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A physico‐chemical study of nigerian velvet tamarind ( Dialium guineense L) fruit
Author(s) -
Arogba Sunday S,
Ajiboro Adejoke A,
Odukwe Ifeanyi J
Publication year - 1994
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.2740660417
Subject(s) - tannin , chemistry , ascorbic acid , food science , pulp (tooth) , horticulture , botany , biology , medicine , dentistry
The edible part (pulp) of ripe Dialium guineense fruit is sweet (total sugars 582.1 g kg −1 ) but acidic (pH 3.3) and relatively poor in protein (61.3 g kg −1 ) and oil (700 g kg −1 ), Fairly low levels of ascorbic acid and tannin are present. The seed, however, is mildly acidic (pH 5.5), poor in oil (60.1 g kg −1 ) but a fairly good source of protein (148.8 g kg −1 ) and minerals.