Tamarind Pulp Research Articles

Improvement of blood lipid metabolism through the administration of Moro orange, hawthorn fruit, tamarind pulp, and Gynostemma pentaphyllum leaf extracts in mice fed a high-fat diet

Improvement of blood lipid metabolism through the administration of Moro orange, hawthorn fruit, tamarind pulp, and <i>Gynostemma pentaphyllum</i> leaf extracts in mice fed a high-fat diet

Enhancing tamarind quality and shelf-life through improved storage techniques

Tamarind (Tamarindus indica L.) is a versatile spice crop with economic significance, known for its diverse applications in pulp, seed and timber. Thriving in challenging conditions like poor soils and drought, it has become crucial in various uses, particularly in wastelands. In this post-harvest study, tamarind pods underwent deshelling, deseeding and defibering before applying treatments to extend the shelf life of the pulp. Five additives and four packaging materials, under 2 storage conditions, were tested in a factorial design. Results of over 6 months revealed that treating tamarind pulp with 0.2 % sulphur fumes, packed in aluminium foil, and stored refrigerated minimized browning and moisture content. This treatment also showed lower total carbohydrate, reducing sugar, protein, amino acid and total phenol content. Conversely, pulp treated with 2.0 % ascorbic acid, packed in palmyrah leaf bags and stored refrigerated exhibited higher acidity. Pulp treated with 0.2 % sulphur fumes, packed in palmyrah leaf bags and stored under ambience showed consistently higher total soluble solids. The findings suggest that treating pulp with 0.2 % sulphur fumes, using aluminium foil for packing and refrigerated storage can significantly reduce browning, making it an ideal choice for extended stability and potential export markets. Furthermore, adopting aluminium foil as a packing material in Indian conditions proves economically feasible, ensuring better pulp quality during prolonged storage, particularly for small-scale tamarind growers.

Utilization of Hibiscus, Tamarind and Carob in Production of Low Calories Healthy Soft Drinks

The demand for carbonated beverages is increasing, offering opportunities to develop drinks with significant health benefits. Beverages containing carob, tamarind and hibiscus offer multiple nutritional and functional benefits and can serve as healthy alternatives to other soft drinks on the market. This is particularly important given the high sugar and calorie content of traditional soft drinks, which has been linked to increased issues associated with obesity, type 2 diabetes, osteoporosis and cardiovascular disease globally. The focus of the current work is to evaluate low-calorie soft drinks made from hibiscus, tamarind and carob and sweetened with erythritol that cater to diverse consumer segments, including diabetics and health-conscious individuals. Hibiscus, tamarind and carob extracts were sweetened with 0.5, 1 and 1.5 g erythritol sugar/200 ml carbonated beverage. The results showed that the alcoholic extract from hibiscus cups gave the highest content of phenols and flavonoids (70.3 mg gallic/g on DW and 7.8 mg catechin/g on DW), followed by carob pod alcoholic extract (19.3 mg gallic/g on DW) and tamarind alcoholic extract (11.6 mg gallic/g on DW). Tamarind gave a higher content of flavonoids (2.3 mg/g) than carob (1.2 mg/g); however, carob pods had the highest antioxidant activity (91.92%), followed by tamarind pulp (87.66%) and hibiscus cups (79.76%). The soft drinks of hibiscus and tamarind sweetened with erythritol at 1.5 g/200 ml gave the best sensory properties compared with control (adjusted by sucrose at 12% brix) and others concentrations used of erythritol sugar at (0.5 and 1.5 g /200 ml carbonated beverage). Carob pods soft drink sweetened with 0.5 g erythritol /200 ml gave the best sensory characteristics compared to the control sample and others concentrations of erythritol sugar at (1 and 1.5 g /200 ml carbonated beverage), which may be due to the high content of sugars in carob. Hibiscus carbonated beverage outperformed tamarind in terms of overall acceptability and carob carbonated beverage was the least acceptable in terms of sensory properties. Carob carbonated beverage recorded the highest antioxidant activity (90.9%) and phenolic content while representing the second highest in terms of flavonoids. Tamarind carbonated beverage ranked second in terms of antioxidant activity (86.0%) and phenolic content although it ranked first in terms of flavonoids. Hibiscus carbonated beverage recorded the lowest content in terms of antioxidant activity (79.36%), phenolic compounds and flavonoids. Hibiscus, tamarind and carob are a great choice for the production of carbonated beverages because they give the beverage desirable nutritional, cosmetic and medicinal qualities. Moreover, the simplicity of production and availability of raw materials allows for the stimulation of the economy by reducing dependence on multinational companies offering unhealthy or industrialized soft drinks.

