Chemical studies and utilization of Tamarindus indica and its seeds in some technological application

Abstract

Tamarind is a nutritious fruit with a variety of uses. The properties of this species have been extensively studied, particularly with reference to the components of the seed. The study revealed that the seed is rich in proteins (13.6%) while the seed coat is rich in fibers (21.6%). The seed has high content of calcium, phosphorus, magnesium, potassium, copper, zinc and manganese (190, 155, 113, 510, 13, 2.3 and 1.1 mg/100g) respectively compared with pulp. The total content of phenolics of T. indica L. seeds was high180.1 milligram gallic acid equivalent per gram of dry weight (mg GAE gDW-1). Also, total flavonoid content was high for T. indica L. seeds 164.4 milligram catechin equivalents per gram dry weight (mg CE gDW-1). Total phenolic content, total flavonoid content and total antioxidant activity of tamarind pulp soaked with different concentrations of tamarind seed powder showed an increase compared with control (tamarind soaked without TSP). Also, addition of tamarind seed powder to tamarind soaked to level of 2.0% (w/v) did not result in any significant difference in the perceived sensory attributes of tamarind pulp and seed soaked (p>0.05) as compared to the control tamarind soaked without tamarind seed powder). But, the content of moisture, protein, crude fiber and ash in tamarind seeds by-products substituted biscuits increased with increased level of addition of tamarind seeds flour to biscuits. Also, the total calcium, phosphorus, magnesium, potassium, copper, zinc and iron in tamarind seeds byproducts substituted biscuits increased with the increased level of addition of tamarind seeds flour to biscuits. The mean values of physical characteristics of wheat biscuit and fortified wheat biscuits with Tamarind seeds flour showed that gradual increment of spread ratio of fortified biscuits with three studied tamarind seeds flour ranging from 5.22 to 5.30 for 3, 6% tamarind seeds flour supplemented biscuits and 9%. That sensory evaluation of seeds tamarind by-products substituted biscuits containing different levels of tamarind seeds improvement with the increased level of addition of tamarind seeds to biscuits from 3 until 12% compared to the control biscuit for all organoleptic characteristics. Total phenolic content, total flavonoid content and total antioxidant activity of seeds tamarind by-products substituted biscuits increased with the increased levels of addition.

Chemical Composition and Microbial Contaminants of Poha Beer: A Local Nonalcoholic Beverage in the Bolgatanga Municipality, Ghana

“…Zn 2+ is essential in the biological activity of over 300 enzymatic reactions involved in several cellular processes in respiration, protein and carbohydrate metabolism, nucleic acids, and protein biosynthesis where it is an essential component of RNA and DNA polymerases [68]. Zn content of tamarind pulp reported globally ranged from 0.1 to 1.5 mg/100 g W/W compared with 0.154 mg/L in tamarind extract in our findings [26]. Our data therefore indicate that Poha Beer will compensate∼2.0% per L of the recommended dietary allowance (RDA) for Zn in adults 19+ years, which is 8-10 mg [69].…”

“…ere were significant quantities of electrolytes examined in the order K + > Ca 2+ > Na + through the zones, which is in turn reflective of the trend examined in tamarind pulp [5,[24][25][26].…”

“…Tamarind is a rich source of vitamins (for example carotenes, vitamin C, flavonoids, and B vitamins including thiamine, riboflavin, and niacin), fibre, and other nutrients necessary for good health [22,23]. It is also a good source of essential minerals, for example, Ca, Fe, Zn, Cu, Co, and Mn, but may contain potentially toxic metals, such as Pb, Cd, Ni and Hg [5,6,[24][25][26].…”

Evaluation of the Nutritional Characteristics for Tamarind kernel Flour Incorporated Cookies

“…The fat content of the control biscuits and tamarind seed flour incorporated cookies(15% level of incorporation) were 20.25±0.2 g and 20.41±1.4 g, respectively [El-Gindy et al, (2015)]. There was a decreasing trend in the fat content of cookies in both the packaging materials, but the highest loss was recorded in high density polypropylene packages (P 1 ).…”

“…Statistically, the storage period, treatments and packaging material had an impact on the moisture content of the cookies. The biscuits made with 100% wheat flour had a moisture content of 5.53 + 0.5g/100g and biscuits made with 15 % incorporation of tamarind seed flour had a moisture content of 7.82+ 0.5g/100g [El-Gindy et al, (2015)]. Akbar (2018) recorded that the initial moisture content of control cookies (100% Wheat flour) made ) was 3.20% and the final moisture content of cookies [after 90 days of storage]) was 3.28%.…”