Tamarind Fruit Research Articles

Effect of different packaging methods and storage conditions on postharvest quality and shelf-life of Manila Tamarind (Pithecellobium dulce (Roxb.) Benth.) var. PKM2

Manila tamarind (Pithecellobium dulce (Roxb.) Benth.), is a dry land fruit crop that belongs to the Fabaceae family commonly known Camacchile or Jungle jilebi. Pithecellobium dulce (Roxb.) has the potential to become productive under harsh climatic and edaphic conditions of dry land areas but its pods have a shorter shelf life. The most important objective was to use proper packaging methods to reduce moisture loss, slow down physiological and biochemical changes and prevent spoilage. The study evaluated 8 packaging methods, including different combinations of CFB (Corrugated Fiberboard) lined with 100-gauge polythene film with 0 %, 5 % and 10 % vents, CFB with 0 %, 5 % and 10 % vents, vacuum packing and a control, under cold storage (13-15 °C) and ambient conditions (26 ± 2 °C). On the 15th day of cold storage conditions, vacuum packing showed minimum physiological loss of weight (19.82 %), titratable acidity (0.68 %), ascorbic acid (77.20) and total sugar (8.36 %). Maximum total soluble solids (15.32 ?Brix), Anthocyanin (22.72 mg 100 g-1 m), shelf life (15 days) followed by CFB with 10 % vent. On the 12th day of ambient storage condition, vacuum packing recorded minimum physiological loss of weight (16.42 %), titratable acidity (0.42 %), ascorbic acid (76.13) and total sugar (8.53 %). Maximum total soluble solids (14.93 ?Brix), Anthocyanin (21.83 mg 100 g-1 m) and shelf life (11.5 days) followed by CFB with 10 % vent. In this study, the overall results indicated that both vacuum packaging and CFB with 10 % vent at cold storage had synergistic effect in manila tamarind fruit pods, not only in extending the shelf life but also maintained the physiological and biochemical attributes of manila tamarind.

Microfibers release during washing and, removal by tamarind fruit shell carbon filters: Subsequent utilization in crystal violet dye removal from water

The release of synthetic microfibers (MFs) into the environment has been correlated to the laundering of clothes due to mechanical and chemical stresses preferably during hand washing based on conventional brushing practices. At this juncture, the present research explores the possible release of MFs in water by brush washing experiments on nylon and polyester clothes using four different quality brushes. The ejection of MFs from fabric as a function of brushing time (1 – 4h), brushing area, quality of brushes and cloth type was investigated. The lengths of MFs were dominated mostly in the range of 100 – 200 μm and 200 – 400 μm along with the presence of microplastics (MPs) as threads, tubules and granules. The fabric materials were characterized using Fourier – Transform Infrared (FTIR) and Scanning Electron Microscope (SEM) with Elemental Dispersive Spectroscopy (EDS) techniques before and after the brush washing experiments. The pyrolysis Gas Chromatography – Time of Flight – Mass Spectroscopic (Py – GC-ToF-MS) study was performed to analyse the pyrolyzate products from the extracted MFs and MPs. Furthermore, the study was further extended into the abatement of MFs/MPs in wastewater samples discharged from the brush washing studies using acid washed tamarind fruit carbon (ATFSC) by columnar technique. The total time of 186h at a flow rate of 1.7ml per minute was spent for treating 19L of wastewater samples with 3480 MFs (WW – 1) and 2858 MFs (WW – 2) as a consequence of brush washing experiments. It was apparent from the microscopic examination that the MFs remain undetectable till 12.24litres of wastewater (1 & 2) samples which passed through the column for 120h. The ATFSC (AT) resulting after the filtration followed by thermal treatment was converted as barium alginate/carbon composites. These composites were found efficient in removing 83% of crystal violet from aqueous solution at pH 7.97 for an equilibrium time of 90min. The corresponding adsorption kinetics revealed the compliance of pseudo – second – order model with respect to domination of chemical forces during sorption. The present research not only explores the elimination of MFs/MPs from wastewater but also the possible conversion in the form of carbon composites followed by application in the removal of crystal violet from water.

