Abstract:
The study investigated the effect of incorporating whole chia seeds (WCS) and defatted chia
seed flour (DCF) into whole maize meal for ugali preparation. Both were incorporated at substitution
levels of 3%, 6%, and 9% separately, and the resulting treatments subjected to laboratory analysis.
In addition, ugali samples were prepared from all the resulting flour formulations and subjected
to consumer acceptability assessment. Incorporation of both DCF and WCS resulted in increased
water absorption capacity (ranging from 0.78 to 0.98 g/mL), swelling index (ranging from 0.15 to
3.25 mL/g), and swelling capacity (ranging from 2.46 to 5.74 g/g). WCS decreased the bulk density
and oil absorption capacity. DCF, however, resulted in an increase in bulk density and oil absorption
capacity. Both DCF and WCS lowered the lightness (L*) of the products. Proximate composition
ranged from 4.78 to 7.46% for crude fat, 7.22% to 9.16% for crude protein, and 1.74 to 4.27% for crude
fiber. The obtained results show the potential of chia seeds as a good fortificant of maize flour since it
resulted in nutritionally superior products (crude ash, crude protein, crude fat, and energy value)
when compared to control. The freshly prepared ugali samples were generally acceptable to the
panelists up to 9% WCS and 6% DCF substitution levels.
