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Nutritional analysis of fermented black seed (Nigella Sativa)

 Department: Chemistry  
 By: usericon bapatigi7954  

 Project ID: 6507
   Rating:  (5.0) votes: 1
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The nutritional compositions, mineral compositions, phytochemical compositions, functional properties, amino acids as well as fatty acids of Black seed (Nigella sativa)  were investigated using the standard method. The results of the investigation showed the presence of moisture content to be 1.58±0.04, ash content 4.67±0.07, crude fiber 5.08±5.25, crude lipid 37.27±0.59, crude protein 18.16±0.31, carbohydrate 33.26. Mineral elements determined were sodium 3.24mg/100g, phosphorus 18.66ppm, potassium 54.87mg/100g, calcium 11.95mg/100g, magnesium 9.40mg/100g, iron 1.63mg/100gds. The phytochemical screening of black cumen (Nigella sativa) revealed the presence of saponin, tannin, alkaloid, flavonoid and phenol, This study was undertaken to determine the nutritional compositions. This is important so as to let those consuming the seed be aware of its nutritional value. ...
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