Tamarind Research Papers - Academia.edu (original) (raw)

Objective: Helminthiasis is a now global problem mostl y in p oor countries. The main purpose of the presen t research is to investigate in-vitro anthelmintic activity of some plants of Indian origin. Methods: Differen t concentrations... more

Objective: Helminthiasis is a now global problem mostl y in p oor countries. The main purpose of the presen t research is to investigate in-vitro anthelmintic activity of some plants of Indian origin. Methods: Differen t concentrations (25, 50, 100 mg/mL) of all the five plant (Areca catechu, Tamarindus indica Linn, Daucus caro ta L., Nigella sativa Linn, Ocimum tenuiflorum) extracts diluted with 3% Tw een 80 in normal saline were used for th e anthelmintic activity. Albendazole was used as a reference standard and n ormal saline has been treated as control. Resu lts : The result was expressed in terms of time in minutes to report paralysis time and death time of earthworms. Ethanolic ex tracts of all the plant parts have exhibited a dose dep endent inhibition of spontaneous motility i.e. Paralysis of Earthworms. At the concen tration of 100mg/mL all the extracts excep t Daucus carota L. showed significant result (p<0.05) against earthworms. Conc lusions: The ethanolic ex tracts of all the five ethno-botanicals have been supported their folklore use and possess the anthelmintic activity. The presen t research also established a m ore potent candidature of Ethanolic extracts of seed of Ta marindus indica Linn. as compared to others. This study can be extended for the isolation of cond ensed Tannin which is particularly responsible for the activity.

The main objective of this present novel work is to investigate the performance, combustion and emission characteristics of biodiesel derived from the tamarind seed through the transesterification process as potential alternative... more

The main objective of this present novel work is to investigate the performance, combustion and emission characteristics of biodiesel derived from the tamarind seed through the transesterification process as potential alternative feedstock for the diesel engine. The physio-chemical properties of tamarind seed methyl ester (TSME) were evaluated experimentally and compared with the base fuel. Test fuels were prepared in 3 concentrations such as B10 (10% tamarind seed oil and 90% diesel), B20 and B30.Experiments were conducted at a constant speed, the injection timing of 23° crank angle and compression ratio 17.5:1 with varying load conditions to investigate the diesel engine characteristics. TSME 20 shown better thermal efficiency (34.41%) over diesel which is 1.17 % higher and also it produces lower emissions of CO, HC, and smoke opacity. N-Amyl alcohol (NAA) is used as a fuel additive for the optimum blend of TSME20; added in 5% and 10% concentration on the volume basis. From the analysis of experimental data, the use of fuel additives significantly reduces the smoke opacity by 29.49 % for TSME20 NAA 10% blend in addition to the reduction of carbon monoxide and hydrocarbons emissions; however, the specific fuel consumption and the oxides of nitrogen were marginally increased.

"Sarakham Makham Laem " (Covering the canopy of the existing tamarind tree), is an idiom in the past that referred to Maha Sarakham City Municipality. which is another word about the memory that indicates the identity of the city,... more

"Sarakham Makham Laem " (Covering the canopy of the existing tamarind tree), is an idiom in the past that referred to Maha Sarakham City Municipality. which is another word about the memory that indicates the identity of the city, Cultivation of tamarind trees in the city On the side of Nakhon Sawan Road, which is an important road of Maha Sarakham City, there are historical landmarks in the city and the former government center, by planting tamarind trees along Nakhon Sawan Road in the past, the shape of the bush is trimmed to look like a pointed bush, however over time Physical characteristics of tamarind trees are growing, Both the shape of the tree and the canopy change with age, causing problems of toppling and death of large tamarind trees in the area.

The average length, width, thickness, geometric mean diameter, sphericity index, surface area, bulk density, true density and porosity of tamarind fruit at the moisture content of 25 % on dry basis were determined. Angle of repose during... more

The average length, width, thickness, geometric mean diameter, sphericity index, surface area, bulk density, true density and porosity of tamarind fruit at the moisture content of 25 % on dry basis were determined. Angle of repose during filling and emptying were in an average of 33.53 ο and 49.72 ο, respectively. Coefficient of friction for tamarind fruits on different surfaces namely, hard board, mild steel, stainless steel, aluminium and galvanized iron sheet were found to be 0.43, 0.59, 0.41, 0.48 and 0.58, respectively.

The average length, width, thickness, geometric mean diameter, sphericity index, surface area, bulk density, true density and porosity of tamarind fruit at the moisture content of 25 % on dry basis were determined. Angle of repose during... more

The average length, width, thickness, geometric mean diameter, sphericity index, surface area, bulk density, true density and porosity of tamarind fruit at the moisture content of 25 % on dry basis were determined. Angle of repose during filling and emptying were in an average of 33.53 ο and 49.72 ο, respectively. Coefficient of friction for tamarind fruits on different surfaces namely, hard board, mild steel, stainless steel, aluminium and galvanized iron sheet were found to be 0.43, 0.59, 0.41, 0.48 and 0.58, respectively.

