Tamarind monograph.pdf - Crops for the Future

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ipening, indicating that it is not utilised in fruit development; but during this time, reducing sugars increase to 30-40% giving the sour fruit a sweeter taste. As the acidity does not disappear with ripening, but is more or less matched with increasing sugar levels, tamarind is known to be simultaneously the most acidic and sweetest fruit (Lewis and Neelakantan, 1964 a; Coronel, 1991). In general, the dried tamarind pulp of commerce contains 8-18% tartaric acid and 25-45% reducing sugars of which 70% is glucose and 30% fructose (Table 2.4). Lewis and Neelakantan (1964 a) reported that one half of the tartaric acid was present as potassium bitartarate (cream of tartar) and to a lesser extent as calcium tartarate. The tender fruits contain most of the tartaric acid in free form (up to 16%), which can be easily extracted with hot water. Lewis et al. (1961) also reported that tartaric acid is present at all stages of fruit development as an optically active (+) isomer. The most commonly found isomer in fruit is malic acid; about 1.37 mg/l existed as the (-) form in tamarind fruits. The ascorbic acid content in tamarind is very small and varies from 2-20 mg/100g (Lefevre, 1971; Ishola et al., 1990). The other organic acids reported in tamarind fruit are oxalic acid, succinic acid, citric acid and quinic acid (Lewis and Neelakantan, 1964 a; Singh, 1973; Anon, 1976). The tamarind pulp does not contain any detectable amounts of phytic acid, but the trypsin activity is higher than in the seed (Ishola et al., 1990). Genotypes have been selected which have particularly sour or particularly sweet tastes. Hence it is not surprising that different authors have reported wide variations in the tartaric acid and sugar contents of tamarind pulp. In Pakistan, Hasan and Ijaz (1972) found that in sour tamarind the tartaric acid content varied from 8.4-12.4% and the sugar from 21.4-30.9%. In Thailand, the tartaric acid content varied from 2.5-11.3% and the sugar from 5.0- 40.0%. According to Feungchan et al. (1966 e), the tartaric acid content of sweet tamarind in Thailand was as low as 2.0-3.2% and the sugar was as high as 39.1-47.7%. The sugar content of the sweet tamarind types in Thailand (Table 2.5) varies between 39.06-47.71%, whereas the sugar content of sour tamarind is 4.80-38.94%. The sweet and sour types have been reported to contain 6.6-9.8% tartaric acid (free), 6.7-11.4% tartaric acid (combined), 36.4-38.2% invert sugars and 2.4-4.4% pectin (Anon, 1976). 16
Table 2.4 Proximate composition of dried pulp of tamarind fruit per 100 g dry weight Constituent Percentage Moisture 15.00-30.00 Proteins 2.00-9.10 Fat/oil/lipid, crude 0.50-3.10 Carbohydrates, total 56.70-82.60 Fibre, crude 2.20-18.30 Tartaric acid, total 8.00-18.00 Reducing sugars 25.00-45.00 Total ash 2.10-3.30 Pectin 2.00-4.00 Cellutosic residue 19.40 Albuminoids 3.00-4.00 Total available carbohydrates 41.77 Alcohol insoluble sugars 22.70 Water insoluble sugars 20.50 Non-reducing sugars 16.52 Total sugars 41.20-58.7 Starch 5.70 Tannin, (mg) 600.00 Ascorbic acid, (mg) 3.00-9.00 �-carotene equivalent (�g) 10.00-60.00 Thiamine (mg) 0.18-0.22 Roboflavin (mg) 0.07-0.09 Niacin (mg) 0.60 Source: Meillon (1974); Anon (1976); Duke (1981); Ishola et al. (1990); Parvez et al. (2003) Table 2.5 Chemical composition of sweet tamarind pulp from Thailand Cultivar Tartaric Acid Sugar Acid/Sugar Fibre (%) (%) Ratio (%) Sithong 3.18 41.07 1 : 13 1.44 Piyai 2.01 47.19 1 : 23 1.97 Praroj 2.70 43.09 1 : 16 0.88 Srichompoo 2.39 42.52 1 : 18 1.96 Kru-in 2.70 39.06 1 : 14 1.02 Jaehom 44.68 47.71 1 : 16 1.33 Pannanikom 2.34 47.71 1 : 20 1.10 Source: Feungchan et al. (1996 e). 17
Page 1 and 2: Fruits for the Future 1 Revised edi
Page 3 and 4: ICUC The International Centre for U
Page 5 and 6: 3.5.4 Bark, flower and root........
Page 7 and 8: CHAPTER 10. ECONOMICS OF PRODUCTION
Page 9 and 10: Figures 1.1 Compound leaves and lea
Page 11 and 12: Chapter 1. Introduction, Taxonomy,
Page 13 and 14: Country Language Name(s) Malawi Nig
Page 15 and 16: 1.4 Description 1.4.1 Vegetative mo
Page 17 and 18: A 1 cm B 7 1 cm D C E F 1 cm 1 cm F
Page 19 and 20: Each pod contains 1-12 seeds which
Page 21 and 22: plantation scale in India and Thail
Page 23 and 24: Chapter 2. Properties of the Specie
Page 25: Table 2.3 Some physico-chemical pro
Page 29 and 30: value. It also contains 14-18% albu
Page 31 and 32: Table 2.8 Fatty acid composition of
Page 33 and 34: content. The composition of tamarin
Page 35 and 36: is therefore, not advisable (Maille
Page 37 and 38: seasoning for cooked rice, meat and
Page 39 and 40: hydrogen cyanide, trypsin inhibitor
Page 41 and 42: 3.4.6 Wood Tamarind wood has many u
Page 43 and 44: presence of saponins in the fruit (
Page 45 and 46: 3.5.5 Veterinary use Atawodi et al.
