Chemical evaluation of the nutritive value of the raffia palm fruit (Raphia hookeri)

Investigations were carried out to determine the chemical composition of the fruit of the raffia palm (Raphia hookeri: Family, Palmaceae or Palmae). The peel and pulp (edible portion) were analysed. The effect of boiling on the chemical composition of the pulp was also investigated.The peel contained more moisture (62·4%) than the pulp (38·0%) in terms of wet weight. The protein and ether extract contents of the peel were found to be 3·2% and 1·8% of dry material, respectively. The ash content was 5·5%. Crude fibre gave a very high value of 70·3% for the peel, but the carbohydrate content was low (19·3%).There were decreases in the values of some nutrients after boiling the edible pulp of the fruit. Protein content decreased from 6·1% to 4·4% upon boiling. Ether extract and carbohydrate contents decreased from 11·8% to 11·3% and from 61·4% to 58·8%, respectively. Boiling increased the crude fibre and ash contents of the pulp from 17·7% and 3·0% to 21·2% and 4·3%, respectively. The calorific value decreased from 380·5 kcals to 354·7 kcals.Tannin content was highest of all the toxic substances evaluated. There was a decrease from 597 to $\text{360}\text{mg}\text{100}\text{g}$ on boiling. The peel contained $\text{234}\text{mg}\text{100}\text{g}$ tannins and $\text{24·3}\text{mg}\text{100}\text{g}$ hydrocyanic acid. Boiling the pulp resulted in reduction of the HCN from 12·4 to $\text{9·2}\text{mg}\text{100}\text{g}$, phytic acid from 1·0 to $\text{0·4}\text{mg}\text{100}\text{g}$, and oxalate from 26·4 to $\text{17·6}\text{mg}\text{100}\text{g}$. The peel had more oxalate ($\text{39·6}\text{mg}\text{100}\text{g}$) and cyanide ($\text{24·3}\text{mg}\text{100}\text{g}$) but less phytic acid ($\text{0·6}\text{mg}\text{100}\text{g}$) than the pulp.Ascorbic acid and carotene contents decreased upon cooking the pulp from $\text{63·0}\text{mg}\text{100}\text{g}$ and $\text{33·4 μ}\text{g}\text{100}\text{g}$ to $\text{28·3}\text{mg}\text{100}\text{g}$ and $\text{10·6 μ}\text{g}\text{100}\text{g}$, respectively. The peel had an ascorbic acid content of $\text{37·2}\text{mg}\text{100}\text{g}$ and carotene content of $\text{8·6 μ}\text{g}\text{100}\text{g}$.Calcium, potassium, sodium and phosphorus decreased with cooking, while magnesium, zinc and iron contents were increased. Potassium had the highest level followed by calcium. The pulp had (mg/100 g): K, 1075; Ca, 875; Mg, 315; Zn, 9·6; P, 76·8; and Na, 16. The peel had (mg/100 g): Ca, 250; Mg, 450; K, 700; Na, 8; Zn, 3·5; and P, 37·7. Copper, chromium and cobalt were not detected in the fruit.The results are discussed in terms of the value of the fruit as food for man or animals.     

Processing and consumer acceptance of fruit leather from the unfertilised floral parts of jackfruit

A fruit leather was developed from the unfertilised floral parts of jackfruit. The characteristics of the leather were as follows: moisture 12·26%, fat 0·26%, protein 2·85%, crude fibre 6·27%, ash 0·87%, pH 4·8, titratable acidity 0·0005 meq NaOH g⁻¹, vitamin C 0·023 mg ascorbic acid per 100 g, caloric value 440 kcal per 100 g and water activity 0·6. The colour was bright yellow. Microbial count of the leather was low throughout the storage period. The fruit leather was most stable when packaged in laminated aluminium foil (LAF) during storage. Sensory evaluation showed that samples were acceptable by the panelists. A market survey showed that the fruit leather was slightly better accepted by the consumer at large than laboratory sensory panelists, especially by male respondents and from ethnic Indians. However, more work is needed to further improve the new fruit leather. © 1997 SCI.     

