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Natural Product Radiance, Vol. 6(4), 2007, pp.315-321 Article
Introduction
Tamarind, Tamarindus
indica Linn. (Hindi Imli) is found
through out most of the tropical regions.
It is native to tropical Africa and the tree
grows wild throughout the Sudan. It was
introduced into India and from this Asiatic
country it reached to Persian and the
Arabs, who called it "tamar hindi"
(Indian date, from the date-like
appearance of the dried pulp), giving rise
to both its common and generic names.
It is a slow-growing, long-lived, massive
tree, which under favourable conditions
reaches a height of 24-30 m and may
attain a spread of 12 m. At present
tamarind is cultivated in 54 countries of
the world; 18 in its native range and
Processed products of Tamarind
Dheeraj Singh
1
*, Lobsang Wangchu
2
and Surendra Kumar Moond
3
1
Department of Post Harvest Technology,
3
Department of Floriculture
College of Horticulture and Forestry, Maharana Pratap University of Agriculture and Technology
Jhalawar -326 001, Rajasthan, India
2
College of Horticulture and Forestry, Central Agricultural University
Pasighat-791 102, Arunachal Pradesh, India
*Correspondent author; E-mail: pomegranate8@rediffmail.com
Received 3 April 2006; Accepted 5 April 2007
Abstract
Tamarind a native plant of tropical Africa is best known for its fruits, which contain about 30
per cent, sticky, edible pulp. The acidic pulp is a common ingredient in culinary preparations such as
curries, chutneys, sauces, ice cream and sherbet in countries where the tree grows naturally. Green
tamarind is pickled in brine. In Asia sweetmeats or the sugared tamarind made by rolling the semi-dried
pulp and seed in crystal sugar are very popular products of tamarind fruit. Tamarind fruit is full of acidity
which combines well with sugar, chilli and other flavours, hence its pulp is used to prepare a variety of
traditional refreshing and highly energetic drinks. Tamarind seed kernel powder (TKP) is a major
industrial product, which is used in the sizing of textile, paper and jute. The seed and its extracts can be
used in the food processing industry, as an adhesive in the plywood industry and in the tanning industry
due to the high tannin content in the seed testa. Some processed products prepared from tamarind pulp
and seeds are discussed in this paper.
Keywords : Tamarind, Tamarindus indica, Imli, Processed products, Pectin, Concentrate, Candy,
Industry.
IPC code; Int. cl.
8
A23L 1/00, A23L 1/06, A23 L 1/22, A23L 2/00, A23 L 2/02, A61K 36/00
36 other countries where it has become
naturalised. The major areas of
production are: Cameroon, Central African
Republic, Ethiopia, Guinea, Kenya,
Nigeria, Senegal, Sudan, Tanzania, Uganda,
Afghanistan, Australia, Bangladesh, Brazil,
Cambodia, China, Colombia, Cuba, Egypt,
Malaysia, Mexico, Myanmar, Nicaragua,
Pakistan, Philippines, Sri Lanka, India and
Thailand.
India is the worlds largest
producer of tamarind products. The tree
mostly grows wild, although it is cultivated
to a limited extent. It is particularly
abundant in the Indian States of Madhya
Pradesh, Bihar, Andhra Pradesh,
Karnataka, Tamil Nadu and West Bengal.
In Bajapur, in the Deccan Plateau, the tree
is famous for its fine varieties and is
cultivated extensively. The production in
India is concentrated in the drier southern
states and the produce is collected by the
villagers and sold in the open market. In
some parts of India, it is naturally
regenerated on wastelands and
forestlands. Since ancient times, India has
been exporting processed tamarind pulp
to western countries, mainly the European
and Arab countries and more recently
the United States of America. The annual
Tamarind fruits and seeds
Processed Tamarind fruits
Natural Product Radiance
316
Article
export to the US exceeds 10,000 tonnes
earning about 100 million Indian rupees.
Recently, Thailand has become a major
producer of tamarind with sweet and sour
varieties in production
1
.
