Abstract:
Tamarind processing activity is very important in tribal areas and is done manually.
There are plenty of trees available. Tamarind is a vital ingradient in many food items.
Presently the tribs are not adopeted any machinery or technology to process the
tamarind. Tamarind paste can be prepared mechanically. It is soaked in a hot water
and the juice is extracted manually from the resultant soft pulp,which is then used
for cooking. Tamarind pulpcontains 20% moisture, 6% Fibre and 67 % carbohydrates.
Tamarind juice contains the mellwo flavoured potassium acid tartrate, besides free
tartaric acid . The concentrate ismade free of fibre , seed etc.