Bioactive Compounds Investigation and Antioxidant Activities in Extracts and Fractions of Tamarindus Indica (Aradib) From Sudan

Tamarindus indica is commonly used interest in Sudan for edible plant and medicinal use. This study aimed to determine bioactive compounds, and antioxidant activities in extracts and fractions of Tamarindus indica pulp grown in Sudan. The powdered plant was extracted with ethanol, ethyl acetate, and acetone using an ultrasonic technique. The residue of the ethanol extract was fractionated using successive solvents. The extracts and fractions were determined for their phenolics, flavonoids, and tannins contents, and analyzed bioactive compounds by Gas Chromatography-Mass Spectrophotometer, and also evaluate their antioxidant activities using the 2, 2-diphenyl-1-picryl-hydrazyl, reducing power and hydrogen peroxide scavenging methods. The results show that the total phenolics, total flavonoids, and total tannins levels were significantly higher in the ethyl acetate fraction than in other extracts and fractions. GC-MS analyses of extracts and fractions showed a variety of bioactive compounds such as Hexadecanoic acid, Stigmasterol, Maltol, Sitosterol, Vitamin E, Allose, Tartaric acid, and Vaccenic acid. All the extracts and fractions exhibited good antioxidant activities. The extracts and fractions of Tamarindus indica pulp are sources of natural antioxidants and other bioactive compounds, which are beneficial effects on human health and the possibility of application in the pharmaceutical industry.

Physicochemical, antioxidant, antinutritional and sensory –properties of Tamarind (Tamarindus indica)

The sweet, acidic pulp of the tropical fruit known as the tamarind (Tamarindus indica, Fabaceae), which is found throughout Africa and Asia, is highly prized. Ethiopia's Dire Dawa is home to a large tamarind consumption. This study aimed to investigate the physicochemical, antioxidant, antibacterial, antinutritional, and sensory properties of tamarind indica pulp under different processing conditions (roasted and soaking). As a remedy, tamarind pulp that had been raw, steeped, and roasted was utilized. These treatments were examined for their antinutritional capabilities using the disc diffusion method, their proximate composition using gravimetric analysis, their antioxidant and antinutritional components using UV spectrophotometry, and their sugar profile using HPLC. All but crude fat showed a significant (p&lt;0.05) difference in proximate composition between the soaked, roasted, and control samples. The mineral profile revealed the presence of calcium, magnesium, manganese, sodium, and potassium, and a significant difference (p &lt; 0.05) was found between the treatments. The antinutritional analysis showed that both soaked and roasted tamarind had a significant reduction in tannin, phytate, and oxalate. Tamarind fruit extract had 76.12 µg/mL, 79.86 µg/mL, and 105.51 µg/mL antioxidant activity in the DPPH assay for control, soaked, and roasted treatments, respectively. In comparison to the control treatment, the results showed that soaking and roasting enhanced the nutritional profile, antioxidant and sensory qualities, and decreased the antinutritional aspects. This could be helpful input for making the most of and promoting the traditional uses of tamarind in the community.

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.

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.

