Indian Food Industry Mag
Vol 34 No 3, May-Jun 2015
Tamarind seeds: chemistry, technology, applications and health
benefits: A review
Mayuri Bagula, Sachin K Sonawanea, Shalini S Arya*a
a
Food Engineering and Technology Department, Institute of Chemical Technology,
NM Parikh Marg, Matunga, Mumbai, Maharashtra, India
*E-mail: shalu.ghodke@gmail.com
Abstract
Tamarindus indica L. is an abundantly grown
plant in Asian countries. Its seed is an abundant and
cheaply available by-product of tamarind pulp industry.
It is rich in protein; containing high amount of many
essential amino acids, like isoleucine, leucine, lycine,
methionine, phenylalanin, valine. In addition to this, seeds
are also good source of essential fatty acids, minerals
particularly calcium, phosphorous and potassium which
is relatively high compared to other legumes. Further,
tamarind kernel powder, tamarind seed polysaccharide,
tamarind gum are very useful in textile, paint, and in many
pharmaceutical industries. Compounds extracted from
tamarind seed, have applications such as excipients in
drug delivery systems, in curing diseases and disorders and
as immunity booster. Various extracted components from
tamarind seeds are useful as additives, emulsifying, and
gelling agent in food industry. Thus present review briefs
on chemistry, technology, applications and health benefits
of these seeds which has huge potential to be explored
in terms of food, pharmaceutics, and industrial benefits.
Keywords: Tamarind kernel powder (TKP), Tamarind seed
polysaccharide (TSP), Jellose, Natural exipient, emulsifying
agent, gluten free diet, protein source.
Introduction
Tamarind (Tamarindus indica L) is primarily used
for its fruits, which are eaten fresh or processed, used as
a seasoning or spice. It is better known for the pod pulp
(40%) which is rich in vitamin C and contains tartaric,
malic, and citric acids as well as sugars, has a sweet-sour
flavor and is used in drinks, sweet meats, curries, and
chutneys. It is an essential ingredient in Worcestershire
sauce. Pulp is the richest known natural source of tartaric
acid (8 to 18%) which is the main acidulant used in the
preparation of foods in India. Almost every part finds at
least some use, either in textile, carpentry, nutritional or
medical.
Tamarind seeds are flattened, glossy, and orbicular
to rhomboid. They are 3-10 cm x 1.3 cm in size. They
TARs
are dicotyledonous. Seeds are hard, red to purple brown
in color. Seed chambers are lined with a parchment like
membrane. Cotyledons are thick. Seed size varies between
320-700 g per kg of fruit. Tamarind seed consists of the
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seed coat or testa (20-30%) and the kernel or endosperm
(70-75%) (Shankaracharya, 1998).
Seed portion in tamarind is about 40% of the total
weight. It is a by-product of the commercial or non-
commercial utilization of the tamarind fruit for various
purposes. This waste product mainly from commercial
utilization can serve as good source for tamarind seed. At
present tamarind is cultivated in 54 countries of the world:
18 in its native range and 36 other countries where it has
been introduced. The major producers for tamarind are
India, Thailand, Bangladesh, Sri Lanka and Indonesia. In
America, Mexico and Costa Rica are the biggest producers
(Table 1).
India is world’s largest producer of tamarind
products. It is particularly abundant in the states of Madhya
Pradesh, Bihar, Andhra Pradesh, Karnataka, Tamil Nadu
and West Bengal. India has traditionally exported processed
tamarind pulp to Western countries, mainly the European
and Arab countries and more recently to the United States
of America.
Nutritional Characterization of Tamarind seeds
Chemical composition
Whole tamarind seed and seed kernel are rich
sources of protein. Fat or oil comprise of 4.5-16.2% of
total composition. Crude fiber percentage is very less in
whole seed while the seed coat is rich in fiber (20%) and
tannins (20%). Remaining 50 to 57% is carbohydrate
(Table 2).
Amino acid profile
From the chemical composition, it can be seen that
tamarind seeds are a good source of protein. Amino acid
profiles of tamarind reveal that the proteins contain fairly
balanced essential amino acid levels (Table 3). Except a
few, all the amino acids such as Isoleucine, Leucine,
Lycine, Methionine, Phenylalanin, Valine content are
considerably high in seed.
In terms of protein content and WHO standards,
tamarind seeds score well for 3 of the 8 essential amino
acids. However, for each of the eight essential amino acid
s score is close to or above the 100% mark, except
tryptophan (Table 4).

Fatty Acid Profile
Tamarind seeds give amber-colored oil, free of
smell and sweet in taste, which resembles linseed oil.