Page 47 and 48: set at 2.0% beyond which the jellie
Page 49 and 50: 3.6.4 Tamarind pulp powder Tamarind
Page 51 and 52: covers the product. Tamarind pickle
Page 53 and 54: The seed testa contains 23% tannin,
Page 55 and 56: Patents granted (USPTO) Assignee/Ap
Page 57 and 58: ainfall; this is due in part to its
Page 59 and 60: and Madagascar (Bayala et al., 2003
Page 61 and 62: the seeds’ volume and weight, and
Page 63 and 64: Mechanical scarification has also b
Page 65 and 66: spent mushroom beds (1:1) and iii)
Page 67 and 68: months old and of uniform size shou
Page 69 and 70: The girdling of etiolated shoots re
Page 71 and 72: (84.1%), mean number of multiple sh
Page 73 and 74: transporting them. Overgrown seedli
Page 75 and 76: of aspects of tree management are d
Page 77 and 78:
light yellow in colour, have been r
Page 79 and 80:
5.4.3.4 Irrigation Irrigation is no
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5% Aldrin, where permitted, at 500
Page 83 and 84:
The ripening pods of tamarind are a
Page 85 and 86:
the tree is famous for its fine cul
Page 87 and 88:
5.5.3 Large and small scale product
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Plate 1. An inflorescence showing f
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Plate 6. Cleft grafting Plate 7. Gr
Page 93 and 94:
Plate 10. Mass flowering of tamarin
Page 95 and 96:
Plate 14. Variation in flower colou
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Chapter 6. Reproductive Biology 6.1
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Table 6.1 Variation of flowering an
Page 101 and 102:
An experiment was conducted to eval
Page 103 and 104:
outcrossing. Heterogamous floral ad
Page 105 and 106:
Chapter 7. Genetic Improvement 7.1
Page 107 and 108:
Divakara, 2002; Shanthi, 2003). A m
Page 109 and 110:
7.3.3 Ideotypes It is essential the
Page 111 and 112:
Chapter 8. Genetic Resources 8.1 In
Page 113 and 114:
Table 8.1 Characters useful to dist
Page 115 and 116:
8.3.3 India In India, most of the a
Page 117 and 118:
degree of sweetness. In the Philipp
Page 119 and 120:
Chapter 9. Harvest, Postharvest and
Page 121 and 122:
Tree to tree variation is widely ob
Page 123 and 124:
Feungchan et al. (1966 f) attempted
Page 125 and 126:
or in combination. It was found tha
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The profitability of seedling orcha
Page 129 and 130:
statistics are unavailable for thes
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� Most of the exports are from on
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intervention will not only reduce e
Page 135 and 136:
Country Quantity (metric Table 10.4
Page 137 and 138:
Table 10.6 Export of tamarind seeds
Page 139 and 140:
The major importers of fresh tamari
Page 141 and 142:
tamarinds. In Thailand and the Phil
Page 143 and 144:
an eco-geographic approach. Because
Page 145 and 146:
11.2.7 International trade It is no
Page 147 and 148:
Arroyo, M.K. (1978) Breeding system
Page 149 and 150:
Brown, W.H. (1954) Useful Plants of
Page 151 and 152:
Corner, E.J.H. (1945) Wayside Trees
Page 153 and 154:
FAO (1999) Progress toward developm
Page 155 and 156:
(L.) Del., Parkia biglobosa (Jacq.)
Page 157 and 158:
Jaiwal, P.K. and Gulati, A. (1992)
Page 159 and 160:
Kumar, K.P.V. and Sethuraman, M.G.
Page 161 and 162:
Maille, P. (1991) Low-tech leaf mul
Page 163 and 164:
Muok, B.O., Owuor, B., Dawson, I. a
Page 165 and 166:
Perrier de la Bâthie, H. (1936) Bi
Page 167 and 168:
Ramos, A. Visozo, A., Piloto, J., G
Page 169 and 170:
Sasidharan, K.R., Nagarajan, B., Mo
Page 171 and 172:
Sone, Y. and Sato, K. (1994) Measur
Page 173 and 174:
Usha, K. and Singh B. (1996) Influe
Page 175 and 176:
Appendix I. Institutions and indivi
Page 177 and 178:
Department of Food Technology Feder
Page 179 and 180:
COSTA RICA Consejo Nacional de Prod
Page 181 and 182:
Dr V. Gomathi Dep. Environ. Sci. Ta
Page 183 and 184:
Small Industry Extension Training I
Page 185 and 186:
PERU Dr L. Guzman Programa Acad. Ag
Page 187 and 188:
Dr. R.L. Whistler Whistler Centre f
Page 189 and 190:
PHILIPPINES Institute of Plant Bree
Page 191 and 192:
Viyai Seed Stores PO Ranjhawawala (
Page 193 and 194:
act - a much-reduced leaf, particul
Page 195 and 196:
pubescent - covered with hairs, esp
Page 197 and 198:
geographical distribution, 1, 10, 4
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