The leaves contain two growth inhibitors (A and B) which are resistant to high temperatures (50-80oC) (Khan and Godeh, 1979).
Phytochemical screening of the plant, growing in Qatar revealed the presence of flavonoids, coumarins, alkaloids and sterols (Rizk et al., 1986).
It has been reported that bread is made from the seeds (Batanouny, 1981).
The phytochemical evaluation of the three Mesembryanthyemum species, growing in Egypt, including Mesembryanthemum forsskaoleii, is mentioned above.
The proximate composition, as well as carbohydrates, amino acids and fatty acids of the three Mesembryanthemum species, growing in Egypt are shown in Tables 2-8.
The proximate analysis of samh seeds (Mesembryanthemum forsskaoleii Hochst) growing in Saudi Arabia, showed a composition of 22.25 % protein, 5.7 % moisture, 5.6% fat, 4.0% ash, 9.7% crude fiber, and the remainder being total carbohydrates. Iron, manganese, zinc and copper were found at lower levels.
However, lead was not detected. Analysis of the fatty acids revealed the presence of fourteen fatty acids. Linoleic and oleic acids were the principle unsaturated fatty acids.
Palmitic acid was the main saturated fatty acid. Amino acid analysis showed the presence of seventeen amino acids including eight essential amino acids. Glutamic acid, arginine, and aspartic acid were the major amino acids. Cystine and proline were present in trace amounts.
These results showed the high nutritional potential of Saudi samh seeds (Al-Jassir et al., 1995b).
According to Mustafa et al. (1995), the bedwins of the northern region of Saudi Arabia made several dishes incorporating samh flour (ground seeds) including Al-Bekailah (dates with butter and samh flour), Al-Baseesah (samh flour + butter or oil), Al-Batholelaah (ground roasted samh), Aseedah (samh flour cooked with water and milk or butter may be added).
The bedwins have reported that samh seeds are very nutricious and a small amount of it is sufficient to keep away the hunger.
The analysis of the samh seeds showed a balanced nutritional value with energy like cereals and protein like pulses and legumes, makes it similar to eating bread with chick peas or broad beans in food value.
The samh seeds contain 22.7% protein, 4.55% fat, 6.04% ash, 11.44% ADF and metabolizable energy of about 3,480 kcal/kg, cellulose 5.37% and lignin 4.80% on dry matter bases (Mustafa et al., 1995).
The samh seeds are dark brown and very minute compared to wheat seeds (Al-Jassir et al., 1995a).
Proximate analysis conducted on the samh seeds (Table 8) shows that the samh seeds have very high protein content and low moisture content.
The results also showed a high oil content (5.6%) compared to wheat flour (1.3%).