Author(s):

Babli Rani Sarkar, Pratima Awasthi and Homi Joshi

Abstract: The industrial processing of fruits and vegetables generates considerable amount of peels, stones and seeds which are generally discarded as waste. Presently, new aspects concerned with the efficient utilization of the powder made from these agro by-products as novel ingredients or additives to supplement food have gained increasing interest because of their nutrient dense composition. Tamarind kernel powder (TKP) has been identified as an alternative and cheap source of proteins and other essential nutrients. In order to determine its potential use, the study was conducted to evaluate the physical properties and nutritional composition of tamarind kernel powder. Optimum water uptake and water absorption capacity was recorded as 133 ml and 193 per cent respectively and particle size index was calculated as 11.22. The moisture content, crude protein, crude fat, crude fiber and total ash in TKP was found to be 4.67 %, 24.61 %, 2.46 %, 3.70 % and 2.50 % respectively. TKP had 62.06 % carbohydrates and the physiological energy value was recorded as 369 kcal/100g. The calcium and iron content in TKP was 145 mg and 15.46 mg per 100 g, whereas; tannic acid and phytate content were found to be 0.006 mg and 0.49 mg per 100 g respectively. Instant chutney mixes were prepared using TKP as a base. Three blends of instant chutney mix were made following standard recipes which were incorporated to prepare coconut, groundnut and coriander chutneys. All the chutneys were found to be acceptable and no significant difference was observed in the sensory characteristics of chutney using different blends. Incorporation of instant chutney mixes improved the nutritional composition of all the chutneys. A substantial increase could be seen with respect to the protein and calcium content after the addition of instant chutney mix powder.

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