Tamarind is highly wind-resistant
tree, with strong, supple branches,
gracefully drooping at the ends, and has
dark-gray, rough, fissured bark. It is grown
unattended in backyards, roadsides or
wastelands
2
. It is suited for avenue
plantings as a roadside tree, in and around
villages as multipurpose trees for
agroforestry systems or as fire breaks for
forest margins. It is a valuable timber
species used in making furniture, tool
handles, charcoal, rice pounders and fuel
wood. Almost every part of the tree is used.
In intertropic zone, tamarind pulp, leaves
and flowers are commonly consumed in
various dishes or traditional drinks due
to its high nutritive and calorific value
(Table 1). The tamarind tree bears pods
(fruits) containing about 10 brown seeds
surrounded by an abundant acid pulp.
Fruits contain about 30% pulp, 40% seeds
and 30% hull. Trees can produce up to
15 tonnes fruits/ha on an annual basis
3
.
When fruits are ripe, pulp is rust-
coloured and contains 38% moisture
content. Fruits are harvested when ripe.
Pulp is either sun-dried or mixed with
sugar and stored for several months with
no notable alteration in quality. It is used,
especially for food preparation and for
medicinal purposes. Traditional
processing for food preparation is
widespread, whereas its commercial uses
(pasteurized juices, tamarind paste) are
still relatively unknown and undeveloped
5
.
The leaves are an important
source of food and herbal medicine and
the edible pulp of ripe fruits is used as
flavouring agent in soups, jams, chutneys,
sauces and juices
6
. The fruit pulp is the
richest natural source of tartaric acid
and is the main acidulant used in the
preparation of foods in India and other
Asian countries. Other industrial products
include tamarind juice, concentrate,
powder, pickles and paste
7
. In spite of
tamarinds wide range of domestic and
industrial use, being easy to cultivate, free
of serious pests and diseases, it remains
an unimproved wild tree and under
exploited to meet growing commercial
needs.
Pulp and Processed Products
Pulp: Tamarind is valued mostly for its
fruit and pulp, which are used for a wide
variety of domestic and industrial
purposes
8
. Pulp is rich in pectin and
reducing sugars and contains significant
Table 1 : Nutritive value per 100g of edible portion
4
Constituents Pulp (ripe) Leaves (young) Flowers
Calories 115 - -
Moisture (g) 28.2-52.0 70.5 80.0
Protein (g) 3.10 5.8 0.45
Fat (g) 0.1 2.1 1.54
Fibre (g) 5.6 1.9 1.5
Carbohydrates (g) 67.4 18.2 -
Invert Sugars (g) 30-41 - -
Ash (g) 2.9 1.5 0.72
Calcium (mg) 35-170 101 35.5
Phosphorus (mg) 54-110 140 45.6
Iron (mg) 1.3-10.9 5.2 1.5
Sodium (mg) 24 - -
Potassium (mg) 375 - -
Thiamine (mg) 0.16 0.24 0.072
Riboflavin (mg) 0.07 0.17 0.148
Niacin (mg) 0.6-0.7 4.1 1.14
Ascorbic Acid (mg) 0.7-3.0 3.0 13.8
Tartaric Acid (mg) 8-23.8 - -
amounts of organic acids, 98% of which
is tartaric acid. The main flavour
compound of the pulp is 2-acetylfuran.
The pulp has been official in the British
and American and most other
pharmacopoeias and some 90,000 kg of
the shelled fruits have been annually
imported into the United States for the
drug trade, primarily from the Lesser
Antilles and Mexico.
In India, the pulp is eaten raw
and sweetened with sugar
9
. The pulp is
usually removed from the pod and used
to prepare juice, jam, syrup and candy
10
.
In Asia, however, the immature green pods
are often eaten by children and adults and
dipped in salt as a snack. Fully-grown but
still unripe fruits are also eaten in the
Bahamas, known as "swells. They are
roasted in coal, the skin is then peeled
back and the sizzling pulp is dipped in
Vol 6(4) J uly-August 2007
317
wood ash and eaten
4
. More commonly,
the acidic pulp is used as a favourite
ingredient in culinary preparations such
as curries, chutneys, sauces, ice cream and
sherbet in countries where the tree grows
naturally
11
. In Sri Lanka, tamarind is
widely used in cuisine as an alternative to
lime. Immature tender pods are used as
seasoning for cooked rice, meat and fish
and delicious sauces are also prepared
12
.
