Journal of Food Science · 1978 · 128 citations · 3 references
AgricultureFood ScienceNutritional SciencesFood AnalysisFood ChemistryNutritional BiochemistryEssential Fatty AcidsFood CompositionLipid AnalysisProteins In FoodsSeed BiochemistrySeed Nutritional CompositionAmino Acid AnalysisAmino Acid Composition AnalysisAmino AcidsFatty AcidsSeed Amino Acid ProfileSeed Essential Amino AcidsSeed Fatty Acid CompositionSeed Protein Amino Acid Composition
ABSTRACT Proximate analysis of Nigella sativa L. seeds showed a composition of 21% protein, 35.5% fat, 5.5% moisture, 3.7% ash and the rest being total carbohydrate. Fatty acid analysis of the extracted oil was determined using gas‐liquid chromatography; it showed 56% linoleic acid, 24.6% oleic acid, 12% palmitic acid, 3% stearic acid, 2.5% eicosadienoic acid, 0.7% linolenic acid and 0.16% myristic acid. Traces of few unidentified fatty acids were also found. Amino acid analysis of the seed protein hydrolysate by gas chromatography of the n‐propyl, N‐acetyl derivatives showed the presence of 15 amino acids including 9 essential amino acids. Given the significant content of fat, protein and minerals in the seeds, it should be investigated as a source of these nutrients and its potential applications in flavoring various types of foods.
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