The vitamin C content of some kiwifruits (Actinidia chinensis planch., variety hayward)

Skin, outer pericarp, inner pericarp and core, respectively comprised 4·8, 43·7, 45·0 and 6·5% of a mean whole kiwifruit weight of 111·3 ± 1·3 g. Kiwifruit weights ranged from 99·0 to 125·3 g. Vitamin C content per 100 g edible flesh ranged from 37·8 to 53·6 mg with means of 43·7 ± 1·7 mg for total vitamin C,41·9 ± 1·5 mg for ascorbic acid (AA) and 1·7 ± 0·4 mg for dehydroascorbic acid (DHA). Vitamin C contents were found to be at least half previously reported contents, possibly due to losses during storage and transportation from New Zealand. Total vitamin C concentrations per 100 g of skin, outer pericarp, inner pericarp and core were 41·7 ± 3·1 mg, 42·9 ± 2·0 mg, 45·5 ± 2·3 mg and 42·3 ± 2·6 mg, respectively. Outer and inner pericarp contained similar concentrations of both AA with 40·7 ± 1·7 mg and 42·7 ± 2·1 mg, and DHA with 2·1 mg and 2·8 ± 0·7 mg per 100 g tissue, respectively. Skin and core contained lower concentrations of AA with 28·1 ± 2·4 mg and 31·1 ± 2·2 mg, and correspondingly higher contents of DHA with 13·5 ± 2·4 mg and 11·2 ± 1·3 mg per 100 g tissue, respectively. Whole fruit weight correlated with DHA concentration in both skin (r = ?0·644) and core (r = ?0·693).     

Fatty acids,tocopherols, phenolic and antioxidant properties of six citrus fruit species: a comparative study

Citrus fruit is a rich source of bioactive phytochemicals. Information on the fatty acid and tocopherol composition of locally grown citrus fruits in Korea is elusive. This work was aimed to study fatty acid, tocopherols, ascorbic acid, antioxidant potential, and selected phenolics from peel and pulp of six citrus species. The most dominant fatty acid was linoleic acid (15–45%), followed by linolenic, palmitic, and oleic acid. Stearic acid was highly abundant in yuzu peel (14.45%) and pulp (15.88%) compared to the other fruits. Unsaturated fatty acids (54–74%) contributed higher composition than saturated fatty acids (25–46%). Peel exhibited better antioxidant potential and contained higher phytochemicals than pulp. The concentrations of α-tocopherol and γ-tocopherol were ranged from 22.96 (yuzu) to 86.93 (cheonhyeyang) and 38.59 (yuzu) ~83.03 (tangerine) μg/g DW, respectively. J-Redhyeyang peel exhibited highest total flavonoids (4.17?±?0.10 mgQE/g DW) and DPPH radical scavenging activity (6.17?±?0.03 mgTE/g DW). FRAP values were highest (20.05?±?0.64 mgTE/g DW) in yuzu peel, while peel of cheonhyeyang was superior in total phenolic contents. Tangerine (3.02?±?0.05 mg/g DW) and yuzu (7.49?±?0.38 mg/g DW) had higher hesperidin concentrations in pulp and peel, respectively. Naringin was found in an appreciable amount in yuzu pulp (2.04?±?0.09 mg/g DW) and peel (6.30?±?0.19 mg/g DW) but not detected in all other fruit species. Our results indicate that citrus fruit peel is the rich source of antioxidant compounds, which can be used to prepare antioxidant rich food product.     

Increase in low molecular size uronic acid in ripening banana fruit

Uronic acid soluble in ethanol/water (4:1 v/v) increased from 9 ± 1 mg kg^?1 fresh weight in pulp of unripe banana fruit. Musa (AAA Group, Cavendish subgroup) ‘Williams’, to 53 ± 13 mg kg^?1 fresh weight in fruit ripened for 13 days. This increase began within the first 2 days of ripening. Uronic acid soluble in phenol/acetic acid/water (2:1:1 w/v/v) increased from 15 ± 5 to 86 ± 17 mg kg^?1 fresh weight during the first 8 days of ripening, accompanied by a decrease in cell wall uronic acid from 10·2 ± 0·8 to 4·4 ± 0·4 g kg^?1 fresh weight. Most or all of the uronic acid in extracts of ripe pulp cochromatographed with monogalacturonic acid. The results were consistent with hydrolysis of cell wall polyuronides by exopolygalacturonase (EC 3.2.1.67).     

