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Articles de revues sur le sujet « Pulpe de tamarin »

Auteur : Grafiati

Publié le 7 juin 2025

Mis à jour le 2 août 2025

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1

AKA, Solange. "Étude socio-économique, physico-chimique et microbiologique des pulpes de tamarin (Tamarindus indica) vendues à Adjamé et à Boundiali (Côte d'Ivoire)." Revue Marocaine des Sciences Agronomiques et Vétérinaires 13, no. 1 (2025): 19–26. https://doi.org/10.5281/zenodo.15345950.

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En Côte d’Ivoire, les connaissances sur les différents types de tamarin commercialisés restent insuffisantes. L’objectif du présent travail était de connaître les caractéristiques socio-économiques, physico-chimiques et microbiologiques des différents types de pulpes de tamarin commercialisés sur les marchés pour une meilleure valorisation. Une enquête de commercialisation a donc été réalisée dans les communes d’Adjamé et de Boundiali. Ensuite, 360 échant

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Heymann, Eckhard W., Lisieux Fuzessy, and Laurence Culot. "Small but Nice–Seed Dispersal by Tamarins Compared to Large Neotropical Primates." Diversity 14, no. 12 (2022): 1033. http://dx.doi.org/10.3390/d14121033.

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Tamarins, small Neotropical primates of the genera Saguinus and Leontocebus, have a mainly frugivorous-faunivorous diet. While consuming the pulp of a high diversity of fruit species, they also swallow seeds and void them intact, thus acting as seed dispersers. Here we compare different aspects of the seed dispersal ecology of tamarins with that of large Neotropical primates from the genera Ateles (spider monkeys) and Lagothrix (woolly monkeys). Due to their small body size, tamarins disperse seeds of a smaller size range, fewer seeds per defecation, and seeds from a smaller number of differen

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Lageiro, Manuela, Jaime Fernandes, Ana C. Marques, Manuela Simões, and Ana Rita F. Coelho. "Nutritional Characterization of Fruits from Three African Plant Species: Dialium guineense Willd, Parkia biglobosa Jacq. and Andansonia digitata L." Plants 14, no. 15 (2025): 2344. https://doi.org/10.3390/plants14152344.

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Dialium guineense (velvet tamarind), Parkia biglobosa Jacq. (African locust bean) and Adanosonia digitata L. (baobab) are fruits from African plants whose nutritional potential remains poorly characterised. As such, their pulps and seeds were analysed for colour (CIELab system), moisture, ash, protein, fat, soluble and insoluble dietary fibre, free sugars (HPLC-RI), organic acids (HPLC-PDA), macro and microelements (XRF analyser) and amygdalin (HPLC-PDA). The colours of their pulps differed considerable (ΔE > 38 between the velvet tamarind and African locust bean) and the moisture content w

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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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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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Mallela, Raveendra Reddy, Prabhakar Butti, and Kaleemullah Shaik. "Effect of anti-browning agents on shelf life extension and color parameters of tamarind (Tamarindus indica L.) pulp." Indian Journal of Horticulture 82, no. 02 (2025): 240–46. https://doi.org/10.58993/ijh/2025.82.2.17.

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Major challenge in tamarind storage is prevention of blackening or browning of tamarind at tropical conditions. The pulp of tamarind fruit has tartaric acid, which renders it acidic in taste, and hence, is widely used for domestic and industrial purposes. It also rich in reducing sugars, pectin, proteins, fiber, and cellulosic materials. Reaction of sugars with amino acids (especially lysine) through Maillard reaction is responsible for the non-enzymatic browning of tamarind pulp. In this study fresh tamarind pulp was treated with anti-browning agents such as ascorbic acid added @ 0.34 g/100 g

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Pandian, N. Karpoora Sundara, S. Prithya, K. Kamaleeswari, and S. Ganga Kishore. "Development of Ready to Use Pellets from Tamarind (Tamarindus indica L.) Fruit Pulp." Asian Journal of Advances in Agricultural Research 24, no. 10 (2024): 1–8. http://dx.doi.org/10.9734/ajaar/2024/v24i10551.

