Nigella sativa and Trachyspermum ammi were screened for phytochemical constituents and nutritional analysis. Tests for flavonoids, tannins, steroids were positive in both spices except saponins. The nutrition analysis indicated higher energy value (459.29 and 314.55%), carbohydrates (39.04 and 47.54%), protein content (24.05 and 20.23%), fat content (21.67 and 4.83%), moisture content (5.4 and 11.6%), fibre content (5.5 and 4.3%) and ash content (4.34 and 11.5%) in N. sativa and T. ammi seeds, respectively. Aqueous, methanolic, ethanolic, n-Hexane extracts of N. sativa and T. ammi and also essential oil of T. ammi were subjected toin vitro antifungal and antibacterial assay. Micro well dilution assay was adopted against three human pathogenic fungal strains Aspergillus flavus, Aspergillus niger, Candida albicans andfour bacterial isolates Escherichia coli, Staphylococcus sp., Pseudomonas syringae and Bacillus subtilis. Among all the four extracts of N. sativa tested, methanolic extract showed maximum inhibitory potential against all the test fungi and bacteria. In case of T. ammi extracts and essential oil, all the aqueous, organic extracts especially ethanol, n-hexane and essential oil depicted marked antimicrobial potential against all pathogens. Anti bacterial activity of n-Hexane extract was maximum for all bacteria (4.76 cm) P. syringica, (4.03 cm) B. subtilis, (3.73 cm) E. coli and (4.76 cm) S. sp. Bactericidal action of different fractions of T. ammidecrease in the order n-Hexane extract>essential oil>ethanol extract>methanol extract>aqueous extract.
Key words: Nigella sativa, Trachyspermum ammi, phytochemical analysis, nutrition value, antifungal/antibacterial.
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