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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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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

Int.J.Curr.Microbiol.App.Sci.2020.9(5): 1359-1364
DOI: https://doi.org/10.20546/ijcmas.2020.905.153


Nutritional Properties of Tamarind (Tamarindus indica) Kernel Flour
Gitanjali1*, Vishakha Sharma2 and Shashi Jain2
1Department of Food and Nutrition, College of Community Science, Dr. Rajendra Prasad Central Agricultural University, Pusa, Samastipur, Bihar 848125, India
2Department of Food Science and Nutrition, College of Community and Applied Science, Maharana Pratap Agricultural University and Technology, Udaipur, Rajasthan 313001, India
*Corresponding author
Abstract:

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.


Keywords: Tamarind kernel flour Proximate composition, Mineral
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How to cite this article:

Gitanjali, Vishakha Sharma and Shashi Jain. 2020. Nutritional Properties of Tamarind (Tamarindus indica) Kernel Flour.Int.J.Curr.Microbiol.App.Sci. 9(5): 1359-1364. doi: https://doi.org/10.20546/ijcmas.2020.905.153