In the recent past, there has been an increased uptake of chia seeds (Salvia hispanica L.) by consumers
resulting in the increased adoption of chia farming, particularly in Kenya whereby most farmers
are practicing subsistence farming and a few farming it commercially. The
widespread farming of chia seeds in Kenya translates to increase uptake at
household level while offering a niche for industrial processing of chia seeds necessitating the need for
studies on physical, total phenolic and flavonoid properties of chia seeds
grown in Kenya. The physical, total phenolic and flavonoid properties of chia
seeds from two chia planting seasons April to August 2019 and September to
December 2019 were evaluated. The physical attributes (length, width and thickness) were determined using a
digital vernier caliper while proximate components were determined using AOAC
standard methods. The Quencher procedure was used to determine the total
phenolic and flavonoid contents. Chia seeds revealed a length of 1.82 to 2.32 (mm), a width of 1.15 to 1.31 (mm) and a thickness of 0.77 to 0.88 (mm). The percentage moisture
content of chia seeds was 7.23 to 10.67, the percentage
of crude fat was 31.48 to 42.45, the
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