Studies on storability of tamarind pulp and preparation of squash from tamarind pulp

Studies on storability of tamarind pulp and preparation of squash from tamarind pulp

Bioaccessibility of iron and zinc content of a traditional pearl millet gruel acidulated with extracts of roselle calyces and tamarind pulp

Iron and zinc deficiencies are a public health concern in the Far-north region of Cameroon, where diets are based on cereals containing inhibitors of minerals’ absorption. This work investigated the effect of acidulating a traditional pearl millet gruel with extracts of roselle calyces and tamarind pulp on iron and zinc bioaccessibility. We first determined pH, titratable acidity, phytates and polyphenols content of decoction and maceration extracts. Phytates, polyphenols and minerals content of the acidulated gruels as well as the bioaccessibility of iron and zinc using a simulated in vitro digestion method were then assessed. Finally, we evaluated the acceptability of the acidulated gruels. The pHs of roselle calyces extracts (2.59 – 2.71) were the lowest (p < 0.05) while phytates (114.61 – 115.72 µg.mL−1) and polyphenols (100.80 – 116.32 µg.mL−1) were more abundant (p < 0.05) in tamarind pulp extracts. There were no significant differences (p ˃ 0.05) in the titratable acidity of all extracts (0.20 – 0.24 g .100 mL−1). Gruels acidulated with decoction and maceration extracts of tamarind pulp were more concentrated (p < 0.05) in phytates (469.66 mg .100 g−1 DM), polyphenols (70.91 mg .100 g−1 DM) and Iron (5.70 mg .100 g−1 DM), respectively. All the acidulated gruels exhibited higher (p < 0.05) bioaccessible minerals with the greatest increases (22.28% for iron and 61.41% for zinc) being found in decoction and maceration extracts of roselle calyces, respectively. No acidulated gruels had a general acceptability score inferior to that of the control. The acidulation of pearl millet gruels with roselle calyces and tamarind pulp extracts could be an efficient and affordable food-based strategy to fight against iron and zinc deficiencies in at-risk populations.

Engineering Properties, Processing and Value Addition of Tamarind: A Review

Tamarind is widely consumed as fruit and spices in India. Tamarind contains pulp, seeds, shell and fibres. The pulp, which makes up between 30 and 50% of the mature fruit, is rich in reducing sugars, pectin, protein, fiber, and cellulose substances. Study of various physical engineering properties such as moisture content, fruit size, length, width, thickness, and weight (pulp, seed, shell, etc.) is important for designing the post-harvest machineries of tamarind. Major unit operations for processing of tamarind includes drying, dehulling, deseeding, pressing and storage. Traditional and mechanical approaches are used for these operations. Mechanical approaches of tamarind processing are carried out by dehuller and deseeder machinery. One of the crucial unit procedures in the processing of tamarind is deseeding which can be done by deseeder, mechanically. Processing of raw tamarind into value-added goods may increase its worth in addition to increase in shelf life. Additionally, it boosts the income of producers and processors. Value added products of tamarind are pulp, tamarind juice concentrate, tamarind pulp powder, tamarind pickle, tamarind jam, tamarind syrup, tamarind candy, tamarind kernel powder, dried fruit block, tamarind chutney and beverages. Tamarind is also rich in major amino acids phytochemicals and hence it carries the properties of antidiabetic, antibacterial, antivenomic, antioxidant. This paper provides an overview of the engineering properties, processing technologies, value added products, technologies and machineries developed/available for tamarind and its health benefits which will further help in machinery, protocol, technology and product design and development.

Anti-Alzheimer Potential of a New (+)-Pinitol Glycoside Isolated from Tamarindus indica Pulp: In Vivo and In Silico Evaluations

Tamarindus indica Linn (tamarind, F. Leguminosae) is one of the most widely consumed edible fruits in the world. Phytochemical investigation of tamarind pulp n-butanol fraction yielded one new (+)-pinitol glycoside compound 1 (25% w/w), and 1D, 2D NMR, and HRESIMS investigation were used to confirm the new compound’s structure. (+)-Pinitol glycoside showed anti-Alzheimer potential that was confirmed in prophylactic and treatment groups by decreasing time for the T-maze test; decreased TAO, brain and serum AChE, MDA, tau protein levels, and β amyloid peptide protein levels; and increasing GPX, SOD levels, and in vivo regression of the neurodegenerative features of Alzheimer’s dementia in an aluminum-intoxicated rat model. The reported molecular targets for human Alzheimer’s disease were then used in a network pharmacology investigation to examine their complex interactions and identify the key targets in the disease pathogenesis. An in silico-based analysis (molecular docking, binding free energy calculation (ΔGBinding), and molecular dynamics simulation) was performed to identify the potential targets for compound 1. The findings of this study may lead to the development of dietary supplements for the treatment of Alzheimer’s disease.

