Tamarind monograph.pdf - Crops for the Future

that the pulp of a Nigerian provenance was poor in proteins (87.9 g/kg) and
oil (25.3 g/kg). Soloviev et al. (2004) looked at fruit composition, especially
in relation to total stable sugars, total free acidity and water content in a
range of genotypes in Senegal. Such chemical characters varied widely but
less than biometrical ones related to morphological characterisation. Such
studies are helpful in selecting suitable genotypes for enhanced
domestication.
Table 2.2 Proximate composition and food energy value of ripe
tamarind pulp (%) from five different areas
Constituents a b c d e
Water 20.60 15.00-47.00 22.60 33.89 62.50-69.20
Protein 3.10 14.00-3.40 3.10 3.28 1.40-3.30
Lipids 0.40 0.50 0.71-0.81
Fat 0.40 0.90-1.00 0.40 0.50 0.71-0.81
Carbohydrate
(30-40%
reducing sugars)
70.80 62.50 71.80 59.76
Total Sugars 21.40-30.85
Fibre 3.00 5.10 3.00 1.79
Cellulose 1.80-3.20
Pentose 4.20-4.80
Total acidity 17.10-18.40
Free tartaric acid 8.40-12.40
Ash 2.10 1.50-4.20 2.10 2.57 1.16-1.72
Energy
(kcal/100g)
272.0 230.0
Calcium 0.07
Phosphorus 0.11
Source: (a) Purseglove (1987); (b) FAO (1988); (c) Leung and Flores
(1961); (d) Wenkam and Miller (1965); (e) Hasan and Ijaz (1972).
The pulp contains oil, which is greenish in colour and liquid at room
temperature. The saponification value of the oil is high but the iodine value
is low. Some physico-chemical properties of the pulp and seed are shown in
Table 2.3.
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