• Adeleke, A.E.
• Onifade., A.P.
• Adegbite, A.A.
• Adegbite , S.A
• Isola, O.E., Sangoremi, A.A

The work investigated the proximate and mineral compositions of Tamarindus indica (Tamarind). Proximate analysis was carried out using standard analytical method recommended by AOAC (2010). The Atomic Absorption spectrophotometer was used to determine the mineral contents of the seed flour. The proximate composition of T. indica seed flour was: moisture (8.00 %), protein (20.90%), crude fibre (2.40%), fat (3.20%), ash (3.4%) and carbohydrate (62.10%). The mineral composition of the seed flour showed that T indica seed flour had significantly higher levels of the following elements (mg/100g): K (852.63), Ca (581.74), P (161.54) Mg (136.31), Na (27.56), Fe (7.94),) Zn (2.94) and Cu (1.45). The results obtained indicated that the seed flour contains relatively high amounts of carbohydrate, protein and essential mineral elements which connote high nutritional value and may be used as food supplements for both domestic and industrial purposes.

Proximate, mineral, Tamarindus indica, seed flour, Atomic Absorption spectrophotometer.

"Chemical Composition and Nutritional Evaluation of Tamarindus indica (Tamarind) Seed Flour.", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.8, Issue 11, page no.c623-c632, November-2021, Available :http://www.jetir.org/papers/JETIR2111284.pdf

"Chemical Composition and Nutritional Evaluation of Tamarindus indica (Tamarind) Seed Flour.", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.8, Issue 11, page no. ppc623-c632, November-2021, Available at : http://www.jetir.org/papers/JETIR2111284.pdf