The tamarind pulp industry produces tamarind seeds, which are a by-product and are a rich source of protein, crude fiber, carbohydrate, and mineral components, including potassium and magnesium. It is crucial to understand that despite the seeds' many nutritional advantages, they are nevertheless used as ingredients in meals. The study's objectives are to develop tamarind seed powder using various processing methods and to investigate the powder’s physical, chemical, functional, pasting, and anti-nutritional characteristics.