Tamarind monograph.pdf - Crops for the Future

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1986, 1990). Tamarind seed protein has a very favourable amino acid balance; hence it could be used not only to complement cereals but also to supplement legumes with lower methionine and cystine contents. Since production is high in tamarind and as the seed constitutes over 40% of the pod, a high protein yield can be harvested from the seeds. Table 2.7 Amino acid content of tamarind and some food legumes, mg/g N (Total N) Amino Tamarind Ground Cowpea Chickpea Soybean acid nut Isoleucine 313 211 239 277 284 Leucine 531 400 440 468 486 Lycine 475 221 427 428 399 Methionine 113 72 73 65 79 Cystine 106 78 68 74 83 Phenylalanin 318 311 323 358 309 Tyrosine 287 244 163 183 196 Threonine 200 163 225 235 241 Tryptophan 65 68 80 Valine 306 261 283 284 300 Arginine 450 697 400 588 452 Histidine 143 148 204 165 158 Alanine 312 243 257 271 266 Aspartic 768 712 689 725 731 Glutamic 1056 1141 1027 991 1169 Glycine 331 349 234 251 261 Proline 287 272 244 263 343 Serine 350 299 268 318 320 Source: FAO (1970); de Lumen et al. (1986, 1990). Seed Kernel Oil: The seed oil is a golden yellow, semi-drying oil, which in some respects resembles groundnut oil. Andriamanantena et al. (1983) extracted the oil with hexane and a mixture of chloroform and methanol; the yield was 6.0-6.4% and 7.4-9.0%, respectively. The major fatty acids were palmitic, oleic, linoleic, and eicosanoic. The lipids contained a relatively large proportion of unsaturated fatty acids, with linoleic acid (36-49%) in the highest concentration. Other major fatty acids are oleic acid (15-27%) and palmitic acid (14-20%) (Singh, 1973). Sterols, beta-amyrin, campesterol and beta-sitosterol have been identified in the unsaponifiable matter of the seeds (Table 2.8). As in the pulp, the saponification value is high, because it contains low molecular weight fatty acids. The iodine value of seed lipids is much lower than in pulp lipids suggesting lower unsaturation and probably higher stability of seed oil (see Table 2.3). 20
Table 2.8 Fatty acid composition of tamarind seed oil Fatty acids Percentage Palmitic 14-20 Stearic 6-7 Oleic 15-27 Linoleic 36-49 Arachidic 2-4 Behenic 3-5 Lignoceric 3-8 Sterols % of total sterols: Beta sitosterol 66-72 Campesterol 16-19 Stigmasterol 11-14 Source: Andriamanantena et al. (1983). The seed kernel is rich in phosphorus (68.4-165 mg / 100g), potassium (273- 610 mg / 100 g) and magnesium (17-118 mg / 100 g) (Table 2.9). The macronutrients, calcium, magnesium, potassium and phosphorus, however, were low in comparison with other cultivated legumes (Bhattacharya et al., 1994). Table 2.9 Mineral content of tamarind pulp, seed, kernel and testa Mineral mg/100g Pulp Seed Kernel Testa Calcium 81.0-466.0 9.3-786.0 120.0 100.0 Phosphorus 86.0-190.0 68.4-165.0 Magnesium 25.0-72.0 17.5-118.3 180.0 120.0 Potassium 62.0-570.0 272.8-610.0 1020.0 240.0 Sodium 3.0-76.7 19.2-28.8 210.0 240.0 Copper 0.8-1.2 1.6-19.0 Iron 1.3-10.9 6.5 80.0 80.0 Zinc 0.8-1.1 2.8 100.0 120.0 Nickel 0.5 Manganese 0.9 Source: Marangoni et al. (1988); Ishola et al. (1990); Bhattacharya et al. (1994); Parvez et al. (2003). 21
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 and 26: Table 2.3 Some physico-chemical pro
Page 27 and 28: Table 2.4 Proximate composition of
Page 29: value. It also contains 14-18% albu
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
Page 81 and 82:
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
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5.5.3 Large and small scale product
Page 89 and 90:
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
Page 97 and 98:
Chapter 6. Reproductive Biology 6.1
Page 99 and 100:
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
Page 131 and 132:
� Most of the exports are from on
Page 133 and 134:
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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