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A Comparative Evaluation of the Physical and Chemical Properties of Tamarind (Tamarindus Indica L.) Seeds in Nigeria
Abstract
The physical and chemical properties of tamarind seeds (Tamarindus indica L.) in Nigeria were investigated. Tamarind fruits were randomly collected from 18 towns in the savannah region of Nigeria. The seeds were manually separated from the pulp and membranes, sun-dried and
the physical properties determined. The seeds were then manually removed from the shells to expose the cotyledon. The proximate and antinutritional compositions of the cotyledons were determined in accordance with established analytical methods. Significant differences
(p.0.05) were observed in all the quality attributes of the seeds. All the seed shells were black in colour. The length and width of the seeds varied from 10.59-12.64 mm and 8.84-10.87 mm, respectively. The number of seeds per pod, number of seeds per 100 g and density of the seeds ranged between 6 and 10, 202 and 352, and 0.77 and 4.03 g/ml respectively. The hydration capacity, hydration index and swelling capacity of the seeds were 0.21-0.34, 0.42-0.82, and 0.09- 0.37, respectively. The proximate composition of the seeds ranged from 7.87-10.37 % for moisture, 6.50-9.37 % for protein, 15.70-18.67 % for fat, 2.27-5.37 % for ash, 1.10-2.4 % for crude fibre and 55.97-64.07 % for carbohydrate. The seeds contained less than 0.40% tannin, 1.50 % phytate and 0.2 % saponin. The implication of the quality attributes of tamarind seeds in food processing and human nutrition was highlighted.
the physical properties determined. The seeds were then manually removed from the shells to expose the cotyledon. The proximate and antinutritional compositions of the cotyledons were determined in accordance with established analytical methods. Significant differences
(p.0.05) were observed in all the quality attributes of the seeds. All the seed shells were black in colour. The length and width of the seeds varied from 10.59-12.64 mm and 8.84-10.87 mm, respectively. The number of seeds per pod, number of seeds per 100 g and density of the seeds ranged between 6 and 10, 202 and 352, and 0.77 and 4.03 g/ml respectively. The hydration capacity, hydration index and swelling capacity of the seeds were 0.21-0.34, 0.42-0.82, and 0.09- 0.37, respectively. The proximate composition of the seeds ranged from 7.87-10.37 % for moisture, 6.50-9.37 % for protein, 15.70-18.67 % for fat, 2.27-5.37 % for ash, 1.10-2.4 % for crude fibre and 55.97-64.07 % for carbohydrate. The seeds contained less than 0.40% tannin, 1.50 % phytate and 0.2 % saponin. The implication of the quality attributes of tamarind seeds in food processing and human nutrition was highlighted.
