BLACK CUMIN (Nigel/a sativa L.) SEEDS AS POTENTIAL FOOD ADDITIVE SOURCE
Abd EI-Galil,, M., Latif, S. (2003). BLACK CUMIN (Nigel/a sativa L.) SEEDS AS POTENTIAL FOOD ADDITIVE SOURCE. EKB Journal Management System, 28(7), 5803-5814. doi: 10.21608/jssae.2003.252686
M. L. Abd EI-Galil,; Souzan S. Latif. "BLACK CUMIN (Nigel/a sativa L.) SEEDS AS POTENTIAL FOOD ADDITIVE SOURCE". EKB Journal Management System, 28, 7, 2003, 5803-5814. doi: 10.21608/jssae.2003.252686
Abd EI-Galil,, M., Latif, S. (2003). 'BLACK CUMIN (Nigel/a sativa L.) SEEDS AS POTENTIAL FOOD ADDITIVE SOURCE', EKB Journal Management System, 28(7), pp. 5803-5814. doi: 10.21608/jssae.2003.252686
Abd EI-Galil,, M., Latif, S. BLACK CUMIN (Nigel/a sativa L.) SEEDS AS POTENTIAL FOOD ADDITIVE SOURCE. EKB Journal Management System, 2003; 28(7): 5803-5814. doi: 10.21608/jssae.2003.252686

BLACK CUMIN (Nigel/a sativa L.) SEEDS AS POTENTIAL FOOD ADDITIVE SOURCE

Journal of Soil Sciences and Agricultural Engineering
Article 7, Volume 28, Issue 7, July 2003, Page 5803-5814  XML PDF (1.57 MB)
Document Type: Original Article
DOI: 10.21608/jssae.2003.252686
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Authors
M. L. Abd EI-Galil,1; Souzan S. Latif2
1Agric. Chern. Dept., Fac. of Agric., EI-Minia Univ.
2Food Sci. Dept., Fac. of Agric. EI-Minia Univ., Egypt.
Abstract
Black cumin (Nigel/a sativa L.) seeds represent flavouring agent in cheese
and backery products. Therefore. biochemical studies and biological assay were
conducted. The results illust~ated that both extracted proteins at pH 8.0 (24.85%
protein) and protein concentrate at the isoelectric point pH 4.4 (68.15% protein) were
fractionated by SOS-PAGE and the two extracted protein contained 14 and 11
subunits for the first and second. respectively. The molecular weights of polypeptide
chains ranged from 94.5 to less than 12.0 kOa. Data of amino acids for both two
protein extracts indicated that the presence of diffiency amounts in lysine and sulfur
amino acids. On the other hand. biologIcal assay showed that each body weight gain
(BWGr. protein efficiency ratio (PER) and digestibility coefficient (DC) of albino rats
fed on N. sativa protein concentrate (N.S.PC) were significant decreased than groups
fed on conlrol and/or skimmed milk powder as protein source in diets. And thus it must be
added any animal protein source to improve the protein quality of N. saliva seeds.
However. these results are similar reported data for some legumes protein. On the
other studies are conceming with extraction of natural products from N. sativa seeds were
carried out. Methanolic extract contained antioxidant activity (AOA) for both crude
extract (I) and purified compound (II). The results indicated also that AOA were 56.75
and 52.70% of the total activity of c-tocopherol as standard with respecting to control.
These two extracts were used as antifungal against bread mold fungi (Rhizopus
stolonifer). Data revealed that 10 and 50 lJ.g/ml concentrations were effective against
linear growth of fungi while 100 J.lg/ml was the most effective against bread mold
fungi. However, it can be concluded that N. sativa L. seeds were represented potential
food and feed additive source and good protective agent.
Keywords
Nigella saliva; Black cumin; Rhizopus stolonifer; protein effidency ratio (PER)
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