• Dr. A. Swarnalatha
• Greshma.G

The present study aimed at investigating the potential of tamarind seed powder as a viable material for the development of variety of food products. The study objectives was to explore the feasibility of utilizing other properties of tamarind seed powder, along with other nutritious ingredients, to develop an ideal alternative to peanuts which can cause allergic reactions. The research began with the collection and processing of tamarind seeds to make the kernel powder. The next step involves the formulation of tamarind seed butter spread and peanut-tamarind seed burfi. The primary ingredients used in the formulation included tamarind seed powder, butter, salt, palm jaggery and peanuts. The combination of these ingredients optimized to achieve the desired texture, flavor, mouth feel, aroma which was essential to prepare exquisite food products. The developed products were subjected to nutritional analysis. The results states that the underutilized tamarind seeds have valuable composition to develop functional foods.

Tamarind seed, Peanut allergy, Spreader, Burfi

"“Nutritional Profile of Value Added Food Products Derived from Tamarind Seeds (Tamarindus indica)”", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 4, page no.q175-q180, April-2024, Available :http://www.jetir.org/papers/JETIR2404H25.pdf

"“Nutritional Profile of Value Added Food Products Derived from Tamarind Seeds (Tamarindus indica)”", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 4, page no. ppq175-q180, April-2024, Available at : http://www.jetir.org/papers/JETIR2404H25.pdf