Evaluation of the proximate composition mineral and antinutritional properties of Tamarind (Tamarindus Indica) seednut Department: Food Science Technology By: Israelim31 Project ID: 5921 Rating: (5.0) votes: 1Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractThis work evaluated the Proximate Composition, Mineral and Anti-nutritional Properties of Tamarind (Tamarindus indica) seed nut which were processed by roasting at 100oC for 15min and soaking for 14 days to remove the seed coat. The proximate analysis of the roasted and soaked samples revealed the values of crude protein, moisture, crude fat, crude fiber, ash and carbohydrate content present to be 22.57%, 8.00%, 6.80%, 6.30%, 4.55%, 56.24% and 22.16%, 10.5%, 7.05%, 6.15%, 4.05%, and 56.24% respectively. The mineral composition presents are K (1440.00), Mg (268.00), P (94.40), Na (40.16) and Fe (15.28) for the roasted sample and K (480.00), Mg (220.00), P (99.20), Na (38.24) and Fe (15.56) for the soaked sample in mg/100g. Calcium content was not detected in both samples. The phytochemical analysis showed that the soaked T. indica registered significant reduction in tannin, phytate, and saponin when compared to the roasted sample. At the same time, also the roasted sample showed significant reduction in trypsin and hydrogen cyanide content when compared to the soaked sample. The alkaloid content in both samples was (3.4%) and showed no significant (P0.05) difference. The utilization of tamarind as food will clearly reduce the over-dependence on common legumes for increasing protein especially in developing countries like Nigeria. ...Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour