TAMARIND FRUITS (TAMARINDUS INDICA L) – CHEMICAL COMPOSITION


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

  1. 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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