Total views : 269

Nutrient Composition of Dehydrated Tender Tamarind Leaves (Tamarinds indicia L.) Powder

Affiliations

  • Department of Food Science and Nutrition,University of Agricultural Sciences, GKVK, Bengaluru - 560065, Karnataka, India

Abstract


One of the vital objectives of this study is to analyze the nutrient composition of tender tamarind leaves powder and to create awareness for popularization of products based on tender tamarind leaves in daily diet. Data were analysed using one-way Analysis of Variance (ANOVA) procedure. Tender tamarind leaves powder has moisture content about 4.65 percent. Corresponding carbohydrates and energy content of tender tamarind leaves powder were 86.26 g and 375 Kcal/100 g respectively. Protein and fat content was 4 g/100 and 1.5 g/100 g respectively. Crude fibre content of tender tamarind leaves was 1.0 g/100 g. The vitamins such vitamin-C and beta-carotene content of tender tamarind leaves powder was 166.8 μg and 2.5 mg/100 g respectively. After processing reduction was observed in vitamin C and beta-carotene content in comparison with the fresh counterparts. The minerals such as iron and calcium were found to be 0.18 mg and 96.4 mg per 100 g respectively, all the nutrient content were reduced in comparison with the fresh counterparts due to the dehydration processing. Minerals such as iron and calcium were 0.18 mg and 96.4 per 100 g respectively. The dehydrated tender tamarind leaves powder got good acceptability and having fairly good storage stability which can be promoted as a green leafy vegetable for preparation of souring chutney, sauces and curries in regular consumption.

Keywords

Composition, Dehydration, Leaves Powder, Nutrient, Tender Tamarind Leaves, Tender Tamarind.

Full Text:

 |  (PDF views: 294)

References


  • Lewis YS, Neelakantan S. The chemistry, biochemistry and technology of tamarind. J Sci Ind Res. 1964; 23:204-6.
  • Lewis YS, Neelakantan S. Synthesis of tartaric acid in tamarind leaves. Current Sci. 1959; 28:152-3.
  • Bueso CE. Processing and chemical characteristics of sour sop, tamarind and chironja. Abstract of Papers ACS Symposium AGFD. 1978; 176:45.
  • Zablocki LP. Beverages using tamarind extract and methods of making such beverages. US patent No. 547791. 1995.
  • Lewis YS, Dwarakanath CT, Johar DS. Further studies on red tamarind. Current Sci. 1957; 26:394-5.
  • Duke JA. Handbook of Legumes of World Economics Importance. New York: Plenum Press; 1981. p. 228-30.
  • Ranganna S. Manual of analysis of fruits and vegetable products. 2nd Ed. New Delhi: TATA M.C. Graw Hill Pub. Co. Ltd.; 1991.
  • Horwitz HAOAC. Official methods of analysis. 10th Ed. Washington, D.C.: Association of Official Analytical Chemists; 1980.
  • Yadav KDK, Nataraj AD, Ravi Y, Shukla RN, Shilpa K. Assesment of effectiveness of food safety adoption within the Wine Industry in Karnataka, India. Indian Journal of Science and Technology. 2016 Feb; 9(6):1-3.

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.