الفهرس 
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Abstract
Nigella Sativa is an adicotyledon of the Ranunculaceae family, and it is annual herbaceous plant, this plant attains about 40 to 60 cm height, it bears alternate, compound leaves which are innately and it flowers during March-June. It tastes slightly bitter and peppery with a crunchy texture. Seeds are angular, of generally small size (1-5mg), dark grey or black color. It grows mainly in the areas around the Mediterranean Sea, and western Asia. It is cultivated in different areas of Egypt for the purpose of its seeds (Al-Gaby, 1998b).
Many reports and articles have been introduced indicating the significant role of black cumin seed oil in increasing immunity and maintaining good health. It constitutes a very popular additive to the traditional diet, and is often mixed with either bread or honey (Al-Saleh et al. 2006).
Nigella Sativa seeds are used almost entirely for edible and medical purpose. Commercial use of these seeds has recently been extended to many products including shampoos, oils, soaps, etc. It was used by Egyptians as a diuretic, carminative and flavoring agent, by Syrians for cheese flavoring and by the Armenians for bakery products, and cookies (El-Komey, 1996).
(Abd-El-Maksoud et al. 1996) mentioned that in Arabian folk medicine the whole seeds alone or in combination with honey or garlic purposes such as treatment of asthma, antibacterial and antifungal (Islam et al. 1989, and Üstun et al. 1990).
Recently, many medical properties have been attributed to the black cumin seeds and oil, including antibacterial and antifungal effects (Salomi et al., 1992; Erkan et al., 2008).
Therefore this work aimed to study the nutritional and the technological properties of black cumin seeds.
The present work generates special data on the characteristics of black cumin seeds cultivated in Egypt and their oil properties, fatty acid composition, protein isolate, amino acid composition and minerals contents, obtained by two different conditions (control without any heat treatment and seeds subjected to dry heat at 85ºc for 20 min, before defatting).
Study the effect of adding black cumin seeds and their products of some bakery products (Kaiser Bread and Petit four) and sensory evaluation of these products.
Study the inhibitory effects of fresh oil and essential oil extracts of black cumin against, yeast, molds and bacteria.
Study the effect of treatment of minced meat with essential oil of methanol extract on the shelf life during storage at4 ºC.
Finally study the effect of treatment with essential oil of methanol extract on the colour and odour of minced meat stored at 4 ºC.
CHAPTER 2
REVIEW OF LITERATURE
2.1. Chemical composition of Nigella sativa seeds:
Chemical composition of Nigella sativa seeds reveled that it consists of both primary and secondary metabolites, which have pharmacological effect.
2.1.1. Moisture:
Al- Jassir (1992) found that moisture content of Nigella sativa seeds grown in Saudi Arabia reached only 4.6% while Nergiz and Otles (1993) found that moisture content of Nigella sativa seeds grown in Turkey reached 6.4%.
Abdel Aal and Attia (1993) found that moisture content of two different cultivars was 6.1 and 6.6%, content of Nigella sativa seeds grown in Egypt.
El-Badrawy (1996) reported that black cumin seeds moisture in other samples (7.75%). Daw and Abdel-Moein (1996) found that black cumin seeds moisture was (4.82%). Hassanin and Hassan (1997) reported that Nigella sativa seeds moisture per 100g dry weight was (5.5%) while Takruri and Dameh (1998) found that Nigella sativa seeds moisture of five samples from five different sources was 8.8, 8.2, 9.4, 10.2, 8.8, and 9.3%, respectively. The average values of moisture content were 8.3.
El-Nemr et al (2002) studied two different samples of black cumin seeds which were grown in two countries, (Syria and Egypt) found that black cumin seeds moisture was 6.59, 6.98%, respectively.
Tater et al (2003) reported that Nigella sativa seeds moisture was 9.4%. While Atta (2003) showed that the moisture content ranged from 5.52 to 7.43%.
Cheikh-Rouhou et al (2007) found that Nigella sativa seeds moisture of Tunisian was (8.65%).
2.1.2. Total proteins and amino acids:
Al- Jassir (1992) indicated that protein content of Nigella sativa seeds grown in Saudi Arabia was found to be 20.9%.
Nergiz and Otles (1993) who found such content was 20.2%; similar results was obtained by Abdel-Aal and Attia (1993) who showed that Nigella sativa seeds contained 20.6% protein.
El-Badrawy (1996) found that the protein content of Nigella sativa seeds only 22.4% ,on dry weight , and its amino acids composition was aspartic , glutamic , serine , glycine , histidine , arginine , threonine , alanine , proline , tyrosine , valine , methionine , cysteine , isoleucine , leucine , phenylalanine , lysine , in amounts of 0.633 , 3.192 , 0.067 , 0.463 , 2.491 , 1.442 , 1.021 , 0.512 , 0.576 , 0.815 , 0.747 , 0.460 , 0.059 , 0.267 , 0.950 , 0.574 and 0.521% , respectively.
Takruri and Dameh (1998) found that the protein content of Nigella sativa seeds was on dry matter basis were 21.6%. The protein quality of black cumin seeds was evaluated using net protein utilization (NPU), protein efficiency ratio (PER) and net dietary protein energy percent (NDPE %) for 2 samples imported from Syria and Turkey, while PER was determined for the Syrian sample only. The results indicated that the standardized NPU of Turkish black cumin seeds was higher than the Syrian (p<0.05). The mean results (±SD) were 54.6±2.72 for the Syrian type and 63.1±3.74 for the Turkish type. The NDPE% means results were 5.3±0.79 and 5.6±0.26 for the Syrian and Turkey samples, respectively. The PER adjusted value for the Syrian samples were 1.9.