It is also used in India, to make tamarind
fish, a sea-food pickle, which is
considered a great delicacy. Tamarind pulp
is often made into a juice, infusion or
brine from which a variety of products
can be prepared.
Tamarind toffees : In the Philippines,
Sri Lanka and Thailand, the fruit pulp after
removing the fibres, is mixed with sugar,
wrapped in paper and sold as toffees. The
pulp is also used to make sweetmeats
mixed with sugar called tamarind
balls
13
. A variety of toffees are now
produced in India also.
Tamarind juice concentrate : Tamarind
juice concentrate (TJC) is a convenient
product, prepared by extracting cleaned
pulp with boiling water using the counter
current principle
14
. It is very rich in
tartaric acid (13%) and invert sugars
(50%) as depicted in Table 2. Dilute
extracts are used for extracting fresh
batches of the pulp. Using this process,
an extract is obtained containing 20%
soluble solids. The extract is separated
from the pulp by sieving and is
concentrated under vacuum till the
soluble solids reach 68 per cent. The
product is filled into sterile glass
containers, which set to jam like
consistency on cooling. The yield of the
concentrate is about 75% of the pulp
used
15
. Tamarind pulp is enjoyed as a
refreshing drink and beverage in most of
the Southern and Central American and
Asian countries. On a small scale, the fruit
pulp is made into a refreshing drink after
dissolving in water and squeezing by hand.
After removing the extraneous matter,
water is added to dilute the drink as
required. Modern food technology has
greatly advanced the preservation and
utilisation of tamarind fruit in the form
of Tamarind drinks. These drinks are
commercially available in poly-packs in
Thailand, Indonesia and in many countries
of Africa. It has high content of vitamin B
(Thiamine and Niacin) as well as small
amounts of vitamin C (ascorbic acid; 5.1-
6.1mg/100ml) and carotene
16
. Bueso
17
has reported extraction and processing
techniques of the pulp for the preparation
of canned tamarind syrup; clarified
tamarind juice and other soft drinks. The
pulping operation consists of breaking the
shells by hand and agitation in water to
separate the pulp and the seeds. The
industrial method used in India for
manufacturing tamarind juice concentrate
is by extraction of all the solubles in
boiling water
14
. The recommended
concentration of tamarind pulp in syrup
is between 20-24 %, so as to produce a
beverage with distinctive flavour and
acidity
17
. In clarified tamarind juice
structural and colloidal phases are
completely removed by adding gelatine.
The juice maintains good colour and
flavour and is transparent
18
.
Tamarind pulp powder: Tamarind pulp
powder (TPP) is one of the convenience
food product prepared by concentrating,
drying and milling the pulp into a powder
form. Depending on the manufacturing
process, wide variations in the physico-
chemical characteristics are reported
(Table 2). Manjunath et al
19
reported that
average total solid content of tamarind
pulp powder varied from 18.6-25%, acidity
(as tartaric acid) from 8.7-11.1% with
an average value of 9.9 per cent. The
moisture content ranges from 3.5-8.8%.
Among the minerals, the calcium and
potassium contents were high and ranged
from 74-143mg and 23.8-27.7mg. Starch
is the major constituent in tamarind pulp
powder (20-41%).
