EFFECT OF DIFFERENT PRETREATMENT METHODS ON ANTINUTRIENTS OF TAMARIND SEED POWDER FOLLOWED BY ITS INCORPORATION IN TAMARIND JAM

Abstract

Tamarind is a widely consumed fruit, but its nutrient-rich seeds are often discarded as waste. However, tamarind seeds contain bioactive compounds that can enhance food products if their antinutritional factors are reduced. Hence, this study aimed to optimize the incorporation of tamarind seed powder in tamarind jam while assessing its nutritional and sensory attributes. Four pretreatment methods—untreated, soaking, boiling, and roasting were expermiented for the reduction of antinutrients. The tamarind seed powder obtained fromthe optimized pretreatment was incorporated to the tamarind pulp jam at different concentrations (0%, 2%, 4%, 6%) and were subjected to sensory analysis. Statistical analysis (one way ANOVA) showed that boiling significanlty reduced the antinutrients as compared to rest of the pretreatments. The tannin, phytate and oxalate content of boiled tamarind seed powder was found to be 3.76±0.1, 1.03±0.01, 0.66±0.1 mg/100g dm respectively. Sensory analysis of tamarind seed powder incorporated tamarind jam revealed that the jam incorporated with 2% seed powder to be the most superior interms of organoleptic properties. Physicochemical analysis showed that the optimized tamarind jam had significantly higher protein (1.29%), total soluble solids (68.32°Bx), total polyphenol content (3.116 mg GAE/g dm) and RSA activity (51.433%).Thestudy had shown that there is a significant role of tamarind seed which contribute on the antioxidant (%DPPH inhibition) and total polyphenol activity of jam.These results indicate that incorporating 2% boiled tamarind seed powder improves the nutritional profile and sensory acceptability of tamarind jam, making it a promising functional food product.