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Arvind kumar

Rani Lakshmi Bai Central Agricultural Uni., Jhansi, U.P., INDIA

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PREPARATION OF TAMARIND KERNEL POWDER FOR VALUE ADDITION

Sweta Bharadwaj, V.K. Mahorkar, D.M. Panchbhai, N.D. Jogdande

Affiliations

¹Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola - 444 104, India

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Cite article:- Bharadwaj Sweta, Mahorkar V.K., Panchbhai D.M., Jogdande N.D. (2025). PREPARATION OF TAMARIND KERNEL POWDER FOR VALUE ADDITION. Agricultural Science Digest. 27(3): . doi: .

ABSTRACT

Tamarind kernel powder (TKP) is prepared from decorticating the tamarind seed and pulverizing the creamy white kernel powder, which is mostly useful in textile and paper industries as it, contains starch. Three elite types with seven treatments were studied for TKP preparation and found that genotype AKT-14 gave maximum TKP however, TKP prepared from AKT-10 was found better with high content of starch. Among the different treatments studied for TKP preparation, significantly maximum TKP recovery was obtained when the seed was roasted in microwave oven at 1800C for three minutes followed by sand roasting treatment. However, sand-roasting treatment was found very easy and convenient for TKP preparation.

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