Black mahlab (Monechma ciliatum L.) seeds: processing effects on chemical composition and nutritional value

Introduction. Monechma ciliatum L. seeds are rich in proteins, carbohydrates, oils and mineral contents. Researchers have focused on new production development but there is no available data the impact of processing techniques quality seeds. Our study aimed to investigate boiling, roasting, germination composition nutritional value (black mahlab) seeds.
 Study objects methods. We analyzed 7 kg black mahlab purchased from local market. applied standard methods used techniques. Proximate analyses were performed using Association Official Analytical Chemists. Minerals by inductively coupled plasma-mass spectrometry (ICP-MS), fatty acids determined gas chromatography. Tocopherols amino processed high-performance liquid chromatography.
 Results discussion. The results showed that proximate compositions untreated, boiled, roasted, germinated affected Most values enhanced all treatments. In particular, increased protein content. Boiling roasting fat content, while boiling fiber higher only samples. Amino techniques, except for Na, which was sample.
 Conclusion. Boiling, significantly chemical seeds, make them a ingredient develop food products.