**7.1 Tamarind pulp**

The most important and generally utilized part of the tamarind tree is its natural product pulp. It establishes 30–50% of the ripe fruit, the shell and fiber represent 11–30%, and the seed around 25–40% [9]. Pulp is rich in pectin and reducing sugars and contains critical measures of organic acids, 98% of which is tartaric acid. It is a unique plant acid that is generated from the principal carbohydrate products of photosynthesis and is not utilized metabolically by the plant once formed. The primary flavor compound of the pulp is 2-acetyl furan. The quantity of tartaric acid does not diminish as the fruit ripens, implying that it is stable, in the development of fruit. Reducing sugars grow to 30–40% during this stage of fruit development, giving the sour fruit a sweeter taste.

Tamarind pulp was assessed based on its physicochemical properties such as crude protein, crude fiber, fat, ash, moisture content, water activity (Aw), particle shape, particle size distribution, and density (**Figure 11** and **Table 2**) [10].


**Table 2.** *Proximate analysis of tamarind pulp.*
