Utilization of black seeds meal for bakery products preparations

Nigella sativa was chosen as one of the natural herbal seeds. Due to its effective medicinal properties. They can be used by replacing 2.5, 5, 7.5 and 10% proportions of wheat flour for preparing healthy pan bread and flat bread. The sensory evaluation data were statistically analyzed, and the results showed that the pan and flat bread that was replaced with 7.5% low-fat black seed powder had a slight significant difference in the comparison. The aim of this study is to benefit from the addition of black seed in bread products because it contains natural antioxidants and antibacterial that affect the quality of bread. The variables studied were organoleptic assessment (crust colour, crumb colour texture, taste, odour, general acceptability), resulting bread shelf life and flatness. The results indicated that the addition of black seed powder led to a slight increase in the fibre and protein content and had a slight effect on the fat and ash content. It also improved the strength. its durability. and freshness of pan and flat bread, during storage compared to control. Also improved the aroma of pan bread and flat bread while affecting other sensory qualities. pan and flat bread samples contain more antioxidants than controls. Resulting in inhibition of mould growth and prolonged storage compared to the control. All sensory characteristics recorded the highest addition of 7.5% while the lowest was 10%. Total phenolic compounds increased in healthy flat bread containing 7.5% black seed powder, .The shelf life of pan and flat bread increased as the highest values of bacterial and fungal numbers were detected in the control sample compared to the black seed treated samples (5 and 7.5%). of as a by-product in the of pan bread and flat (baladi) bread. loaves. Different levels of significant effects on physical and sensory structures Characteristics of loaves of local bread.