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Nutritional Composition of Liquid and Spray-dried Juices of Tamarind and Roselle
Abstract
Objective: This study was therefore undertaken to produce the spray-dried powders from the whole juices of the two plants and to comparatively evaluate the nutritional value of the powders and whole juices with a view to enhancing their utilization in Nigeria.
Materials and Methods: Roselle (Hibiscus sabdariiffa) and Tamarind (Tamarindus indica) juices were extracted from the calyces and tamarind pulp respectively. Parts of the extracted juices were spray dried while the remaining parts were preserved as whole juices. The juices and powders were then analyzed for the nutritive composition and compared. The effects of the spray-drying on nutritional composition were evaluated.
Results: The results indicated a significant decrease (P < 0.05) in the spray dried powders of both Roselle and Tamarind for the values of total carbohydrates, crude protein and lipids, phosphorus, vitamins C and A. Elemental analysis shows that sodium, magnesium and calcium were relatively stable to spray-drying, while potassium decreased in the spray-dried sample of Tamarin but not in the Roselle. Conversely, the level of iron in the spray-dried powders of Tamarind and Roselle increased by 20 percent and 27 percent respectively. Although, the process of spray-drying led to some nutrient losses in both tamarind and
Roselle powders, the effect was not significantly adverse (P > 0.05). The micro nutrients notably vitamins C and A, iron and calcium usually sourced from beverages were not adversely affected.
Conclusion: Spray-drying process can be employed to preserve these two juices at commercial level for wider and greater utilization of their products.
Keywords: Roselle (Hibiscus sabdariiffa), Tamarind (Tamarindus indica), spray-drying, nutritive value, micronutrients, Recommended Dietary Allowance (RDA)
Materials and Methods: Roselle (Hibiscus sabdariiffa) and Tamarind (Tamarindus indica) juices were extracted from the calyces and tamarind pulp respectively. Parts of the extracted juices were spray dried while the remaining parts were preserved as whole juices. The juices and powders were then analyzed for the nutritive composition and compared. The effects of the spray-drying on nutritional composition were evaluated.
Results: The results indicated a significant decrease (P < 0.05) in the spray dried powders of both Roselle and Tamarind for the values of total carbohydrates, crude protein and lipids, phosphorus, vitamins C and A. Elemental analysis shows that sodium, magnesium and calcium were relatively stable to spray-drying, while potassium decreased in the spray-dried sample of Tamarin but not in the Roselle. Conversely, the level of iron in the spray-dried powders of Tamarind and Roselle increased by 20 percent and 27 percent respectively. Although, the process of spray-drying led to some nutrient losses in both tamarind and
Roselle powders, the effect was not significantly adverse (P > 0.05). The micro nutrients notably vitamins C and A, iron and calcium usually sourced from beverages were not adversely affected.
Conclusion: Spray-drying process can be employed to preserve these two juices at commercial level for wider and greater utilization of their products.
Keywords: Roselle (Hibiscus sabdariiffa), Tamarind (Tamarindus indica), spray-drying, nutritive value, micronutrients, Recommended Dietary Allowance (RDA)
