M.phil research

1. DEVELOPMENT, SUITABILITY AND QUALITY
EVALUATION OF PROCESSED NIGELLA SEED
AND FLAX SEED POWDER
INCORPORATED RECIPES FOR MENSTRUAL
DISORDER
Candidate: S.NUZRA SULTANA
Research Supervisor and Guide: Dr. R. Durgadevi
Assistant Professor
Department of Foods and Nutrition
D.K.M College for women(Autonomous)
Vellore-1

2. NIGELLA SEEDS AND FLAX SEEDS

3. INTRODUCTION
Functional or nutraceuticals are foods that
claimed to have health-promoting or disease-prevention
properties in addition to basic nutritional properties in the
food. Many health-claims have been made for whole flax
seed, flax meal and milled flax. (Bloedon , L.T. and P. O.
Szapary, 2004; Fitzpatrick, K., 2007).
Black cumin (Nigella sativa L.) seeds and its
essential oil have been widely used in functional foods,
nutraceuticals and pharmaceutical products. (Mohamed F.R
.Hassanien,2015).
BIO ACTIVE COMPOUNDS OF NIGELLA SEEDS:
Thymoquinone (TQ), one of the most abundant
and bioactive components in Nigella Sativa seeds, has been
identified as the major element in its healing effects (Ahmad
et al., 2013).

4. BIO ACTIVE COMPOUNDS OF FLAX SEEDS:
Lignans act as antioxidants in humans.
Flax seed provides 800 times more lignans than any
other plant seed. On consumption of flax, lignans
are converted into Phytoestrogenic compounds.
Studies have revealed that the chemical release of
phytoestrogenic compounds is believed to block the
action of hormone sensitive cancers Morris, H.M.,
2007.
 Flaxseeds (linseeds), which are an excellent source of
Omega-3 fatty acids, have been shown to encourage
regularity of the cycle. Flax seeds are rich in omega 3
fatty acids and Lignans (They are naturally occurring
forms of the female hormone Oestrogen and are found
in certain foods.) helps to regularize menstrual cycle.

5. Nigella seed and Flaxseed consumption
is still very low due to lack of Knowledge of
Nutrients and Health Benefits present in it. This
research study is to develop new products
utilizing Nigella seed and Flax seed powder for its
nutritional value and considering its safety,
tolerability and accepatability among consumer
groups.
Keeping the above in view, its
importance and numerous potential beneficial
effects on human health, and Specific interest of
my previous research study an extensive study
entitled “Development, Suitability and Quality
Evaluation of Nigella seed and Flax seed Powder
incorporated recipes for menstrual disorder” is
undertaken on with the following objectives.

6. OBJECTIVES:
• To evaluate the physical characteristics of
Nigella seeds and flax seeds.
• To evaluate the functional properties of six
variation Nigella Seed and Flax Seed Powder
• To estimate the nutrient analysis of Nigella seed
and Flaxseed Powder
• To find out the presence and absence of
phytochemicals in Nigella seed and Flax seed
powder in six variations.
• To incorporate Nigella seed and Flax seed powder
into food products.
• To find out the sensory acceptability of developed
recipes
• To find out the microbial growth in developed
product-cookies.

7. METHODOLOGY
The methodology pertaining to the study “Development, suitability and quality evaluation of
processed nigella seed and flax seed powder incorporated recipes for menstrual
disorder’’ was discussed under following phases.
Phase I
Processing and physiochemical evaluation of raw and
processed Nigella seed and flax seed
Nigella Seeds , Flax seeds are easily available in the
provisional stores in and around Vellore district. They were
purchased in More super market, Vellore.
Processing of Nigella seed and flax seed into powder
Nigella seeds were roasted while Flax seeds were
popped separately and cooled. After cooling, the seeds were
grounded in a mixer as fine powder.
The processed Nigella seed and Flax seed powder
were categorized into six variations. The variations were
categorized based on the minimum and maximum intake level of
flax seed per day whereas nigella seed used as standard in all the
variations which is safe and tolerable per day.

