Philippine tamarind seed kernel flour: A study of its qualitative, quantitative properties and its suitability as sizing material

• Main Author: Avaricio, Sylvia Sol Ibay
• Format: text
• Language: English
• Published: Animo Repository 1976
• Subjects: Flour; Food Chemistry
• Online Access: https://animorepository.dlsu.edu.ph/etd_masteral/351
• Institution: De La Salle University

This study aims to analyze the constituents of the Philippine tamarind kernel flour, to determine its typical physical and chemical properties, and to compare on a scientific basis the tamarind kernel flour paste with that of cornstarch paste as sizing material. The study also presents a modification of an existing method of preparing the tamarind kernel flour and demonstrates the proper qualitative and quantitative techniques in conducting the tests needed to characterize the paste from the tamarind powder. The experimental method of research was employed in the study. The qualitative analyses of the tamarind flour paste performed were : the iodine reaction to detect the presence of starch, the reaction with alcohol to determine the presence of pectin and albumoid or scleroproteins, and the Fehling's test for reducing sugars. Physical examination was conducted to determine viscosity, sedimentation tendency and stability. Quantitative analyses were carried out to determine the percentage and contents of moisture, total ash, insoluble ash, reducing sugars, fats, pectin, total protein and crude fiber. Gravimetric and volumetric methods were employed in these determinations. All the seeds used were obtained from ripe tamarind after the pulp had been consumed. The seeds were gathered from trees grown from different places in the Philippines. Based on experimental results obtained, it was concluded that no marked difference existed between the tamarind seeds of the Philippines and those of India. The physical and chemical properties of these seeds were similar. It was also found that more flour was produced in the modified preparation than in the mechanized method. The major constituent of tamarind kernel flour from both the Philippines and India was pectin. While cornstarch was readily available and widely used as sizing material, tamarind flour paste performed better. It was also found that tamarind kernel paste started to decompose after 24 hours and completely decomposed with a putrid smell after 48 hours.