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Effect of different processing methods on chemical and pasting properties of tamarind (<i>Tamarindus indica</i> L.) seed flours

E.O. Uzodinma
E.G. Osagiede
J.N. Chikwendu


This study investigated the effect of autoclaving, boiling and roasting methods on the chemical and pasting properties of tamarind seed flour. The flours were analyzed for proximate composition, functional properties, selected mineral contents, anti-nutrients and pasting properties. Results indicated that there were significant (p < 0.05) differences in the moisture, protein, fat, fibre, ash and carbohydrate contents of the flour samples with values that ranged from 10.26-11.36, 19.64-24.23, 2.26-4.13, 3.25-4.55, 3.48-3.98 and 52.59-59.86%, respectively. Significant (p < 0.05) differences were also observed in the values of selected functional properties and minerals (sodium, magnesium, potassium and phosphorus). Boiling method relatively reduced some of the anti-nutrients more effectively than others. Flour from boiled T. indica seeds could withstand heating and shear stress compared to other processed samples because of its low breakdown viscosity value. However, flour from roasted seeds had highest setback viscosity value among others and might withstand retrogradation better than others. Overall results indicated that autoclaved, boiled and roasted seed flours could be useful in pasta, noodle and bakery industries.

Keywords: boiling, flour, pasting properties, tamarind seed flours, tamarind seeds, viscosity