pulp of Dialium guineense have been used as medicinal remedies, as source of
vitamin C and as flavour in snacks and non-alcoholic beverages. The nutritional,
functional and sensory attributes of velvet tamarind pulp jam was assessed.
Proximate, mineral profiles, beta-carotene, riboflavin, niacin, thiamin,
ascorbic acid and phytochemical profiles in jam samples were determined.
Sensory evaluation of the jam samples was carried out using a 7-point hedonic
scale. Moisture content of the jam was 74%, fat 0.47%, protein 2.3% and ash
0.85%. Some essential elements including Ca (0.97mg/100 g), Mg (1.04 mg/100 g),
K (1.44 mg/100 g), Na (0.21 mg/100 g) and P (0.35 mg/100 g) were contained in
the velvet jam, while energy value was 499 KJ/100 g. The results indicated that
the velvet tamarind jam would provide essential valuable minerals, energy and
vitamin C, needed for good body development.
1.1 Background to the Study
Velvet tamarind tree is commonly called 'Awin' among the
Yorubas, and icheku by igbos. The fruit pulp which is red with a sweet
sour,astringent flavour similar to baobab, but sweeter is eaten raw when dry
byan and animal (Matsuda, 2006). Velvet tamarind is an important multi purpose
agro forestry crop (Nwaoguala et al., 2007). It is made up of two species
(Dalium indium or Dalium cochichinense and D. guineense wild ). (Ubbaonu et
al., 2005). D. guineense commonly known as African black velvet tamarind, is a
large tree found in many parts of Africa, such as West Africa, Central Africa
Republic and the Chad. The tree belongs to the family Fabaceae vassal pinion
data. It is 30m high, with a densely leafy crown, but often shrubby. The leaves
are finely hairy, broadly elliptic, blunt at the apex, leathery and are a
sunken midrib. Its flowers appear whitish ans the branches are horizontally
spread (Szolnok, 1995).
Fruits are usually circular and flattened, black in colour
with stalk 6mm long, a little collar is seen near the apex and a bristle shell
encloses one or two seeds embedded in a dry brownish edible pulp. Wild fruits
are dietary supplements for rural dwellers in Nigeria during the dry season
when fruits are scarce (George Mateljan Foundation 2011). The fruits are used
as source of vitamin C, as flavor in snacks and non alcoholic beverages
(Effiong et al., 2009; Adame, 2002). Fruits pulps supplies high amount of micro
nutrients like sodium, magnesium and potassium. Bark and leaves are used
against several diseases such as maria (Effiong and Udo, 2010). Velvet tamarind
is a tall, tropical fruit bearing tree which belongs to the leguminosae family
that has small and grape sized edible fruits with brown hard inedible shells.
It grows in Savannah regions of West Africa and widely spread in Nigeria
(Ogungbenle and Ebadan, 2014). The fruit is used as a candy lime snack food in
Thailand, often dried, sugar coated and spiced with chillies.
Awin, as this fruit is called by the Yoruba people of
Nigeria, has an orange coloured pulp which has a sweet and sour taste and a dry
powdery texture. The fruit is also called 'Tsamiyarkum' by the Hausa's
(Gbile,1980; Burkill,1985). The fruit is rich in minerals (magnesium, sodium,
iron potassium and beta carotene (vitamin A) copper, sugars and tartaric acid,
citric acid, malic acid, ascorbic acid and niacin. As anticipated, this fruit
also has high levels of antioxidants. The pulp is believed to improve appetite
and is used as a gargle for sore throats, dressing of wounds and is said to aid
the restoration of sensation in cases of paralysis. The unique sweet sour
flavor of the pulpakes it popular in domestic cooking and flavorings. The
thirst quenching, refreshing fruit pulp can also be soaked in water and drank
as a beverage and also provides chewing sticks, jams and jellies (FAO, 2004.)
1.2 Problem Statement
In Nigeria, velvet tamarind pulp is normally consumed fresh,
which could be the reason why at its peak period surplus fruit suffers post
harvest losses due to poor handling and weevil infection (CTA, 2012). Hence,
there is need to explore an affordable and easily adoptable food processing
method that can be used to convert the surplus fruits into shelf stable
products like jam which are easy, cheap and economically reliable alternative
that will reduce post harvest losses.
1.3 Objectives of the Study
The major objectives of the Study is to assess the quality
and sensory evaluation of jam produced from tamarind and pineapple. Which is to
be achieved through the following specific objectives:
(i) Determination of the proximate, minerals and
phytochemical composition of the jam and,
(ii) Microbiological assessment of the jam.
1.4 Research Questions
(1) what is velvet tamarind?
(2) where can it be found ?
(3) what is the nutritional importance of it?
(4) Does it possess medicinal properties?
1.5 Significance of the Study
This study gives a clear insight into the potential of
tamarind pulp in jam production with a view to improving its utilization
efficiency thereby adding value to the tree, encouraging its cultivation and in
the long run reduce vitamin C deficiency in individuals.
1.6 Scope of the Study
The research focuses on the quantity assessment and sensory
evaluation of jam from velvet tamarind and pineapple in Nigeria.