Impact of salivary stimulation on tear film function in dry eye subjects.

Dry eye is a common condition affecting people worldwide. It causes ocular discomfort by reducing the quality of vision and impacts daily activities. To overcome such ocular discomfort, artificial tears are used but it is difficult to use artificial tears every time to protect eyes from dryness. There is a need to explore other treatment options, which can be used during work hours. The aim was to study the effect of salivary stimulation on tear film functions among dry eye subjects. Thirty-three subjects were enrolled in this prospective experimental study. Tear film function tests such as tear break up time (TBUT), tear meniscus height (TMH), and Schirmer's I and II tests were conducted. For dry eye subjects, salivation was induced by giving a tamarind candy (a soft slightly sour tamarind pulp mixed with sugar) for 5 min. Tear film function tests were carried out within a few seconds (2 to 3 s) after finishing the candy and then after 30 and 60 min of the induction of salivation. The pre- and post-tear film function measurements were recorded and analyzed. TBUT, TMH, and Schirmer's II tests showed statistically significant (P < 0.05) increase immediately and after 30 min of stimulation of salivation for all tests in both eyes. However, the difference was insignificant after 60 min of stimulation of salivation. Schirmer's I showed statistically significant changes in the left eye, but not in the right eye immediately after stimulation of salivation (P = 0.025). The quantity as well as the quality of tear film improved after the stimulation of salivation among dry eye subjects.

Extraction of Xyloglucan Polymer from Tamarind (Tamarindus indica) Seeds

Natural polymers have captivated the food, cosmetic and medical industries lately, due to their much desired properties such as non-toxicity, non-carcinogenicity, biodegradability, and biocompatibility. Xyloglucan is one of the natural polymers, with a wide array of applications. Tamarind seed which is mostly a wasted product in the tamarind pulp industry is highly rich in xyloglucan. The tamarind kernel powder obtained from tamarind seeds can be used to extract the natural tamarind xyloglucan polymer. In this study, eight treatments were used: with two solvents based on; methanol and ethanol, and four different pH values; 5, 6, 7, and 8; to determine the most efficient protocol for tamarind xyloglucan extraction. Three replicates were used for each treatment and the yield and extractability were recorded. All the parameters were tested with one-way ANOVA, and the means were compared with Duncan’s Multiple Range Test. Methanol was found to be a better solvent than ethanol and resulted in a higher xyloglucan yield. The highest extractability was obtained at pH 7 (52.90±2.41%) and 8 (49.07±1.17%) which had no significant difference (p&lt;0.05) between each other. Fourier-transform infrared spectroscopy spectrum was obtained to confirm the presence of the specific functional groups in the extracted xyloglucan. X-ray diffraction pattern indicated the diffraction peak at 2θ value of 20.05o confirming the extraction of high-quality xyloglucan which was in amorphous nature.

Partial depolymerization of tamarind seed xyloglucan and its functionality toward enhancing the solubility of curcumin

Polysaccharides of tamarind seed, a byproduct of the tamarind pulp industry, displayed a potential solubility improvement of lipophilic bioactive molecules but their textural characteristics hinder the dietary formulation. In contrast, the commonly available xyloglucan oligosaccharides (XOSs) with degrees of polymerization (DPs) of 7, 8, and 9 were too short to maintain their ability. The binding capacity of the between sizes is unknown due to a lack of appropriate preparation. We prepared xyloglucan megalosaccharides (XMSs) by partial depolymerization, where term megalosaccharide (MS) defines the middle chain-length saccharide between DPs 10 and 100. Digestion with fungal cellulase enabled reproducible active XMSs. Further identification of pure XMS segments indicated that XMS-B has an average DP of 17.2 (Gal3Glc8Xyl6) with a branched dimer of XOS 8 and 9 and was free of side-chain arabinose, the residue influencing high viscosity. Curcumin, a bioactive pigment, has poor bioavailability because of its water insolubility. XMSs with average DPs of 15.4–24.3 have similarly sufficient capacities to solubilize curcumin. The solubility of curcumin was improved 180-fold by the addition of 50 %, w/v, XMSs, which yielded a clear yellow liquid. Our findings indicated that XMSs were a promising added-value agent in foods and pharmaceuticals for the oral intake of curcumin.

