干旱区生态环境知识资源中心(Arid): Nutritional potential of tamarind (Tamarindus indica L.) from semi-arid and subhumid zones of Uganda

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DOI	10.1007/s11694-019-00362-7
	Nutritional potential of tamarind (Tamarindus indica L.) from semi-arid and subhumid zones of Uganda
	Ebifa-Othieno, Esther 1,2; Kabasa, John David 1; Nyeko, Philip 3; Nakimbugwe, Dorothy 4; Mugisha, Antony 1
通讯作者	Ebifa-Othieno, Esther
来源期刊	JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
ISSN	2193-4126
EISSN	2193-4134
出版年	2020
卷号	14 期号:2 页码:1125-1134
英文摘要	It has been reported that plants that experience some form of stress while growing tend to accumulate increased levels of nutrients that are useful to humans. We compare the proximate and mineral composition of Tamarindus indica leaves, fruit pulp and seeds from Uganda's semi-arid and sub-humid zones with contrasting environmental conditions including temperature, rainfall, soils and geology. Samples were analyzed following standard AOAC procedures. Mineral content was in the order K > Ca > Mg > Na > Fe and K > Mg > Ca > Na > Fe for the semi-arid and subhumid zones respectively. Tamarindus indica fruit pulp and leaves from both zones plus seeds from the semi-arid zone contained the Na/K ratio of < 1 recommended by World Health Organisation for prevention and treatment of cardiovascular diseases. Proximate composition for leaves, fruit pulp and whole seeds were in the following ranges: Moisture content (9.83-69.42%), ash (1.93-11.6%), carbohydrate (64.74-88.7%), crude lipid (0.96-3.57%), crude fiber (0.89-14.93%), and crude protein (4.59-14.82%). Leaves contained higher levels of crude protein, crude lipid and crude fibre than fruit pulp. Tamarindus indica from the semi-arid zone tends to accumulate nutrients in ways that better promote human health. Tamarindus indica from both zones has high potential to provide functional foods and livestock feeds.
英文关键词	Agro-ecological Mineral composition Proximate composition Semi-arid Tamarindus indica L
类型	Article
语种	英语
国家	Uganda
收录类别	SCI-E
WOS记录号	WOS:000520002400049
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/314954
作者单位	1.Makerere Univ, Coll Vet Med Anim Resources & Biosecur, Kampala, Uganda; 2.Kyambogo Univ, Dept Geog & Social Studies, Kampala, Uganda; 3.Makerere Univ, Coll Agr & Environm Sci, Dept Forestry Biodivers & Tourism, Kampala, Uganda; 4.Makerere Univ, Coll Agr & Environm Sci, Dept Food Technol & Human Nutr, Kampala, Uganda
推荐引用方式 GB/T 7714	Ebifa-Othieno, Esther,Kabasa, John David,Nyeko, Philip,et al. Nutritional potential of tamarind (Tamarindus indica L.) from semi-arid and subhumid zones of Uganda[J],2020,14(2):1125-1134.
APA	Ebifa-Othieno, Esther,Kabasa, John David,Nyeko, Philip,Nakimbugwe, Dorothy,&Mugisha, Antony.(2020).Nutritional potential of tamarind (Tamarindus indica L.) from semi-arid and subhumid zones of Uganda.JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION,14(2),1125-1134.
MLA	Ebifa-Othieno, Esther,et al."Nutritional potential of tamarind (Tamarindus indica L.) from semi-arid and subhumid zones of Uganda".JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 14.2(2020):1125-1134.