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Chia (Salvia hispanica L.) is a seed native to southern Mexico and northern Guatemala. Chia, along with corn, beans and amaranth, were important crops for the pre-Columbian civilizations of America, but nowadays it has regained food interest for its high nutritional value, as it is a source of Omega-3 fatty acids, proteins, antioxidants and soluble and insoluble fibers. Chia, like other grains, must be stored to be used when needed. But it has been proven that poor storage of grains and seeds leads to a gradual deterioration and loss of sanitary, food and agricultural quality. The loss of nutritional quality caused by poor storage has been investigated in other grains such as beans and amaranth, but has not been studied in the case of chia. That is why, in this work we propose to study the effect of inadequate storage of chia seed on its nutritional quality.
Info autore
Enrique Martinez Manrique Doutorado em Ciências pela Universidade Nacional Autónoma do México, Professor Catedrático na FES-Cuautitlán (UNAM), professor de alimentação, realiza investigação em fisiologia, bioquímica e química de grãos e sementes, apresentou o seu trabalho em conferências e publicou em revistas nacionais e internacionais.