Adsorption of Chromium (VI) and Lead (II) in Synthetic Solutions Using Tamarindus Indica Fruit Peel

The problem of water pollution persists and, in some cases, has been getting worse since many of the industries that are currently installed in developing countries do not comply with established standards. In order to reduce water pollution, various environmental standards have been established that aim to regulate the introduction of contaminating agents into water and, thereby, control the degree of alteration of the quality of the vital liquid. Adsorption allows minimizing the generation of toxic waste and the recovery of the metal. The objective of the work was to study the bioadsorption of Cr (VI) and Pb (II) using the dry peel of <i>Tamarindus indica</i>. We worked at different pH values and concentration levels. The determination of the chemical-physical parameters was carried out at the Empress Geominera Oriente. Adsorption isotherms were performed using the Langmuir, Freundlich and Dubinin-Radushkevich models, resulting in the maximum bioadsorption capacity of Cr (VI) and Pb (II) by biomass being 3.83 and 15.63 mg/g, respectively. reaching maximum removal percentages of 90.8%. The values of mean free energy of adsorption obtained from the Dubinin-Radushkevich model in Cr (VI) and Pb (II) were 10,000 kJ/mol, respectively, showing that, for these experimental conditions, the adsorption process is of a chemical nature.

Comprehensive analysis of malabar tamarind fruit rind total extract: HPTLC fingerprinting, in-silico exploration of its metabolites for SARS-cov-2 omicron spike protein, antibacterial and antidiabetic potentials with in vitro evaluation of antidiabetic and antioxidant activities

Malabar tamarind tropical fruit, scientifically known as Garcinia gummi-gutta, is indigenous to Southeast Asia. In this work, the total methanolic extract of the Malabar fruit rind was examined by HPTLC fingerprinting, with quantitative evaluation of the total phenolics and flavonoids. Library of previously reported natural metabolites was utilized to demonstrate their affinity for specific target sites, they were evaluated against Omicron SARS-CoV-2 mainly it's Spike Protein, bacterial tyrosinase, and antidiabetic targets such α-glucosidase, pancreatic lipase and also α-amylase enzymes. The molecular docking revealed that the Guttiferone R possessed the highest binding affinity toward the Omicron Spike Protein with a stable binding mode, −8.67 kcal/mol binding energy and a 1.07 Å RMSD value compared to reference, Azithromycin, which has −8.90 kcal/mol binding affinity and a 1.20 Å RMSD value. On the other hand, the identified polyphenolic compounds; Vitexin, Prunin, Naringin, Hinokiflavone, Kaempherol-3-O-rutinoside, Gallic acid, Naringenin, and Catechin, showed remarkable antidiabetic activity by strong inhibitory activity against α-glucosidase and notable activity against α-amylase compared with acarbose as reference. According to antibacterial activity, the identified compounds showed low affinity with weak activity against screened bacterial strains. In-vitro evaluation of Tamarind antioxidant and antidiabetic potentials, it exhibited a free radical-scavenging potential with 71.75 % retardation and α-glucosidase, α-amylase and pancreatic lipase inhibitor activities with an IC50 of 391.3 ± 26.27, 95.03 ± 0.03 and 0.01043 ± 0.0004 μg/mL, respectively that emphasize the molecular docking study. The findings imply that Malabar tamarind fruit rind possess antioxidant, antidiabetic, antibacterial and antiviral activities.

Kinetic Studies and Adsorption of Fluoride from Drinking Water using Tamarind Shell as Adsorbent

The excessive intake of fluoride in drinking water is a serious health concern in most of the states in India and in the world. The regular consumption of drinking water containing fluoride leads to a disease called as fluorosis. The Present work of this paper explores the removal of fluoride from synthesized aqueous solution of fluoride using Tamarind fruit shell powder. The Adsorption of fluoride by Tamarind fruit shell is cost effective method and gives high efficiency than other adsorbents. In the present study, The pretreatment for moisture removal from the tamarind shell powder given also we have shown the Kinetics and comparative study to find highest fluoride removal efficiency. In the Kinetic study, the the controlling parameters for adsorption like pH, Adsorbent concentration, Contact time relation on the removal efficiency is studied. The data obtained is fitted in the Langmuir and Freundlich Adsorption Isotherms. The work shows the selective adsorbing property of tamarind shell powder for fluoride removal. The comparison of removal efficiency of fluoride by using tamarind shell powder with wheat straw is done

Synthesis and Characterization of Activated Carbon from Giant Sour Tamarind Fruit Shell by KOH Activation

