DEVELOPMENT OF VALUE ADDED TENDER LEAF TAMARIND (Tamarindus indica L.) PRODUCTS
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Date
2016-07-22
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Tamarind (Tamarinds indicia L.) is an economically important and a
multipurpose tropical tree grows wild in central and southern parts of India. Primarily it
was used for culinary purposes. Chutney powders based on tamarind leaves are very
popular among the rural population in south India. Fruit and tender leaves have
therapeutic benefits. The present study revealed that tender tamarind leaves powder is
good source of nutrients. The nutrient analysis of tender tamarind leaves powder showed
that 100 g leaves powder contains 4.65 per cent of moisture, 4.08 g of Protein, 1.52 g of
fat, 1.0 g of crude fibre, 86.26 g of carbohydrate, 375 Kcal of energy, 2.5 g of Ash per
100 g. The vitamins such as -carotene and vitamin C content were 166.8 g and 2.40 mg
per 100 g respectively. Minerals such as iron and calcium were 0.18 mg and 96.4 per 100
g respectively. Two chutney powders were developed by incorporating tender tamarind
leaves powder at different concentration i.e., 20 per cent, 30 per cent and 40 per cent in
both chutney powders. Whereas in hurigalu 10 per cent, 20 per cent and 30 per cent with
other ingredients. Sensory scores of the products revealed that the roasted bengal gram
chutney powder, niger seed chutney powder and hurigalu were best accepted at 20 per
cent of incorporation. Developed products can be stored for 30 days in ambient condition
(27 C) without affecting its quality.
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