EFFECT OF PRESERVATION OF TAMARIND FRUIT
Abstract
ABSTRACT
Tamarind is a fruit with great potential as medicinal value. In this study, the proximate, antinutritional and mineral composition of fresh and preserved tamarind fruit were evaluated and compared. The study was aimed at evaluating the effect of preservation of tamarind fruit. The proximate composition was analyzed using the method described by AOAC, (2020). The mineral composition was analyzed using atomic absorption spectrophotometry, the oxalate and phytate were analyzed using titration method, while saponins and tannin were analyzed using spectrophotometric method. The proximate composition of fresh and preserved tamarind showed moisture, protein, ash, fat, fibre and carbohydrate contents with values of 24.794.09,12.70-6.63%; 4.070.28,11.210.55%; 5.690.46,7.770.47%;2.420.63, 6.020.33%;2.870.25,6.470.63;60.163.92,55.841.14% respectively. Ash, protein, fat and fibre content of fresh tamarind were lower than that of preserved tamarind, while moisture and carbohydrates show higher p
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