SYNERGISTIC EFFECT OF GINGER AND CLOVE SPICES ON THE ANTIOXIDATIVE POTENTIALS AND ACCEPTABILITY OF TAMARIND PASTE

Abstract

Sudden increase in prices of soft drinks, consumer’s request for drinks with anti-oxidative potentials and increasing 
concern about under-utilization of readily available tamarind fruits demand for formulation of innovative product 
from this fruit. The aim of this research is to determine synergistic effect of ginger and clove spices on the anti
oxidative potentials and the acceptability of tamarind paste. Tamarind was collected, sorted, washed and soaked in 
water for easy pulp extraction. Ginger and cloves were then milled and added to the tamarind pulp in various ratios 
to increase the anti-oxidative potentials using design expert to make seven samples and 100% tamarind as the 
control. The ratios of inclusion from the design expert ranged from (3-10% and 2-10% for clove and ginger 
respectively). Paste was obtained by freeze drying the spiced tamarind pulp. Anti-oxidative potentials (2, 2
Diphenyl-1-picrylhydrazyl (DPPH), total phenol content, total flavonoid content and total antioxidant content), 
vitamin C, solubility and sensory properties were determined using standard methods. Data obtained were analysed 
using ANOVA. DPPH ranged from 22.37 to 105.22µg/100g while total flavonoids ranged from 23.68 to 
47.25mg/100g. Total antioxidant, total phenolic and vitamin C contents increased significantly in the spiced 
tamarind paste. Solubility test showed that the spices do not have significant effect on the solubility of tamarind 
paste but the water temperature does. The results obtained in this study revealed that spicing tamarind paste 
improved its antioxidant potentials and acceptability of the tamarind paste. Tamarind paste with 10% ginger had the 
highest sensory scores and was most preferred by the panelists.