Tamarind oil has iodine value below 100 mg/100 g which
places it in the non-drying oil group. The low levels of
percent of free fatty acids in tamarind oil indicate that the
oil may be good edible oil with an extended shelf-life
without spoilage via oxidative rancidity (Ajayi et al.,
2006).Tamarind seed is a good source of fatty acids (Table
5). It contained between 1 and 2 mg/g dry weight linoleic
acid (Glew et al., 1997). Tamarind seeds have a higher
percentage of unsaturated (55.6%) fatty acids than saturated
(44.4%) fatty acids (Singh, 1973). Linoleic acid, present
in tamarind seed oil, is one of the most important
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Vol 34 No 3, May-Jun 2015
polyunsaturated acids in human food because of its
association in the reduction or prevention of cardio
vascular diseases (Ajayi et al., 2006).
Mineral Composition
Tamarind seeds appear to be a good source of
different mineral elements such as calcium, phosphorus,
magnesium and potassium (Table 6). Of all the minerals
studied K is the element in highest concentration
(Siddhuraju et al. 1995), with the values for the trace
mineral copper also relatively high (Glew et al., 1997).
TARs
The high concentration of potassium is nutritionally
significant by playing a key role in neuro-muscular function
(Ajayi et al., 2006).
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Vol 34 No 3, May-Jun 2015
Anti-nutritional Factors
Tamarind seeds have low levels of phytic acid
comparable to that of lima bean. Phytic acid decreases
bio- availability of certain minerals, may interfere with the
utilization of proteins due to the formation of phytate-
TARs
protein and phytate-mineral-protein complexes, and also
inhibits the digestive enzymes (Reddy et al. (1982;
Siddhuraju et al., 1995). Processing methods such as
soaking and autoclaving are effective to eliminate phytate.
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Tamarind seeds contain 2.8 mg/100 g cyanogens, which
is probably too low to cause any concern since cooking
is known to reduce cyanogens content significantly.Trypsin
inhibitor activity of tamarind is 26. Trypsin Inhibitor Unit
per mg is low and exhibits lower inhibitory activity than
that of various edible legumes like soybeans. It was
reported that cooking eliminates more than 98% trypsin
inhibitor activity.

Health benefits of Tamarind seed
Arthritis
Its anti-inflammatory property eases out joint pain,
consumption of ½ a teaspoon of roasted tamarind seed
powder twice a day with water boost joint lubrication
which soothes pain (Hivrale et al., 2013)
Heart disease and blood pressure
Dietary fat rich in linoleic acid is, apart from
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preventing cardiovascular disorders such as coronary heart
diseases and atherosclerosis, is also associated with
preventing high blood pressure (Ajayi et al., 2006).
Teeth
TARs
Tamarind seeds can cure all teeth related problems
and clean nicotine stuck to teeth. Seed powder can be used
to clean the teeth.
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Indigestion
Tamarind seed juice is a natural remedy to cure
indigestion and increase bile production. Its rich dietary
fiber lowers cholesterol. This helps digestion and is a great
natural appetizer. This is also useful to treat stomatitis
and relieve constipation.
Diarrhea
The red outer cover of the tamarind seed cures
diarrhea and dysentery effectively. Xyloglucan can be used
as an excellent substitute for fruit pectin and, hence, can
be used as an effective remedy against diarrhea, dysentery
and colitis (Mishra and Malhotra, 2009; Rama Rao,1975,
Jayaweera, 1981).
Cancer
Sticky tamarind seed juice can treat and protect
from colon cancer. Antitumor activity and immune
modulatory activity of tamarind seeds prevent the cancer
TARs
evocation in the body. Seed extract decreases oxidative
stress makers and delays the progress of renal cell
carcinoma or decrease its incidence. (Chabetty et al.,
2012; Sano et al., 1996).
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Immunity booster
Tamarind seeds contain immunity boosting
properties and can protect from many diseases and
disorders. TSP prophylactically enhanced haemoglobin
(Hb), red blood cells (RBCs), white blood cells (WBCs),
and platelets. The increased expressions of CD4+ and
CD8+ cells suggested a strong predominance of TH1
cytokine producing T cells on treatment with TSP (Aravind
et al., 2012).
Antibacterial activity
Tamarind seed has antibacterial benefit that can
protect from pneumonia-causing bacteria, Typhus and
Staphylococcus aureus. This also protects from a bacterium
that causes skin infections as well as intestinal and urinary
tract infections (Daniyan and Muhammad, 2008).
Protection against LDL oxidation and DNA
damage
Methanolic extract from seed coat of Tamarindus
indica L. containing polyphenol, procyanidins, (“)-
epicatechin shows protective effect against Cu2+-induced
human low-density lipoprotein (LDL) oxidation and

oxidative damage of plasmid DNA. Hence, seed coat
extract may be useful for preventing LDL oxidation and
DNA damage (Suksomtip and Pongsamart, 2008).
