Black cumin is one of the important medicinal plant and well known to flok remedy. Balady, Sori and Turki cultivars belong to black cumin are variated in chemical composition and antiviral activity. The results reflected significant heritability between the three cultivars in length and number of capsule per plant and number of branches per plant, while non-significant values of plant height, number of locules capsule, and seed yield per plant. Eight fatty acids methyl esters were detected in seeds of three cultivars by GLC. It was found change quantitatively of fatty acid between three cultivars. SDS-PAGA showed change qualitatively of poly peptides content accompanying three cultivars. A similarity of about 90% was found between Balady and Sori cultivars in relation to heritability. Water seed extracts, in vitro reduced ToMV infectivity to 6.73; 6.78 and 5.08% of Balady, Sori and Turki respectively. Four hours post and pre ToMV inoculation were most sensitive period to ToMV replication for three cultivars. On the other hand, the antiviral event changed in conformation and chemical structure of virion, coat protein and nucleic acid of ToMV with black cumin seed extract by spectroscopy. Balady, Sori and Turki; black cumin  cultivars were varieted based on heritiability, chemical composition according to fatty acid GLC and polypeptide fraction SDS-PAGE analysis as well as antiviral activities against tomato mosaic tobamovirus.

nacks was made from yellow corn and its blends had contained corn, barley, chickpea, cumin, black cumin, black pepper and lettuce seeds at different levels considerable as lettuce seeds of ingredient and products were defined as physical, chemical and sensory evaluation. The results showed that the chickpea had contained the highest in protein and total lipids 40.60 and 15.50%. The black pepper, chickpea and cumin seeds had contained higher in crude fiber (14.20, 10.71 and 10.50%, respectively). The snacks with lettuce seeds showed that the protein was the highest in group (2) it was 15.04, 16.44 and 17.82 %. Total lipids, crude fiber and ash content were decreased gradually in the snacks from group (1) 4.02, 4.87 and 5.72% and the highest in total lipids in group (2) which contained 4.23, 5.08 and 5.93%, respectively. Hunter color values of snacks control and its different blends from lettuce seeds the group (6) prepared with 60% corn grits and 15, 10 and 5% barley and also 6% lettuce seeds showed that higher in lightness and yellowness till 15% chickpea and nearly control snacks. The highest (WAI) and (WSI) were in groups (1 and 2) respectively made from 40% corn grits and 40, 35, 30 and 25% barley. The sensory properties showed that the extrusion blend (18) made from 20% chickpea and 5% barley the highest acceptability (95%) and nearly control (96%) followed were by 10 and 15% chickpea plus 15 and 10% barley were gave 93.0 and 88.0% during overall acceptability.