Premium
Composition and Properties of Seeds of the Tree Legume Tamarindus indica
Author(s) -
MARANGONI A.,
And I. ALLI.,
KERMASHA S.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb09297.x
Subject(s) - legume , chemistry , food science , phenylalanine , linoleic acid , lysine , leucine , linolenic acid , composition (language) , valine , pentose , extraction (chemistry) , fatty acid , botany , biology , amino acid , biochemistry , chromatography , linguistics , philosophy , fermentation
Seeds of the tree legume Tamarindus indica were evaluated as a potential source of food or food ingredients. Crude protein and nitrogen‐free extract comprised 15.5% and 59% of the seed, respectively. Pentose sugars constituted approximately 20% of the soluble sugars. The lipid contained a relatively large proportion of unsaturated fatty acids with linoleic acid as the predominant fatty acid. The macronutrients Ca, Mg, K, and P were low in comparison to cultivated legumes. Alkaline extraction of the seeds showed that about 70% of the proteins were extractible. The protein isolated was relatively high in lysine (406 mg/g N), phenylalanine and tyrosine (520 mg/g N) and leucine (496 mg/g N).