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Tamarind is a widely grown tree in the Indian subcontinent and the fruit pulp plays a major role in south Indian cuisine for enhancing both traditional and contemporary recipes. The tamarind fruit pulp was primarily dried (48 hours) in a solar dryer to achieve a moisture content of 9% (w.b.), and the five treatments were made by combining dried tamarind pulp with corn flour in the ratios of 1:1, 1.5:1, 2:1, 2.5:1, and 3:1. All treatments were analysed for physicochemical, sensory evaluation, and time required for partial and complete solubility of produced tamarind pellets under varied tempera

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Gharat, Payal J., Premlata M. Chandan, Swaroop B. Rodge, Nikita S. Thakre, and Lokesh R. Raut. "Studies on storability of tamarind pulp and preparation of squash from tamarind pulp." International Journal of Advanced Biochemistry Research 8, no. 11 (2024): 172–80. http://dx.doi.org/10.33545/26174693.2024.v8.i11c.2825.

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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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Christijanti, Wulan, R. Susanti, Senda Kartika Rakainsa, Kartika Widyaningrum, and Mohd Salim Bin Mohamed. "Antihyperlipidemic Activity of Tamarind (Tamarindus indica) Extract on the Lipid Profile of Albino Rats." Biosaintifika: Journal of Biology & Biology Education 16, no. 1 (2024): 191–97. http://dx.doi.org/10.15294/biosaintifika.v15i1.7579.

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Tamarind are widely used as antioxidants, anti-diabetes, anti-hyperlipidemia, and anti-cholesterolemia. The aim of this research is to analyze the anti-hyperlipidemic activity of extracts of tamarind fruit pulp, seeds and leaves on the lipid profile of rats. Experimental research was designed with 20 male rats divided Control (C), Tamarind leaves (TL), Tamarind fruit pulp (TF), and Tamarind seeds (TS) extracts, each 500 mg/kg of body weight. All of the groups were given standard feed and induced with lard at 3 ml/rat/day for 14 days. On day 15, the rats were continued to be induced with lard a

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Vidal-Tovar, C. R., Y. Gordon-Hernández, P. J. Fragoso-Castilla, C. A. Gutierrez De Piñeres, and G. E. Angulo-Blanquicett. "Production of an electrolyte drink from the use of tamarind fruit (Tamarindus indica L.)." IOP Conference Series: Materials Science and Engineering 1253, no. 1 (2022): 012005. http://dx.doi.org/10.1088/1757-899x/1253/1/012005.

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Abstract The tamarind (Tamarindus indica L.), is from the legume family and is native to the tropics. The fruit is curved, which the shell is bright brown and its flattened oval seeds, joined together by fibers. It is a highly rustic fruit tree, since it can thrive in poor or marginalized soils, with little or no irrigation and minimal care, in relation to other tropical fruit trees. The objective of this work was to establish the formulation process to obtain a hydrating drink based on Tamarindus indica L., To obtain the drink, the following formulations were made; formulation 1 (6% tamarind

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Maldonado, Rafael Resende, Daniela Soares de Oliveira, Vanessa Dias Alves, Elizama Aguiar Oliveira, and Eliana Setsuko Kamimura. "Application of tamarind pulp for wine production." Journal of Biotechnology and Biodiversity 9, no. 2 (2021): 163–69. http://dx.doi.org/10.20873/jbb.uft.cemaf.v9n2.maldonaro.

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Tamarind (Tamarindus indica L.) is a nutrient-rich fruit that has an acid and exotic flavor. It is widely consumed in natura at tropical countries such as India and Brazil. The aim of this study was to evaluate the application of tamarind as a substrate for the production of tamarind wine. The pulp from ripe fruits was used to produce wine in three different proceedings: (1) whole pulp, (2) pulp without insoluble solids and (3) pulp without insoluble solids and pH adjusted to 4.5. In all cases, the fermentation was performed with Saccharomyces cerevisiae yeast and the initial concentration of

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Belay, Abera, and Kidist Taksene. "Physicochemical, antioxidant, antinutritional and sensory –properties of Tamarind (Tamarindus indica)." Journal of Material and Process Technologies 1, no. 1 (2024): 1–9. http://dx.doi.org/10.69660/jmpt.v1i1.53.