Synthesis and Characterization of Activated Carbon from Giant Sour Tamarind Fruit Shell by KOH Activation

DIVERSITYOF LACTICACID BACTERIAINVOLVEDIN THE FERMENTATION OF THE TAMARIND FRUIT (TAMARINDUS INDICA) COTE DIVOIRE

In Cote dIvoire, tamarind fruits, from trees growing in the northern part of the country, are used for various food purposes (seasoning dishes, producing acidic beverages, etc.), typically after a fermentation process. These fermented fruits could therefore represent a source of beneficial fermentative microorganisms for the development of starters in biotechnology. A study was therefore undertaken to determine the diversity of lactic acid bacteria involved in tamarind fermentation. For this purpose, a total of 400 tamarind samples were collected from various markets in the cities of Korhogo and Abidjan. Lactic acid bacteria from these samples were screened and counted on MRS agar, and then subjected to identification. A total of 664 strains were isolated, of which 430 isolates were retained. Genus characterization was performed by 16S rRNA gene PCR. For species determination of the isolates, MALDI-TOF proteomics was applied. The results obtained showed that the lactic acid bacteria isolated from tamarind belong to the genera Pediococcus, Lactobacillus, Lacococcus, and Weissella, with a dominance of the genus Lactobacillus (63%) compared to the total number of identified strains, followed by the genus Pediococcus (16%) and finally the genera Weissella (12%) and Lactococcus (8%). The genus Lactobacillus was represented by Lactobacillus plantarum (36%), Lactobacillus fermentum (20.5%), Lactobacillus acidophilus (20%), and Lactobacillus rhamnosus (23.5%). The genus Pediococcuswas represented by Pediococcusacidilactici, the Lactococcus strains were solely composed of Lactococcus lactis. As for the genus Weissella, only Weissella sp. was involved in tamarind fermentation.

Quantitative Determination of Minerals and Toxic Elements Content in Tropical and Subtropical Fruits by Microwave-Assisted Digestion and ICP-OES.

In the presented study, 15 tropical and subtropical fruits were studied for their mineral composition ranging from trace to major elements by ICP-OES after microwave digestion. The moisture amounts were assigned to be between 21.90 (tamarind) and 95.66% (pepino). The differences between the macroelement quantities of the fruits were established to be statistically significant (p<0.01). P and K quantities of fruits were displayed to be between 53.40 (pepino) and 927.74 mg/kg (tamarind) to 720.27 (pepino) and 13441.12 mg/kg (tamarind), respectively. While Ca quantities of fruits vary between 123.71 (pineapple) and 1519.76 mg/kg (blood orange), Mg quantities of fruits were established to be between 78.66 (pepino) and 875.02 mg/kg (tamarind). In general, the lowest macroelement quantities were determined in pepino fruit, but the highest P and K contents were determined in Gooseberry and Tamarind fruits, respectively. The microelement amounts of the fruits were established to be at very low levels compared to the macroelement contents. In general, the most abundant element in fruits was Fe, followed by Zn, Cu, Mn and B in decreasing order. In general, heavy metal quantities of fruits were detected at very low levels (except As and Ba). As and Ba quantities of fruits were assigned to be between 0.972 μg/g (mandarin) and 5.86 (kiwi) to 0.103 (pineapple) and 4.08 (avocado), respectively. As with macro and microelements, results regarding heavy metal concentrations varied depending on fruit types.

Study of Physico-chemical and Storage Qualities of “AWARA” Produced from Soymilk Using Tamarind Fruit Pulp Extract Used as Coagulant

Study of Physico-chemical and Storage Qualities of “AWARA” Produced from Soymilk Using Tamarind Fruit Pulp Extract Used as Coagulant

Erratum to: Environmentally Friendly Synthesis of Magnetic CuFe2O4 Powder as Photo-Fenton Catalysts by Sol-Gel Method Using Tamarind Fruit Extract

Erratum to: Environmentally Friendly Synthesis of Magnetic CuFe2O4 Powder as Photo-Fenton Catalysts by Sol-Gel Method Using Tamarind Fruit Extract

Mitigation of Surface Browning in Fresh-Cut Banana Blossom by Tamarind (Tamarindus indica L.) Pulp Extract: A Role in Regulating ROS Metabolism

