CHEMICAL AND TECHNOLOGICAL STUDIES ON BLACK CUMIN SEEDS

Abstract

Black cumm (Nigella sativa L.) is an annual herbaceous plant growing in many countries. It has healing effect against many diseases, as it is used as natural preservative and flavouring agent for many food commodities such as bakery products. Therefore, the present study was carried out to investigate the chemical composition of the seeds collected from different black cumin seed cultivars, as well as commercial and physical characteristics of the seeds and antinutritional factors and physicochemical properties of black cumin seeds oil.

Effect of heat treatment (at 220°C for 1.0 min) on the chemical composition of the seeds was evaluated, and some antimicrobial activities of the seeds, their oils and meal were also evaluated. Finally, effect of adding black cumin seeds, their oils and meal on the chemical composition of some bakery products kaiser, bread sticks , petit four, on the nutritional value of products, on the baking quality and on the organoleptic properties of these products were also studied.