Indian Journal of Science and Technology
Year: 2016, Volume: 9, Issue: 37, Pages: 1-4
Deepak, Umadevi S. Hiremath, D. K. Krushna Yadav* and M. Suguna
Department of Food Science and Nutrition,University of Agricultural Sciences, GKVK, Bengaluru - 560065, Karnataka, India; [email protected]
*Author for correspondence
D. K. Krushna Yadav
Department of Food Science and Nutrition
One of the vital objectives of this study is to analyze the nutrient composition of tender tamarind leaves powder and to create awareness for popularization of products based on tender tamarind leaves in daily diet. Data were analysed using one-way Analysis of Variance (ANOVA) procedure. Tender tamarind leaves powder has moisture content about 4.65 percent. Corresponding carbohydrates and energy content of tender tamarind leaves powder were 86.26 g and 375 Kcal/100 g respectively. Protein and fat content was 4 g/100 and 1.5 g/100 g respectively. Crude fibre content of tender tamarind leaves was 1.0 g/100 g. The vitamins such vitamin-C and beta-carotene content of tender tamarind leaves powder was 166.8 μg and 2.5 mg/100 g respectively. After processing reduction was observed in vitamin C and beta-carotene content in comparison with the fresh counterparts. The minerals such as iron and calcium were found to be 0.18 mg and 96.4 mg per 100 g respectively, all the nutrient content were reduced in comparison with the fresh counterparts due to the dehydration processing. Minerals such as iron and calcium were 0.18 mg and 96.4 per 100 g respectively. The dehydrated tender tamarind leaves powder got good acceptability and having fairly good storage stability which can be promoted as a green leafy vegetable for preparation of souring chutney, sauces and curries in regular consumption.
Keywords: Composition, Dehydration, Leaves Powder, Nutrient, Tender Tamarind Leaves, Tender Tamarind
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