Composition of tamarind fruits
(Tamarindus indica L)
| Constituent |
Content |
| Moisture (%) |
15–30 |
| Proteins (%) |
2.00–8.79 |
| Fat/oil/crude lipid (%) |
0.50–2.53 |
| Carbohydrates, total (%) |
56.70–70.70 |
| Fibre, crude (%) |
2.20–18.30 |
| Tartaric acid, total (%) |
8.00–18.00 |
| Reducing sugars (%) |
25.00–45.00 |
| Total ash (%) |
2.10–2.90 |
| Pectin (%) |
2.00–4.00 |
| Cellulose (%) |
19.40 |
| Albuminoids (%) |
3.00–4.00 |
| Total available carbohydrates (%) |
41.77 |
| Alcohol-insoluble solids (%) |
22.70 |
| Water-insoluble solids (%) |
22.70 |
| Non-reducing sugars (%) |
16.52 |
| Total sugars (%) |
41.20 |
| Starch (%) |
5.70 |
| Tannin (mg) |
600.00 |
| Ascorbic acid (mg) |
3.00–9.00 |
| β-carotene equivalent (μg) |
10.00–60.00 |
| Thiamine (mg) |
0.18–0.22 |
| Riboflavin (mg) |
0.07–0.09 |
| Niacin (mg) |
0.60 |
| pH |
3.15 |
| Pentoses (%) |
4.20–4.80 |
| Sucrose (%) |
10–0.80 |
Note: The values given in the parantheses are for ripe fruit.
Reference
- Muinat M Ishola, Edith B Agbaji,Abel S Agbaji, A chemical study of Tamarindus indica (Tsamiya) fruits grown in Nigeria, Journal of the Science of Food and Agriculture, Volume 51, Issue 1, pages 141–143, 1990)
Uredio: MPG
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