Proteins tamarind

Tamarind kernel powder has around 15 % dietary fibre and 14% crude protein. Crude lipid is around 8%, 4.5% ash and has a calorific value of 1511kj/100g dry matter. Total protein fractionation revealed that lOOg of seed flour yields around 7g protein, of which... 

Bhattacharya, S., Bal, S., Mukherjee, R.K. and Suvendu Bhattacharya (1 994) Functional and nutritional properties of tamarind (Tamarindus indica) kernel protein. Food Chemistry 49(1), 1-9. 

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). 

Tamarind seed eonsists of the seed coat or testa (20-30%) and the kernel or endosperm (70-75%) (Coronel, 1991 and Shankarachaiya, 1998, both cited in (5)). Tamarind seed is a typical underatilized material (77). Commercially, tamarind seed is a by-product of the commercial utihzation of the fruit pulp and has been reported to have several uses (5, 17). Tamarind seeds can be used for extracting tamarind gum, whereas the seed coats, a by-product of manufacturing tamarind gum, were found as a source of natural antioxidants 18). The seeds are presently gaining importance as an alternative source of proteins (5). 

Tamarind seeds are rich sources of different components (4, 9, 14). The seed and kernels are high in proteins (13-20%), while the seed coat is rich in fiber (20%) and tannins (20%) (i) (Table VI). The high saponification value (221 mg KOH/g oil) of tamarind oil suggests that it could be also good for soap making and in the manufacturing of lather shaving creams (Eka, 1980, Hilditch, 1949, cited in (74)). 

Tamarind seeds contain 13% crade protein, which is comparable to a previous report (Balogun and Fetuga, 1986, cited in 4)). According to Ishola and collaborators (9), tamarind seeds are a good sonrce of protein (269.3 g/kg). Amino acid profdes of tamarind reveal that the proteins contain fairly balanced essential amino acid levels (Table VII). All essential amino acid levels, except threonine, valine and tiytophan, are higher than the FAO/WHO reference pattern (Table VIII). Tamarind seeds conld, therefore, be used as a less expensive source of protein to help alleviate protein malnutrition found so widespread in many developing countries ((4) cited in (5)). 

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)). 

The amino acid profile of tamarind leaves showed that the leaves of T. indica were potentially acceptable protein sources that would complement the amino acid profile and thus improve the protein quality of local diets (5). These same authors (5) also report that tamarind leaves only contained traces of a and B-carotene. 

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. 

The tamarind fruit that is grown in upper Egypt is brewed into a popular soft drink. The oil yield and fatty acid composition were very different from the Indian tamarind. The seeds contain 16.25% oil with a composition that is high in linoleic, oleic and lauric acids (Table 5.11). Lesser amounts of stearic and linolenic were present. The tamarind seed meal was also low in protein (2.66%) compared to other oil seeds (cottonseed, peanut) but does contain a substantial amount of sugar (25.28%) which would give the meal a high caloric value if used as an animal feed (Morad et al., 1978). 

A study was done by Marangoni et al. (1988) on tamarind grown in Trinidad which was reported to be typical of the West Indies. The seeds were separated from the pulp, washed, air-dried and ground. The crude fat and crude protein of the ground seed were 4.5% and 15.5%, respectively. The protein levels in the Trinidad tamarind were much higher than... 

An increase in dietary protein flow to the abomasum may also be due to the inhibitory effects of tannins on proteolytic bacteria and proteolytic enzyme activity. Besides, tannins might sometime also affect the efficiency of microbial protein synthesis. Tamarind (Tamarindus indica) seed husk (containing 14% tannins) improved the efficiency of microbial protein synthesis in vitro (Bhatta et al. 2001). Quebracho tannins also increased microbial protein synthesis in a lucerne diet fed to sheep at dosages of 2% and 3% of DM, but not at 3% of DM (Al-Dobaib 2009). However, some studies reported that the microbial protein outflow from the rumen was little affected due to feeding of tannin-containing forages (McNeill et al. 2000 Min et al. 2003). 

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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