Cough, Tonsils and Throat Infections
Tamarind seed juice can be a good mouth wash.
Gargling with this may live relief from sore throat. It can
be mixed with ginger and cinnamon to treat tonsils,
pharyngitis, cold, cough, and other throat infections.
Diabetes
Tamarind seed lowers blood sugar levels. This
protects the pancreas, which increases the size of insulin-
producing cells. Extract reduces the body weight and
adiposity along with an improvement in insulin resistance
index.
Ophthalmic health
Tamarind seed extract or juice can be put in eyes
to moisturize. The juice can be heated and applied to cure
conjunctivitis. Tamarind seed contains polysaccharides that
have adhesive properties to stick to the eye surface and
help to keep them moist.
Application of tamarind seed in food
Gelling agent
Gelling is a superior preservation technique for
fruits. Tamarind seed kernels contain 46-48% of a gel-
forming substance. It is named as jellose (jelly forming
polysaccharide). It has the ability to form gels in presence
of sugar or alcohol over a wide pH, temperature range,
and can be used to form pectin like gels in jams, jellies
and other preserves. It can be obtained in abundance and
is comparatively cheaper than other gelling agents (Ghose
and Krishna, 1942).
Food additive
Tamarind xyloglucan is commonly known as
‘tamarind gum’. It is used for thickening, stabilizing and
gelling in food. It is used as a stabilizer in ice cream,
mayonnaise and cheese. It is used as functional ingredient
for rheological control of aqueous phase. It can form gel
at low water activity, i.e., at sugar concentration >60%
and very useful in making jam, jellies, marmalades. It is
commercially available as a food additive for improving
the viscosity and texture of processed foods. It improves
the crispness and thickness of biscuits. Tamarind flour is
added in wheat flour to make chapattis and also added
in cake. When XG is added to starch, the mixtures yield
high paste viscosity and the degree of pseudo-plasticity also
increases with the gum content. Gelatinization and
retrogradation of tapioca starch (TS) pastes during storage
at 5ÚC can be improved by partial substitution of TS by
XG polysaccharide (Purseglove, 1987; Shankaracharya,
1998; Mishra and Malhotra, 2009).
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Fermentation medium
High protein content and carbohydrate content of
TKP and its susceptibility to microbial attack suggested
the possible utilization of this material in fermentation
industries. However, penicillin and amylases production
was observed to be less effective compared to corn steep
liquor. Germinated tamarind seed extract was found to be
as good as corn steep liquor. Tannase production under
solid state fermentation using Aspergillus niger species
showed promising result with tamarind seed powder as
media component.
Natural exipient
Exipient is an inert substance used as a diluent or
vehicle for a drug and it also protect tablet ingredients from
deterioration. It controls the rate of drug release and
determines where the drug will be released. Formulations
were characterized for physiochemical parameters, in vitro
retention time, in vitro bioadhesive strength, percent
hydration and drug release. Tamarind seed polysaccharide
(glycosaminoglycan and a galactoxyloglucan
polysaccharide extracted from tamarind seed called as TSP)
exhibit the property of natural excipient. TSP acts as a
stable suspending agent that reduced the rate of settling
and permitted in the easy dispersion of any settled
particulate matter. It can be used as an effective binder
for tablet formulations. It is used as a carrier for colon
targeted drug delivery, buccal and ophthalmic drug release
modifiers (Sahoo et al., 2010).
Treatment of dry eye syndrome
One of the problems arising from available
preparations for dry eye syndrome is the limited residence
time of products on the ocular surface. New treatment for
dry eye with tamarind seed polysaccharide (TSP) possesses
mucomimetic, mucoadhesive and pseudoplastic properties.
The ‘mucin-like’ molecular structure of TSP is similar to
corneal and conjunctival mucin 1 (MUC1),
transmembrane glycoprotein. MUC1 plays an essential role
in protecting and wetting the corneal surface. TSP 1%
produces promising results in terms of improvements in
certain patient symptoms and suggests benefits of the TSP
formulation (Maurizio et al., 2007).
Antitumor, Immunopotentiating and
Immunomodulatory Activity
PST001 is a polysaccharide obtained from Seed
kernel of Tamarindus indica, extracted with petroleum
ether. Antitumor activity of polysaccharide PST001 was
evaluated using different cancer cell lines. Tumor
reduction was obtained on treatment with PST001.
TARs
Increase in total WBC, CD4+ T-cell population, and bone
marrow cellularity suggested strong immunomodulatory
activity for this compound ( Nie et al., 2013).
