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Tamarind seed, a by‐product of the tamarind pulp industry, is a good source of protein with potential for industrial use. The aim of this study was to determine the functional properties of whole wheat and processed tamarind seed (pressure‐cooked, oven‐roasted and microwave‐roasted) and further determine the qualities of cookies from the composite flours. Cooked tamarind seed flour showed the highest...