Relevant bibliographies by topics / Tamarind seed pulp

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Academic literature on the topic 'Tamarind seed pulp'

Author: Grafiati
Published: 3 June 2025
Last updated: 19 July 2025

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Journal articles on the topic "Tamarind seed pulp"

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Rahul Dongre, U. K. Chanderia, and Bharti Choudhary. "To study about the physiological and biochemical variability of Tamarind germplasm in Jabalpur district of Madhya Pradesh." International Journal of Agricultural Invention 9, no. 2 (2024): 231–34. https://doi.org/10.46492/ijai/2024.9.2.35.

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Generally, the exploration for germplasm collecting is conducted for desired genetic material to use in the crop improvement programme and varietal development. Tamarind (Tamarindus indica) is a leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia. The genus Tamarindus is monotypic, meaning that it contains only this species. It belongs to the family Fabaceae. The tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world. The pulp is also used in traditional medicine and as a metal po
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FAROOQ, Sundas, Rawish MUNIR, Kashuf IMTIAZ, et al. "Phytochemical investigation and antioxidant activities of tamarind (Tamarindus indica L.)." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 50, no. 4 (2022): 12892. http://dx.doi.org/10.15835/nbha50312892.

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Tamarind (Tamarindus indica) is a common worldwide medicinal plant. Due to high medical importance, tamarind seed and pulp fraction and sub fractions were compared. The present study was aimed to investigate the phytochemical investigation and antioxidant activities of different extracts of tamarind by demonstrating different extraction methods and then selection of best and less time taking method. Biological activities including 2, 2-diphenyl-1-picrylhydrazyl (DPPH) showed maximum inhibition for seed (74.09±0.76) as compare to pulp (72.09±0.43) at 300 μg/ml for butanol fraction, 2, 2'-azino-
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Emmanuel Mensah, Abigail Donkor, and Mercy Badu. "Investigating the nutritional, antioxidant and antimicrobial properties of Tamarindus indica linn seed and pulp." International Journal of Science and Research Archive 14, no. 1 (2025): 1274–80. https://doi.org/10.30574/ijsra.2025.14.1.0169.

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This study seeks to investigate the nutritional (i.e proximate composition), antioxidant and anti-microbial properties of Tamarindus indica Linn seed and pulp. The proximate composition estimated during the study was analyzed by using standard AOAC methods. Ethanolic, aqueous and ethyl acetate extracts were prepared from seed and pulp powders of Tamarind. The tamarind seed was found to have a substantial protein value (17.51%) which means that it can be processed and used as a food supplement. Phytochemical screening of the samples revealed the presence of flavonoids and tannins in pulp and sa
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De Caluwé, Emmy, Kateřina Halamouá, and Patrick Van Damme. "Tamarindus indica L. – A review of traditional uses, phytochemistry and pharmacology." Afrika Focus 23, no. 1 (2010): 53–83. http://dx.doi.org/10.1163/2031356x-02301006.

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Tamarind (Tamarindus indica, Fabaceae), a tropical fruit found in Africa and Asia is highly valued for its pulp. Tamarind fruit pulp has a sweet acidic taste due to a combination of high contents of tartaric acid and reducing sugars. The pulp is used for seasoning, in prepared foods, to flavour confections, curries and sauces, and as a major ingredient in juices and other beverages. Commercial tamarind-based drinks are available from many countries. Vitamin B content is quite high; carotene and vitamin C contents are low. Presence of tannins and other dyeing matters in the seed testa make the
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5

Singh, TR, and R. Nandini. "Genetic variability, character associaton and path analysis in the tamarind (Tamarindus indica L.) population of Nallur tamarind grove." SAARC Journal of Agriculture 12, no. 1 (2014): 20–25. http://dx.doi.org/10.3329/sja.v12i1.21109.

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An experiment was carried out during 2009-2010 on one hundred tamarind genotypes of the Nallur tamarind grove, a few kilometres away from Bengaluru International Airport, to investigate the genetic variability, character association and their direct and indirect effects on the fruit weight of tamarind. The genotypic coefficient of variation was high for seed weight, fibre weight, seed number, beak length and fruit weight. In all cases, phenotypic variances were higher than the genotypic variance. Moderate to high heritability as well as genetic advances were estimated for pod length, pod width
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6

Phuong Ha, Le, Nguyen Van Ngoc, Nguyen Thi Trang Huyen, et al. "Total phenolic, flavonoid contents and antioxidant activity of tamarind seed and pulp extracts." Vietnam Journal of Biotechnology 20, no. 2 (2022): 305–16. http://dx.doi.org/10.15625/1811-4989/15930.