Tamarind pickle: The pickles are
commonly used in Asia as an
accompaniment to curries or other main
meals. Pickles are hot, spicy and of salty-
sour taste, and can be preserved for several
months. Preservation is due to the
presence of salt, increased acidity and
spices. The preparations of pickles are
Table 2: Chemical composition of tamarind juice
concentrate and tamarind pulp powder
Constituents Tamarind juice Tamarind pulp
concentrate % powder %
Moisture 30.0 3.5-8.8
Tartaric acid (total) 13.0 8.7-11.1
Invert sugars 50.0 15.8-25.0
Proteins 2.0 1.7-2.4
Starch 20.0-41.3
Ash 2.1-3.2
Article
Natural Product Radiance
318
Article
simple and
can be done at
a household
level. For
m a k i n g
pickles from
t a m a r i n d
pulp, fresh
m a t u r e
t a m a r i n d
fruits are
selected and
soaked in
clean water
for 12 hours and the pulp is separated
from tamarind pulp. For each kilogram
of tamarind, one kilogram of sugar is
added and boiled, stirring the mixture
continuously. Then mixtures of spices salt
(30 g/kg) and mustard oil (250 ml/kg)
are added. The product is then packed
into pre-sterilised glass jars or plastic bags
and allowed to cool at room
temperature
20
. The pickle can be stored
in small polythene bags or in clean jars
and sealed. It will keep well if stored in a
cool place. Care should be taken to prevent
air bubbles becoming trapped in the pickle
and to ensure that a layer of oil 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.
Jam: In making tamarind jam, ripe fruits
are shelled and the pulp is boiled for 10
minutes at 100C. 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
20
.
Syrup: Tamarind syrup is made by boiling
immature fruit pulp until it is soft and
then strained through cheese cloth. To
every cup of juice, a half-teaspoon of
baking soda is added. The mixture is
boiled down to one-half of the original
quantity, removing the rising scum in the
process. The juice is again strained
15
. 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.
Candy: Sweetened tamarind fruit is
prepared by peeling whole ripe fruits and
pouring boiling (62C) sugar syrup over
the fruits
20
. Boiling syrup is prepared by
mixing three parts sugar with one part
water. After soaking for three days, the
fruits are drained of
the old syrup and
again covered with
freshly prepared
syrup. The process is
repeated until the
fruits are sweet
enough. The
sweetened fruits are
arranged on bamboo racks, dried in sun
and covered with a wire screen to keep
off flies. Final drying is done in an oven
at a low temperature. After cooling, the
dry fruits are wrapped in cellophane and
sold in the market.
Champoy: Tamarind fruits may also be
processed into balls or Champoy
which is a common tamarind product in
the Philippines. For preparing Champoy,
one cup of pulp is added to two cups of
boiled and mashed sweet potato
[Ipomoea batatas (Linn.) Lam.], two
cups of sugar, one-eighth cup of salt and
one cup of water. The mixture is cooked
on moderate fire with constant stirring
until it becomes thick and may be shaped
into balls. The balls are rolled in sugar
and wrapped in cellophane
21
.
Sous: This is a traditional and popular
refreshing tamarind drink of Jordan. This
drink is prepared by extracting dried roots
of Glycyrrhiza glabra Linn.
commonly known as sweet wood,
mulahatti and yastimadhu and by
infusing tamarind dried pulp
22
. Water is
the major component of this drink.
Tamarind drinks has an acidic pH (range,
1.8 to 3.7; mean, 2.8) and are ready to
serve drink which need not to be stored
for long.
Ade: This is a refreshing tamarind drink
prepared in the Philippines and some
tropical American countries by mixing
ripe pulp with sugar and water until the
desired taste is attained. For making Ade
shelled fruits are placed in 2-3 litres of
water and allow to stand for a short time,
then a tablespoon of sugar is added and
mixture is shaken vigorously. For a richer
beverage the shelled tamarind should be
covered with hot sugar syrup and allowed
to stand for several days and finally diluted
to the required strength with iced water
and strained. Sometimes spicy seasonings,
such as cloves, cinnamon, ginger, pepper
or lime slices, are added to improve the
taste
4
.
By-products
Tamarind seeds: Tamarind seed is a by-
product of the commercial utilisation of
the fruit, however it has several uses.
Wasted decorticated kernels contained 46
to 48% of a gel-forming substance. The
name jellose has been suggested for this
polysaccharide as it describes both its jelly
forming properties and the carbohydrate
character. Polysaccharides obtained from
Tamarind pickle
Tamarind candy
Vol 6(4) J uly-August 2007
319
tamarind seed kernels form mucilaginous
dispersions with water and possess the
characteristic property of forming gels
with sugar concentrates for fruit pectins.
