Physicochemical, Functional Properties and Proximate Composition of Tamarind Seed

PROXIMATE COMPOSITION OF TAMARIND SEED

Abstract

Raw seeds of tamarind seed (Tamarindus indica) were used for the analysis of the useful and biological process properties. All the processed seeds were dried and pulverized before qualitative analysis. Results depict that functional analysis of tamarind shows water absorption capacity 20.0 percent and oil absorption capacity 16 percent shows and gelatinization concentration was 10 percent. Proximate composition of tamarind seed shows that moisture, protein (g), fat (g), fiber (g), ash (g), carbohydrate (g) and energy (kcal) was 8.4±0.25 (g), 20.5±1.25 (g), 9.5±0.35 (g), 8.6±215 (g), 3.2±0.76 (g), 57.8±1.92 (g) and 364.0±4.89kcal respectively