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Tamarind (Tamarindus indica) has long been known for its high nutrition content and pharmacological potential. However, there is lack of studies on the content of antioxidants, phenolic and flavonoid contents of tamarind seed grown in Vietnam. Thus, the aim of this study was to compare the seeds and pulps of Tamarindus indica from three different areas across Vietnam including Son La, Hai Phong and Sai Gon with regard to the total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity of their water and methanol extracts, as well as their cytotoxicity on a normal BKH-21
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7

Verma, Karishma, Suchita V. Gupta, Bhagyashree N. Patil, and S. D. Jadhao. "Evaluation of textural and mechanical properties of tamarind." Journal of Applied Horticulture 27, no. 01 (2025): 61–65. https://doi.org/10.37855/jah.2025.v27i01.12.

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This study investigated the textural and mechanical properties of tamarind (Tamarindus indica), including all parts such as shell, pods and pulp. The tamarind underwent various tests, including the compression test, cutting test, and textural profile analysis (TPA). Textural attributes including hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience were analyzed which provides a detailed understanding of the sensory characteristics of tamarind. Standardized testing methods were used to assess the mechanical properties and illustrate significant insights into t
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8

Bidyalakshmi, Thingujam, Thongam Sunita, Shaghaf Kaukab, and Y. Ravi. "Engineering Properties, Processing and Value Addition of Tamarind: A Review." International Journal of Bio-resource and Stress Management 14, Nov, 11 (2023): 1530–38. http://dx.doi.org/10.23910/1.2023.4872a.

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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 mecha
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G. Laharia, Pranjali, Ujwal A. Raut, Hrishika Rajiv, S. G. Bharad, and Rutuja Deshmukh. "Genetic Variability for Physical Parameters among Identified Distinct Genotypes of Tamarind." International Journal of Current Microbiology and Applied Sciences 13, no. 10 (2024): 30–36. https://doi.org/10.20546/ijcmas.2024.1310.005.

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An investigation entitled “Genetic variability for physical parameters among identified distinct genotypes of tamarind” was conducted at the Department of Fruit Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the years 2023-2024 with objectives to evaluate the different tamarind genotypes based on physical parameters. Fourteen genotypes were used in the study. Ripe fruits were harvested from specific tamarind trees, and among studied genotypes AKCHT-11 was found to be the superior genotype in pod length (cm), width (cm), and thickness (cm), as well as the highest pod weight (g)
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10

A., Mayavel, Padmanaban J., Nicodemus A., et al. "Genetic variability and association analyses of morphological and biochemical traits in Tamarindus indica L. clones." Electronic Journal of Plant Breeding 15, no. 4 (2024): 801–9. https://doi.org/10.37992/2024.1504.096.

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The study aimed to investigate the genetic variability and association of morphological and biochemical characters of 60 different Tamarind clones. The experiment was conducted in 10-year-old germplasm bank of Tamarind at ICFRE-IFGTB Field Research Station, Kurumbapatti, Salem, Tamil Nadu, India. Analysis of variance revealed significant variation among clones for the morphological and biochemical characters. High phenotypic and genotypic coefficients of variation were observed for the parameters like annual yield per tree, fruit weight, pulp weight, seed weight, shell weight, vein weight, num
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Book chapters on the topic "Tamarind seed pulp"

1

Sudha, P., P. Rajkumar, A. Astina Joice, I. P. Sudagar, and R. Arulmari. "Postharvest Technology of Tamarind." In Postharvest Technology - Recent Advances, New Perspectives and Applications [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.101096.

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Tamarind is a multi-purpose long-lived tree with heavy drooping branches and thick foliage. The entire fruit consists of 55% pulp, 34% seeds, and 11% hull and fibers. The tamarind tree produces numerous elongated fruit pods in a season that encompasses its branches in myriad. Brittleness in shell, changes in testa color, and a hollow sound from fruit when finger pressed signify matured fruit of the tree. Postharvest operations involved in Tamarind are drying, dehulling, defining, deseeding, pressing into cake, and storage. These operations are carried out by traditional and mechanical methods. Tamarind dehullers and deseeder were developed with efficiencies of around 94% and 83% respectively to minimize the losses involved in manual handling. The intrinsic value of raw tamarind may be furthermore desirable through processing into value-added products.
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