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NUTRIENT COMPOSITION OF BLACK (AFRICAN) VELVET TAMARIND (DIALIUM GUINEENSE WILD) SEED AND PULP FROM NIGERIA
Author(s) -
ACHOBA I.I.,
LORI J.A.,
ELEGBEDE J.A.,
KAGBU J.A.
Publication year - 1992
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1992.tb00448.x
Subject(s) - velvet , pulp (tooth) , dry matter , ascorbic acid , nutrient , chemistry , vitamin c , proximate , food science , composition (language) , neutral detergent fiber , zoology , botany , horticulture , biology , art , medicine , organic chemistry , pathology , literature
Fruits of Black (African) velvet tamarind (Dialium guineense Wild), separated into pulp and seed, were analyzed for proximate composition, selected inorganic ions and vitamin C. Significant differences (P > 0.001) were observed in the values of moisture (5.9 and 4.9), organic matter (97.5 and 98.2), dry matter (94.1 and 95.1), crude protein (15.7 and 4.2), crude fat (5.4 and 2.6), ash (2.5 and 1.8), crude fiber (6.6 and 2.2) and total carbohydrate (70.6 and 86.6) for seed and pulp, respectively. Expectedly, the level of ascorbic acid was significantly (P > 0.001) higher in the pulp (35.7 mg/100g) than in the seed (6.4 mg/100g). Varying levels of selected inorganic ions were also detected. The black velvet tamarind is potentially a good source of nutrients for human food and animal feed.