Tamarind monograph.pdf - Crops for the Future

hydrogen cyanide, trypsin inhibitor activity and phytohaemaglutinating
activity). Seeds could be used as a cheaper source of protein to alleviate
protein malnutrition which is widespread in many developing countries
(Sidduhuraju et al., 1995).
In most countries the seeds are wasted even though they could be ground to
make a palatable livestock feed (NAS, 1979). The seeds are difficult to grind
due to the hard testa, which can be slightly eased by boiling, followed by
decortication. This may account for its low utilisation in livestock feed. In
feeding trials, the performance of chickens, however, has been
unsatisfactory. The chicks fed on tamarind diets had higher water intakes
than the controls and the pancreas weight and intestinal and caecal lengths
were also increased (de Lumen et al., 1986). Panigrahi et al. (1989)
suggested that the poor utilisation of tamarind seed meal by chickens may be
due to the indigestible nature of the polysaccharide, rather than its tannin
content, or possibly the presence of other toxins. However, tamarind seed
meal could be used in the diet of growing pigs, replacing up to 75% of maize
without affecting nutrient utilisation (Rao et al., 1989). Other studies show
that tamarind seed meal and 10% molasses could completely replace maize
in the diet of growing pigs (Reddy et al., 1986). Bhatta et al., (2001) have
considered that a natural source of tannin from tamarind seed husks can be
used to depress gas production in rumen fermentation, particularly in crossbred
dairy cows.
3.4.3 Leaves and Flowers
The leaves, flowers and immature pods of tamarind are also edible. The
leaves and flowers are used to make curries, salads, stews and soups in many
countries, especially in times of scarcity (Benthall, 1933). In India, leaves
are made into a dish called ‘Chindar’. The seedlings are also eaten as a
vegetable. Young leaves of tamarind are used as a seasoning vegetable in
some Thai food recipes because of their sourness and specific aroma
(Coronel, 1991). In Zimbabwe, the leaves are added to soup and the flowers
used in salads. The children in Gambia mix the acid leaves with gum from
fig trees to make a ‘chewing gum’ (Sozolnoki, 1985). Flowers are an
important nectar resource for honeybees in South India. The honey is of
golden yellow colour and slightly acidic in flavour (NAS, 1979; Sozolnoki,
1985).
In Thailand chemicals have been used in an attempt to increase production
of young leaves for use as a seasoning vegetable. Thiourea, potassium
nitrate, 2,4-D and Ethephon have been used to induce the growth of new
leaves. Ethephon at 200 ppm concentration was reported to be the best
substance for inducing young leaf initiation in tamarind and could be useful
for the commercial production of young leaves for the food industry
(Yimsawat et al., 1996).
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