Nowadays typical starter cultures are very expensive and because of this reason people tend to use a small amount of curd from a previous batch as the starter culture. But doing this continuously causes quality reduction of curds.... more

Nowadays typical starter cultures are very expensive
and because of this reason people tend to use a small amount of
curd from a previous batch as the starter culture. But doing this
continuously causes quality reduction of curds. When
consecutive curds are used as starter cultures, wild cultures can
be prominent because of dilution of Lactic Acid
Bacterialconcentration. Therefore, major objective of this study
was to prepare a freeze dried starter culture using dried
Malabar tamarind (Garcinia gummi-gutta) fruits to avoid such
situations. In addition, there was a necessity to check whether
there is a difference between curds prepared with commercial
culture and newly developed culture regarding consumer
preference for sensory attributes. And also it was important to
know the microbial composition of the end product. From the
first sensory evaluation, the best inoculation rate of Malabar
tamarind pulp was chosen and the curd made from it was
compared with curd made from commercial starter culture in the
second sensory evaluation. For chemical analysis, pH and
titratable acidity were determined for three successive days.
Microbial identification procedures were used in addition to the
determinationof totalplate count (TPC), yeasts & molds counts
and coliformcounts. Data were appropriately analyzed
statistically. Consumer preference was higher for the curd made
from highest concentration of Malabar tamarindpulp;therefore it
was compared with the curd made from thecommercialstarter
culture. Three species of Leuconostoc and four species of
Candidawere identified in the end product made from 5% of
Malabar tamarind pulp inoculated starter culture. Therefore,
results suggested that the Malabar tamarind can be used to
prepare a starter culture successfully which can be freeze dried
for further usage.

"Chincha (Tamarindus indica Linn.), an extensively used material for culinary preparations in Indian civilization, has a vast medicinal value, emphasized in Ayurvedic classics as an independent medicine as well as a component of various... more

"Chincha (Tamarindus indica Linn.), an extensively used material for culinary preparations in Indian civilization, has a vast medicinal value, emphasized in Ayurvedic classics as an independent medicine as well as a component of various formulations. Besides fruit being an important part, the Kasta (wood) is another part used specially for the purpose of Kshara (alkaline extract) preparation. Authentic published information regarding the pharmacognostical and physicochemical analysis of Chincha Kasta is not found in any of the works including in API (Ayurvedic Pharmacopoeia of India). Hence, an attempt
has been made for the first time in this direction. Various standardization parameters such as morphological characters, microscopic, physicochemical evaluations, TLC finger print, and fluorescence analysis of stem with heartwood were carried out. Transverse section of stem showed important characters such as phelloderm, stone cells layer, fiber groups, calcium
oxalate, crystal fibers, and tylosis in heartwood region. Four characteristic spots were observed under UV long wave, in thin layer chromatography with the solvent combination of toluene: ethyl acetate (8:2). These studies provide referential information for correct identification and standardization of this plant material."

Ribulose- 1, 5- bisphosphate carboxylase/oxygenase otherwise known as Rubisco is a ubiquitous enzyme present in almost all photosynthetic plants. Its physiological and biochemical aspects have been extensively studied but little is known... more

Ribulose- 1, 5- bisphosphate carboxylase/oxygenase
otherwise known as Rubisco is a ubiquitous enzyme present in
almost all photosynthetic plants. Its physiological and
biochemical aspects have been extensively studied but little is
known about the molecular characterization in naturally
occurring plants. Tamarindus indica is a drought-tolerant
medicinal plant consumed for that purpose in the world
especially in Nigeria. Despite its belief to have medicinal
properties, there is limited information regarding the nutritional
and Rubisco contents particularly of the leaf and seeds. Here, the
bioactive compounds and Rubisco gene of the leaf and seed
extracts were characterised using aqueous extraction and gel
electrophoresis. The bioactive compounds varied differentially in
the leaves and seeds with glycosides, flavonoids, and alkaloids
present in both samples. Rubisco quantification showed that the
gene was lower in the leaf compared to the seed. The implication
of these responses in relation to carbon translocation is discussed.

A traditional process used by farmers in Chad consists in soaking slices of taro (Colocasia esculenta L. SCHOTT) in tamarind infusion, or in corn solution or in water over a 24-hour period to reduce the acridity of taro and facilitate... more

A traditional process used by farmers in Chad consists in soaking slices of taro (Colocasia esculenta L. SCHOTT) in tamarind infusion, or in corn solution or in water over a 24-hour period to reduce the acridity of taro and facilitate cooking. The aim of this study was to assess the effect of traditional soaking on the in vitro digestibility of taro flour using or not using an α-amylase enzyme. The digestion without the enzyme has shown that the soaking processes improve the digestibility of taro flour (from 39.30% for the control sample to 75.11% (after tamarind infusion) and 78.67% (treatment with water) after 24 hours of soaking). Soaking over a 6-hour period and preferentially in tamarind infusion or in corn solution obtains highly digestible flour (around 95% of digestibility rate after 3 hours of enzymatic digestion).