International Journal of Food Science and Nutrition


ISSN: 2455-4898

Vol. 3, Issue 4 (2018)

Comparison of physico-chemical properties of Indian and Ethiopian origin Black cumin (Nigella sativa) seed cake

Author(s): RCN Thilakarathna, GDMP Madhusankha, SB Navaratne
Abstract: Ethiopian and Indian origin two types of Nigella seeds were subjected to cold pressing and thereafter seed cake was subjected to proximate analysis. Results revealed that moisture, crude protein, fat, fiber, carbohydrate and ash contents of Indian Nigella sativa seed cake were 4.56%, 18.44%, 15.69%, 7.69%, 5.31% and 28.16% respectively. Respect to Ethiopian type results were 4.37%, 19.29% 16.13%, 6.03%, 4.30%, 23.13% respectively. These proximate values pertaining to the two types were significantly different to each other (p<0.05). While moisture, crude protein and total carbohydrates are higher in Indian type fat and fiber are higher in Ethiopian type. Results suggested that seed cake having considerable amount of protein that can be utilized for further types of food application even as an animal feed.
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