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The sweet, acidic pulp of the tropical fruit known as the tamarind (Tamarindus indica, Fabaceae), which is found throughout Africa and Asia, is highly prized. Ethiopia's Dire Dawa is home to a large tamarind consumption. This study aimed to investigate the physicochemical, antioxidant, antibacterial, antinutritional, and sensory properties of tamarind indica pulp under different processing conditions (roasted and soaking). As a remedy, tamarind pulp that had been raw, steeped, and roasted was utilized. These treatments were examined for their antinutritional capabilities using the disc diffusi

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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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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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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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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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B, FarhatSultana, Vijayalakshmi R, Geetha PS, and Mini ML. "Evaluation of the Nutritional Characteristics for Tamarind kernel Flour Incorporated Cookies." Madras Agricultural Journal 108, March (2021): 1–4. http://dx.doi.org/10.29321/maj.10.000491.

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Tamarind kernels are typically under-emphasized by products of the tamarind pulp industry. The kernel is a fair source of protein, fat (essential fatty acids), carbohydrates and minerals, which can replace conventional flour to develop new food products. The study aims to exploit the under-utilized tamarind kernel for value addition to improve tamarind kernel-based food products’ acceptability and consumption. The tamarind kernel incorporated cookies at 50 percent level of incorporation had moisture of 1.62 %, carbohydrate content of 72.52%, protein of 9.26 %, fat of 22.98%, fiber of 3.25% and

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Swathi, R., P. R. Sushama, and M. Vijjulatha. "Phytochemical profiling of fruit pulp from Tamarindus indica L. (red tamarind)." Plant Science Archives 10, no. 1 (2024): 6–12. https://doi.org/10.51470/psa.2025.10.1.06.

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Tamarindus indica L. (red tamarind), belongs to the family Fabaceae, is lesser-known variety of the tamarind tree which is characterized by its unique red color which is due to the presence of anthocyanins. This study methodically analyzes the phytochemical profile of red tamarind fruit pulp to assess its possible uses as a natural source of bioactive compounds and environmentally friendly dye. The screening revealed the presence of secondary metabolites such as flavonoids, phenols, tannins, alkaloids, terpenoids, and anthocyanins. Significantly, the anthocyanins were found to possess antioxid

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Sartori, Giliani Veloso, Caroline Nunes Da Costa, and Alessandra Braga Ribeiro. "Phenolic content and antioxidant activity of frozen fruit pulp." Revista Brasileira de Pesquisa em Alimentos 5, no. 3 (2014): 23. http://dx.doi.org/10.14685/rebrapa.v5i3.143.

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<p><em>Brazil has a very large surface area and therefore is not always possible the people to have access to all varieties of fruit. Considering this fact, the consumption of frozen fruit pulp has been increase. The aim of this study was to evaluate the content of total phenolics, flavonoids and antioxidant activity of nine commercial frozen fruit pulps. The antioxidant activity was evaluated by the ability to scavenging the 2.2-diphenyl-1-picryl-hydrazil (DPPH) radical, while the phenolic analysis was performed by spectrophotometry. The pulps showed levels of total phenolic compo

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Samiei, Afshin, Shide Rafati, Azim Nejatizadeh, and Narges Khaghanzadeh. "Tamarind Intake and Hypertension: An Alarming Association Found in the Bandar Kong Cohort Study." Disease and Diagnosis 13, no. 2 (2024): 52–57. http://dx.doi.org/10.34172/ddj.539.

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Background: Hypertension (HTN) is a significant global public health concern and can elevate the risk of cardiovascular and kidney diseases. Tamarind (Tamarindus indica, Fabaceae), a tropical fruit highly valued for its pulp, offers many health benefits, including a reduction in oxidative stress and inflammation. Nonetheless, emerging uncertainties surround Tamarind’s efficacy in certain health aspects. This study examined its potential negative impact on HTN within the Bandar Kong cohort. Materials and Methods: The current study included 2823 participants of the Bandar Kong cohort study, of w

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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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KIRANMAI, E., K. UMA MAHESWARI, B. VIMALA, and G. SUDHA DEVI. "Squash from tamarind pulp by blending with mango pulp." AGRICULTURE UPDATE 12, Special-6 (2017): 1660–65. http://dx.doi.org/10.15740/has/au/12.techsear(6)2017/1660-1665.

