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Chemical composition changes drastically during seeds germination because biochemical activity produces essential compounds and energy, and some nutrients transform to bioactive components as a part of these changes. There are some reports about the effect of germination on nutrient contents of different seeds, but very little information is available on black cumin seed. Besides, most studies have been conducted using a single set of germination conditions, and reports on the effect of modifying the processing conditions are scarce. The purpose of this work was to study the effect of different germination conditions on the content of chemical composition, fatty acids and amino acids of two black cumin seeds originated from Ethiopia (Africa) and Syria (Asia).