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.