|
Parameters (%) |
Polysaccharide |
| Light Brown (LB) |
Dark Brown (DB) |
Pectin |
| Moisture |
3.810 ± 0.070 |
3.800 ± 0.000 |
5.18 |
| Protein |
3.900 ± 0.000 |
6.500 ± 0.017 |
1.24 |
| Oil |
1.323 ± 0.070 |
1.360 ± 0.540 |
Trace |
| Ash Content |
1.043 ± 0.060 |
2.933 ± 0.060 |
1.90 |
| Fiber |
1.007± 0.010 |
1.030± 0.660 |
0.13 |
| Carbohydrate (by difference) |
88.850± 0.600 |
85.210 ± 0.530 |
92.43 |
|
| Seed colour: LB=Light brown and DB=Dark brown respectively. |
| Table 3: Chemical constituents of Tamarind seed polysaccharides compared to reference commercial pectin. |
