Rafeeya Shams1*, Jagmohan Singh2, Vinay Kumar Pandey3,4*, Aamir HUssain Dar4, Poornima Singh4,5, Qurat ul eain Hyder Rizvi6

    • 1Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India

    • 2Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu, India

    • 3Department of Biotechnology, Axis Institute of Higher Education, Kanpur, Uttar Pradesh, India

    • 4Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India
    • 5Department of Food Technology, Islamic University of Science and Technology, Pulwama, India

    • 5Faculty of Engineering and Technology, Mahatma Gandhi Chitrakoot Gramodaya Vishwavidyalaya, Chitrakoot Satna, Madhya Pradesh, India

    • 6Department of Food and Technology, Dr. Khim Singh Gill Akal College of Agriculture, Eternal University, Barusahib, HP, India.

    • Corresponding Author

Abstract

Tamarind is a nutritive and bioactive rich fruit with various health benefits. The seeds from tamarind are the major waste of tamarind fruit. The presence of tannins and other pigment constituents present in seed test can make seed unfit to consume, however it is edible after processing like soaking and boiling in water. Tamarind by-products can also be used as raw material to form of adhesive, dietary fibre, polysaccharide, and tannin preparation. Seeds are of greater importance and can be used as an alternative source of protein, and are besides better source of fatty acids and high in various essential minerals, like P, Ca, Mg and K. Anti-inflammatory, anti-oxidant, anti-microbial and anti-fungal activities have been recognized from various parts of the tamarind plant. Further, tamarind is broadly used in conventional medicine in numerous cultures and for various applications. In this chapter nutritive composition, methods of processing and utilization of tamarind by-products has been descried.