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de Queiroga, A. X. Mesquita, O. Soares da Silva, F. Bezerra da Costa, et al. "Obtaining Food Flours through the Drying of Tamarind Fruits." Diffusion Foundations 25 (January 2020): 1–8. http://dx.doi.org/10.4028/www.scientific.net/df.25.1.

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Tamarind is a fruit of foreign origin, more precisely African, but it has an excellent adaptation to the different types of climatic conditions in other continents. In Brazil, for example, it is possible to find it in several states. Although tamarind has a considerable yield on both its constituent parts, shell, pulp and seeds, and have a low purchasing power, the fruit is largely wasted and there are few in-depth studies on the same. As a way of reuse, the aim was to transform the fruit into new products, such as flours used in human food. The objective of this study was to make the drying o

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Passos, Rafael Sepúlveda F. Trevisan, Camila Cristina A. de Sousa, Mauricio C. A. da Silva, Ana M. Herrero, Claudia Ruiz-Capillas, and Carlos Pasqualin Cavalheiro. "Tamarind (Tamarindus indica L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages." Foods 14, no. 2 (2025): 197. https://doi.org/10.3390/foods14020197.

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Five types of frankfurters were formulated: a control without tamarind (T0) and four samples using 5% tamarind pulp paste (PT5), seeds (ST5), peel (CT5), and a blend of all of them (PSCT5), replacing the same portion of meat. The inclusion of tamarind components led to a reduction in the moisture and protein content of the reformulated frankfurters. In terms of mineral composition, CT5 showed the highest (p < 0.05) calcium content. Additionally, ST5 and CT5 treatments demonstrated the lowest processing loss values. The pH was lower in the PT5 treatment (p < 0.05). Incorporating tamarind

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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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Bulama, I., A. Waziri, K. A. Sanda, et al. "Quantitative Phytochemistry and Neuro- histological Effect of Tamarindus indica Fruit Pulp Aqueous Extract on Traumatic Brain Injury in Albino Rats." Sahel Journal of Veterinary Sciences 20, no. 4 (2023): 27–33. http://dx.doi.org/10.54058/saheljvs.v20i4.426.

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Tamarindus indica has numerous therapeutic benefits. Its therapeutic effects have been reported in some neurodegenerative conditions like Alzheimer's disease in rats. This study evaluated quantitative phytochemistry and effect of tamarind fruit pulp extract in traumatic brain injury (TBI) - induced neurobehavioral and histological changes in rats. Six groups of five rats each were used for this study. Groups I, II, III, and IV were treated with tamarind fruit pulp extract at doses of 100, 200, 400, and 800 mg/kg, orally, after being induced with TBI. Rats in group V were traumatized but not tr

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S, NAGALAKSHMI, CHEZHIYAN N, NANDAKUMAR N, and RAMESH T. "Quality variation in tamarind (Tamaindus indica L.) pulp during storage." Madras Agricultural Journal 89, December (2002): 601–7. http://dx.doi.org/10.29321/maj.10.a00270.

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The tamarind pulp subjected to various treatments were assessed for their quality parameters during storage for a period of one year. Among the packaging materials assessed, deterioration in the pulp packed in aluminium foil was slow when ompared to polyethylene bags of 200, 300 and 800 gauge, 200 gauge polypropylene ag, porcelain and plastic container and mud pot packaging. The low (0.2569 OD) ptical density was recorded in pulp packed in aluminium foil, while in the conventional aud pot, the optical density was 0.3111 on 360th day of storage with acceptable quality. Among the additive treatm

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Rajkumaar R, Jagadish, Anitha Roy, and Lakshmi T. "TAMARIND EXTRACT INHIBITS CYTOCHROME P450 (CYP3A4 ISOZYME) - AN IN VITRO STUDY." Asian Journal of Pharmaceutical and Clinical Research 11, no. 7 (2018): 333. http://dx.doi.org/10.22159/ajpcr.2018.v11i7.25767.