Physicochemical,Nutritional, and Functional Characterization of Fruits Xoconostle (Opuntia matudae) Pears from Central-México Region

Abstract: Xoconostle cv. Cuaresmeño (Opuntia matudae) has attracted domestic and international industry attention; however, variations of composition from xoconostle structures have not been evaluated. Industries discard the pulp (endocarp) and peel (pericarp) as wastes and utilize the skin (mesocarp), which is the edible portion. The physicochemical, nutritional, and functional characterization of structures from xoconostle pear from 3 major sites of production in Mexico were assessed. Skin yield ranged from 58% to 64% and was higher to that of peel (22% to 24%) and pulp (12% to 18%) yields. pH, °Brix, and acidity were similar among xoconostle structures. Total fiber showed by peel (18.23% to 20.37%) was 2-fold higher than that of skin. Protein and ether extract were higher in xoconostle pulp compared to that showed by peel and skin. Iron content of xoconostle peel (6 to 9.6 mg/100 g, DWB) was higher to that of skin and pulp and prickly pear pulp. Soluble phenols of peel (840 to 863 mg GAE/100 g, DWB) were almost similar to that of skin (919 to 986 mg GAE/100 g, dry weigh basis); meanwhile, ascorbic acid concentration of skin was 2-fold higher compared to that of peel. The phenolic fraction of xoconostle structures consisted of gallic, vanillic, and 4-hydroxybenzoic acids; catechin, epicatechin, and vanillin were also identified by high-performance liquid chromatography–didoe array detection (HPLC-DAD). Xoconostle peel showed higher antioxidant activity (TEAC) compared to that of skin (2-fold) and pulp (6-fold) of commonly consumed fruits and vegetables. The potential of xoconostle peel and pulp for the production of feed or food is promissory. Practical Application: Outstanding nutritional and functional properties of xoconostle cv. Cuaresmeño fruits are demonstrated. Increased consumption could contribute positively to improve the diet of rural and urban consumers. The high fiber, mineral, and antioxidant components of xoconostle peel and pulp suggest that these fruit structures, which are currently discarded as waste, have promissory use as feed or food by industry.     

八月瓜果实营养成分分析和评价

为分析研究八月瓜果实的营养价值,本文用火焰原子吸收光谱法、液相色谱法、荧光分光光度法等实验方法对八月瓜果皮、果肉和种子中营养物质成分进行检测分析。基于检测分析可知,八月瓜果实具有很高的营养价值。其中,八月瓜果皮含有锰、钾矿物质营养成分,含量分别为0.645、342 mg/100 g;八月瓜果皮总氨基酸含量为0.313 mg/100 g,含15种氨基酸,其中必需氨基酸7种,必需氨基酸比重达到WHO/FAO提出理想蛋白质条件,必需氨基酸含量不及果肉均衡,营养价值比果肉低;含有少量的维生素E、果胶、蛋白质和脂肪。八月瓜种子含有多种矿物质营养成分,即含钾、磷、钙、铁矿物质营养成分,含量分别为586、180、191、2.85 mg/100 g;八月瓜种子富含多种矿物质营养成分,即富含锰、铜、镁矿物质营养成分,含量分别为:4.63、1.3、157 mg/100 g;脂肪酸含量为2.662 g/100 g,不饱和酸含量比重为76%。八月瓜果肉含有铜矿质营养成分,含量为0.25 mg/100 g;富含锰矿物质营养成分,含量为7.51 mg/100 g;八月瓜果肉总氨基酸量含量为0.419 mg/100 g,含16种氨基酸,其中必需氨基酸8种,必需氨基酸比重达到WHO/FAO提出理想蛋白质条件,必需氨基酸含量均衡,营养价值高;含有少量的维生素、脂肪、蛋白质和黄酮。本文可为八月瓜果的开发利用提供理论支持和技术指导,推动八月瓜理论研究进程。     

Valuable components of raw and ripe peels from two Indian mango varieties

Mango is one of the most important tropical fruits and India ranks first in its world production. During the processing of mango, mainly for mango pulp and preparation of amchur powder, peel is a by-product. Peel forms about 20% of the whole fruit and at present it is a waste product and its disposal has become a great problem. With a view to exploit mango peel as a source of valuable components, in the present study, proximate composition, polyphenols, carotenoids, dietary fibre contents and activities of few enzymes in raw and ripe peels of two Indian mango varieties, namely, Raspuri and Badami were determined. The polyphenol contents in these peels ranged from 55 to 110 mg/g dry peel. Dietary fibre content ranged from 45% to 78% of peel and was found at a higher level in ripe peels. Similarly, carotenoid content was higher in ripe fruit peels. Vitamins C and E contents ranged from 188 to 392 and 205 to 509 μg/g dry peel, respectively; and these were found at a higher level in ripe peels. Both raw and ripe mango peels exhibited significant amount of protease, peroxidase, polyphenol oxidase, xylanase and amylase activities.     

