Methods of Seed Extraction by Tamarind (Tamarindus indica)
Daniella Inácio Barros
Federal Institute of Tocantins (IFTO), Gurupi, TO, Brazil.
Helber Véras Nunes
Federal Institute of Tocantins (IFTO), Gurupi, TO, Brazil.
Emanuella Pereira Dos Santos
Federal Institute of Tocantins (IFTO), Gurupi, TO, Brazil.
Liomar Borges De Oliveira
Federal University of Tocantins (UFT), Gurupi, TO, Brazil.
Simone Pereira Teles
Federal University of Tocantins (UFT), Gurupi, TO, Brazil.
Mariana Senna Quirino
Federal University of Tocantins (UFT), Gurupi, TO, Brazil.
Ricardo Alencar Libório
Federal Institute of Tocantins (IFTO), Gurupi, TO, Brazil.
Paulo Victor Gomes Sales
Federal Institute of Tocantins (IFTO), Gurupi, TO, Brazil.
Evandro Alves Ribeiro
Federal University of Tocantins (UFT), Gurupi, TO, Brazil.
Luis Fernando Pereira De Sá
Federal University of Tocantins (UFT), Gurupi, TO, Brazil.
Indira Rayane Pires Cardeal
Federal University of Tocantins (UFT), Gurupi, TO, Brazil.
Bruno Henrique Di Napoli Nunes *
Federal University of Tocantins (UFT), Gurupi, TO, Brazil.
*Author to whom correspondence should be addressed.
Abstract
Tamarind has a good nutritional composition, presenting good values of proteins, carbohydrates, dietary fibers, calcium, and low lipid and cholesterol content. The germination pattern of tamarind seeds is like that of other legume species, in which the hard integument interferes in the absorption of water and oxygen thus limiting germination. Therefore, this study aimed to evaluate the viability and vigor of tamarind seeds submitted to different extraction methods. The extraction methods for seed removal were washing in running water with the aid of a knife, washing in running water with the aid of a sieve, blender, fermentation for 48h with 66.6% water + 33.3% sugar, fermentation for 48h with 50% water + 50% sugar and fermentation only with water for 72h.
Keywords: Germination, fruit, vigor, viability