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Objective: The aim of the present study was to analyze the effect of the aqueous fruit pulp extract of Tamarindus indica L. (tamarind extract) on cytochrome P 450 isoform CYP3A4.Methods: Tamarind extract at different concentrations from 5 to 100 μg/ml was examined for its inhibitory property toward cytochrome P 450 isoform CYP3A4. The various concentrations of tamarind extract, potassium phosphate buffer, CYP450 reagent, and substrate 7-Benzyloxy-4- trifluoromethylcoumarin were added to a 96-well plate. The mixtures were preincubated for 20 min at room temperature. The reaction was started by

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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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Ajayi M.G, Ajayi M. G., Omon, E. A. Omon, E.A., Ajayi O. D. Ajayi O.D., and Olanipekun A. D. Olanipekun A.D. "Extraction and Characterization of Velvet Tamarind (Dialium Guineense) Seed." International Journal of Research and Innovation in Applied Science IX, no. X (2024): 55–62. http://dx.doi.org/10.51584/ijrias.2024.910005.

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Velvet tamarind (Dialium guineense) fruit is usually consumed fresh and the seed discarded. The pulp has a unique sour taste due to the natural occurrence of sugars and plant acids together. There is an increase in the demand for juice and juice type beverages. This study aimed at determining the physicochemical properties of velvet tamarind seeds. The velvet tamarind seeds were extracted by Accelerated Solvent Extraction (ASE). The results showed that the sample contained the following physicochemical properties: Specific gravity (0.790), Refractive index (1.690), acid value (16.55mg/KOH/g),

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Bhavana, A., Gayathri, B., and Manjunatha, R. "Sour to Sweet: Tamarind Tales of Empowerment Adding Value to Women’s Lives." International Journal of Plant & Soil Science 35, no. 21 (2023): 704–11. http://dx.doi.org/10.9734/ijpss/2023/v35i214031.

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Tamarind (Tamarindus indica L.) is one of the important fruit crops of India. It is also termed as “Indian Date” due to its date like appearance of dried pulp. The preservation and processing of the tamarind through value added products is the effective way of retaining the nutrients content of fruits. Area of tamarind in Chikkaballapur district spread over 608 ha where fruits are just harvested and sold by farmers which most of the farmers are not even obtaining the nominal charges because of improper processing. One of the best features of the tamarind is its durability which incur no loss o

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Prasad, S., T. Nagaraja, R. Kulkarni, G. Swamy, and G. Basavaraja. "Character association and path analysis in Tamarind. Nature of associations of pulp yield attributes and their path in Tamarind (Tamarindus indica L.) across two diverse provenances of southern Karnataka." Journal of Non-Timber Forest Products 4, no. 1/2 (1997): 58–60. https://doi.org/10.54207/bsmps2000-1997-g328ho.

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Chitradurga and Kolar provenances differed in their character association with pulp yield in tamarind. Pod yield per tree, pulp weight per pod and pulp to pod ratio in Chitradurga provenance and in Kolar provenance characters, viz., pod width, pod yield per tree, seed yield per tree, pulp weight per pod and pulp to pod ratio showed positive and significant association with pulp yield per tree. Path co-efficient analysis revealed that pod yield per tree and pulp to pod ratio are most important pulp yield components as they show high direct effect in both provenances.

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SS Narina, Satya, Coretta C Davis, Michelle M Corley, et al. "Factors Influencing Postharvest Quality of Tamarind Fruit Pulp." Acta Scientific Microbiology 2, no. 12 (2019): 10–19. http://dx.doi.org/10.31080/asmi.2019.02.0422.

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Bakayoko, Noka Lahissa, Guede Kipre Bertin, Souleymane Soumahoro, et al. "Physicochemical and Microbiological Characterization of Tamarind Pulp (Tamarindus indica) Sold in the Markets of Korhogo and Abidjan (Côte d'Ivoire)." Journal of Advances in Microbiology 24, no. 12 (2024): 27–37. http://dx.doi.org/10.9734/jamb/2024/v24i12870.