Chemical evaluation of the effect of pest infestation on the nutritive value of cowpeas Vigna unguiculata

The effect of insect infestation of the cowpea legume Vigna unguiculata was investigated. Samples of the infested cowpeas with and without the infesting insects were analysed and compared with the uninfested cowpeas for possible variation in nutrients.Results showed increase in ash, crude protein and crude fibre content with infestation. Values for the infested samples (mg 100 g^?1) were: ash, 3·70 ± 0·01; crude protein, 27·1 ± 0·80 and crude fibre, 3·30 ± 0·64, as against 3·40 ± 0·03 (ash), 23·6 ± 0·88 (crude protein) and 1·9 ± 0·01 (crude fibre) for the uninfested samples.The amino acid pattern showed that the levels of aspartic acid, threonine, serine, alanine, cysteine and isoleucine were not much affected by the infestation. Marked reduction in level was observed for lysine, glutamic acid, glycine, valine, methionine and leucine. Only arginine showed an increase in level with infestation.All the vitamins assayed showed decreases in levels with infestation. Values per 100 g sample were 14·6 ± 0·24 μg (carotenes), 0·91 ± 0·02 mg (thiamine), 0·17 ± 0·1 mg (riboflavin) for the uninfested samples and 8·40 ± 0·02 μg (carotenes), 0·41 ± 0·02 mg (thiamine) and 0·08 ± 0·03 mg (riboflavin) for the infested cowpeas.Toxic substances such as phytic acid, oxalates and tannins were higher in the infested cowpeas than in the uninfested. Hydrocyanic acid decreased with infestation.     

百香果黄酮提取工艺优化及其抗氧化活性研究

采用响应面法优化从百香果果肉及果皮中超声辅助提取黄酮类化合物的提取工艺,并通过体外检测对羟自由基清除率及超氧自由基清除率,评价在最佳工艺条件下提取的黄酮类化合物的抗氧化活性。结果表明,百香果果肉黄酮化合物提取的最佳工艺为:料液比1:8 g/mL,超声时间51 min,乙醇体积分数70%;对于果皮的最佳工艺为:料液比1:47 g/mL,超声时间41 min,乙醇体积分数70%。在果肉及果皮各自的最佳提取工艺条件下,黄酮得率分别为1.04%和2.71%。当各自黄酮类化合物的浓度达到0.285 mg/mL时,其羟自由基的清除率分别达到51%和55%,超氧负离子的清除率分别到达51%和58%,表明百香果果肉及果皮中的黄酮化合物均具有较好的抗氧化活性。     

Bioactive Compounds and Antioxidant Activity of Bunchosia glandulifera

Bunchosia glandulifera is a red-colored fruit and a source of bioactive compounds with antioxidant potential. The fruit was collected in the city of Santo Antonio Patrulha-Brazil, and the pulp contained phenolic compounds, anthocyanins, flavonoids, lycopene, β-carotene, vitamin C, and caffeine. Rutin, vitexin, and quercitrin were the phenolic compounds identified in the pulp. The concentrations of lycopene (16.39 mg/100 g fruit) and β-carotene (8.10 mg/100 g fruit) provided the fruit’s distinct color. The fruit pulp was rich in caffeine (206.35 mg/100 g) and showed antioxidant activity as determined by Ferric Reducing Antioxidant Power, 2,2′-Azinobis-(3-Ethylbenzothiazoline-6-Sulfonic acid, and 2,2 Difenil-1-Picrilhidrazil. The high antioxidant activity was due to its high levels of bioactive compounds.     

罗望子的研究——1.罗望子荚果的营养成分及其开发应用

本研究测定了我国云南和海南两省的罗望子果肉及其种仁的主要营养成分,结果表明,罗望子果肉中含钙123～214mg/100g,磷130～185mg/100g,铁3.97～4.66mg/100g,钙、磷、铁的含量比大多数水果高,其钙磷比为1:1。罗望子种子蛋白质含量16.85～18.60％,含十八种氨基酸和八种人体必须氨基酸。赖氨酸(1.25％)和亮氨酸(0.97％)含量比较高,是一种优质蛋白质。本研究为开发我国新营养源提供了理论依据。本研究还探讨了罗望子荚果的综合利用工艺途径及配方。     

