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

Abstract

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 seeds of tamarind (Tamarindus indicus) are abundant in semi-arid region of Indonesia and have the potential to be utilized as animal feed sources. Yet, the seeds contain tannin which might have adverse effects on the animals, implying that processing seeds are necessary to reduce the tannin content. The study aimed to evaluate the nutrient content of tamarind seeds collected from Kupang, East Nusa Tenggara, Indonesia and to examine the effect of physical processing methods on nutrient and tannin content. Four treatments using a completely randomized design were trialed: sun-dried seeds (T0); dry fried/roasted seeds (T1); moistening seeds 12 hours after dry fried/roasted (T2); and moistening seeds 24 hours after dry fried/roasted (T3). Dry frying increased significantly (P<0.05) crude protein (CP), essential amino acids (EAA), and non-essential amino acids (NEAA) but reduced (P<0.05) crude fiber (CF), free fatty acids (FFA), 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) CF, FFA, EAA, NEAA; and released 7-8.5% additional tannin contents of ground dry fried seeds kernel. The study highlighted that Indonesia’s semiarid region tamarind seeds contain comprehensive nutrients and tannin compounds. Dry frying, dehusked tamarind seeds and grinding followed by moistening the ground dry fried seed’s kernel could reduce tannin compound and improve the nutrient content.