Abstract:
The aim of this research was to study the effect of germination for 2, 4
and 6 days under light and dark conditions on the chemical composition of two
black cumin seeds originated from Ethiopia and Syria, and the sensory properties
of supplemented kisra .The content of moisture, oil, crude protein, ash and total
carbohydrates of ungerminated Ethiopian sample were slightly higher than the
amounts of raw Syrian sample. Germination of the black cumin seeds for both
samples increased oil and protein contents while other constituents were decreased.
slightly change was observed in fatty acids after germination as saturated and total
monounsaturated fatty acids were decreased, while the total of polyunsaturated
fatty acids was increased. The total amino acids increased during germination and
it affected by germination conditions. Germinated seeds showed noticeable
decreases in the mineral contents K, Na, Ca and Fe. The characteristics of
developed kissra produced using germinated and ungerminated black cumin seeds,
were found to be acceptable in general. kissra made with the ungerminated whole
. black cumin seeds was better on general preference