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The tamarind tree is a wild species native to northern Côte d'Ivoire, where its fruits are highly valued. While the ecology and botany of this fruit species are well-documented, there is a scarcity of studies on its consumption and health impacts. This study was conducted to assess tamarind's nutritional, physicochemical, and microbiological quality to enhance its value, promote its cultivation, and ensure its sustainable management.400 tamarind samples were collected from markets in Korhogo and Abidjan to determine their physicochemical properties (pH, titratable acidity) as well as their pro

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Sadi, N. S., S. M. Abubakar, A. Ibrahim, A. M. Umar, A. M. Gadanya, and B. G. Kurfi. "Effect of Tamarindus indica juice intake on some oxidative stress markers in carbon tetrachloride induced rats." Bayero Journal of Pure and Applied Sciences 14, no. 1 (2021): 31–37. http://dx.doi.org/10.4314/bajopas.v14i1.5.

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Tamarind tree is a multipurpose tree of which almost every part finds at least some use, either nutritional or medicinal. Due to its pleasant acidic taste and rich aroma, the pulp is widely used for domestic and industrial purpose. A study was carried out to evaluate the effect of Tamarind juice intake in CCl4 induced oxidative stress albino rats. The Proximate, antinutrient, and Phytochemical contents of tamarind juice were analyzed using standard AOAC methods while mineral contents were determined using atomic absorption spectrometry. Oxidative stress markers were also analyzed using colorim

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Hettiarachchi, Sandhuli S., Weerakkodi M. I. Thakshila Kumari, and Ranjani Amarakoon. "Extraction of Xyloglucan Polymer from Tamarind (Tamarindus indica) Seeds." European Journal of Advanced Chemistry Research 4, no. 1 (2023): 15–21. http://dx.doi.org/10.24018/ejchem.2023.4.1.95.

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Natural polymers have captivated the food, cosmetic and medical industries lately, due to their much desired properties such as non-toxicity, non-carcinogenicity, biodegradability, and biocompatibility. Xyloglucan is one of the natural polymers, with a wide array of applications. Tamarind seed which is mostly a wasted product in the tamarind pulp industry is highly rich in xyloglucan. The tamarind kernel powder obtained from tamarind seeds can be used to extract the natural tamarind xyloglucan polymer. In this study, eight treatments were used: with two solvents based on; methanol and ethanol,

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Makinde, F. M., and T. I. Ayodele. "Impact of Processing on Physical, Chemical and Pasting Properties of Tamarind (T. indica) Seed Flour." Journal of Applied Sciences and Environmental Management 26, no. 6 (2022): 1039–47. http://dx.doi.org/10.4314/jasem.v26i6.7.

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Tamarind seed is a discarded waste material from the tamarind pulp industry. The seed contains plethora of nutrients, however its application as food ingredient in Nigeria is limited. This study investigated the impact of processing techniques on physical (colour), proximate, mineral, anti-nutrient and pasting properties of tamarind seed flour using standard methods. Unprocessed seeds (sample A) served as the control, soaked seeds (sample B), roasted seeds (sample C) and autoclaved seeds (sample D). The obtained flour samples were analysed for the physical (colour), proximate, mineral, anti-nu

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Kirdponpattara, Suchata, Anon Phumkacha, Thanawadee Leejarkpai, and Santi Chuetor. "Economic Assessment of Tamarind Kernel Powder Edible Film Production." Key Engineering Materials 1017 (June 18, 2025): 77–81. https://doi.org/10.4028/p-ecgd2s.

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Petroleum-based plastic is a critical issue for the global environment, especially packaging, due to high demand and short-term usage duration. Replacing petroleum-based packaging with bio-based packaging has been extensively severe, resulting in many research articles about biopolymer film preparation and characterization. One of the main bottlenecks of scaling up biopolymer film production from lab to industrial scale is needing more techno-economic analysis. In this work, tamarind seed, a main waste from the tamarind pulp processing industry, was selected as a raw material to produce tamari

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Wanjau, Rahab, Albert Luvanda, Michael Okeyo, and Joshua Cheboiwo. "Ecological distribution and commercial exploitation of Tamarindus Indica in Kenya: A review." Journal of Innovation, Technology and Sustainability 3, no. 1 (2025): 44–62. https://doi.org/10.70868/dtwh8109.

