia; Polyunsaturated Fatty Acids; Minerals; Vitamins; Dietary Fibers

How to Cite this Article

APA 6th edition
Manjil, W.M.A., Ilowefah, M.A. & Ismail, H.B. (2023). Evaluation the Effects of Chia Supplementation on Basisa Functional Properties . International Journal of Innovative Approaches in Agricultural Research, 7(1), 135-147. doi: 10.29329/ijiaar.2023.536.10

Harvard
Manjil, W., Ilowefah, M. and Ismail, H. (2023). Evaluation the Effects of Chia Supplementation on Basisa Functional Properties . International Journal of Innovative Approaches in Agricultural Research, 7(1), pp. 135-147.

Chicago 16th edition
Manjil, Wedad Muhammad Abu, Muna Abdulsalam Ilowefah and Hanen Bin Ismail (2023). "Evaluation the Effects of Chia Supplementation on Basisa Functional Properties ". International Journal of Innovative Approaches in Agricultural Research 7 (1):135-147. doi:10.29329/ijiaar.2023.536.10.

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