COMPARATIVE EFFECT OF TAMARIND (TAMARINDUS INDICA L.) EXTRACT AND SYNTHETIC VITAMIN AS FEED ADDITIVES IN BROILER CHICKEN PRODUCTION

This study analyzed the comparative effect of T. indica L. extract and synthetic vitamin (probiotics) as feed additives in broiler chicken production. Forty (40) birds were used for the experimental trial; and divided into two treatments, T1 and T2, each replicated. Analytical techniques adopted include proximate and photochemical analyses, descriptive statistics and ANOVA. Proximate composition of dry tamarind pulp indicated the presence of moisture (15.20% ± 5. 79%), ash (3.95 ± 0.38%), protein (1.90% ± 0.15%), crude fiber (5.6% ± 0.35%), carbohydrate (70.9% ± 5. 98) and ascorbic acid (0.35% ± 0.13%). Phytochemical screening of the T. indica L. extract indicated seven positive chemical constituents (alkaloid, steroidal ring, flavoids, tannin, saponin, glycosides, protein and amino acids); with significant interactive effects. The survival rate of broilers for the duration of the feeding trial was significant for T1 (97%). Further, the average weight gain was significant for T1 in weeks 2 (1.15kg) to 3 (1.5kg); and significant for T2 (0.74kg) in week 1. Feed conversion ratio was significant for T2 in weeks 2 (2.27) to 3 (1.85); and significant for T1 (2.05) in week 1. Furthermore, both feed additives indicated progressive increase in the broilers growth parameters during the experimental trial. This study recommends cultivation of T. indica L. at commercial scale and intensifying utilization of its extract as a replacement or alternative to synthetic vitamin (probiotics) in broiler production. Improved extension services; and additional research on T. indica L. and other related plant parts as feed additives and their effects on carcass yield are required.

Structural and optical investigation of highly fluorescent tartaric acid derived from the tamarind pulp

Tartaric acid has many applications, ranging from pharmaceutical and food to electrochemical industries. The current study aims to extract tartaric acid from tamarind pulp using soxhlet extraction apparatus in which 17.8% of tartaric acid was derived from tamarind pulp. The morphology, optical and chemical properties of derived tartaric acid (DTA) were investigated through XRD, Fluorescence spectroscopy and FTIR which revealed the maximum fluorescence emission wavelength was observed at 504.4 nm with an excitation wavelength of 375 nm and is correlated with the fluorescence lifetime of 17.93 ns of DTA. The chemical and morphological studies were carried out using FTIR and XRD. The results from various characterization techniques confirm that DTA can be used for various optical applications.

Bioprospecting of Phytoconstituents from Tamarind Pulp and In Silico Docking Studies of Flavonol Against Uropathogenic Bacterial Proteins

Bioprospecting of Phytoconstituents from Tamarind Pulp and In Silico Docking Studies of Flavonol Against Uropathogenic Bacterial Proteins

A Tamarind Local Variety from Garoua, Cameroon: Physicochemical Characterization, Fruit Pulp Fermentation and Extraction of Tartaric Acid from the Fruit Pulp Winery Waste