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Tamarindus indica L., commonly known as the tamarind tree, is a high-priority fruit species for crop diversification and development in Sub-Saharan Africa. Despite its nutritional, medicinal, and industrial value, limited documentation exists on its processing, utilization, and commercialization in Kenya. This knowledge gap hinders efforts to promote its domestication and conservation. This review paper examines the ecological distribution, morphological characteristics, and commercial potential of Tamarindus indica in Kenya. A desk-based literature review from books, journals, and published r

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NASSEREDDIN, REEM A., and MOHAMMED I. YAMANI. "Microbiological Quality of Sous and Tamarind, Traditional Drinks Consumed in Jordan." Journal of Food Protection 68, no. 4 (2005): 773–77. http://dx.doi.org/10.4315/0362-028x-68.4.773.

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This study was conducted to evaluate the microbiological quality of sous (a drink prepared by extracting dried roots of Glycyrrhiza glabra) and tamarind (a drink prepared by infusing Tamarindus indica dried pulp), traditional drinks consumed in Jordan. Twenty-one samples of sous and 44 samples of tamarind were collected from the local market in Amman, Jordan. Water is the major component of the drinks. Sous drink is characterized by having an alkaline pH (range, 6.6 to 9.9; mean, 8.6), whereas tamarind drink has an acidic pH (range, 1.8 to 3.7; mean, 2.8). The drinks are not processed for safe

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NA-LAMPANG, Chaiyawat, Pornsawan ASSAWASAENGRAT, Lamphung PHUMJAN, Woatthichai NARKRUGSA, and Pongsert SRIPROM. "Optimizing Ammonia Adsorption Using Activated Carbon from Tamarind Pulp." Journal of the Japan Institute of Energy 100, no. 12 (2021): 288–93. http://dx.doi.org/10.3775/jie.100.288.

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Niyi, Ogungbenle. "Analytical and Nutritional Evaluation of Velvet Tamarind (Dialium guineense) Pulps." American Chemical Science Journal 6, no. 2 (2015): 69–76. http://dx.doi.org/10.9734/acsj/2015/14678.

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Pattar, Archana. "Standardization of Recipes for Tamarind Paste and Squash." Journal of Horticultural Sciences 8, no. 2 (2013): 282–87. http://dx.doi.org/10.24154/jhs.v8i2.321.

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An attempt was made to use tamarind pulp for preparation of paste and squash. Changes in the chemical constituents during storage at ambient temperature were studied. Results showed that in the stored products, TSS, titratable acidity and sugar content increased, whereas, the amount of ascorbic acid decreased. Better quality of paste was prepared from 100g paste + 20g salt with 10ml oil + 20mg BHA, followed by 100g paste + 15g salt with 10ml oil + 20mg BHA. Squash with 30% juice, 50% TSS, 1% acidity and 0.5% salt was superior to the other recipes. Both tamarind paste and squash retained their

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Asoiro, FU, SL Ezeoha, GI Ezenne, and CB Ugwu. "CHEMICAL AND MECHANICAL PROPERTIES OF VELVET TAMARIND FRUIT (DIALIUM GUINEENSE)." Nigerian Journal of Technology 36, no. 1 (2016): 252–60. http://dx.doi.org/10.4314/njt.v36i1.30.

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Information on chemical properties of fruits is crucial in processing it into different foods. Mechanical properties of fruits determine their susceptibility to mechanical damages that occur during harvest, transportation, and storage; and which eventually lead to a pronounced reduction in commercial value. This study was conducted to investigate the chemical and mechanical properties of unshelled (black), shelled (yellow) and kernel of Dialium guineense fruit. The chemical properties investigated include some proximate and mineral elements. The mechanical properties were bio-yield force, rupt

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Silverio, Thainara Matos, Jordanna Gabrielle Amaral de Matos, Emille Loren Silva Almeida, Tatiana Nunes Amaral, and João Vinícios Wirbitzki da Silveira. "Study of tamarind (Tamarindus indica L.) seed mucilage extraction process using full factorial design of experiments." OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA 23, no. 1 (2025): e8674. https://doi.org/10.55905/oelv23n1-135.

