Cashew nut (Anacardium occidentale L.) testa as a potential source of bioactive compounds: A review on its functional properties and valorization

Sruthi, P.; Naidu, M. Madhava

doi:10.1016/j.focha.2023.100390

Cited by 23 publications

(5 citation statements)

References 52 publications

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“…Cashews contain essential nutrients such as fatty acids (40 to 57 grams / 100 grams) [3], including linoleic and oleic acids (20% to 60% of fat content) [4], proteins (20 to 24 grams / 100 grams) [5], carbohydrates (2 to 25 grams / 100 grams) and adequate amounts of micronutrients [6].…”

Section: Methodsmentioning

confidence: 99%

“…The part of the fruit that produces cashews is a true fruit, a fruit that belongs to the stone fruit group, shaped like a kidney embedded at the end of a pseudo-fruit, green to grayish-brown, consisting of three layers, namely the hard skin layer (pericarp) consisting of epicarp, mesocarp and endocarp, the epidermis layer (teste), and the cashew seed layer (kernel) [2]. Cashews contain essential nutrients such as fatty acids (40 to 57 grams / 100 grams) [3], including linoleic and oleic acids (20% to 60% of fat content) [4], proteins (20 to 24 grams / 100 grams) [5], carbohydrates (2 to 25 grams / 100 grams) and adequate amounts of micronutrients [6].…”

Section: Introductionmentioning

confidence: 99%

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Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour

Arifan,

Hidayah,

Susanti

et al. 2024

E3S Web Conf.

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Cashew nuts are the seeds at the very end of the fruit of the cashew plant (Anacardium occidentale Linn). The cashew plant produces fruit consisting of two parts, namely pseudo-fruit and true fruit. Pseudo-fruit is a fruit stalk (penduculus) that is fleshy and contains elements of protein, sugar, fat, carbohydrates, minerals and vitamins (A, B and C). The part of the fruit that produces cashews is a true fruit shaped like a kidney embedded at the end of a pseudo-fruit, green to brown, consisting of three layers, namely the hard skin layer (pericarp) consisting of epicarp, mesocarp and endocarp, epidermis layer (teste), and cashew seed layer (kernel). Cookies are a form of food that is easy to carry and is generally preferred by all circles of society. Cashew nut pulp has not been processed properly even though it can be used as a processed food ingredient that has many benefits. This research method uses factorial design 32 with data analysis using ANOVA. The novelty of this study is the use of cashew pulp flour with bleach modification as an ingredient in making cookies. This study aims to test the chemical quality of cookies from cashew nut pulp flour with oven temperature optimization. The chemical quality analyzed is in the form of protein content. It was found that the addition of cashew pulp flour had a significant effect on the protein content of cashew pulp cookies.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour

Arifan,

Hidayah,

Susanti

et al. 2024

E3S Web Conf.

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“…Therefore, it becomes crucial to find effective and profitable solutions for CNS waste management in the context of the growth of cashew production, global concerns regarding sustainability, circular economy, and the Sustainable Development Goals. Current research on cashew nut processing mainly concentrates on kernel and pseudo-fruit production and applications (Oliveira et al 2020;Chen et al 2023), CNSL extraction and valorization (Kyei et al 2023), as well as testa utilization (Sruthi and Naidu 2023). However, CNS management receives less attention despite its promising physical, chemical, and thermal properties (Table 1).…”

Section: Introductionmentioning

confidence: 99%

Exploring the potential of cashew nutshells: A critical review of alternative applications

Cruz,

Maranon,

Hernandez

et al. 2024

BioRes

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The production of cashew nuts has been increasing globally, leading to a greater volume of waste materials that require proper management. Nevertheless, cashew nutshells (CNS), currently considered waste by most processors, offer a noteworthy opportunity for alternative applications owing to their distinct physical, chemical, and thermal properties. This article reviews alternative applications for CNS that can leverage these properties, while evaluating research gaps. The potential uses are classified into three categories: material development, energy production, and substance absorption. In the materials segment, various examples are discussed where CNS serves as raw material to synthesize biopolymers, cementitious materials, and a broad range of composites. The energy production section discusses various processes that utilize CNS, including pyrolysis, gasification, and briquette production. The absorption section presents CNS and activated carbon derived from CNS as effective absorbents for liquid-phase and gas-phase applications. While this review highlights numerous research-level possibilities for CNS utilization, only a few of these options have been implemented within the industry. Consequently, further research is essential, particularly in CNS characterization, economic and environmental assessment, and real-life implementation, to broaden and enhance the integration of this biomass into applications that can contribute to the value of both its production and processing chain.

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“…Cashew (Anacardium occidentale L) nut is a prime industrial and export vegetation that ranks third in the international manufacturing of edible nuts traded worldwide. Due to the abundance of the product in the tropics and its high content of polyunsaturated fatty acids, cashew kernel waste meal offers the potential to lower feed costs (Akinhanmi, 2008;Ojediran et al, 2021;Akomolafe;Asowata-Ayodele, 2022;Sruthi;Naidu, 2023).…”

Section: Introductionmentioning

confidence: 99%

Slaughter yield, organ weight, abdominal fat, and consumer preference of noiler chicken on a diet with cashew kernel waste meal

Ojediran,

Olofintuyi,

Fasola

et al. 2024

Braz. J. of Sci.

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The cashew nut industry produces cashew kernel waste meal (CKWM), a nutrient-rich by-product high in protein. CKWM has shown promise as a feed component for laying hens and broiler chickens. This study aimed at determining the slaughter yield, organ weight, abdominal fat, and consumer preference of noiler chicken on diets with cashew kernel waste meals. 270-day-old noiler chicks were randomly separated into five groups, with six replicates of 9 birds each. The treatment groups (W2, W3, W4, and W5) were fed diets with 5.0%, 10.0%, 15.0%, and 20.0% inclusion of cashew kernel waste meal, while the control group (W1) received a diet devoid of CKWM. The boilers were slaughtered on the 56th (last) day of the study, and their slaughter yield, organ weight, abdominal fat, and organoleptic attributes were assessed. The outcome revealed that the CKWM in the diets of noiler birds significantly affected (p < 0.05) their slaughter yield, organ weight, abdominal fat, and overall acceptability. Except for live weight, eviscerated weight, neck, and shank, the results of the slaughter yield showed significant differences (p < 0.05). All organ weights differ significantly (p < 0.05) except the pancreas. All the organoleptic properties except the overall acceptability were not influenced (p > 0.05). Comparing the results obtained with the different inclusion levels, diets with 5.0% CKWM inclusion had higher bled weight, dressing weight, drumstick, breast, and back weight, while up to 20.0% was tolerable for gizzard and spleen weight, abdominal fat, and acceptance. Thus 5.00% CKWM is recommended for improved slaughter yield and while up to 20.0% is acceptable for abdominal fat and consumer acceptance.

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Cashew nut (Anacardium occidentale L.) testa as a potential source of bioactive compounds: A review on its functional properties and valorization

Cited by 23 publications

References 52 publications

Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour

Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour

Exploring the potential of cashew nutshells: A critical review of alternative applications

Slaughter yield, organ weight, abdominal fat, and consumer preference of noiler chicken on a diet with cashew kernel waste meal

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