Nutritional Characterizations of Tamarind (Tamarindusindica, L.) Pulp Fruits

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Chemical composition, minerals, amino acids, fatty acid characteristics and quality to their contents of phytochemicals were determined in tamarind (Tamarindusindica, L.)fruits pulp. The results showed that moisture; protein, fat, ash, fiber, carbohydrates and energy value as wet weight of tamarind fruits were 34.25, 6.01, 4.34, 2.27, 4.13, 49.00 % and 259.10 Kcal/100g, respectively. The highest mineral contents of tamarind recorded for calcium, sodium and phosphorus, while the lowest recorded for lead, nickel and zinc. The highest essential amino acids (EAA) content of tamarind fruit pulp recorded forleucine, while the lowest EAA recorded for tryptophan, cysteine and methionine.The highest fatty acids contents of tamarind fruit pulp recorded for linoleic, oleic and palmitic. The values were 3.42, 2.29 and1.80μg/g, respectively.Total phenols and antioxidants activity (DPPH) content were 21.36 mg/g and 67.90 %, respectively.The highest phenolics compounds of tamarind recorded for pyrogallol, catechein and benzoic acid. The values were 2588.84, 527.55 and 365.85 mg/kg, respectively. On the other hand, the lowest value recorded for cinnamic acid, reversetrol and coumarin. The highest flavonoid compounds of tamarind recorded for luteo.6-arbinose 8-glucose, luteo.6-arbinose 8-arbinose and Apig. 6- glucose 8- rhamnose, while, the lowest value of flavonoid compounds recorded for kampferol, apegnin and rhamnetin.As conclusion,tamarind fruits had high nutritional values due to its contents amino acids, fatty acid, minerals and phenolic compounds, it could be used for improvement human health against some diseases.

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