T he surface browning of fresh-cut products not only diminishes their nutritional content but also lowers their market value. Fresh-cut banana blossom (FBB), an increasingly popular vegan food, is prone to browning on the cut surface, which poses a significant challenge for this fresh-cut produce. Chemicals and natural extracts are commonly used to address this issue in fresh-cut produce, offering alternatives to synthetic chemicals. Tamarind (Tamarindus indica L.) pulp extract (TPE), derived from the tamarind fruit, contains compounds such as polyphenols with antioxidant properties, making it an intriguing choice as an anti-browning agent. Therefore, this study investigated the effects of TPE on surface browning and reactive oxygen species (ROS) metabolism in FBB during storage at 30 ± 1 °C. FBB was immersed in 0 % (the control) and 2.5 % TPE for 5 min, then rinsed with distilled water, air-dried, and stored at 30 ± 1 °C for 60 h. The control group showed increasing surface browning and declining overall quality during storage. TPE immersion significantly enhanced antioxidant defense systems during storage compared to the control. The heightened activity of antioxidant enzymes and increased non-enzymatic antioxidant levels corresponded with decreased ROS levels, oxidative membrane damage, and surface browning. These findings suggest that TPE has the potential to effectively reduce browning in FBB and may serve as an effective anti-browning agent for other fresh-cut products.

Tamarind Seeds in Tracheobronchial Tree: Challenges during Rigid Bronchoscopy.

Tamarind seed aspiration is not frequent in children and is usually observed in kids from rural backgrounds, with easy access to tamarind fruits and their by-products. We report a retrospective review of five patients managed in the pediatric surgery department for tamarind seed aspiration into the tracheobronchial tree. The data were analyzed based on age, clinical presentation, bronchoscopic observations, and the challenges faced during the rigid bronchoscopic retrieval and postoperative course. There were four boys and one girl with a median age of 10 years. High-resolution computed tomography thorax was done in all patients. The foreign body was identified in the right main bronchus in one and the left main bronchus in four patients. All five patients underwent rigid bronchoscopy and retrieval of the seed. Two patients had an early presentation (within a week) - they needed temporary tracheotomy as the swollen seed could not be negotiated through the narrow glottis. Two patients had a late presentation (around 15 days) - they required removal in piecemeal using crushing forceps and multiple insertions of bronchoscope prolonging surgical time. One patient presented at 22 days posttamarind aspiration. It was soft enough for easy disintegration with crocodile forceps and expeditiously removed in three to four pieces. All patients recovered uneventfully. Removal of tamarind seed foreign body from the tracheobronchial tree is challenging. Anticipating the difficulties and being prepared well, helps to reduce the intraoperative difficulty, and allow successful removal with favorable patient outcomes.

Antihyperlipidemic Activity of Tamarind (Tamarindus indica) Extract on the Lipid Profile of Albino Rats

Tamarind are widely used as antioxidants, anti-diabetes, anti-hyperlipidemia, and anti-cholesterolemia. The aim of this research is to analyze the anti-hyperlipidemic activity of extracts of tamarind fruit pulp, seeds and leaves on the lipid profile of rats. Experimental research was designed with 20 male rats divided Control (C), Tamarind leaves (TL), Tamarind fruit pulp (TF), and Tamarind seeds (TS) extracts, each 500 mg/kg of body weight. All of the groups were given standard feed and induced with lard at 3 ml/rat/day for 14 days. On day 15, the rats were continued to be induced with lard and were given extracts according to each group for 2 weeks. The data obtained such as rats’ body weight, level of cholesterol, HDL (high-density lipoprotein), LDL (low-density lipoprotein), triglycerides (TG) and Malondialdehyde (MDA) were analyzed using anova (P&lt;0.05) and the Duncan Multiple Range Test (DMRT). The results showed that each extract had a significant effect on cholesterol, HDL and MDA levels but not on body weight, LDL and triglycerides. Levels of MDA in the group with the extract were significantly lower than the control. Tamarind pulp, seeds and leaf extracts show antihyperlipidemic activity by reducing cholesterol and HDL levels. This can be the basis for using parts of the tamarind plant as a supplement for the community to maintain fat levels.

