NUTRITIONAL PROPERTIES OF TAMARIND SEED FLOUR
Abstract
The aim of the study was to investigate the proximate composition of tamarind (Tamarindus
indica) kernel flour, to remove the seed coats. The proximate analysis of the tamarind kernel flour
revealed the values of Ash, Moisture, Protein, Crude fibre, Crude fat, Carbohydrate are 8.98%,
10%, 15%, 10.5%, 21.5% and 29.0% respectively. The proximate analysis of tamarind seeds
reveals valuable nutritional components, including proteins, fats, and carbohydrates. This
analysis provides insights into the seed's potential as a sustainable food source or ingredient. The
presence of protein and healthy fats suggests that tamarind seeds could be incorporated into
diverse diets, promoting nutritional diversity.
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