Unlocking the Potential of Chia Microgreen: Physicochemical Properties, Nutritional Profile and Its Application in Noodle Production

Abstract

There is a growing demand for plant-based products rich in protein and bioactive compounds that can enhance human health. Microgreens, known for their superior nutritional profile compared to their mature plants, represent a new generation of plant-based foods. While they are popular as fresh herbs in culinary applications, their potential in food manufacturing remains underexplored. In this study, chia microgreen powder (CMP) was produced as a novel source of plant protein and bioactive compounds, and its use in enriching wheat noodles (2.5%, 5%, and 7% inclusion) was investigated. Results showed that CMP is a rich source of protein (34.7%), bioactive compounds (13.63 ± 0.66 mg GA eq./g of total phenolic compounds), and key minerals (Ca, P, Zn, and Fe). The average amino acid score (AAS) was 80, indicating that the essential amino acids meet 80% of the reference values recommended for human nutrition. While CMP had surplus of phenylalanine + tyrosine and threonine, the main limiting amino acids were methionine + cysteine. CMP exhibited high water and oil absorption capacities (682.35% and 281.91%, respectively), making it a promising texturiser for food applications. The addition of CMP to wheat noodles not only improved their nutritional profile but also imparted a mild green colour. However, CMP inclusion reduced cooking time, cooking loss and noodle cohesiveness. Despite these changes, inclusion of CMP up to 5% resulted in a noodle with acceptable quality, demonstrating its potential as a novel functional food ingredient.