It suggested that phytochemicals found in cereals, legumes and chia possess several health effects. Consequently, this study aimed to investigate the influences of chia-fortified basisa on type II diabetes, total cholesterol and triglycerides. Urea, creatinine, blood pressure and body mass index were also determined. Basisa is a cereal-legumes food that were prepared using wheat, chickpea, lentils, fenugreek, turmeric and cumin in measured ratios. Chia powder was added to basisa by 5 and 10%. The participants were diabetic (type II) with cholesterol and triglycerides elevation. They were divided into three groups according to the chia powder (0, 5 and 10%) used. The study were conducted for 90 days. The results indicated that groups who had basisa with chia had significantly (p ˂ 0.01) low levels of HbA1c, cholesterol, LDL, triglycerides, BMI and blood pressure compared to the control groups after 90 days of the study. Urea and creatinine levels were increased; however, their levels were still in the normal range. It can be concluded chia powder enhanced the positive effects of basisa on chronic diseases and obesity.
Bassissa is one of the traditional Arabian foods and characterized by high nutritional value and health benefits. However, its preparation procedures could negatively influence its nutritional components. Accordingly, the objectives of this research was to supplement bassissa with chia powder by 5 and 10% and evaluate its effects on bassissa nutritional and sensory attributes. Three types of bassissa were prepared according to their original areas in Libya. Then, dietary fiber, omega 6, omega 3, bioactive compounds (ascorbic acid, riboflavin, thiamine and pyridoxine), minerals and sensory properties of bassissa samples were measured. The results indicated that addition of chia by 5 or 10% to all bassissa samples significantly increased total dietary fiber. Furthermore, adding chia by 5 or 10% caused a significant (p ˂ 0.05) elevation in the content of ascorbic acid, riboflavin, thiamine and pyridoxine. Moreover, chia-fortified bassissa significantly recorded higher values of the studied minerals and omega 3 and 6.The sensory properties of chia-fortified samples had higher grades compared to the controls. Chia powder can be used as a functional ingredient and as an improver of the sensory and nutritional properties of bassissa.
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