Tamarind seeds have high inhibitory activity
 Indian Food Industry Mag
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against human neutrophil elastase. Human neutrophil
elastase is released by neutrophil during inflammation but
excessive production will lead to emphysema. (Fook et
al., 2005)
Wound Dressing Materials and Wound Healing
Activity
TSP cross linked with epichlorohydrin was used
for the formulation of novel wound dressing films, after
loading with povidone iodine solution by soaking method.
TSP showed ideal elasticity and tensile strength depending
on the thickness and extent of cross linking. The in vivo
efficiency of these dressings depends on antibacterial
activity and wound healing activity. TSP films treated
groups showed faster epithelialisation and greater rates of
wound contraction with significantly increased collagen
content and tensile strengths of the regenerated tissue
(Mohamad et al., 2012).
Gluten intolerance
Gluten intolerant person cannot digest gluten; for
such people gluten free diet is advised. Mainly in wheat
product gluten acts as dough binding agent and its
removal affects the stickiness of dough; in such cases,
tamarind gum can be added to produce same effect. This
tamarind gum is also rich in lycine, so lycine deficiency
in such people can be overcome.
Conclusion
Tamarind seeds and kernels are high in protein
content, while the seed coat is rich in fibre and tannins
(anti-nutritional factors). These proteins have a favorable
amino acid composition and could supplement cereals
and legumes poor in methionine and cystine. Hence, they
can be used as a cheaper source of protein to alleviate
protein malnutrition, which is widespread in many
developing countries. Besides a good source of protein and
fatty acids, they are rich in some essential minerals, such
as Ca, P, Mg and K. Utilization of tamarind seed protein,
fatty acid and mineral is still limited. Industrial survey is
needed to determine possible quantity and quality of
tamarind seed by-product for its further usage.The research
has also been somewhat sporadic. Not much work has
been translated into technology development.
Further reading
Ajayi, I.A., Oderinde, R.A., Kajogbola, D.O., Uponi,
J.I. (2006). Oil content and fatty acid composition
of some underutilized legumes from Nigeria. Food
Chemistry, 99: 115-120.
Anon (1976) Tamarindus indica L. In: The Wealth of
TARs
India (Raw Materials Series) Vol.X: 144-122.
Council of Scientific and Industrial Research, New
Delhi.
Aravind S. R., Joseph M. M., Varghese S.,  Balaram P.,
34
Sreelekha T. T.(2012). Antitumor and
immunopotentiating activity of polysaccharide
PST001 isolated from the seed kernel
of Tamarindus indica: An in vivo study in mice.
Scientific World Journal. 2012: 361-382.
Bhattacharya, P.K. (1974) A note on the presence of
anthocyanin pigment in the stem of red fruited
variety of tamarind. Indian Forester, 100(4): 255-
258.
Chabetty Y. Vargas-Olvera, Dolores Javier Sánchez-
González, José D. Solano, Francisco A. Aguilar-
Alonso, Fernando Montalvo-Muñoz, Claudia
María Martínez-Martínez, Omar N. Medina-
Campos and María Elena Ibarra-Rubio (2012).
Characterization of N-diethylnitrosamine-initiated
and ferric nitrilotriacetate-promoted renal cell
carcinoma experimental model and effect of a
tamarind seed extract against acute nephrotoxicity
and carcinogenesis, Molecular and Cellular
Biochemistry, 369(1-2) : 105- 117.
Daniyan, S. Y. & Muhammad, H. B. (2008). Evaluation
of the antimicrobial activities and phytochemical
properties of extracts of Tamaridus indica against
some diseases causing bacteria, African Journal of
Biotechnology 7 (14): 2451-2453.
De Lumen, B.O., Becker, R. and Reyes, P.S. (1986) The
nutritive value of tamarind seed for broiler chicks.
Animal Feed Science and Technology, 22(4): 285-
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De Lumen, B.O., Becker, R. and Reyes, P.S. (1990)
Legumes and a cereal with high methionine/cyctine
contents. Journal of Agricultural and Food
Chemistry, 34:361-364.
Fook, J. M. S. S. L., Macedo, L. L. P., Moura, G. E. D.
D., et al. (2005). A serine proteinase inhibitor
isolated from Tamarindus indica seeds and its
effects on the release of human neutrophil elastase.
Journal of Life Sciences, 76:2881-2891.
Ghosh T.P., Krishna S.,(1942) Tamarind seed : a valuable
source of commercial pectin. Journal of Indian
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Glew, R.H., VanderJagt, D.J., Lockett, C., Grivetti, L.E.,
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Hivrale, M. G.,  Bandawane, D. D.,  Mali, A. A.(2013)
Anti-inflammatory and analgesic activities of
petroleum ether and ethyl acetate fractions
of Tamarindus indica seeds. Oriental Pharmacy and
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