Comparaitive evaluation of physico-chemical characteristics of three different varieties of tamarind (ajanta, Thailand and local)

The experiment was conducted to study the physico-chemical characteristics of Ajanta and Thailand varieties of tamarind and the results obtained were compared with the local variety. It showed that Thailand variety was superior in physical characteristics like length and width where as Ajanta was superior in respect of average fruit weight, per cent flesh and average pulp yield, while the local variety was found to be at par in these respect. Thailand variety was rich in carbohydrates, reducing and total sugars with lowest extractable TSS and minerals. However the local tamarind variety pulp was having highest TSS, ascorbic acid and minerals (calcium and iron) as compared to other two varieties. On the other hand Ajanta variety was rich in protein and fat content with at second most position in extractable TSS, ascorbic acid and minerals.