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The Effect of Drying Processes on the Nutritional and Phytochemical Levels of Chia Leaves (Salvia hispanica L.) at Different Stages of Growth

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  • Jackline S. Kirruti
  • Monica W. Mburu
  • Daniel M. Njoroge

Abstract

Chia leaf (Salvia hispanica L.) is an underutilized low-cost source of nutrients. The leaf is currently not widely utilized as compared to the chia seeds which have wide use in the food industry. The present study investigated the effect of solar-drying and oven-drying chia leaves harvested at different stages of growth on their nutritional and phytochemical composition. The chia leaves were harvested at four stages of early vegetative stage, late vegetative stage, budding stage and flowering stage. Oven drying was done at45 ºC for 24hours, and solar dried in a solar drier until a constant weight was achieved. The results indicated significant differences (p

Suggested Citation

  • Jackline S. Kirruti & Monica W. Mburu & Daniel M. Njoroge, 2021. "The Effect of Drying Processes on the Nutritional and Phytochemical Levels of Chia Leaves (Salvia hispanica L.) at Different Stages of Growth," European Journal of Agriculture and Food Sciences, European Open Science, vol. 3(6), pages 68-75, November.
    • Handle: RePEc:epw:ejfood:v:3:y:2021:i:6:id:20413
    DOI: 10.24018/ejfood.2021.3.6.413
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