Abstract: Nigella sativaL. is from genus Nigella L. of the family Ranunculaceae which originated from Mediterranean Sea. This seed is very beneficial for human health as they contains a lot of nutrients. The extraction of N. sativa seed using Komet screw press produced oil and also N. sativa Meal (NSM). This study focuses on the N. sativa meal which is actually a residue from the extraction of N. sativa seeds and is believed to contain nutrients that are not fully extracted into the oil yield. The main focus of this work was to study the effect of different temperature applied on the extraction of N. sativa seeds on the proximate compositions of the NSM. This work also reported on the effect of different extractions temperature applied on the amino acid content and mineral content of NSM. Result obtained showed no significant difference among the proximate compositions, amino acids contents and mineral contents of NSM at different extraction temperature applied. It means that, different temperature does not really affect or influence the value or content of proximate compositions, mineral and amino acid in NSM. Only a few nutrients in NSM, which are affected with the different extraction temperature applied such as methionine and cysteine which showed a significant different between cold temperatures and hot temperatures applied. Therefore, it means that these two amino acids are sensitive to heat. Based on the result, it also showed that this NSM is high with proximate compositions especially the protein and carbohydrate, also high in amino acid content and mineral content, therefore, NSM is seemed to be as a potential source of nutrients for animal feed in replacing the soybean meal which is more expensive than this seed.
D Silvia, M. Farah Masturah, Y. Tajul Aris, W.A. Wan Nadiah and Rajeev Bhat, 2012. The Effects of Different Extraction Temperatures of the Screw Press on Proximate Compositions, Amino Acid Contents and Mineral Contents of Nigella sativa Meal. American Journal of Food Technology, 7: 180-191.