Methods of Seed Extraction by Tamarind (Tamarindus indica)
Daniella Inácio Barros, Helber Veras Nunes, Emanuella Pereira Dos Santos, Liomar Borges De Oliveira, Simone Pereira Teles, Mariana Senna Quirino, Ricardo Alencar Libório, Paulo Victor Gomes Sales, Evandro Alves Ribeiro, Luis Fernando Pereira De Sá, Indira Rayane Pires Cardeal, Bruno Henrique Di Napoli Nunes
Journal of Agriculture and Ecology Research International · pp. 18–21 · Published 9 Aug 2022
10.9734/jaeri/2022/v23i630241Abstract
Tamarind has a good nutritional composition, presenting good values of proteins, carbohydrates, dietary fibers, calcium, and low lipid and cholesterol content. The germination pattern of tamarind seeds is like that of other legume species, in which the hard integument interferes in the absorption of water and oxygen thus limiting germination. Therefore, this study aimed to evaluate the viability and vigor of tamarind seeds submitted to different extraction methods. The extraction methods for seed removal were washing in running water with the aid of a knife, washing in running water with the aid of a sieve, blender, fermentation for 48h with 66.6% water + 33.3% sugar, fermentation for 48h with 50% water + 50% sugar and fermentation only with water for 72h.
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