Food & Nutrition

Arab Journal of Food & Nutrition
14. Study of the Nutritional Value of Black Cumin Seeds (Nigella sativa L.) (1995)
Majdoleen Abdel Fattah Dameh\ University of Jordan
Supervisor: Dr. Hamed R. Takruri
The nutritional value of five samples of black cumin seeds from different sources
available in the local market were studied. One sample was of Indian origin, one was
from Turkey, two were from Syria and one was locally produced. The average means
of proximate analysis on dry matter basis were 21.6 % crude protein, 40.6% fat, 4.5%
ash, 3.8% moisture, 8.4% crude fiber and 24.9% of soluble carbohydrate.
Regarding mineral analyses the black cumin seeds were rich in iron, copper, zinc
and phosphorus. The average mineral contents per 100 g of black cumin seeds were:
calcium, 186 mg; iron, 10,5 mg; copper, 1.8 mg; sodium, 50 mg; potasium, 526 mg;
zinc, 6.0 mg and phosphorus, 527 mg.
The average means of vitamin analyses of 100 g of seeds were: thiamin, 1.54 mg;
riboflavin, 0.1 mg; niacin, 5.7 mg; pyridoxine, 0.5 mg; biotin, 38 g and folic acid, 61
g.
The protein quality of black cumin seeds was evaluated using net protein
utilization (NPU) and net dietary protein energy percent (NDPE %) for two samples
from Syria and Turkey, while protein efficiency ratio (PER) was determined for the
Syrian sample only.
The results indicate that the NPU standardized of Turkish black cumin seeds was
significantly (P