PROXIMATE ANALYSIS, FATTY ACID AND AMINO ACID COMPOSITION OF NIGELLA SATIVA L. SEEDS

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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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