Physical, Engineering and Bio-Chemical Properties of Tamarind Fruit, Pulp and Its Seeds

Abstract:

TamarindusindicaL., is a multipurpose long-lived tropical fruit tree used primarily for its fruits, which are eaten fresh or processed, used as a seasoning or spice, or the fruits and seeds are processed for non-food uses. The knowledge about physical and bio-chemical properties like size, weight, moisture content, protein content, and carbohydrate content of any biomaterial is essential to desigh its equipment for processing and value addition. The tamarind fruit pulp has a complex chemical composition. It is characterized by the presence of the low amount of water (26.86 %), a high amount of carbohydrates (54.67 %), protein (4.96 %) and fibre (6.49 %) like other fruits, which make it a good source of nutrients for human. Fruit composition also depends on locality. The intrinsic value of raw tamarind can be further enhanced through value addition activities. There is a good market for these processed products in both domestic and international markets.