Effect of Roasting and Soaking on Nutrient Content and Digestibility of Tamarind (Tamarindus indica) Seeds

  • Veven Raymexen Bonat
    Study Program of Animal Husbandry, Faculty of Animal Husbandry, Marine and Fisheries, Nusa Cendana University
  • Timotius Ragga Rina
    Department of Fisheries and Marine, State Agricultural Polytechnic of Kupang
DOI: https://doi.org/10.23960/jipt.v14i1.p228-241
Keywords Tamarind seeds (Tamarindus indica), In vitro digestibility, Nutrient, Roasting, Soaking
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Abstract

The availability of feed, especially forage, is a crucial factor that determines the success of ruminant livestock farming. Forage is commonly used as the primary source of animal feed. However, its availability is becoming increasingly limited due to the growing human population, which necessitates the development of alternative feed sources to meet livestock nutritional needs. Tamarind seeds (Tamarindus indica) have potential to be developed as an alternative livestock feed ingredient, but they require initial processing to improve their nutritional quality. This study analyzes the effect of roasting and soaking on the nutrient content and in vitro digestibility of tamarind seeds. Proximate analysis results showed that moisture content ranged from 3–35.1%, ash content from 1.97–9.68%, fat content from 5.69–9.73%, crude protein from 14.3–16.3%, crude fiber from 4.29–6.21%, and nitrogen-free extract (NFE) from 29.2–60.2%. In vitro dry matter digestibility ranged from 49.7–64.82%, while organic matter digestibility ranged from 52.8–67.4%. Roasting and soaking treatments improved the nutritional quality of tamarind seeds. Roasting reduced moisture content, whereas soaking increased it. Both methods were effective in enhancing ash, fat, crude protein, and decrease nitrogen-free extract contents. Based on these results, soaking can be recommended as a suitable processing method for tamarind seeds as an alternative livestock feed ingredient.

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Published
2026-03-06
How to Cite
Bonat, V. R., & Rina, T. R. (2026). Effect of Roasting and Soaking on Nutrient Content and Digestibility of Tamarind (Tamarindus indica) Seeds. JURNAL ILMIAH PETERNAKAN TERPADU, 14(1), 228–241. https://doi.org/10.23960/jipt.v14i1.p228-241
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