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A chemical study of Tamarindus indica (Tsamiya) fruits grown in Nigeria
Author(s) -
Ishola Muinat M,
Agbaji Edith B,
Agbaji Abel S
Publication year - 1990
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740510113
Subject(s) - phytic acid , pulp (tooth) , potassium , chemistry , calcium , magnesium , food science , phosphorus , biology , medicine , organic chemistry , pathology
The edible part (pulp) of Tamarindus indica L fruit is relatively poor in protein (87.9 g kg −1 ) and oil (25.3 g kg −1 ) but the seed is a good source of both (269.3 g kg −1 protein and 109.1 g kg −1 lipid). Both the pulp and seed are good sources of calcium, and the seed of phosphorus, magnesium and potassium. Low levels of phytic acid and heat‐labile trypsin inhibitors are present.