Minerals tamarind

The chemical composition of amino acids, fatty acids, and minerals of tamarind plant parts have been reported. Differences in values found in the literature are likely to be due to differences in genetic strains, stages of maturity at which the plant parts were harvested, growing conditions (2), harvesting and handling techniques as well as to differences in analytical methodologies. Nevertheless, a review of the phytochemistry will provide insight into the relative value that this species provides when used. 

Tamarind fruit also contain minerals and exhibit high antioxidant capacity that appear to be associated with a high phenolic content, thus can be an important food source (3). 

The proximate compostion of the tamarind fruit depends on locality (3) (Table I). The pulp has a low water content and a high level of protein, carbohydrates and minerals. However, (P) reported that the fruit pulp is relatively poor in protein (87.9 g/kg) and oil (25.3 g/kg). 

Table V. Mineral Content of Tamarind Fruit Pulp...

Tamarind seeds appear to be a good source of different mineral elements (4, 6, 9, 14), such as calcium, phosphoms, magnesium and potassium (5, 20) (Table X). Calcium content of tamarind seeds is quite high compared to that of some of the cultivated pulse crops (Kuzayli et al, 1966, cited in 4)). Of all the minerals studied in 4), K is the element in highest concentration, with the values for the trace mineral copper also relatively high (6). 

However, tamarind seeds have low levels of phytic acid comparable that of lima bean (Egbe and Akinyele, 1990, cited in 4)). Phytic acid decreases bioavailability of certain minerals and may interfere with the ntihzation of proteins dne to the formation of phytate-protein and phytate-mineial-protein complexes and also inhibits the digestive enzymes (Reddy et al, 1982, cited in 4)). The phytate conld, however, be snbstantially eliminated by processing methods snch as soaking and antoclaving (Reddy et al, 1982, cited in 4)). 

Both leaves and bark are rich in tannins. Leaves yield a red dye, which is used to give a yellow tint to cloth previously dyed with indigo 13). Tamarind leaves are a fair source of vitamin C and p-carotene and the mineral content is high, particularly potassium, phosphorous, calcium and magnesium (3). 

Tamarind seed is a by-product of the tamarind pulp industry. Presence of tannins and other dyeing matters in the seed testa make the whole seed unsuitable for consumption, but they become edible after soaking and boiling in water. Tamarind seed is also used as raw material in the manufacture of polysaccharide (jellose), adhesive and tannin. Seeds and kernels are high in protein content, while the seed coat is rich in fiber and tannins (anti-nutritional factors). Seeds are gaining importance as an alternative source of proteins, and are besides a good source of fatty acids and rich in some essential minerals, such as Ca, P, Mg and K. 

Tamarind leaves are a fair source of vitamin C and (3-carotene mineral content is high, particularly P, K, Ca and Mg. 

Contains plant acids (16-18%) composed mainly of r/-tartaric acid (up to ca. 18%), with minor amounts of /-mahc acid. Citric acid has also been reported as a major component in the old literature, though it has not been detected in Indian tamarind (youngken). Other constituents include polyphenolics (catechin, epicatechin, and procyanidin), flavonoids (taxifolin, apigenin, eriodictyol, luteolin, and naringenin), sugars (20-40%), pectin, protein (2.8%), fat, vitamins (e.g., Bi and C), minerals (Ca, K, P, etc.), and tartrate (merck ... 

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