African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 943

Full Length Research Paper

Fatty acid and amino acid profiling of chia seeds and physicochemical characterisation of chia seeds oil

Ashura Katunzi-Kilewela
  • Ashura Katunzi-Kilewela
  • Department of Food Science and Technology, University of Dar es Salaam, P. O. Box 35134 Dar es Salaam, Tanzania.
  • Google Scholar
Lilian D. Kaale
  • Lilian D. Kaale
  • Department of Food Science and Technology, University of Dar es Salaam, P. O. Box 35134 Dar es Salaam, Tanzania.
  • Google Scholar
Oscar Kibazohi
  • Oscar Kibazohi
  • Department of Food Science and Technology, University of Dar es Salaam, P. O. Box 35134 Dar es Salaam, Tanzania.
  • Google Scholar
Roman Mmanda Fortunatus
  • Roman Mmanda Fortunatus
  • Department of Food Science and Technology, University of Dar es Salaam, P. O. Box 35134 Dar es Salaam, Tanzania.
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Leonard M. P. Rweyemamu
  • Leonard M. P. Rweyemamu
  • Department of Food Science and Technology, University of Dar es Salaam, P. O. Box 35134 Dar es Salaam, Tanzania.
  • Google Scholar


  •  Received: 09 September 2022
  •  Accepted: 17 October 2022
  •  Published: 30 November 2022

How to cite this article

APA /
Katunzi-Kilewela, A., Kaale, L. D., Kibazohi, O., Fortunatus, R. M., & Rweyemamu, L. M. P. (2022). Fatty acid and amino acid profiling of chia seeds and physicochemical characterisation of chia seeds oil. African Journal of Food Science, 16(11), 269-278.
Chicago /
Ashura Katunzi-Kilewela, Lilian D. Kaale, Oscar Kibazohi, Roman Mmanda Fortunatus, and Leonard M. P. Rweyemamu. "Fatty acid and amino acid profiling of chia seeds and physicochemical characterisation of chia seeds oil." African Journal of Food Science 16, no. 11 (2022): 269-278.
MLA /
Ashura Katunzi-Kilewela, et al. "Fatty acid and amino acid profiling of chia seeds and physicochemical characterisation of chia seeds oil." African Journal of Food Science 16.11 (2022): 269-278.