Effect of roasting on physicochemical and antioxidant properties of kalonji (Nigella sativa) seed flour

  • Kushboo Jan
  • Mudasir Ahmad
  • Suriya Rehman
  • Adil GaniEmail author
  • Kashif Khaqan
Original Paper


Kalonji seeds with protein, lipid and ash content of 17%, 22% and 6.50%, respectively were pan and microwave roasted and then its flour was studied for physicochemical, functional and antioxidant properties. Roasting increased water (28.65%) and oil (19.00%) absorption capacities of seed flour, while significant decrease was observed in foaming and emulsion properties upon roasting. Roasting had little effect on pasting profile of seed flour but there was a significant difference in final and setback viscosity of untreated and roasted seed flour. Final viscosity (FV) of untreated kalonji seed flour was found to be 186.00 cP and that of roasted seed flour ranged from 165.00 to 165.50 cP respectively. The antioxidant activity, total phenolic content and reducing power enhanced upon pan and microwave roasting from 81.76 to 87.11%, 21.04–23.78 mg GAE/g and 80.07–85.09% respectively.


Kalonji seeds Roasting Physicochemical Pasting Antioxidant activity 


Compliance with ethics standards

Human and animal participants

This article does not contain any studies with human or animal subjects


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© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Kushboo Jan
    • 1
  • Mudasir Ahmad
    • 1
  • Suriya Rehman
    • 2
  • Adil Gani
    • 1
    Email author
  • Kashif Khaqan
    • 3
  1. 1.Department of Food Science and TechnologyUniversity of KashmirSrinagarIndia
  2. 2.Institute of Research and Medical ConsultationImam Abdulrahman Bin Faisal University (IAU)DammamSaudi Arabia
  3. 3.Department of HorticultureUniversity of PoonchRawalakotPakistan

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