Nutritional evaluation of seed-based formulations: investigating the macronutrient composition of flaxseeds, chia seeds, pumpkin seeds, and sunflower seeds

Due to the extensive use of processed foods, modern diets frequently lack vital nutrients, which can result in a number of health issues. A good answer is provided by nutrient-rich seeds, which include protein, fibre, vital fatty acids, and bioactive substances. This study looks at how seed-based therapy combinations that include flaxseeds, chia seeds, pumpkin seeds, and sunflower seeds are made and their nutritional value. To evaluate the macronutrient composition of the three treatment variations (T1, T2, and T3), varying seed quantities were created. For seed preparation, standardised processes were used, and AOAC techniques were used for nutritional analysis. The results show that each formulation has a balanced nutritional profile, with T3 having the highest quantities of fibre and carbohydrates and T1 having the highest levels of fat and protein. Significant differences between treatments were confirmed by statistical analysis using a one-way ANOVA. The potential of seed-based formulations as functional food components to improve dietary nutrition is further supported by these findings. To maximise their use in food products, future studies should investigate their sensory qualities and functional characteristics.