The impact of soaking heat-cured acrylic resin’s surface roughness in turmeric tamarind solution

Background: Dentures are a solution for the issue of tooth loss. Heat-cured acrylic resin is a common base material for dentures in dentistry. When exposed to acids frequently, the acrylic plate's surface becomes rough. Because of their health advantages, turmeric tamarind herb is commonly taken. Turmeric rhizomes and tamarind fruit are used to make herbal turmeric tamarind. The citric acid in tamarind fruit reduces the surface tension of acrylic resin that has undergone heat curing, increasing porosity and roughness. Materials and Method: 24 heat-cured acrylic resin plates that were pretested and divided into two groups of packed and unpackaged tamarind turmeric herbs were used in the laboratory experiment. The pH value of each group was measured. Each group's 12 samples were soaked for 1, 3, 5, or 7 days before the roughness was gauged and examined. Result: An analysis of the data using the two-way ANOVA test revealed a significant difference between the length of the immersion and the surface roughness of the heat-cured acrylic resin of 0.023 (0.005). However, the difference between the packaged and unpackaged turmeric tamarind groups was just 0.131 (&gt; 0.005). Conclusion: The harshness of the heat-cured acrylic resin was altered by the soaked time in the tamarind turmeric herb. The development of roughness can be affected by some factors, including the presence of acids, especially citric acid, liquid absorption, pH, the breaking down of polymer bonds, the level of hydrogen ions, and improper packing methods.

Preparation and evaluation of cookies enriched with fiber from the shell of tamarind fruit (Tamarindus indica)

Jalisco es uno de los estados con mayor producción de tamarindo a nivel nacional. El 16% del tamarindo es cascara la cual se desecha durante la producción de alimentos a base del mismo. Existe la tendencia hacia alimentos ricos en fibra. La fibra insoluble ayuda a prevenir enfermedades gastrointestinales. La cáscara de tamarindo aporta una cantidad significativa de fibra. Objetivo: Elaborar una galleta enriquecida con la fibra proveniente de la cáscara de tamarindo. Material y métodos: Tipo de investigación experimental, cuantitativa y descriptiva. Se elaboraron galletas de mantequilla, se realizaron análisis bromatológicos en los laboratorios de gastronomía y fisicoquímica alimentaria, pertenecientes al Centro Universitario de Ciencias Biológicas y Agropecuarias. Se aplicaron 111 evaluaciones sensoriales en la institución y en la séptima edición de Expo Imagina, en Zapopan, Jalisco, en octubre de 2023. Se realizó una prueba hedónica evaluando atributos como sabor, color, olor, textura entre otros. Resultados: Se generó una galleta de mantequilla con un 16% de cáscara. La cual aporta 10% de fibra por paquete. Teniendo una aceptación general del 81% en la evaluación sensorial. Conclusiones: La galleta obtuvo una aceptación sensorial del 80%. El aporte de fibra es equivalente a un cuarto de la ingesta diaria recomendada.

Extraction and Characterization of Velvet Tamarind (Dialium Guineense) Seed

Velvet tamarind (Dialium guineense) fruit is usually consumed fresh and the seed discarded. The pulp has a unique sour taste due to the natural occurrence of sugars and plant acids together. There is an increase in the demand for juice and juice type beverages. This study aimed at determining the physicochemical properties of velvet tamarind seeds. The velvet tamarind seeds were extracted by Accelerated Solvent Extraction (ASE). The results showed that the sample contained the following physicochemical properties: Specific gravity (0.790), Refractive index (1.690), acid value (16.55mg/KOH/g), Saponification value (330.7mg/ KOH/g), Iodine value (14.10mgI2/100g), Peroxide value (4.200mg Equiv.O2/kg), Free Fatty Acid (0.200%) and Specific Gravity of 0.790 g/cm3. It can be concluded that velvet tamarind (Dialium guineense) has good quality oil making it suitable for culinary purposes due to its acid value, and in making shampoos and leather shaving creams due to its saponification value.

