Tamarind monograph.pdf - Crops for the Future

Chapter 2. Properties of the Species
2.1 Introduction
Revised by J.T. Williams
Tamarind is a nutritious fruit with a variety of uses. The properties of this
species have been extensively studied, particularly with reference to the
components of the seed. Tamarind has many valuable properties and
virtually every part of the tree has been utilised by both rural and urban
dwellers. All parts are used in traditional medicine; data relating to such uses
are included in Chapter 3.
2.2 Pulp
The most valuable and commonly used part of the tamarind tree is the fruit.
The pulp constitutes 30-50% of the ripe fruit (Purseglove, 1987;
Shankaracharya, 1998), the shell and fibre account for 11-30% and the seed
about 25-40% (Chapman, 1984; Shankaracharya, 1998). The large range is
associated with heterozygosity since many cultivated forms have been seed
propagated (Benero et al., 1974).
Table 2.1 Mean composition of tamarind fruit
Constituents Amount (per 100 gm)
Water 17.8-35.8 g
Protein 2-3 g
Fat 0.6 g
Carbohydrates 41.1-61.4 g
Fibre 2.9 g
Ash 2.6-3.9 g
Calcium 34-94 mg
Phosphorous 34-78 mg
Iron 0.2-0.9 mg
Thiamine 0.33 mg
Riboflavin 0.1 mg
Niacin 1.0g
Vitamin C 44 mg
Source: Coronel (1991); Feungchan et al., (1996 a).
Fruit composition also depends on locality (Table 2.2). Tamarind has a low
water content and a high level of protein, carbohydrates (60-72%) and
minerals. The soluble solids content varies from 54-69.9� Brix (Benero et
al., 1974; Baragano de Mosqueda, 1980). Ishola et al. (1990) have reported
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