Effect of processing methods on nutrient and tannin content of tamarind seeds

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JOHANIS LY
OSFAR SJOFJAN
IRFAN H. DJUNAIDI
SUYADI SUYADI

Abstract

Ly J, Sjofjan O, Djunaidi IH, Suyadi.2017. Effect of processing methods on nutrient and tannin content of tamarind seeds. Trop Drylands 1: 78-82.The study aimed at evaluating the nutrient content and effect of physical processing methods on nutrient and tannin content of Indonesia’s tamarind seeds. There were four treatments allotted in this experiment following a completely randomized design: sun-dried seeds (T0), dry fried/roasted seeds (T1), moistening12 hours (T2) and 24 hours (T3) ground dry fried/roasted tamarind seeds kernel. Dry frying increased significantly (P<0.05) CP, EAA, and NEAA but reduced (P<0.05) CF; fat, SAFA, UFA and tannin contents of sun-dried tamarind seeds. Moistening 12-24 hours improved significantly (P<0.5) CP, SAFA, UFA; reduced (P<0.5) fat; CF; EAA, NEAA; and released 7-8.5% additional tannin contents of ground dry fried seeds kernel. The study highlighted that the Indonesia’s semiarid region tamarind seeds contain comprehensive nutrients and tannin compound. Dry frying, dehusked tamarind seeds and grinding followed by moistening the ground dry fried seeds’ kernel could eliminate tannin compound and improve the nutrient content of tamarind seeds kernel.

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