National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present investigation was carried out to study the physical characters such as length, width, volume, bulk density, colour, pH, titrable acidity and chemical composition such as moisture, protein, fat, crude fibre, ash, total carbohydrates, dietary fibre, mineral calcium and vitamin C of tender and mature tamarind leaves. The physical properties viz., color (L*, a*, b*), length, 1000 leaves weight, volume, and bulk density were significantly higher in mature tamarind leaves than tender tamarind leaves and the values ranged from 47.41 to 61.56, -8.22 to-3.24, 6.57 to 24.98, 9.03 to 12.21mm, 7.82 to 14.15g, 10.00 to 14.66ml, and 0.78 to 0.96g/ml respectively. The chemical composition of tender and mature tamarind leaves viz., protein (4.77 to 10.29%), fat (2.63to 6.915), ash (3.62 to 9029%), moisture (62.28 to 78.25%), energy (85 to 148 Kcal), vitamin C (15.21 to 19.28mg/100g), and calcium (98.60 to 160.43mg/100g). Mature tamarind leaves had showed significant higher values of physico-chemical composition compared to tender tamarind leaves.
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