Dry tamarind

Special, Grade A and Grade B are awarded to dry tamarind under Agmark rules based on the percentage of rind, fibre, moisture and insect damage. For tamarind seed, there are only two grades, e.g. Special and Grade A (Table 20.7). Quality specifications are listed for undecorticated and decorticated tamarind seeds, as well as tamarind powder. 

Table 20.7. Agmark specifications for tamarind seedless, dry tamarind and tamarind seed.

Table XL Proximate Composition of Dried Tamarind Leaves...

Tamarind kernel powder is insoluble in cold water, but upon heating forms thick viscous coUoidal dispersions at relatively low concentrations (2—3%). Upon drying, elastic films are formed. Tamarind seed polysaccharide is used as a low cost textile sizing agent in India. 

Tamarind (Tamarindus indica L.) is an important tropical tree widely grown in India. Although its fruit can be used for wine production, its wine is not preferred due to its high acidity. An attempt has been made to convert its wine into vermouth of acceptable quality (Lingappa et ah, 1993). In this process, the base wine was made from tamarind fruit (50 g/L), at 0.9% acidity, followed by raising the TSS to 23 °Brix and adding 150 ppm sulfur dioxide. Fermentation was conducted by S. cere-visiae var. ellipsoideus at 27 1 °C. Both dry and sweet vermouths, with 17% alcohol content, were found acceptable. 

The dried rind of the fruit of G. cambogia, popularly known as Malabar tamarind , is used extensively all over the west coast of South India for culinary purposes and in Colombo for the curing of fish. The organic acids responsible for the bacteriostatic effect of the pickling medium in the Colombo curing of fish (Lewis et al., 1964 Lewis and... 

The tamarind fruit (pod) has mainly pulp and seeds. The seeds are covered by a thin parchment, membrane-like structure. The pulp constitutes 30-50% of ripe fruit (Purseglove, 1987 Shankaracharya, 1998). The shell and fibre account for 11-30% and the seed constitutes around 25 10% (Chapman, 1984). The fruit pulp (both ripe and dried) contains mainly tartaric acid, reducing sugars, pectin, tannin, fibre and cellulose. The general composition of tamarind fruits is given in Table 20.1. 

Tamarind kernel powder has around 15 % dietary fibre and 14% crude protein. Crude lipid is around 8%, 4.5% ash and has a calorific value of 1511kj/100g dry matter. Total protein fractionation revealed that lOOg of seed flour yields around 7g protein, of which... 

Bhatta, R., Krishnamoorthy, U. and Mohammed, F. (2000) Effect of feeding tamarind (Tamarindus indica) seed husk as a source of tannin on dry matter intake, digestibility of nutrients and production performance of crossbred dairy cows in mid-lactation. Animal Teed Science and Technology 83(1), 67-74. 

Carter, E.J.V., Paredes, G.E., Beristain, C.l. and Tehuitzil, H.R. (2001) Effect of foaming agents on the stability, rheological properties, drying kinetics and flavour retention of tamarind foam mats. Food Research International 34, 587-598. 

Sharma, S. and Bhardwaj, R. (1997) Tamarind - A Suitable Fruit Crop for Dry Arid Regions. Proceedings of National Symposium on Tamarindus indica L., 27-28 June, Tirupati, Andhra Pradesh, Government of Andhra Pradesh, India, pp. 4-6. 

The chemical composition of the dried leaves (5) (Table XI) shows that the nutritional value is comparable to those of baobab leaves, except amounts of Ca, which in baobab are about five times higher. As reported in (S), leaves and roots of tamarind contain a number of glycosides such as vitexin, isovitexin, orientin and isoorientin. 

Tamarind leaves and flowers, dried or boiled, are used as poultices for swollen joints, sprains and boils. The latter are usually applied after grinding leaves and flowers into powder whereby they are used in lotions or infusions. Lotions and extracts made from them are used in treating conjunctivitis, as antiseptics, as vermifuges, treatments for dysentery, jaundice, erysipelas and haemorrhoids, and various other ailments. Frait shells are burned and reduced to an alkaline ash which enters into medicinal formulas (S). The leaves, mixed with salt and water, are used to treat throat infections, coughs, fever, intestinal worms, urinary troubles and liver ailments. Leaves and pulp act as a cholagogue, laxative and are often used in treating liver congestion , constipation and haemorrhoids (3). 

Tamarind, Partially dried ripe fruit of Tamarindus indica L., Leguminosae, preserved in sugar or syrup. Habit. East Indies, India, Africa naturalized in West Indies, Cort-stit The pulp contains about 10% tartaric acid, also some citric and malic acids 25-40% invert sugar, pectin. Review Rao, Srivastava, in Industrial Gums, R, L. Whistler, Ed, (Academic Press, New York, 2nd ed., 1973) pp 369-411. 

A study was done by Marangoni et al. (1988) on tamarind grown in Trinidad which was reported to be typical of the West Indies. The seeds were separated from the pulp, washed, air-dried and ground. The crude fat and crude protein of the ground seed were 4.5% and 15.5%, respectively. The protein levels in the Trinidad tamarind were much higher than... 

Tamarind is one of the most important and widely grown trees of India (Tamarindus indica date of India). Its brown pods contain seeds which are rich in a polysaccharide that is readily extracted with hot water and, after drying, recovered in a powdered form. 

Extract the seed using hot water and by crushing it, fiom the albumen area of the bean-family vegetable tamarind, make a dry powder. 

High levels of lead have been found in candy imported from Mexico. Some of the candy ingredients, including chilies and tamarind, are dried in the sun. Lead emissions from gasoline and factories can be deposited on the drying foods that are then used in candy making. Some candies are made in ceramic pots that can leach lead (Center for Environmental Health 2006). Mexican candies can also become contaminated with lead when lead ink is used in the candy wrappers. 

---