A Comparative Study of the proximate composition, total ‎acidity and ‎some ‎minerals of Chia and Flax Seeds

Authors

  • Muhammed Saleh Mater Department of Food Technology, Faculty of Food Sciences, Wadi Al-Shatti University, ‎Liby Author
  • Alfathe Abobakar Elbarkoli Department of Food Technology, Faculty of Food Sciences, Wadi Al-Shatti University, ‎Libya.‎ Author
  • Muna Abulsalam ‎ Ilowefah Department of Food Technology, Faculty of Food Sciences, Wadi Al-Shatti University, ‎Libya.‎ Author
  • Abolkasim Almabrok Okasha Department of Food Technology, Faculty of Food Sciences, Wadi Al-Shatti University, Libya.‎ Author
  • Ali Mukhtar Eljerbi ‏bya‏Department of Biology, Faculty of Education, Wadi Al-Shatti University, Li Author

Abstract

Chia (Salvia hispanica L.)  and flaxseeds (Linum usitatissimum L.)  are functional ‎foods that have demonstrated health-promoting properties and play an important role ‎in the prevention of chronic diseases. This study aimed to compare the proximate ‎composition, total acidity and some minerals of chia and flax seeds. The analysis ‎included the determination of moisture content, proteins, lipids, ash, total ‎carbohydrates, total fiber, total acidity, and selected mineral elements‏. ‏The statistical analysis revealed significant differences (p ≤ 0.05) between chia and flax ‎seeds in several measured parameters. Moisture content was significantly lower in flax ‎seeds (6.90 ± 0.18%) compared to chia seeds (4.75 ± 0.04%). A statistically significant ‎difference (p ≤ 0.05) was also observed in crud protein content, with chia seeds ‎showing a higher value (16.63 ± 0.24%) than flax seeds (14.40 ± 0.02%)‎‏.‏ Significant differences were also detected in ash content (p ≤ 0.05), where chia seeds ‎recorded higher values (4.75 ± 0.04%) compared to flax seeds (2.89 ± 0.03%). In ‎addition, the extracted lipid content was significantly higher in flax seeds (30.77 ± ‎‎0.21%) than in chia seeds (24.77 ± 0.21%)‎‏.‏ Total carbohydrate content was significantly higher in flax seeds (25.25 ± 0.56%) ‎compared to chia seeds (12.66 ± 0.15%). Conversely, crud fiber content was ‎significantly higher in chia seeds (36.20 ± 0.20%) than in flax seeds (19.80 ± 2.35%). ‎Total acidity was significantly lower in chia seeds (0.146 ± 0.00%) compared to flax ‎seeds (0.33 ± 0.02%)‎‏.‏ Regarding mineral composition, flax seeds exhibited a significantly higher potassium ‎content, whereas chia seeds were characterized by higher concentrations of sodium, ‎calcium, phosphorus, iron, and magnesium. These findings confirm the nutritional and ‎functional importance of both chia and flax seeds, with the presence of qualitative ‎differences in nutrient concentrations that may determine the optimal areas of use for ‎each seed in food applications‏.‏

Keywords: Chia seeds, Flax seeds, proximate composition, total acidity, minerals, ‎Comparative analysis

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Published

2026-06-29

Issue

Vol. 5 No. 1 (2025)

Section

Scientific Papers