This study investigated the effect of autoclaving, boiling and roasting methods on the chemical and pasting properties of tamarind seed flour. The flours were analyzed for proximate composition, functional properties, selected mineral contents, anti-nutrients and pasting properties. Results indicated that there were significant (p < 0.05) differences in the moisture, protein, fat, fibre, ash and carbohydrate contents of the flour samples with values that ranged from 10. 26-11.36, 19.64-24.23, 2.26-4.13, 3.25-4.55, 3.48-3.98 and 52.59-59.86%, respectively. Significant (p < 0.05) differences were also observed in the values of selected functional properties and minerals (sodium, magnesium, potassium and phosphorus). Boiling method relatively reduced some of the anti-nutrients more effectively than others. Flour from boiled T. indica seeds could withstand heating and shear stress compared to other processed samples because of its low breakdown viscosity value. However, flour from roasted seeds had highest setback viscosity value among others and might withstand retrogradation better than others. Overall results indicated that autoclaved, boiled and roasted seed flours could be useful in pasta, noodle and bakery industries.Please cite as: Uzodinma E.O., Osagiede E.G. and Chikwendu J.N. (2020). Effect of different processing methods on chemical and pasting properties of tamarind (Tamarindus indica L.) seed flours.

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This study aimed to assess the outcome of community-based nutritional counseling interventions on eating habits of ruraldwelling children.Methods: A group-randomized trial design was used in this study. A total of 108 rural-dwelling children from a community in the Enugu North agricultural zone, Enugu State, who participated in the study. The children were randomly assigned to 2 groups: the treatment group (n = 54) and the no-treatment control group (n = 54). The child eating behavior questionnaire was used for data collection. Parents of the participating children within each study group completed the child eating behavior questionnaire at 3 time points. The data collected were analyzed using an independent sample t test at a probability level of .05. Result:The outcome of the study showed that the children's eating habits in the treatment group improved positively following the community-based nutritional counseling intervention. The positive gain from exposure to the community-based nutritional counseling intervention program was sustained during follow-up for children in the treatment group compared with the no-treatment group. Conclusion:The community-based nutrition counseling intervention carried out among children in rural communities had a positive adjustment in children's eating habits. The intervention requires the constant collaboration of professional childhood educators, caregivers, home economists, school staff, healthcare specialists, families, and the children themselves. Furthermore, there is a need for future long-term evaluations of the effects of community-based nutritional counseling interventions on children's nutrition and eating habits.Abbreviation: CEBQ = child eating behavior questionnaire.

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