Results and selleck catalog DiscussionChemical composition of spices is given in Table 1. The results indicated that mustard, black cumin, and cress seeds had higher fat content of (38.45%), (31.95%), and (23.19%), respectively, as compared to clove (16.63%), black pepper (5.34%), and fenugreek (4.51%) seeds. It could be noticed that cress, mustard, black cumin, and black pepper had higher protein content that ranged from 20.61% to 25.45%, as compared to fenugreek (12.91%) and clove (6.9%). Crude fiber and ash contents ranged from 6.36 to 23.6% and from 3.57 to 7.1%, respectively. Table 1 shows the obtained results. Kochhar et al. [6] and El Nasri and El Tinay [7] reported that fat, protein, and fiber content of fenugreek seeds ranged from 6.53% to 7.1%, 24.4% to 25.8%, and 6.28% to 9.3%, respectively.
On the other hand, Ildik�� et al. [12] found that mustard seeds contain 28�C32% fat and 28�C36% proteins. Gokavi et al. [9], mentioned that cress seeds contain fat, protein and fiber of 27.5, 22.5, and 30%, respectively. It has also been reported that black cumin had 30�C40% fat, 20�C30% protein, 3.7�C4.7% ash, while the protein and fat contents of black pepper ranged from 11�C14 and 47�C53%, respectively, as reported by Jayashree et al. [19]. Moreover, clove contains 20% fat, 5.98% protein, 34.2% fiber, and 5.88% ash [10].Table 1Chemical composition (%) of cress, mustard, black cumin, fenugreek, black pepper, and clove seeds.The low percentage of moisture in cress and black cumin as compared to the others may increase the shelf life of these spices during packaging and storage.
They also limit fungal and contamination effects. Data presented in Table 2 shows the mineral contents of the different seeds under investigation. It could be noticed that all seeds contains higher levels of potassium (ranged from 383 to 823mg/100g) followed by calcium (ranged from 75 to 270mg/100g), magnesium (ranged from 42 to 102mg/100g), and iron (ranged from 20.5 to 65mg/100g). However, zinc, manganese, and copper metals were found at lower levels. These results differed mainly in the amount of potassium, magnesium, calcium and iron, as compared to previous results obtained by Nergiz and Otles [28], for black cumin and fenugreek seeds (El-Mahdy, and El-Sebaiy [29]). However, Gokavi et al. [9] found that cress seeds contain 1193mg/100g potassium.
While, clove seeds contain high levels of potassium (1102mg/100g) and magnesium (268mg/100g) as reported by Milind and Deepa [24]. The differences in the results obtained and that reported in previous studies may be due to environmental factors that prevail in production areas, cultivars used to produce seeds and Cilengitide also due to the different methods used to prepare these local spices.Table 2Mineral content (mg/100g) of cress, mustard black cumin, fenugreek, black pepper, and clove seeds.
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