Chemical Composition and Nutraceutical Potential of Velvet Tamarind (Dialium guineense wild) Fruit Pulp

Background: Fruits are known as excellent source of mineral and vitamins and may be used to increase rural population food quality. Consuming fruits and vegetables may usually aid in the prevention of chronic and degenerative diseases. Aim: This study was designed to evaluate the chemical composition of velvet tamarind (D. guineense wild) fruit and its nutraceutical potential. Methodology: The fruit of velvet tamarind was purchased from “Oja-Oba” market in Ibadan, Nigeria. The fruits were sun-dried, the coat and seed were removed by mechanical means. The pulp was ground using a pestle and mortar, and were transferred into an electric blender (Moulinex) for further grinding. After grinding, the powder was sieved into a finer particle and was used to determine the proximate, phytochemical, vitamin and mineral compositions of velvet tamarind fruit. Results: Velvet tamarind fruit contains high concentration of carbohydrate (79.78%) but very low concentration of fat (0.43%). The phytochemical composition of the fruit has flavonoid (33.78 mg) and phytate (0.07mg) as the highest and lowest phytochemicals respectively. Velvet tamarind pulp was observed to be rich in vitamins with vitamin C (28.82 mg/100g) and vitamin B1 (0.84) having the highest and lowest concentrations respectively. Velvet tamarind pulp contained 5.85 mg/100g of potassium and 0.38 mg/100g of phosphorus as the highest and lowest minerals respectively. Conclusion: The composition of velvet tamarind fruit obtained in this study revealed that it is a good source of nutrient, phytochemicals, vitamins and minerals. It should be incorporated as food supplement to reduce malnutrition. It is a fruit with promising nutraceutical potential, thus it is a useful tool for further drug development from the natural plant products.