Objective: Tamarind is known for the tart taste that is characteristic of Tartaric acid. The fruit pulp is in high demand in both the domestic and industrial settings due to its high food value. It contains fatty acids, vitamins, roughage, phytosterols and many other phytochemicals necessary for good health. To the best of our knowledge, very little has been reported on the processing of this nutritional fruit and the results reported so far show variability as a function of the botanical origin of the plant. No literature exists on the Tamarind variety from Cameroon and no study combining wine production and extraction of Tartaric acid from the waste residue has so far been reported. We are taking this advantage to explore wine fermentation from Tamarind fruit pulp by focusing on the effects of different parameters such as time of treatment for juice extraction, yeast inoculate for wine fermentation and secondary fermentation on wine quality, and to extract Tartaric acid from the winery solid waste residue. Methods: The main fermentation was done at 2°C in 13d and 1w secondary fermentation was done in 1 week. The wine was characterized for alcoholic content, pH, titratable acidity, soluble dry matter and consumer acceptability. The winery solid waste residue (potassium bitartrate precipitate) was used to extract crystalline L-Tartaric acid which was characterized by Fourier transform infrared spectroscopy, melting point and crystallinity by powder X-ray diffraction. Results: The Tamarind pulp wine produced was of acceptable quality. It was clear, sweet, sparkling, smooth and well-flavored. The drink had a pH of 3.04 and an alcohol content of 16%. The Tartaric acid was crystalline, and it reflected all characteristic functional groups of Tartaric acid, with a melting point of 189.8-196.4°C (laboratory grade). Conclusion: It is very possible to couple Tamarind fruit pulp wine production with chemical synthesis of pure crystalline Tartaric acid using solid winery waste from Tamarind fruit pulp. The method used in this study is simple, straightforward, ecofriendly and cost effective.

Mitigating heat stress in broilers by dietary dried tamarind (Tamarindus indica L.) pulp: Effect on growth and blood traits, oxidative status and immune response

The objective of the present study was to evaluate the effect different levels of dried pulp of tamarind (DTSP) on growth, lipid profile, oxidative status and immune response in broilers exposed to cyclic heat stress (HS). A total of 720 one-d-old male broiler chickens (Hubbard) were randomly allocated to 6 treatments (5 replicates) consisted of thermoneutral (TN) and HS. In this experiment, 4 groups of broilers under HS condition were fed four levels of dried tamarind seeds pulp (DTSP) powder at the rate of 0 (DTSP), 5 (DTSP-5), 7.5 (DTSP-7.5), 10 (DTSP-10) and 12.5 (DTSP-12.5) g/kg of feed for 35 d of age. Body weight and feed conversion ratio (FCR) increased (p < 0.05) in the TN and DTSP fed broilers. Blood concentration of paraoxonase-1 (PON1) was higher (p < 0.05) in TN and DTSP-10 and DTSP-12.5. However, antibody titer against Newcastle disease (ND) was higher (p < 0.05) in TN, DTSP-7.5, DTSP-10 and DTSP-12.5. Blood cholesterol and triglyceride were lower (p < 0.05) in TN, DTSP-7.5, DTSP-10 and DTSP-12.5. However, blood HDL was higher (p < 0.05) in DTSP-10 and DTSP-12.5. Blood LDL was significantly lower in DTSP-7.5, DTSP-10 and DTSP-12.5. Significantly higher total leucocytes count (TLC) was found in TN and DTSP-12.5; however, heterophils were significantly lower in the same group. In contrast, lymphocytes increased (p < 0.05) in TN, DTSP-7.5, DTSP-10 and DTSP-12.5, while monocytes was significantly decreased in the same group. In conclusion, DTSP improved growth, cholesterol profile, PON1 and leucocytes count and immune response against ND in broilers exposed to heat stress.

Production of an electrolyte drink from the use of tamarind fruit (Tamarindus indica L.)

The tamarind (Tamarindus indica L.), is from the legume family and is native to the tropics. The fruit is curved, which the shell is bright brown and its flattened oval seeds, joined together by fibers. It is a highly rustic fruit tree, since it can thrive in poor or marginalized soils, with little or no irrigation and minimal care, in relation to other tropical fruit trees. The objective of this work was to establish the formulation process to obtain a hydrating drink based on Tamarindus indica L., To obtain the drink, the following formulations were made; formulation 1 (6% tamarind pulp - 94% H2O), formulation 2 (9% tamarind pulp - 91% H2O) and formulation 3 (12% tamarind pulp - 88% H2O), keeping the amounts of electrolytes and carbohydrates constant added to the formulation. As the main result for the formulation of the drink, there is the following sequence: Harvesting of the fruit, Selection and classification of the raw material, Pulping, Storage of the pulp, Formulation, Mixing, Pasteurization, Packaging and Storage.