Chemical and Nutritive Content of Tamarind Fruits from Ukambani, Kenya: Chemical and Nutritional composition of Tamarindus indica fruit pulp from Ukambani districts - Tapa blanda

In Kenya the Tamarind fruits are not fully utilized despite their abundance in Nyanza, Rift valley, Coast and Eastern Provinces. Most of them go to waste. This work, intended to determine the composition of the fruit pulp from Mwingi, Kitui and Makueni districts in Ukambani,to enhance their utilization. Knowledge on the nutritive value could assume greater commercial importance as communities will be advised on supplement foods in cases where there is nutrient deficiency; and how to regulate the amounts where there is sufficiency. Its utilization as a food source in arid and semi - arid regions could therefore be based on a more sound scientific information. The edible portion of Tamarindus indica fruit ("Ukwaju" - Kiswahili) when analysed for its chemical and nutritional composition showed appreciable levels of all nutrients. With a potential of providing all nutritive ingredients, it can be be promoted as a food supplement in the Arid and semi - arid areas where it grows.

Rose Chiteva, Bsc.(Analytical Chemistry),Moi University,Eldoret,Kenya; Msc. (Environmental Chemistry),University of Nairobi, Kenya. Working as a Research Scientist with Kenya Forestry Research Institute (KEFRI)- Forest Products, Research Center, Karura. Currently involved in Chemical analysis of Non- Wood Forest Products with 21 years experience.