Quantitative Phytochemistry and Neuro- histological Effect of Tamarindus indica Fruit Pulp Aqueous Extract on Traumatic Brain Injury in Albino Rats

Tamarindus indica has numerous therapeutic benefits. Its therapeutic effects have been reported in some neurodegenerative conditions like Alzheimer's disease in rats. This study evaluated quantitative phytochemistry and effect of tamarind fruit pulp extract in traumatic brain injury (TBI) - induced neurobehavioral and histological changes in rats. Six groups of five rats each were used for this study. Groups I, II, III, and IV were treated with tamarind fruit pulp extract at doses of 100, 200, 400, and 800 mg/kg, orally, after being induced with TBI. Rats in group V were traumatized but not treated (TNT), while rats in group VI were not traumatized and were not treated (NTNT). The administration of treatment commenced 30 minutes after the occurrence of traumatic brain injury (TBI) and persisted for 21 consecutive days. The fruit was extracted using water, while HPLC quantified the phytochemicals. Neurological severity scores and novel object discrimination tests were carried out. The histological appearance of the brain tissue was also evaluated. The tamarind fruit pulp extract showed the characteristic peaks of rutin flavonoids, caffeic acids and tannic acids in the HPLC analysis. Tamarind fruit pulp extract improved neurological scores and memory function in the treated groups compared to group V, which did not show improvement. Histological results showed few lesions in the treated groups, while in the TNT group, massive and diffused lesions were observed. This study has shown that Tamarindus indica fruit contains neuro-therapeutic substances which may benefit TBI patients by improving their neurological and memory function.

RANCANG BANGUN ALAT PENGUPAS KULIT BUAH ASAM (TAMARINDUS INDICA) MENGGUNAKAN MEKANISME CENTRIFUGAL IMPACT

Tamarind farmers generally use the traditional method, namely by using their fingers to peel the skin of the tamarind fruit, in addition to using their fingers the other traditional way and also using their hands by putting the acid into a sack and then hitting it with a hard object, this traditional method requires a lot of time to peel the skin. acid and separates the tamarind peel from the sour fruit flesh. Acid peeling tools are needed as a means to help farmers need to peel tamarind and make it easier to peel and also save time and energy in peeling tamarind. The design of tamarind peeler aims to produce a design and manufacture of tamarind peeler for the needs of tamarind farmers in East Nusa Tenggara. The results of the design of an acid peeler which is made using a centrifugal impact mechanism so as to make the tamarind peel breakable and can be separated from the sour fruit flesh with production result 180 kg/hour, at least 4 days of driying.

Phytochemical analysis, GC–MS profile and determination of antibacterial, antifungal, anti-inflammatory, antioxidant activities of peel and seeds extracts (chloroform and ethyl acetate) of Tamarindus indica L

Tamarindus indica L., is widely used tree in ayurvedic medicine. Here, we aimed to understand the presence of important constituents in seeds and peel of Tamarind fruits and their biological activities. Hence, seeds and peel of Tamarind fruits are used for further extraction process by soxhlet method (chloroform and ethyl acetate solvents). Results suggest that the ethyl acetate extract (seeds) consists of terpenoids (72.29 ± 0.513 mg/g), phenolic content (68.67 ± 2.11 mg/g) and flavonoids (26.36 ± 2.03 mg/g) whereas chloroform extract (seeds) has terpenoids (42.29 ± 0.98 mg/g). Similarly, chloroform extract (peel) has terpenoids (25.96 ± 3.20 mg/g) and flavonoids (46.36 ± 2.03 mg/g) whereas ethyl acetate extract (peel) has terpenoids (62.93 ± 0.987 mg/g). Furthermore, anti-inflammation activity results revealed that the chloroform extract of peel was found to be more effective with IC50 of 226.14 µg/ml by protein denaturation analysis and with IC50 of 245.5 µg/ml on lipoxygenase inhibition activity. Chloroform extract (peel and seeds) shown better antioxidant activity using DPPH than ethyl acetate extract (peel and seeds). Ethyl acetate extract of seeds showed impressive potency by inhibiting the growth of fungus, Candida albicans. Additionally, ethyl acetate extract of seeds showed impressive potency inhibiting the growth of Escherichia coli than Bacillus cereus. GC–MS analysis shown the existence of diverse set of phytochemicals in each extract. Overall, comparative studies highlight the effectiveness of seeds extracts than peel extracts. Moreover, GC–MS results suggest that the seeds and peel extracts (chloroform and ethyl acetate) contains a wide range of compounds (including flavonoids, isovanillic acid, fatty acids and phenolic compounds) which can be utilized for therapeutic purpose.

Efficient Removal of Methylparaben from an Aqueous Stream Using Waste Tamarind Fruit Shell as a Biosorbent

Efficient Removal of Methylparaben from an Aqueous Stream Using Waste Tamarind Fruit Shell as a Biosorbent