Influence of black cumin seed (Nigella sativa L.) additive on nutritional value and quality of wheat bread

Leidinio DOI: https://doi.org/10.7220/1822-9913.2021The main objective was to determine the influence of black cumin seed additive on nutritional value and quality of wheat bread. The research was done at Vytautas Magnus University Agriculture Academy in 2020. Raw materials used for the investigation: whole grain wheat flour, black cumin seeds, dry yeast, salt, sugar and water. Was added 5%, 7%, 10% black cumin seeds additives. In bread, standard methods have been established: fat, protein, fiber and moisture contents. The addition of 10% black cumin seeds during bread production significantly increased the amount of fat (8.68%), protein (15.41%) and fiber (5.42%) in the bread compared to the control variant where the additive was not used. The highest moisture content was established 51.45% in the control variant, at lowest 46.33% in bread with 10% additive of black cumin seeds. Our study showed that black cumin seeds additive significantly reduced the moisture content in the breadAgronomijos fakultetasVytauto Didžiojo universiteta