COMPARISON OF PHYSICO-CHEMICAL AND MICROBIAL PROPERTIES OF INDIAN AND ETHIOPIAN ORIGIN BLACK CUMIN (Nigella sativa) SEEDS

Abstract

Scope this study is to determine variations occur in physico-chemical and microbial properties black cumin seeds produced in different parts of the world. Hence two types of Black cumin seeds “Ethiopian and Indian” origin were taken and subjected to proximate analysis. Results revealed that moisture, crude protein, fat, fiber and carbohydrate contents of Indian and Ethiopian Nigella sativa were 8.11 & 7.06%, 23.13 & 20.57%, 33.03 & 37.03%, 6.03 & 6.90 and 32.70 & 31.16% respectively. These proximate values pertaining to the two types were significantly different to each other (p<0.05) except ash content. While moisture, crude protein and total carbohydrates are higher in Indian type fat and fiber are higher in Ethiopian type. With respect to microflora, both varieties Indian and Ethiopian showed less than 10 colony forming units per ml for Total Plate count and yeasts and moulds.