Proximate, Extraction and Characterization of the Oil from Tamarind ( Tamarindus indicaSeeds)
Echioda, Samuel, Popoola Olubunmi, Salisu Salisu, Solomon Daniel, Muqtad M. Adam, Ogbe Elizabeth, Echioda Emmanuel, Adamu Yelwa Mohammed and Hadiza Rita Sule
Abstract
The chemical analysis of not well searched and underutilized seed oils is gaining relevance as there is little or no information on their composition and uses, since most of them are yearly discarded as waste. Analysis of these underutilized tropical seed oil will help in grouping them and making the best use of them in various applications. The seeds of Tamarindus indica were evaluated for their proximate composition while the oils were subjected to chemical analysis. All the analysis was carried out using Standard Analytical method. The proximate analysis showed the presence of moisture content 6.10 ± 0.20%, ash content 4.10 ± 0.0%, lipid content 3.11 ± 0.41%, crude protein 36.65 ± 0.60%, crude fiber 4.02 ± 0.30 and carbohydrate content was the highest value which was obtained by difference as (46.02 ± 1.01). Saponification and ester values were recorded as the highest values in the physicochemical analysis on acid value as the least value obtained. The seeds are rich in carbohydrates, protein and fat which may be a very good source of food supplement to man and animals.
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