Tamarind seeds are a by-product of the tamarind tree that have many uses in food, medicine, and other industries. \\nAppearance \\nFlat, glossy, and dicotyledonous\\nHard, red to purple brown in color\\n3-10 cm x 1.3 cm in size\\nComposition\\nSeed coat is made of crude fiber and tannins \\nSeed kernel contains protein, lipids, and non-starch polysaccharide \\nContains balanced amino acids, including isoleucine, leucine, lysine, methionine, phenylalanine, and valine \\nUses\\nUsed in food, pharmaceutical, textile, and paper industries \\nUsed to treat teeth infection, diarrhea, arthritis, indigestion, and eye health \\nUsed as an antidiabetic, antimicrobial, and antioxidant \\nUsed in the preparation of facial toners, moisturizers, serums, gels, masks, and anti-ageing formulations \\nUsed in eye drops to relieve dry eye \\nUsed to increase the amount of fluoride removed from the body in the urine \\nProcessing \\nTamarind seeds are processed by roasting, decorticating, and color sorting\\nThe outer layer of the seed is brittled in a furnace\\nThe outer layer of the seed is removed in a decorticator\\nOther notes\\nTamarind seeds contain antinutrients like tannin, phytate, trypsin inhibitor, alkaloid, saponin, and oxalate \\nTamarind seeds are not very palatable to cattle \\nTamarind seeds polysaccharide: Structure, properties, health ...\\nThe tamarind seed comprises two main parts: seed coat and kernel. The seed coat constitutes approximately 28.6% of the total seed mass and primarily
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