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NUTRITIONAL EVALUATION OF BLACK CUMIN SEED (NIGELLA SATIVA) SEED PROTEINS PRODUCTS
Author(s) -
Osman Magdi A,
Abdelrahman Ibrahim E
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.825.2
Subject(s) - net protein utilization , protein quality , biological value , food science , methionine , protein efficiency ratio , essential amino acid , casein , tannin , chemistry , nigella sativa , population , amino acid , meal , biology , microbiology and biotechnology , biochemistry , traditional medicine , weight gain , body weight , medicine , demography , sociology , endocrinology
Black cumin, an oil seed plants, grain and extensively used in Middle East region. The seeds are used for oil extraction, while the meal by product is under utilized. Abette understanding of nutritional quality of seed protein products may lead to wide use of these proteins in food industry to meet the increasing demand for protein to support the growing world population. The purpose of this study is to determine nutritional quality of black cumin defatted flour (DF) protein concentrate (PC) and protein isolate (PI). Nutritional parameters investigated include chemical composition, amino acid antinutritional factors, in vitro protein digestibility (IVPD) and in vivo assay. Casein DF, PC or PI diets were fed to rats to determine true digestibility (TD), biological value (BV) and net protein utilization (NPU). The results revealed that the protein content PI was the highest (86.9%) followed by PC and DF. The protein products were good source of essential amino acid except methionine. PI showed the lowest level of enzyme inhibitors, phytate and tannin and high TVPD compared to DF and PC. Tats fed casein diet showed TD, BV and NPU followed by IP fed rats.