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The processing of tamarind pulp (Tamarindus indica L.) produces residues such as seeds, bark and fibers, which remain underused. Therefore, taking advantage of fruit residues in the development of new products is a technological alternative that can bring economic benefits to producers and positively impact the environment, leading to more diversified products. A byproduct that is less known and explored is the tamarind mucilage, a neutral polysaccharide biopolymer derived from the endosperm of tamarind seeds, in which it has functions of stabilization, emulsification, thickening, coagulation,

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Mahmudah, Rifa’atul, I. Ketut Adnyana, and Nengfisheri Kurnia. "ANTI-ASTHMA ACTIVITY OF TAMARIND PULP EXTRACT (TAMARINDUS INDICA L.)." International Journal of Current Pharmaceutical Research 9, no. 3 (2017): 102. http://dx.doi.org/10.22159/ijcpr.2017.v9i3.19986.

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Objective: Tamarind (Tamarindusindica L.) is one of the plants, which most of its parts are not only rich in nutrients, but also has been used widely in the community as a medicine, and one of them is believed to have effectiveness as anti-asthma.Methods: The study of that anti-asthma activity was conducted by using the test method of improvement breathing patterns in the male guinea pig and using anti-inflammatory testing in male Wistar rats.Results: The results of breathing patterns improvement test shows that there is no significant difference of breath intensity between observation groups

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Ibrahim, Ibrahim Mahmoud Ahmed, Hossam Zein Abdel Aal, and Hend Mohamed Saleh. "Utilization of Hibiscus, Tamarind and Carob in Production of Low Calories Healthy Soft Drinks." European Journal of Nutrition & Food Safety 16, no. 10 (2024): 160–73. http://dx.doi.org/10.9734/ejnfs/2024/v16i101566.

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The demand for carbonated beverages is increasing, offering opportunities to develop drinks with significant health benefits. Beverages containing carob, tamarind and hibiscus offer multiple nutritional and functional benefits and can serve as healthy alternatives to other soft drinks on the market. This is particularly important given the high sugar and calorie content of traditional soft drinks, which has been linked to increased issues associated with obesity, type 2 diabetes, osteoporosis and cardiovascular disease globally. The focus of the current work is to evaluate low-calorie soft dri

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POOJA G K, Nagarajappa Adivappar, Shivakumar B. S., Lakshmana D., and Sharanabasappa. "Characterization and evaluation of morphological and yield traits of tamarind genotypes." Journal of Horticultural Sciences 17, no. 2 (2022): 272–77. http://dx.doi.org/10.24154/jhs.v17i2.1266.

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The evaluation of morphological and yield traits of tamarind genotypes was carried out during 2017-18 at Forest Research Station, Govinkovi, Honnali taluk, Davangere district. The experiment was laid out in randomized complete block design with 16 genotypes and three replications. Trees were 14-years-old and of grafted origin. All the morphological and yield traits showed significant difference among the selected genotypes indicating the presence of adequate variations. The genotypes recorded morphological variation in terms of tree shape (semi-circle to irregular shape), foliage arrangement (

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Adeniyi, Olarinke Victoria, Flora Eyibio Olaifa, Benjamin Obukowho Emikpe, and Samuel Temitope Ogunbanwo. "Effects of Tamarindus indica (Linnaeus 1753) pulp-fortified diets on the gut microflora and morphometry in African catfish Clarias gariepinus (Burchell 1822)." Aceh Journal of Animal Science 6, no. 2 (2021): 45–51. http://dx.doi.org/10.13170/ajas.6.2.19238.

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The global criticism on the adverse effects of synthetic antibiotics including destabilization of gut microflora necessitated research into natural alternative like phytobiotics. Tamarind pulp is a phytobiotic known for its antimicrobial, growth-promoting and antioxidants properties, with little information on the mechanism of its growth promotion in fish. Therefore, this study investigated the effects of tamarind pulp (TP) meal as feed additives on the growth, gut microflora, and morphometry in Clarias gariepinus. The fish were fed with diets fortified with graded levels (0.0%, 0.5%, 1.0%, 1.

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