The goal of this experiment is to enhance the nutritive value and reduce tannin concentration of tamarind seeds collected from semiarid parts of Indonesia by yeast fermentation. The tamarind seeds were first dried in sun light and powdered using pulverizer. The kernel flour was used for yeast fermentation for 12 and 24 hours with 5 repetitions. The crude fiber, amino acids, fatty acids and tannins of pure kernel flour and fermented kernel flour were compared. Data were analyzed by using Analysis
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