NUTRITIONAL AND PROXIMATE ANALYSIS OF TAMARINDUS INDICA PULP

ABSTRACT This study was conducted to evaluate the nutritional and vitamin composition of Tamarind (Tamarindus indica) pulp, a multipurpose tropical fruit recognized for its extensive culinary and medicinal applications. Despite its widespread use, there is a need for comprehensive data regarding its specific nutrient density to support its role in sustainable nutrition. The methodology involved proximate analysis using standard AOAC methods, including oven drying for moisture, muffle furnace ignition for ash, the Kjeldahl method for crude protein, and Soxhlet extraction for fat content. Quantitative determination of Vitamins B and C was performed using UV/Visible spectrophotometry. The results of the proximate analysis revealed that tamarind pulp is an energy-dense food source, containing a high carbohydrate content of 66.96%. Other values recorded include moisture (8.42%), ash (7.86%), crude protein (8.46%), and fat (6.74%). The vitamin analysis showed exceptionally high concentrations of both Vitamin B (95.76 mg/kg) and Vitamin C (96.19 mg/kg), significantly exceeding the standard recommended daily intake for adults. These findings indicate that tamarind pulp is not only a potent source of plant-based protein and minerals but also a superior dietary source of essential vitamins and antioxidants. The study concludes that the nutritional profile of Tamarindus indica supports its traditional use in medicine and suggests its high potential for integration into modern functional foods and dietary supplements to combat nutrient deficiencies. Keywords: Tamarindus indica, Proximate Analysis, Vitamin B, Vitamin C, Nutritional Evaluation, Spectrophotometry.