8. Variations Flax seed Nigella seed
Variation-1 10 g 1.35 g
Variation-2 20 g 1.35 g
Variation-3 30 g 1.35g
Variation-4 40 g 1.35g
Variation-5 50 g 1.35g
Variation-6 60 g 1.35g
LIST OF VARIATIONS

9. SCHEMATIC DIAGRAM FOR THE STUDY
SCHEMATIC DIAGRAM FOR THE STUDY
SCHEMATIC DIAGRAM FOR THE STUDY
PHASE -I Procurement of sample
Preliminary process of the seed
(Cleaning , sorting of the seeds)
Physical analysis of seed Processing of Seeds
Nigella seed(raw) Flax seed(raw) Roasting(Nigella seeds) Popping(Flax seeds)
Physical characteristics
Seed colour
100 seeds weight
Hydration capacity
Swelling capacity
Cooling the seeds
Grind the seeds into fine powder
Functional properties
Bulk density
Water absorption
capacity
Oil absorption
capacity
Nutrient analysis
Moisture
Protein
Fat
Ash
Crude fibre
Carbohydrate
Energy
Calcium
Iron

10. PHASE -II Qualitative Screening of Phytochemical
(Polyphenol,alkaloids,Tannins,Steroids,Diterpenes,Saponins,Flavanoids,Terpenoids.)
PHASE -III Product development
Nigella seed and flax
seed incorporated
cookies and chutney
powder
Sensory evaluation by 30
members
PHASE -IV Microbial analysis of Processed Nigella seed and
Flax seed cookies

11. Physiochemical properties of Nigella seed and Flax seed
and its processed powders
Physical characteristics of Nigella seed and Flax seed
Seed colour,100 Seed weight, Hydration capacity and Swelling
capacity
Physical properties of processed Nigella seed and Flax seed powder
Water absorption capacity ,Oil absorption capacity and Bulk density
Nutrient composition of Nigella seed and Flax seed powder:
The samples were ground to fine powder and used for further
chemical analysis. The nutrients analyzed were moisture, protein,
fat, crude fibre, ash, calcium, and iron by standard methods. The
nutrients such as Moisture ,Ash and iron were analyzed in D.K.M
College, vellore. whereas Carbohydrate , protein, Fat, Calcium
were analyzed in Chennai testing laboratory , Chennai.
Estimation of phyto-nutrient of Nigella seed and Flax seed
The Non-nutrient such as alkaloids, flavonoids, tannins,
saponins, terpenoids, phenol, glycosides, steroids, diterpenes,
were estimated qualitatively from Nigella seeds and flax seeds
powder. The methods adopted for phytonutrient analysis

12. Sensory evaluation of products perceivable
 In the present study two products cookies and chutney
powders were prepared by substituting nigella seed
and flax seed powder in six different variations and
were evaluated by thirty judges was selected on the
basis of threshold test suggested by, Griswold
1962.The staff members of the department of food and
nutrition and other departments of DKM college for
Women, Vellore
 All the judges were asked to score the products for
appearance, colour, flavour, texture, taste and over all
acceptability using a 9 point hedonic scale.
 Score card with scores ranging from 9 to 1 where
scores 9 and 1 represents like extremely and dislike
extremely respectively was used for evaluating the
developed products.

13. PHASE IV
3.4 microbial analysis of Flaxseed and Nigella seed
cookies.
The microbial analysis of coookies sample was done for six
variations using serial dilution technique for mould .
STATISTICAL ANALYSIS
The collected data were statistically analysed,tabulated
and consolidated

14. CRITERIA SEED TYPES
Nigella seed Flax seed
Seed colour Black Brown
100 seed weight 0.24 g 0.70 g
Swelling capacity 0.001ml/seed 0.011ml/seed
Hydration
capacity
0.001g/seed 0.011g/seed
RESULT AND DISCUSSION
PHASE -I
Physical characteristics of Nigella seed and Flaxseed
The presence of higher protein, lipid, fat, fiber and larger amount of
amylose–lipid complex in powder that could inhibit the swelling of starch
granules (Phattanakulkaewmorie et al., 2011).

15. Physical properties of processed Nigella seed and Flax seed powder
CRITERIA V1 V2 V3 V4 V5 V6
Bulk density (1g) 1.0 g 1.1g 1.1g 1.2g 1.0g 0.80g
Water
absorption(1g)
3.61g 3.89g 3.98g 3.83g 3.47g 4.43g
Oil
absorption(0.5)g
1.42g 1.37g 1.34g 1.27g 1.22g 1.13 g
Water absorption capacity is the ability of the powder to associate with
water under a condition where water is limiting, which is mainly dependent
on proteins at room temperature (Otegbayo et al., 2013)
The Oil Absorption Capacity of powder is important as it improves the
mouth feel and retains the flavor. Higher absorption of oil may be
attributed to presence of less fat and crude fiber in composite Flour
(Deshpande, et al., 2011).

16. Proximate Analysis of Nigella seed and Flax seed Powder
S.NO NUTRIENT QUANTITY
1 Moisture 1.33g/100g
2 Total ash 2.8g/100g
3 Energy 596kcal/100g
4 Carbohydrate 28.1g/100g
5 Protein 23.8g/100g
6 Total Fat 43.2g/100g
7 Dietary fibre 11.2g/100g
8 Iron 6.5mg/100g
9 Calcium 274mg/100g
g=gram, Kcal=kilocalories, mg=milligram

17. •The moisture content of processed Nigella seed and flaxseed powder were
1.33g. Dry heat decreased moisture content.
•The ash content of processed nigella seed and flax seed powder were 2.8 g.
Ash content gives an indication of minerals present in a particular food sample
and it is very important in many biochemical reactions which aid physiological
functioning of major metabolic processes in the human body (Ashaye &
Adeleke, 2009).
•The Energy content of Nigella seed and flaxseed powder were 596 kcal.
•Carohydrates are the class of energy yielding substances. the carbohydrate
content of Nigella seed and flaxseed powder were 28.1g.
•Proteins as antibodies help the body to fight against infections. the Protein
content of Nigella seed and flaxseed powder were 23.8g.
•Fats play a key role in disease occurrence and its prevention. the fat content of
processed nigella seed and flax seed powder were 43.2g.
•It is generally accepted that the consumption of food naturally rich in dietary
fiber is beneficial to the maintenance of health. The Dietary fibre content of
Nigella seed and flaxseed powder were 11.2g.
•The Iron content of Nigella seed and flaxseed powder were 6.5 mg.
•Calcium is vital for healthy teeth, bones, aids muscles growth and prevents
muscles cramps. (Jennifer, 2009).The calcium content of Nigella seed and
flaxseed powder were 274mg.

18. S.NO NUTRIENT QUANTITY
1 Saturated fatty acid 4.85g/100g
2 Monounsaturated fatty
acid
9.05g/100g
3 Polyunsaturated fatty
acid
29.3g/100g
4 Trans fatty acid BDL(DL:0.1)
5 Omega 3 fatty acid 20.6g/100g
6 Omega 6 fatty acid 4.40g/100g
7 Omega 9 fatty acid 9.05g/100g
Fatty acid profile of nigella seed and flax seed powder
BDL=Below detection limit, DL=Detection Limit, g=gram , Kcal = kilocalories,
mg=milligram.

19. In the present study the saturated fatty acid content of nigella seed and
flaxseed powder were 4.85g.
The monounsaturated fatty acid content of nigella seed and flaxseed
powder were 9.05g.
The polyunsaturated fatty acid content of nigella seed and flaxseed powder
were 29.3 g .
The Trans fatty acid content of nigella seed and flaxseed powder were
0.1which is Below Detection Limit.
The omega 3 fatty acid content of nigella seed and flaxseed powder were
20.6 g/100g.
The omega 6 fatty acid content of nigella seed and flaxseed powder were
4.40g/100g.
The omega 6 fatty acid content of nigella seed and flaxseed powder were
9.05g/100g.
As components of cell membranes, n-3 and n-6 fatty acids increase
membrane fluidity and play an important role for the function of cell membranes
and the nervous system (Davis and Krisetherton, 2003). This is a one of the
reasons for increased interest towards flaxseeds.
Specially, omega-3 fatty acids are essential polyunsaturated fatty acids
which are important in growth and development besides cognitive performance.
Omega-3 fatty acids(alpha linolenic acid, DHA and EPA) play their role in
reducing the risk of cardiovascular diseases and regulatesthe cholesterol,
triglycerides and blood pressure, whereas alpha linolenic acid especially helps
for proper growth of infants

20. Phase II
Estimation of phyto-nutrient of Nigella seed and Flax seed Processed
powder
PHYTOCHEMICALS V1 V2 V3 V4 V5 V6
Alkaloids +ve +ve +ve +ve +ve +ve
Terpenoids -ve -ve -ve -ve -ve -ve
Steroids -ve -ve -ve -ve -ve -ve
Flavonoids +ve +ve +ve +ve +ve +ve
Phenols +ve +ve +ve +ve +ve +ve
Tannins + ve +ve +ve +ve +ve +ve
Glycosides +ve +ve +ve +ve +ve +ve
Saponins +ve +ve +ve +ve +ve +ve
Diterpenes +ve +ve +ve +ve +ve +ve

