SOME PHYSICAL AND ENGINEERING PROPERTIES OF TAMARIND (TAMARINDUS-INDICA) SEED

The chemical composition of tamarind (Tamarindus indica) seeds and kernels, as well as some industrially important physical and engineering properties, were determined. The kernel powder was rich in potassium. The shape of the whole tamarind seed did not conform to any of the standard shapes of seeds. The length, breadth, thickness, sphericity, roundness, surface area, average weight and volume per seed were also determined The bulk density of raw, whole seed was slightly greater than that of roasted kernels. The surface area of seeds was linearly related to weight per seed (r greater-than-or-equal-to 0.96, p less-than-or-equal-to 0.01). The angle of friction of the whole seeds was determined on rough, smooth, and very smooth surfaces. The angle of repose for roasted kernel (34-39-degrees) was higher than that of the raw whole seeds (31-35-degrees).