Tamarind monograph.pdf - Crops for the Future

1986, 1990). Tamarind seed protein has a very favourable amino acid
balance; hence it could be used not only to complement cereals but also to
supplement legumes with lower methionine and cystine contents. Since
production is high in tamarind and as the seed constitutes over 40% of the
pod, a high protein yield can be harvested from the seeds.
Table 2.7 Amino acid content of tamarind and some food legumes, mg/g
N (Total N)
Amino Tamarind Ground Cowpea Chickpea Soybean
acid
nut
Isoleucine 313 211 239 277 284
Leucine 531 400 440 468 486
Lycine 475 221 427 428 399
Methionine 113 72 73 65 79
Cystine 106 78 68 74 83
Phenylalanin 318 311 323 358 309
Tyrosine 287 244 163 183 196
Threonine 200 163 225 235 241
Tryptophan 65 68 80
Valine 306 261 283 284 300
Arginine 450 697 400 588 452
Histidine 143 148 204 165 158
Alanine 312 243 257 271 266
Aspartic 768 712 689 725 731
Glutamic 1056 1141 1027 991 1169
Glycine 331 349 234 251 261
Proline 287 272 244 263 343
Serine 350 299 268 318 320
Source: FAO (1970); de Lumen et al. (1986, 1990).
Seed Kernel Oil: The seed oil is a golden yellow, semi-drying oil, which in
some respects resembles groundnut oil. Andriamanantena et al. (1983)
extracted the oil with hexane and a mixture of chloroform and methanol; the
yield was 6.0-6.4% and 7.4-9.0%, respectively. The major fatty acids were
palmitic, oleic, linoleic, and eicosanoic. The lipids contained a relatively
large proportion of unsaturated fatty acids, with linoleic acid (36-49%) in the
highest concentration. Other major fatty acids are oleic acid (15-27%) and
palmitic acid (14-20%) (Singh, 1973).
Sterols, beta-amyrin, campesterol and beta-sitosterol have been identified in
the unsaponifiable matter of the seeds (Table 2.8). As in the pulp, the
saponification value is high, because it contains low molecular weight fatty
acids. The iodine value of seed lipids is much lower than in pulp lipids
suggesting lower unsaturation and probably higher stability of seed oil (see
Table 2.3).
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