Uses:
The
pods
contain
an
"sweet
and
sour"
pulp
(~30%)
that
is
an
important
ingredient
of
sauces
and
juices
throughout
the
world.
The
pulp
is
a
rich
source
of
tartaric
acid
(8-18%).
The
in
vitro
digestibility
of
kernel
protein
is
around
70%
and
it
is
rich
in
lysine,
glutamic
acid,
aspartic
acid,
glycine
and
leucine
but
deficient
in
sulphur-containing
amino
acids.
Tamarind
seed
extracts
have
recently
been
reported
to
have
a
strong
antimicrobial
action
against
E.coli.
The
strong
bacterial
and
fungicide
action
is
probably
due
to
tamarindineal
(5-hydroxy-2-oxo-hexa-3,5-dienal)
[Imbambi
et
al.,
1992).
The
seeds
yield
an
adhesive
or
binding
agent
used
in
paper
and
textile
sizing
and
weaving.
Tamarind
xyloglucan,
the
major
component
of
tamarind
kernel
powder,
forms
stiff
gels
and
is
used
for
thickening,
stabilizing
and
gelling
in
foods.
India
is
the
major
exporter
of
tamarind
pulp
to
Europe
and
the
US.
Each
mature
tree
produces
between
100-300
kg
of
pulp.
There
is
large
variability
in
the
production
due
to
site
quality,
tree
provenance,
and
climate. |
References:
(1)
El-Siddig,
K.,
Ebert,
G.
and
Ludders,
P.
1999.
Tamarind
(Tamarindus
indica
L.):
a
review
on
a
multipurpose
tree
with
promising
future
in
the
Sudan.
Angewandte
Botanik.
73
(5/6).
202-205.
(2)
Gurumurthy,
S.B.,
Sreenivasa,
M.N.
2000.
Occurrence
and
distribution
of
VAM
fungi
in
the
rhizosphere
of
five
tree
species
grown
under
agroforestry
system.
Environment
and
Ecology.
18
(2).
500-502.
(3)
Imbabi,
E.S.,
Ibrahim,
K.E.,
Ahmed,
B.M.,
Abulfutuh,
I.M.
and
Hulbert,
P.
1992.
Chemical
characterization
of
tamarind
bitter
principle,
tamarindineal
[tamarindienal].
Fitoterapia.
63
(6).
537-538.
(4)
Rao,
Y.S.,
Mathew,
K.M.,
Potty,
S.N.
1999.
Tamarind
(Tamarindus
indica
L.)
research
-
a
review.
Indian
Journal
of
Arecanut,
Spices
and
Medicinal
Plants.
1
(4).
127-145. |
