A review including the processing techniques, properties and uses of cashew apple juice is reported. Cashew apple has multipurpose ; it can be processed to obtain human food. The process of cashew apple into several by-products can affect its nutritional, microbiological, and sensorial quality attributes. Therefore, clarification methods, thermal treatment and high hydrostatic pressure modify nutritional, microbiological, and sensorial attributes of cashew apple products. Moreover, the storage stability of cashew apple juice depends on the preservative methods used. Cashew apple is usually used in the fortification of the nutritional quality of some tropical foods,because of its high percentage of vitamin C. Cashew apple juice has great potential for bioprocess to obtain fermented products. Cashew apple contains phenolic compounds generally related to antioxidant. The valorization of cashew apples in developing countries by the improvement of the process of cashew apples available in these countries can contribute to cover the nutritional needs of the populations.

Objective: This study aims to optimize cashew apple juice clarification by using cassava and rice starch. Materiel and methods: Effects of dose of cassava and rice starch, incubation time at 30°C on clarity of cashew apple juice were investigated. Parameters such as, tannins, phenols, colour, vitamin C contents of cashew apple juice were evaluated using response surface methodology (RSM) and the optimum condition for cashew apples juice clarification by using cassava and rice starch was determined. Results: The regressions analysis showed that cassava starch dose and clarification time significantly (P<0.001) influence juice clarity, while only clarification time significantly (p<0.05) influence juice clarity with rice starch. The increase of cassava starch and rice starch dose significantly (p<0.05) decreases the tannins content. Cassava starch at 6.2 ml/l for 300 minutes decreased tannins content at 34.2% with visual clarity of 93.75%, while rice starch at 10 ml/l for 193 minutes decreased tannins content at 42.14% with visual clarity of 94.8%. Conclusion: cassava and rice starch behaviour during cashew apples juice clarification were not similar. Nevertheless, from the results of optimization, cassava and rice starch preparations appeared efficient clarifying agents for cashew apple juice. The use of these efficient and economic natural local clarifying agents could improve the valorization of cashew products in developing countries.