Preliminary studies on the chemical evaluation of the nutritive value of black caraway seeds (Nigella sativa L.)

Abstract

The seeds of Nigella sativa were evaluated for its chemical composition as well as its nutritional values. The proximate analysis showed 12.00% moisture, ash content 3.00%, ether soluble extract 33.30%, crude protein content 19.3%, total carbohydrate 7.2%, crude fibre content 5.33% and crude lipid 33.30%. The seed has a calorific value of 7203.44 kcal per 100g. The mineral elements determined were Calcium: 2.052 ppm, Magnesium: 0.313 ppm, Potassium: 498.50 ppm, Iron: 0.080 ppm, Sodium: 494.40 ppm. The amino acid composition showed some of the essential amino acids like Leucine 3.75±0.51, Isoleucine 2.09±0.96, Lysine 3.87±0.87, Methionine 1.57±0.26, and Arginine 3.05±0.03g/100 protein, Trytophan and Glycine were not detected. The phytochemical screening revealed the presence of alkaloids, tannins, flavonoids, saponins and anthraquinones. These results indicate the high nutritional potential of the Nigerian Nigella sativa especially as a source of fat and protein, and its application in flavouring various types of foods.