Seasonal Changes in the Composition and Properties of a High Dietary Fibre Powder from Grapefruit Peel

Seasonal changes in composition and properties of a high dietary fibre product from grapefruit peel were studied. Total dietary fibre decreased in January as compared to September (586–686 g kg^-1). Main constituents from soluble fibre were: uronic acids (172–233 g kg^-1), arabinose (13–41 g kg^-1), galactose (4–11 g kg^-1), glucose (5–10 g kg^-1) and xylose (2–3 g kg^-1). Insoluble dietary fibre (385–392 g kg^-1) did not significantly change during the season. Its main constituents were: Klason lignin (29–37 g kg^-1), uronic acids (33–70 g kg^-1) and neutral sugars: glucose (149–196 g kg^-1), mannose (45–50 g kg^-1), xylose (25–38 g kg^-1), galactose (20–22 g kg^-1) and arabinose (16–45 g kg^-1). Total neutral sugars from dietary fibre decreased over the harvest period (315–383 g kg^-1) and an inverse trend was observed in total free-sugars from samples (49–85 g kg^-1). Both, water holding capacity (7·0–9·3 g water g^-1 dry sample) and glucose retardation index (7·0–25·3%) decreased from early stages in fruit development until late in the harvest season. Seasonal changes in grapefruit peel should be taken into account, in order to standardise the quality of rich fibre products. © 1997 SCI     

In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgarisL) as influenced by variety and pod size

Three varieties of green beans (Cleo, Strike and Sentry) were harvested and sorted into four fractions according to pod size (diameter <7 mm; 7–8·5 mm; 8·6–10 mm and >10 mm). Ash content and dietary fibre increased significantly as pod size increased mainly in Cleo and Strike beans. Strike showed the highest fibre content (378·0 g kg⁻¹) but the lowest carbohydrate (364·6 g kg⁻¹) and ash (68·4 g kg⁻¹) values. Mean values for Fe and Mg content were higher in Cleo beans (70·9 and 27·1 mg kg⁻¹, respectively), Zn, Cu and Mg were higher in Strike beans (48·7 mg kg⁻¹, 22·4 mg kg⁻¹ and 3·15 g kg⁻¹, respectively) while Na and Ca values were maximum in Sentry (459·1 mg kg⁻¹ and 7·11 g kg⁻¹, respectively). Trypsin inhibitor was negatively related to in vitro protein digestibility but no relationship was found between this last parameter and phytic acid content. This antinutrient, together with dietary fibre, and a negative influence on in vitro mineral dialysability of green beans. © 1998 SCI     

Chemical composition of papaya (Carica papaya) seeds

Defatted and undefatted seeds of papaya (Carica papaya) were analyzed for proximate composition, some toxicants, sugar composition, mineral content, physico-chemical properties of the seed oil and the fatty acid spectrum of the seed oil. The seed is a rich source of proteins (27·8% undefatted, 44·4% defatted), lipids (28·3% undefatted) and crude fibre (22·6% undefatted, 31·8% defatted). Of the toxicants estimated, glucosinolates occur in the highest proportion. The seed is low in free monosaccharides. Sucrose is the predominant sugar (75·0% of total sugars). Mineral content is generally low. However, Ca and P occur in appreciable quantities (17 340 μg/g and 10 250 μ/g, respectively). The seed oil is low in iodine value (74·8), free fatty acids (0·94%) and carotene (0·02 μg/g). The major fatty acid is C18:1 (79·1%).     

Peach palm (Bactris gasipaes H.B.K.), a new source of vegetable oil from the wet tropics

Fruit bunches of Bactris gasipaes have been analysed in an attempt to select for high oil content. Bunches varied in weight from 1.4 to 19 kg, of which 86–96.8% was fruit. They held 8–420 fruit of 6.7–244.4 g. Fruit size varied from 1 to 9 cm in diameter, and contained 3.8–225.1 g of mesocarp. The latter, together with the thin exocarp, represented 73.4–98.4% of the fruit weight in seeded fruit. This pulp contained 17.8–74.8% dry matter which consisted of 3.1–14.7% protein, 2.2–61.7% oil, 14.5–84.8% starchy N-free extract, and 5.2–13.8% fibre. Some mesocarps also had very high levels of carotene (0–70 mg 100g^?1 fresh weight) and oxalate-like crystals were frequently found, especially in and just under the exocarp. Oil contents increased with fruit maturity and also varied a little with bunch and season. The best introduction could produce 34.3% oil per bunch plus 21.3% of a dry meal containing 22.6% protein and 35.8% fibre, plus 4.3% dry kernels containing 21% oil. This very high oil content is well above previous results and suggests that the species might become a useful alternative oil source in the wet tropics, once the character is combined with high field yields. In addition, the oil residue could be used as animal feed or even for human consumption, especially after separating out large fibre particles.     

