Tamarind monograph.pdf - Crops for the Future

3.5.5 Veterinary use
Atawodi et al. (2002) reported on the use of tamarind for treating
trypanosomiosis in domestic animals in Kaduna, Nigeria. Indigenous
knowledge revealed the use of tamarind and Adamsonia digitata, Terminalia
avicennoides, Khaya senegalensis, Steruelia setigera in various
combinations.
Chungsamarnyart and Junsawan (2001) have shown that a crude extract of
tamarind fruits in water with 10% ethanol, 1:2 and 1:5 weight/volume used
for seven days can be used as a dip against the engorged female cattle tick,
Boophilus microphus. The active substances are the organic acids,
especially oxalic and tartaric.
The pulp is also effective in ridding domestic animals of pests in Colombia,
through the application of pulp with butter and other ingredients (Morton,
1987).
3.6 Industrial uses
Tamarind pulp is used as a raw material for the manufacture of several
industrial products, such as Tamarind Juice Concentrate (TJC), Tamarind
Pulp Powder (TPP), tartaric acid, pectin, tartarates and alcohol (Anon, 1982
a; 1982 b). Tamarind Kernel Powder produced from seeds is another
commercial product and is often reported upon in commercial digests (e.g.
Mathur and Mathur, 2001).
Fruits can be processed using machines to dehull, deseed and defibre them.
The use of a mechanical dehulling unit resulted in higher dehulling
frequency than the traditional fruit beating. Costs and processing times are
also lower. Mechanical deseeding is eight times faster than manual use of a
mallet and mechanical defibring is seven times faster (Sharanakumar et al.,
2001).
3.6.1 Tamarind Kernel Powder
The major industrial use of the seeds is in the manufacture of Tamarind
Kernel Powder (TKP). It is prepared by decorticating the seed and
pulverising the creamy white kernels. The decorticated seed is ground by
machines to the required mesh size to obtain a yield of 55-60%. The powder
tends to deteriorate during storage under humid conditions, hence storage in
a dry place in moisture proof containers is important. Mixing with 0.5% of
sodium bisulphite before packing will prevent enzymatic deterioration. The
TKP will become rancid and brown if stored inadequately and the storage
ability and colour will be better if it is defatted (Sivarama Reddy et al.,
1979). The general characteristic of a good tamarind seed powder is that it
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