EFFECT OF GERMINATION ON COMPOSITION OF BLACK CUMIN (NIGELLA SATIVA) SEEDS AND THE SENSORY PROPERTIES OF KISSRA SUPPLEMENTED WITH IT

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