Variations in the vitamin C content of imported tomatoes

An analysis was made of the vitamin C content of late winter tomatoes. A range of 6·8 to 31·2 mg reduced ascorbic acid per 100 g of fruit was observed in the batches of fruit examined in mid-March 1969. The mean value was 12·6 mg ascorbic acid per 100 g of fruit. It is emphasised that this mean figure was considerably lower than the 20 mg per 100 g given in McCance & Widdowson's (1967) ‘Tables of the Composition of Foods’ which are widely used in dietary surveys.     

The Nigerian diets: Distribution of protein,carbohydrate, fat,fibre and minerals

Nigerian diets consumed by population groups in the Calabar Metropolis were analysed for protein, carbohydrate, fat, fibre and mineral constituents. The crude protein content ranged between 5·4% and 26·3% (dry weight), 9·5% and 24·4% and 7·2% and 25·5% for breakfast, lunch and dinner diets, respectively. The ranges of values for carbohydrate, crude fat, crude fibre and total cholesterol were 32–83%, 9–39%, 1·3–3·9% and 54·8–1046 mg (per 100 g dry weight) respectively, for breakfasts; 43–75%, 12–30%, 1·8–3·4% and 452–900 mg, respectively, for lunch diets and 47–78%, 11–28%, 1·5–3·5% and 98·5–863 mg, respectively, for dinners. Typical Nigerian diets provided 25% of total food energy from fat. The mineral analysis provided data on twelve minerals and their distribution in the diets.The results indicate that diets consumed in the Calabar Metropolis contain moderate protein, low fat and cholesterol, high carbohydrate and dietary fibre, but the diets of elite groups approximate those of western nations in composition.     

Chemometric profiling of pre-climacteric Sri Lankan mango fruit (Mangifera indica L.)

There is no published information on the genotypic variation of major biochemical constituents in mango fruit endemic to Sri Lanka. Accordingly, non-structural carbohydrates, non-volatile organic acids and total phenolics were determined from the peel and pulp of pre-climacteric Sri Lankan mango cultivars (viz. Willard, Karutha Colomban, Vellai Colomban, Ampalavi, and Malgova) at three different maturity stages. Principal components analysis revealed distinct clustering of samples according to their biochemical profiles of peel and pulp at three maturity stages. Sugar concentrations generally declined with maturity in both peel and pulp except for cv. Willard. Fructose was the predominant sugar in both peel (56.2–106 mg/g dry weight (DW)) and pulp (67.4–141 mg/g DW), followed by glucose and sucrose. Starch concentration increased with maturity and was higher in pulp (26.0–55.0% DW) than peel (18.2–38.9% DW) at full mature stage. Dry matter as a proportion of fresh weight (FW) increased with maturity.     

Study of the nutritional value of black cumin seeds (Nigella sativaL)

The nutritional value of five samples of black cumin seeds from five different sources available in the local market were studied. The average values of the proximate analysis on dry matter basis were 216 g kg⁻¹ for crude protein, 406 g fat, 45 g ash, 84 g crude fibre and 249 g of nitrogen-free extract, whereas moisture content was 38 g kg⁻¹. The mineral and vitamin analyses showed that black cumin seeds contained iron, (105 mg kg⁻¹) copper (18 mg), zinc (60 mg) phosphorus (527 mg), calcium (1860 mg), thiamin (15·4 mg), niacin (57 mg), pyridoxine (5·0 mg) and folic acid (160 μg). The protein quality of black cumin seeds was evaluated using net protein utilisation (NPU), protein efficiency ratio (PER) and net dietary protein energy percent (NDPE %) for two samples imported from Syria and Turkey, while PER was determined for the Syrian sample only. The results indicated that the NPU standardised of Turkish black cumin seeds was significantly higher than that of Syrian type (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% mean results (±SD) were 5·3±0·79 and 5·6±0·26 for the Syrian and the Turkish samples, respectively. The PER adjusted value for the Syrian samples was 1·9. The results of protein quality evaluation and those of the nutrient composition suggest that black cumin is of relatively good nutritional value. © 1998 SCI.