Investigation on the Mineral Configurations, Antioxidant Power, and Durability in Processed Tamarind (Tamarindus indica L.) Seed Powder

Hemalatha. C and Parameshwari. S^*

Department of Nutrition and Dietetics, Periyar University, Salem, Tamil nadu, India.

Corresponding Author E-mail:parameshwari@periyaruniversity.ac.in

DOI : http://dx.doi.org/10.13005/bbra/3171

ABSTRACT: The pulp from the tamarind (Tamarindus indica L.) manufacturing sector disposes of the tamarind seed as waste materials. In the present investigation, processed Tamarindus indica L. seed powders' mineral compositions, antioxidant activities, and duration of shelf life have been investigated. Standard techniques were used to analyze the mineral compositions, antioxidant activity (Total Phenolic, Flavonoid content and 2,2-diphenyl-1-picrylhydrazyl) and shelf life (Total plate count (TPC), fungi, and mold) in processed tamarind powder at periodic intervals of 0, 2, 4, 6, and 8 months. The subsequent minerals were substantially more abundant in the roasted T.indica seed flour. The roasted T. India seed powder had high antioxidant powers of 19.83mg of TFC, 49.5mg of TPC, and 31 g/ml of 2,2-diphenyl-1-picrylhydrazyl (DPPH). The roasting method increases the best antioxidant potency and low glycemic index and glycemic load. The total plate counts of the processed T. India seed powder were within the legally permitted ranges of 10⁷ cfu/g, and fungi and mold proliferation were at extremely low levels, so the powder could be used to make additional nutritional products. Roasted seed powder can be employed as a therapeutic food and as a food supplement because of its vital mineral elements and strong antioxidant potential.

KEYWORDS: Antioxidant; Mineral; Processing; Powder; Shelf Life; Seed; Tamarind

[ HTML Full Text]