However, unlike fruit pectin, tamarind
polysaccharide can form gels over a wide
pH range, including neutral and basic
conditions. The Tamarind pectin contains:
moisture, 7.7-8.9; ash, 2.3-3.0; calcium
pectate, 70.0-80.4; methoxyl, 7.9-9.9;
and uronic acid, 43.0-56.4 per cent
23
.
Tamarind polysaccharides are also not
affected by boiling in neutral aqueous
solutions, even if boiled for long period.
Therefore, tamarind polysaccharide can
be useful as a gel formation agent, and
may be substituted for fruit pectins
24
.
Presently, it is used in food and in
industrial applications. Tamarind jellose
has not been fully exploited, but due to
its abundant quantity and cheaper rates
seed jellose has great potential for
replacing fruit pectins in many industries.
The seed is also used in the
vegetable and food processing industries
to a great extent. Tamarind xyloglucan,
commonly known as tamarind gum, is
the major component of tamarind kernel
powder, forms a stiff gel and is used for
thickening, stabilising and gelling in food.
It is commercially available as a food
additive for improving the viscosity and
texture of processed foods
25
. The seeds are
rich in protein, have several amino
acids and are a cheap source of protein
to alleviate protein malnutrition
widespread in many Asian and African
countries. The seeds have the potential for
substituting 30% of cereals in livestock
rations
26
.
In addition to the preparation of
the above-mentioned processed products
and other by-products, fruit pulp and other
parts of the tamarind tree are used for various
miscellaneous purposes given in Table 3.
Table 3 : Miscellaneous uses of fruit pulp and other parts of tamarind
S. No. Miscellaneous uses References
1 Tamarind pulp blended with soursop (Annona muricata Linn. ) to yield a refreshing drink 17
2 Tamarind pulp used for making wine-like beverages 27-29
3 Pulp used for preparing spiced sauces and beverages 30
4 Pulp is mixed with sugar and honey to make a sweet drink. Jugo and Fresco de tamarindo 32
5 Juice is used to preserve fish, for up to 6 months 32
6 Tamarind kernels used as a stabiliser in ice cream, mayonnaise and cheese and as an ingredient in a number of 4
pharmaceutical products
7 Tamarind kernels used as a substitute for pectin for making jellies, jams and marmalades 33
8 Tamarind xyloglucan, a major component of tamarind kernel powder is used for thickening, stabilizing and gelling in foods. 34
9 Roasted seeds are used as flour for bread, Indian chapattis and cake making 7, 13
10 Roasted seeds as betel nut in India 31
11 Tamarind extract used as a replacement for phosphoric acid, citric acid and other acids added to soft drinks 36
12 Leaves and flowers are used to make curries, salads, stews and soups 36
13 Young leaves of tamarind are used as a seasoning vegetable in some Thai food recipes 37
14 Leaves are mixed with gum from Fig trees to make a chewing gum 16
15 Flowers are a source of nectar for honeybees for preparation of honey of golden yellow colour and slightly acidic in flavour 16, 38
16 Pulp applied as polishing agent for brass, copper and silver in Asian and African countries 12, 39
17 Seed testa used for tanning leather and imparting colourfast shades to wool 40
18 Bark and leaves applied for tanning hides and dyeing 4
19 Fruit and its extract (tamarindienal ) used as fungicidal bactericidal and anti-bacterial agent 41- 43
20 Tamarind plant extract is used as drinking water purifier 44
21 Seed husk works as fish poison 45-46
22 Tamarind extract used as anti-viral and anti-fungal agent 47
23 Tamarind seed possess antioxidant property 48
Article
Natural Product Radiance
320
Article
Conclusion
In spite of wide range of
domestic and industrial use, easy to
cultivate, free of serious pests and
diseases, tamarind tree remains an
unimproved wild tree and under exploited
to meet growing commercial demand.
There is information gap on the growth,
genetic conservation and development and
utilization of tamarind. Tamarind product
development and diversification is
required for commercial exploitation in
Asian and African countries. Countries have
overlooked the significance of tamarind
resources in terms of food security. To
diversify livelihood and food security for
the poor people in arid lands having poor
soils, persistent agricultural crops failure
and chronic annual famine, there is need
to identify such useful trees for their
utilization in food, beverages and other
industrial products.
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