Optimization of extraction and transformation processes of tamarind (Tamarindus indica L.) pulp for the production of food powder: A preliminary study

Tamarind pulp (Tamarindus indica L.) is widely used in tropical regions for its nutritional, functional and therapeutic properties. This preliminary study aims to optimize the extraction and processing processes of tamarind pulp to produce high quality food powder. Twelve kilograms of raw tamarind were randomly acquired from the local market of Adjamé (Abidjan, Ivory Coast). The sorting, soaking, drying and grinding steps were followed, and parameters such as extraction rate, theoretical yield, grinding efficiency and yield rate were evaluated. This study provides important preliminary data for the valorization of tamarind and the improvement of its processing for food and nutraceutical purposes.