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

Bhattacharya, K. R. and Bal, S. and Mukherjee, R. K. and Bhattacharya, K. R. (1994) Functional and nutritional properties of tamarind (Tamarindus indica) kernel protein. Food Chemistry, 49 (1). 1-9, 34 ref..

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Tamarind (Tamarindus indica) is one of the important tree legumes in tropical and sub-tropical countries. [The fruit consists of seed (33.9%), pulp (55.0%) and shell and fibre (11.1%). The seed, a by-product of the tamarind pulp industry, is underutilized.] Functional as well as 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. Functional properties determined were the nitrogen-solubility index, water absorption capacity, emulsifying capacity, foaming capacity and foam stability. 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.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Mar 2018 08:57
Last Modified: 02 Mar 2018 08:57
URI: http://ir.cftri.com/id/eprint/6371

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