21.  The preliminary phytochemical screening tests may be useful in the
detection of the bioactive principles and subsequently may lead to the drug
discovery and development. Further, these tests facilitate their quantitative
estimation and qualitative separation of pharmacologically active
chemical compounds.. P.Varadarajan et al.,2008
 Flavonoids are phenolic compounds and plant phenolics are a major group
of compounds that act as primary antioxidants or free radical scavengers.
Glycosides are naturally cardioactive drugs used in the treatment of
congestive heart failure and cardiac arrhythmia. Brian FH ,1985
The presence of saponins in whole fruit and seeds extract and glycosides in all
the extracts might play a role in the cardioprotective potential of Flax seed
Mahesh Bekal ,2015

22. Phase III
Sensory evaluation of the developed products
MEAN VALUE OF THE SENSORY CHARACTERISTICS OF NIGELLA SEED AND
FLAX SEED POWDER INCORPORATED COOKIES
0
1
2
3
4
5
6
7
8
9
Appearance Colour Flavour Texture Taste overall
standard
V1
V2
V3
V4
V5
V6

23. From this it can be inferred that the highest score is obtained for
Appearance (8.5) and the least score for Texture (7.3) in standard cookies.
Among these 6 variations the overall acceptability is for variation I and
Variation II when compared to standard.
In variation I the highest score (8.5) was obtained for colour and the least
score for (8.1)appearance and Flavour.
In variation II the highest score (8.0) was obtained for Appearance and the
least score (7.4) for Taste.

24. MEAN VALUE OF THE SENSORY CHARACTERISTICS OF NIGELLA SEED
AND FLAX SEED POWDER INCORPORATED CHUTNEY POWDER
0
1
2
3
4
5
6
7
8
9
Appearance Colour Flavour Texture Taste Overall
standard
V1
V2
V3
V4
V5
V6

25. From this Figure it can be inferred that the highest score is obtained for
Colour and Flavour (8.5) and the least score for Texture and Taste (8.3) in
standard chutney powder.
Among these 6 variations the overall acceptability is for variation I and
Variation II when compared to standard.
In variation I the highest score (8.5) was obtained for Appearance and the
least score (8.0) for texture.
In variation II the highest score (8.3) was obtained for colour and the least
score (7.2) for Texture.

26. PHASE IV
MICROBIAL STUDY OF COOKIES:
Microbial study becomes an important issue from safety point
of view in all food processing and product formulation.
The results showed no Mould growth noticed in 10-3,
10-4,10-5 serial dilution in 0,7,15 and 30 days of storage in all the
variations.
According to Melo et al., (2004), the biscuit quality is related to
the taste, texture, appearance and other factors which depend on
interactions among various ingredients and processing conditions.
Biscuits generally have low moisture content and its is advantageous as
to microbiological aspects, resulting in long shelf-life if stored inside
appropriate conditions (packaging material, environmental conditions,
especially) (Adebowale et al., 2012).

27. From the analysis carried out for the Nigella seed and flaxseed and
the developed products from Nigella seed and flaxseed incorporation in
the present study it could be concluded that Nigella seed and flaxseed
is a source of micronutrient, dietary fiber and good quality fatty acid
profile. Particularly omega 3,6 and 9 fatty acids are responsible for
functional and nutraceutical properties in flaxseed. Hence
consumption of Nigella seed and flaxseed as cookies and chutney
powder will positively benefit the consumers.
The findings of the present study strongly supports Nigella seed
and flaxseed is a treasure trove of nutrients which can be successfully
Incorporated in food products but in a lesser quantity.
CONCLUSION

28. FUTURE LINE OF WORK
Many more value added products may be tried out by
incorporating Nigella seed and flaxseed for example in dairy
products, bakery products, extruded products and also
traditional foods.
 It is not enough to develop value added high fibre products or
nutritionally rich products but also conducting clinical trials for
the developed products to test their efficacy is equally an
important issue.
Antioxidant, Antinutrient Antimicrobial, Antibacterial and
Antifungal studies can be carried out. Studies on shelf stability
of all the value added products can be carried out and also
suitable packaging materials can be tried out.
Limitations The shelf life study of cookies was done only up to
30 days due to lack of time.
The Quantitative analysis of Phytochemicals was not carried
out due to lack of chemicals in our college campus.