COMPARATIVE STUDIES OF JUICES PRODUCED FROM DALIUM GUINEESE WILD AND TAMARINDUS INDICA


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COMPARATIVE STUDIES OF JUICES PRODUCED FROM DALIUM GUINEESE WILD AND TAMARINDUS INDICA

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ABSTRACT

Both species of Tamarind are indigenous to tropical Africa, particularly in Nigeria. Tamarind tree produces edible, pod-like fruit which are used extensively in cuisines around the world. Other uses include traditional medicines and metal polishes etc. The present study was carried out to determine the comparative nutritional value and the physical properties of Dialium guineese wild-Black Velvet Tamarind and Tamarindus indica L. –Tamarind. The principal component analysis model revealed the complete difference between these juices with major source of difference being moisture, ash, carbohydrate and ascorbic acid contents. Ascorbic acid was found to be lower inTamarindus indica L. juices (17.61mg/g) as compared to theDialium guineese wild(23.64 mg/g), and Ascorbic acid was found to be lower inTamarindus indica L. pulps (18.61mg/g) as compared to theDialium guineese wild(24.64mg/g), Ash content ranged between (11.20 ± 0.00)and (15.01 ± 0.01) for Dialium guineese wildand Tamarindus indica L. juices respectively. And Ash content ranged between (11.02 ± 0.00)and (8.75 ± 0.00) for Dialium guineese wildand Tamarindus indica L. pulps respectively. The Moisture content was comparatively higher in Tamarindus indica L. juice (90.94 ± 0.50) than in Dialium guineese wild juice (84.60 ± 0.01). The Carbohydrate content was also comparatively higher in Tamarindus indica L. juice (13.38 ± 0.07) than in Dialium guineese wildjuice (11.89 ± 0.00).The nutritional value of Dialium guineese wildjuice did not differ significantly (p≤0.05) from that of Tamarindus indica L.juice.

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ABSTRACT Both species of Tamarind are indigenous to tropical Africa, particularly in Nigeria. Tamarind tree produces edible, pod-like fruit which are used extensively in cuisines around the world. Other uses include traditional medicines and metal polishes etc. The present study was carried out to determine the comparative nutritional value and the physical properties of Dialium guineese wild-Black Velvet Tamarind and Tamarindus indica L. –Tamarind. The principal component analysis model revealed the complete difference between these juices with major source of difference being moisture, ash, carbohydrate and ascorbic acid contents. Ascorbic acid was found to be lower inTamarindus indica L. juices (17.61mg/g) as compared to theDialium guineese wild(23.64 mg/g), and Ascorbic acid was found to be lower inTamarindus indica L. pulps (18.61mg/g) as compared to theDialium guineese wild(24.64mg/g), Ash content ranged between (11.20 ± 0.00)and (15.01 ± 0.01) for Dialium guineese wildand Tamarindus indica L. juices respectively. And Ash content ranged between (11.02 ± 0.00)and (8.75 ± 0.00) for Dialium guineese wildand Tamarindus indica L. pulps respectively. The Moisture content was comparatively higher in Tamarindus indica L. juice (90.94 ± 0.50) than in Dialium guineese wild juice (84.60 ± 0.01). The Carbohydrate content was also comparatively higher in Tamarindus indica L. juice (13.38 ± 0.07) than in Dialium guineese wildjuice (11.89 ± 0.00).The nutritional value of Dialium guin.. agricultural extension project topics

COMPARATIVE STUDIES OF JUICES PRODUCED FROM DALIUM GUINEESE WILD AND TAMARINDUS INDICA

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