Tamarind monograph.pdf - Crops for the Future

covers the product. Tamarind pickle is available in the urban markets of
Bangladesh, India and Sri Lanka and is rated as a popular product of
tamarind.
3.6.6 Construction
The seed is also used as a filler for adhesives in the plywood industry and a
stabiliser for bricks, as a binder for sawdust briquettes and a thickener for
some explosives. Ground, boiled and mixed with gum, the seeds produce a
strong wood cement (Benthall, 1933; Rama Rao, 1975). A composite
material of tamarind seed gum and the cellulose rich sisal plant fibre was
prepared by Veluraja et al. (1997) by a process of humidification and
compression to increase its strength. This material is suitable for
construction applications such as false roofing and room partitioning.
3.6.7 Paper making
Use of xyloglucans as alternatives to currently used wet-end additives in
paper making were studied by Lima et al., (2003). Xyloglucans improved
the mechanical properties of paper sheets without affecting the optical ones.
Addition of 1% (w/w) of hemicelluloses to cellulosic pulp was able to
increase by about 30% the mechanical properties such as burst and tear
indexes. Seeds of several species could be used as sources for the
production of wet-end additives since the results did not vary with the source
of the polysaccharides. Even if the utilisation of these hemicelluloses will
not cost less than starch or guar gum, it might represent an important
strategy for sustainable use of rainforest species.
3.7 Examples of household recipes
Jam: In making tamarind jam, ripe fruits are shelled and the pulp is boiled
for 10 minutes. The pulp is then drained and separated from the seeds. For
every cup of pulp, two cups of brown sugar are added. The mixture is then
cooked and constantly stirred while boiling until it becomes thick in
consistency. The resulting jam is cooled, packed in dry, sterilised jars and
sealed.
Syrup: Tamarind syrup is made by boiling immature fruit pulp until it is soft
and then strained through cheesecloth. To every cup of juice, a half-teaspoon
of baking soda is added. The mixture is boiled down to one-half the original
quantity, removing the rising scum in the process. The juice is again strained
and for every cup obtained, a quarter cup of sugar is added. The mixture is
boiled again for 20 minutes. The cooled syrup is poured into sterilised
bottles and sealed.
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