Tamarind: A Mini-Review

Muzaffar, Khalid

doi:10.15406/mojfpt.2017.05.00126

Cited by 8 publications

(5 citation statements)

References 8 publications

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“…A typical fruit or pod has 55% pulp, 34% seeds, and 11% shell and fibers [14]. The testa, or seed coat, makes up 20-30% of the seed, and the endosperm, or kernel, makes up 70-75% [15].…”

Section: Properties Of Tamarindmentioning

confidence: 99%

Towards Sustainable Abundance: The Advancements in Tamarind Production Technology

Vasanthkumar S. S.,

Rubika R.,

Sabarivasan M.

et al. 2023

IJPSS

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Tamarind, a tropical fruit-bearing tree, is essential for food, pharmaceutical, and industrial applications. Advancements in tamarind production technology are needed to ensure sustainable cultivation and efficient processing. This review focuses on innovative cultivation practices, breeding strategies, pest management, post-harvest practices, and value addition. It explores intercropping, agroforestry, and water-efficient irrigation systems to maximize land utilization and water resources. Integrated pest management strategies, such as biological control and organic pesticides, are proposed to reduce chemical dependency, minimize environmental impact, and maintain ecological balance. Post-harvest technology, including innovative harvesting, cleaning, storage, and processing techniques, is evaluated to maintain product quality and shelf life. The review also examines the economic viability and value addition opportunities within the tamarind industry, identifying potential product diversification and reducing the carbon footprint.

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“…A typical fruit or pod has 55% pulp, 34% seeds, and 11% shell and fibers [14]. The testa, or seed coat, makes up 20-30% of the seed, and the endosperm, or kernel, makes up 70-75% [15].…”

Section: Properties Of Tamarindmentioning

confidence: 99%

Towards Sustainable Abundance: The Advancements in Tamarind Production Technology

Vasanthkumar S. S.,

Rubika R.,

Sabarivasan M.

et al. 2023

IJPSS

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“…Tamarind pulp is high in amino acids but low in protein and oil. It is rich in minerals (calcium, phosphorus, copper, and manganese), and vitamin B is the most abundant among vitamins (Muzaffar and Kumar, 2017). The percentages of the constituent components vary by sample, with tartaric acid ranging from 8 to 18%, reducing sugars 25 to 45%, pectin 2-3.5%, and protein 2-3% respectively (Ferrara, 2019;Muzaffar and Kumar, 2015).…”

Section: Tamarind Pulpmentioning

confidence: 99%

“…At present it is well spread all across South Asia and also some regions of America and Australia (Anonymous, 2021). India ranks sixth in the export revenue of tamarind (Muzaffar and Kumar, 2017). Tamarind products from India are exported to approximately 60 different countries across the globe (Anonymous, 2022).…”

Section: Introductionmentioning

confidence: 99%

Engineering Properties, Processing and Value Addition of Tamarind: A Review

Bidyalakshmi,

Sunita,

Kaukab

et al. 2023

IJBSM

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Tamarind is widely consumed as fruit and spices in India. Tamarind contains pulp, seeds, shell and fibres. The pulp, which makes up between 30 and 50% of the mature fruit, is rich in reducing sugars, pectin, protein, fiber, and cellulose substances. Study of various physical engineering properties such as moisture content, fruit size, length, width, thickness, and weight (pulp, seed, shell, etc.) is important for designing the post-harvest machineries of tamarind. Major unit operations for processing of tamarind includes drying, dehulling, deseeding, pressing and storage. Traditional and mechanical approaches are used for these operations. Mechanical approaches of tamarind processing are carried out by dehuller and deseeder machinery. One of the crucial unit procedures in the processing of tamarind is deseeding which can be done by deseeder, mechanically. Processing of raw tamarind into value-added goods may increase its worth in addition to increase in shelf life. Additionally, it boosts the income of producers and processors. Value added products of tamarind are pulp, tamarind juice concentrate, tamarind pulp powder, tamarind pickle, tamarind jam, tamarind syrup, tamarind candy, tamarind kernel powder, dried fruit block, tamarind chutney and beverages. Tamarind is also rich in major amino acids phytochemicals and hence it carries the properties of antidiabetic, antibacterial, antivenomic, antioxidant. This paper provides an overview of the engineering properties, processing technologies, value added products, technologies and machineries developed/available for tamarind and its health benefits which will further help in machinery, protocol, technology and product design and development.

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“…Even though, the communities of this area have been relying on a number of medicinal plants for treatment of various ailments, there is no scientific document on medicinal plants. Tamarind ( Tamarindus indica ), a mono-species leguminous tree of the family Fabaceae [ 20 ] is a pan-tropical species native to tropical Africa including Ethiopia [ 21 , 22 ], and is often a multipurpose plant used either nutritionally [ 22 ], or medicinally [ 23 – 25 ], and is widespread in Itang Special District where it mostly grows wild.…”

Section: Introductionmentioning

confidence: 99%

In vitro antibacterial activity of fruit pulp extracts of Tamarindus indica against Staphylococcus aureus and Klebsiella pneumoniae

Goanar,

Tafesse,

Fereja

2024

BMC Complement Med Ther

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Background Infectious diseases are increasingly recognized as public health concern worldwide as the rising incidence in multidrug resistance bacteria. This consequently enforces the need to find a new antimicrobial agent where plants have a potential source. This study investigated the antibacterial activity of fruit pulp extract of the Tamarindus indica against Staphylococcus aureus (S. aureus) and Klebsiella pneumoniae (K. pneumoniae). Methods and materials Maceration technique was employed for subsequent extraction of the sample using acetone and ethanol. Antibacterial activity of the plant extract was investigated based on minimum inhibitory concentration (MIC) against Gram-negative strain (K. pneumoniae (ATCC 700603)) and Gram-positive strain (S. aureus (ATCC 25923)) using agar disc-diffusion technique. Results It was found that both acetone and ethanol extracts showed significant antibacterial activities, against both S. aureus and K. pneumoniae as compared to the negative control (P = 0.00), but no significantly different from the drug (P > 0.05). However, K. pneumoniae showed more sensitivity to the extracts than S. aureus with MIC value of 18.75 mg/mL and 9.38 mg/mL for both acetone and ethanol extracts against S. aureus and K. pneumoniae respectively. Conclusion This study suggested that the fruit pulp have antibacterial properties, which might validate their traditional uses.

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Tamarind: A Mini-Review

Cited by 8 publications

References 8 publications

Towards Sustainable Abundance: The Advancements in Tamarind Production Technology

Towards Sustainable Abundance: The Advancements in Tamarind Production Technology

Engineering Properties, Processing and Value Addition of Tamarind: A Review

In vitro antibacterial activity of fruit pulp extracts of Tamarindus indica against Staphylococcus aureus and Klebsiella pneumoniae

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