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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The aim of the study was to investigate the proximate composition and mineral content of tamarind (Tamarindus indica) kernel flour, which were processed by roasting at 150oC for 15min to remove the seed coats. The proximate analysis of the tamarind kernel flour revealed the values of moisture, ash, fat, crude protein, crude fiber, and total carbohydrate contents present to be 7.65%, 2.74%, 5.7%, 19.46%, 2.32% and 62.13% respectively. The minerals present were calcium (109.25), Magnesium (247.51), iron (11.37) and potassium (1245.11) for the flour in mg/100g. The result indicated that tamarind kernel flour has good nutritional profile and can play significant roles in the diet of people.