Tamarind seeds and its uses

 

Tamarind is high in many nutrients. A single cup (120 grams) of the pulp contains :

• Magnesium: 26% of the daily value (DV)
• Potassium: 16% of the DV
• Iron: 19% of the DV
• Calcium: 7% of the DV
• Phosphorus: 11% of the DV
• Copper: 11% of the DV
• Vitamin B1 (thiamin): 43% of the DV
• Vitamin B2 (riboflavin): 14% of the DV
• Vitamin B3 (niacin): 15% of the DV

It has trace amounts of:

• vitamin C
• vitamin K
• vitamin B6 (pyridoxine)
• folate
• vitamin B5 (pantothenic acid)
• selenium

It also contains 6 grams of fiber, 3 grams of protein, and less than 1 gram of fat. This comes with a total of 287 calories.

Tamarind grows well in dry and water-stressed regions and is drought-resistant. Being part of the Fabaceae family, it has the ability to grow in poorly developed soils through nitrogen fixation. The plant can also grow well in coastal areas because of its ability to endure sea-salt aerosols.

Tamarind seeds are a part of many popular recipes, especially in southern India. In Karnataka, where the fruit is called hunase, the roasted kernels are soaked in buttermilk and salt for a day to soften them, so that they can be easily consumed as a snack.

Tamarind seeds support digestion, promote joint health, and boost immunity. Available in whole or processed form, they add unique flavor and nutritional value to both food and health products.

Tamarind seeds are a rich source of protein and amino acids.

The flour is rich in minerals such as calcium, magnesium, iron and potassium.

The Tamarind seed kernel flour prepared by roasting the seeds at 150°C for 15 minutes, and estimate that as much as 62.13 per cent is carbohydrate, 19.46 per cent of the kernel is protein and 2.32 per cent is fibre. 

A protein found in the seeds, called tamarind chitinase-like lectin, has antiviral properties and can potentially be used to develop a drug against chikungunya.

An extract of tamarind seeds and turmeric (Curcuma longa) rhizome could reduce knee pain and improve the musculoskeletal function in patients. This combination also helps reduce inflammation and inflammation-induced cartilage degeneration, as per  the study.

Polysaccharides in the seeds work as coagulants to remove the waste from the water.