International Science Community Association Research Journal of Recent Sciences 2277 - 2502 5 8 2016 08 2 Analysis of Chia Seed’ –Physiochemical and Proximate Analysis 39 41 EN Biswajit* Pradhan 1 Department of Genetics and Plant Breeding, Institute of Agricultural Science, University of Calcutta, 51/2 Hazra Road. Kolkata -700019, West Bengal, India Sabyasachi Kundagrami 2 Department of Genetics and Plant Breeding, Institute of Agricultural Science, University of Calcutta, 51/2 Hazra Road. Kolkata -700019, West Bengal, India M. Shanmuga* Prema* 1 Department of Agicultural Entomology, Tamil Nadu Agricultural University, Coimbatore – 641 003, India S. Sridharan 2 Department of Agicultural Entomology, Tamil Nadu Agricultural University, Coimbatore – 641 003, India S. Kuttalam 3 Department of Agicultural Entomology, Tamil Nadu Agricultural University, Coimbatore – 641 003, India Asifa K. P. 1 Endocrinology and Toxicology Laboratory, Department of Zoology, University of Calicut, Malappuram District-673 635, Kerala India Vidya P. V. 2 Endocrinology and Toxicology Laboratory, Department of Zoology, University of Calicut, Malappuram District-673 635, Kerala India Chitra* K. C. 3 Endocrinology and Toxicology Laboratory, Department of Zoology, University of Calicut, Malappuram District-673 635, Kerala India K.S. Mithila 1 Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, India S.* Thilagamani 2 Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, India Poonam Rani* 1 Human Development and Family Studies, CCS HAU, Hisar, India Bimla Dhanda 2 Human Development and Family Studies, CCS HAU, Hisar, India Nomita Punia 3 Human Development and Family Studies, CCS HAU, Hisar, India Aman Farooq 1 Department of Computing, Mohammad Ali Jinnah University, 22-E Block-6 P.E.C.H.S, Karachi, 75400 Sindh, Pakistan Maryam Malik 2 Department of Computing, Mohammad Ali Jinnah University, 22-E Block-6 P.E.C.H.S, Karachi, 75400 Sindh, Pakistan Saba* Bashir 3 Department of Computing, Mohammad Ali Jinnah University, 22-E Block-6 P.E.C.H.S, Karachi, 75400 Sindh, Pakistan Safiyah Batool 4 Department of Computing, Mohammad Ali Jinnah University, 22-E Block-6 P.E.C.H.S, Karachi, 75400 Sindh, Pakistan Josephine Nirmala Many 1 Bharathidasan Govt. College for Women (Autonomous), Puducherry, India Sarasvathi* V. 2 Bharathidasan Govt. College for Women (Autonomous), Puducherry, India > Short Communication 2016 4 30 2016 08 2 Chia Seed one of nature superfood, little gems swell to keep feeling fuller for longer, low in calories, and can be adapted in flavour. Chia gel can be easily extracted and have great potential in food product development. The gelling of the seeds as combination of soluble and insoluble fibre slow the conversions of starches into sugars when eaten. The swelling and gelling of the seeds also helps with digestion through the colon. The seed contain from 25% to 40% oil with 60% of comprising omega-3 Alpha Linolinic Acid and 20% of omega-6 Linoleic Acid. Chia, the richest plant source of complete protein and packed with anti-oxidants, great for banishing free radicals. The tiny seed good aids for digestion, especially in the hotter climates and reduces body temperature, also assist in controlling the appetite and regulating blood sugar levels. Chia means strength and powerful nutritional punch, are loaded with fiber, protein, fat and various micronutrients. Due to these properties, nutritive and physiochemical characteristics of chia was analysed. A common dosage recommendation is 20 grams of soaked chia seeds twice per day. Copyright@ International Science Community Association