Functional and nutritional properties of tamarind (Tamarindus indica) kernel protein

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Abstract

Tamarind (Tamarindus indica) is one of the important tree legumes in tropical and sub-tropical countries. The functional as well as the nutritional properties of the meal and concentrate from tamarind kernels (raw and roasted) were determined. The concentrates were obtained by using the micellization process of protein isolation. The functional properties determined were the nitrogensolubility index, water-absorption capacity, emulsifying capacity, foaming capacity, and foam stability. The nutritional properties estimated included in-vitro protein digestibility and amino-acid composition. The proteins were also fractionated according to their solubility in water, salt solution, ethanol, and sodium hydroxide solution. The in-vitro digestibility was 71·3; the kernel protein was rich in lysine, glutamic acid, aspartic acid, glycine, and leucine but deficient in sulphur-containing amino acids.

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    Present address: Cereal Science and Technology Discipline, Central Food Technological Research Institute, Mysore-570 013, India

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