Nutritional Qualities and Amino Acid Profile of Velvet Tamarind (Dalium guineense) Pulp

The proximate, functional properties, In-vitro multi enzyme protein digestibility and amino acid composition of velvet tamarind (Dalium guineense) pulps were evaluated. The ash, moisture, crude fat, crude fibre, crude protein and carbohydrate of the velvet tamarind (Dalium guineense) pulp were: 4.63%, 8.22%, 5.80%, 7.15%, 24.3% and 49.9% respectively. The water and oil absorption capacities were: 238% and 162% which makes the pulp exhibit a high water retention capacity. The least gelation concentration was 17.0% while the foaming capacity and stability were: 43.5% and 62.2% respectively. The in-vitro protein digestibility was 66%. Glutamic acid was the most concentrated amino acid with the value of 14.8 mg/g crude protein while histidine (2.12 mg/g crude protein) was the least concentrated amino acid. The % total essential amino acid with histidine was 34.2% while the % total essential amino acid with histidine was 60.8%. The calculated isoelectric point was 0.54 while the predicted protein efficiency ratio (P-PER*) was 2.62.

Author(s): Ogungbenle H N and Ebadan P

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