Chemical Composition, FTIR Analysis and Viscosity of Tamarindus indica Fruit Pulp for Industrial Applications

Background and Objective: Tamarindus indica is a valuable resource with potential applications in various industries due to its nutritional and functional properties. This study aimed to assess the proximate composition of Tamarindus indica fruit pulp and analyze its functional characteristics to understand its suitability for use in value-added industrial products. Additionally, the study sought to determine the functional groups present in the tamarind fruit pulp and measure the viscosity of tamarind pulp to evaluate its applicability in different industrial sectors. Materials and Methods: Proximate analysis of Tamarindus indica was conducted using standard methods. Moisture content was measured by oven-drying, ash content was determined by incineration, fat content was assessed using solvent extraction via Soxhlet apparatus, protein content was quantified using the micro-Kjeldahl method and crude fiber was measured by sequential digestion and ashing. Carbohydrate content was calculated by difference. The FTIR spectroscopy was employed to identify functional groups and viscosity was measured using a viscometer set at 25̊C. Results: The proximate analysis revealed the following average compositions for Tamarindus indica samples: Moisture (15.05-15.30%), ash (4.10-5.05%), lipid (13.70-14.95%), protein (8.72-8.75%), fiber (5.50-6.00%) and carbohydrates (56.07-58.15%). The FTIR analysis identified key functional groups, including hydroxyl (-OH), methylene (-CH₂‾), carboxyl (COOH) and ether (C-O-C) groups. The viscosity of tamarind pulp was measured at 500 cP, indicating a relatively thick and viscous fluid. Conclusion: The proximate analysis of Tamarindus indica fruit pulp highlights its nutritional and functional potential for industrial applications, while FTIR and viscosity measurements confirm its suitability for use in pharmaceuticals, food and cosmetics.