Production And Evaluation Of Velvet Tamarini) (Dialium Guincese Wild,) Candy.

ABSTRACT

Fruits are generally acceptable as good sources of nutrients and supplement for food in a world faced with problems of food security. They are known to be excellent sources of  nutrients such as minerals and vitamins, and also contain carbohydrates in form of soluble sugar, cellulose and starch (Nahar, ci al., 1990). Candy forms the major group of the sugar confectionaries. Candies are also known as sweets. jeUies, chocolate bars, lozenges, caranleis., toftees, boiled sweets etc are described as candies. They are classified based on the temperature to which their syrups are boiled (Kuntz,1999). They are regarded as foods with low nutritional value and are virtually consumed mostly by young people (Synder, 200ô) Velvet tamarind (L1iiilinm gnim'ese) is a woody plain tl?at occurs in the rain Jiics region of West Africa. it grows up to 15m high with dark green glossy leaves each measuring 6cm to 8cm long and 2.5cm wide at the widest part of the leaf (Okegbilc and i'aiwo, F))O). The young leaves arc sometimes chewed For its tangy taste. The ripe tmuits arc available from January till May hut the peak period For harvest is between March and Apri (Okafor, I 975).Thc velvet tamarind pulp is eaten in South Eastern Nigeria (where it is known as 2 "Icheku" or Nchichi) because of its refreshing properties and pleasant scorching taste (UbbaoflU et al., 2005). However, it has been earlier shown that the fruit could be processed into beverages, soft drinks, alcoholic drinks, syrup I concentrate and jams (Okafor, 1975). The fruits contain fibre, sugars (namely, fructose, glucose, sucrose and maltose), acids, polysaccharides, small amounts of protein and lipid (Okegblie and Taiwo, 1990).Velvet tamarind fruit is most valued for its high ascorbic acid content, minerals and sugar.