The Effect of Nigella Sativa Oil on Physicochemical, Antioxidant Properties, and Shelf life of Savory Cake

This work was undertaken to develop a novelly formulated cake substituted with the cold-pressed Nigella Sativa oil and evaluate their nutritional properties namely Carbohydrate, Protein, Fat, Ash, Moisture, Energy, physicochemical properties, antioxidant activity, and shelf life of the savory cake. The formulated savory cakes in different proportions in ranges from 2.50 to 10% along with butter (SC1-2.50, SC2-5, SC3-7.50, and SC5-10%) as best suited for the recipe and without adding Nigella Sativa oil as taken control (SC0-0%). Results revealed that nutritional properties of carbohydrate, protein, fat, ash, moisture and energy of various concentrations of savory cake were reported significant differences (P