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This work investigated the Proximate, Mineral and Anti-nutrient Composition of Tamarind (Tamarindus indica) seed nuts, which were processed by roasting at 100oC for 15 min and soaking for 14days to remove the seed coats. The proximate analysis of the roasted and soaked samples revealed the values of crude protein, moisture, crude fat, crude fiber, ash and carbohydrate contents present to be 22.57%, 8.00%, 6.80%, 6.30%, 4.55%, 56.24% and 22.16%, 10.5%, 7.05%, 6.15%, 4.05%, and 56.24% respectively. The minerals present were K (1440.00), Mg (268.00), P (94.40), Na (40.16) and Fe (15.28) for the roasted sample and K (480.00), Mg (220.00), P (99.20), Na (38.24) and Fe (15.56) for the soaked sample in mg/100 g. Calcium content was not detected in both samples. The phytochemical analysis showed that the soaked T. indica registered significant reduction in tannin, phytate, and saponin when compared to the roasted sample, while the roasted sample showed significant reduction in trypsin and hydrogen cyanide content when compared to the soaked sample. The alkaloid content in both samples was (3.4%) and showed no significant (P>0.05) difference. The utilization of tamarind seed nut in food processing will clearly reduce the over-dependence on common legumes for protein especially in the developing countries like Nigeria.

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Effect of enzyme hydrolyzed African breadfruit (HABF) and culture type on the physicochemical and nutrient composition of soy yoghurt sweetened with rice syrup was evaluated. The effect of the HABF on the final counts of the cultures; Bifidobacterium bifidum (ATCC 11883) and Lactobacillus acidophilus in mono-and co-cultured soy yoghurt was also determined. African breadfruit (ABF) flour was hydrolysed with a mixture of cell wall degrading enzymes: Xylanase [endo-1,4-] and [endo-1,3(4)-] Beta-glucanase (Ultraflowmax R). HABF was added at concentrations of 0-5 % into soymilk containing 25 % hydrolysed rice syrup and then pasteurized at 80 °C for 30 min in a water bath. Probiotic B. bifidum and L. acidophillus as mono-and co-cultures were separately inoculated into the soy-HABF milk and fermented at 42°C for 6-8 h. Samples were analyzed using standard methods. The pH (4.46-4.30) and syneresis index (32.35-25.00) decreased significantly (P ≤ 0.05) with increase in HABF concentration for the cultures, while TTA (0.62-0.93 % lactic acid) and viscosity (1.20-1.84 Pa.s-1) increased significantly (P ≤ 0.05). No significant (P ≤ 0.05) effect on moisture (85.79-89.16 %), crude protein (3.44-3.75 %) and crude fat (1.24-1.58 %) content of the soy yoghurt was observed. The ash (0.17-0.50 %), crude fibre (0.24-0.47 %) and carbohydrate (7.10-8.53 %) varied significantly (P ≤ 0.05) amongst the cultures with HABF concentrations. B. bifidum and L.acidophillus monoculture counts ranged from 7.36-7.69 and 7.16-8.49 Log 10 CFU/ml respectively, and 6.52-7.66 and 7.79-8.92 Log 10 CFU/ml respectively in co-culture fermentation. Viable cells were > 10 6 recommended for probiotic products. This work therefore reveals the possibility of the production of probiotic yoghurt with soymilk and at least 4% HABF inclusion and rice syrup as sweetner.

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