Abstract
Cuminum cyminum L., commonly known as cumin, belongs to the apiacea family. The effects of different cumin extracts, e.g. saline, hot aqueous, oleoresin and essential oil were studied for various enzymatic activities. Results showed maximum increases in amylase, protease, lipase and phytase activities in the presence of saline and hot aqueous extracts, along with high antioxidant activity. The study was aimed at utilizing the deoiled cumin or spent cumin available from spice industries. The saline and hot aqueous extracts of spent cumin showed enzymatic activities similar to that of native cumin. The spent cumin had a carbohydrate content of 23%, protein 19%, fat 10% and soluble dietary fibre 5.5%, along with vitamins such as thiamine (0.05), riboflavin (0.28) and niacin (2.7) (mg/100 g). It was also a rich source of minerals, having Fe 2+ (6.0) and Zn 2+ (6.5) (mg/100 g). Different concentrations of phytase were used to improve the bioavailability of iron and zinc. Results showed that phytase (ratio of 1:1000), in the presence of 20 mM citric acid, increased iron and zinc bioavailability significantly. Thus, the spent cumin can find potential use in various health food formulations, showing improved digestibility and a good nutrient composition.
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