Comparative Quality Evaluation of Oven-Roasted and Honey-Coated Cashew (Anarcadium occidentale, L.) Nut produced using Locally Fabricated Cashew Nut Processing Machine in Nigeria

Olalekan-Adeniran, M A; Ogunwolu, S. O.

doi:10.22161/ijeab/3.5.31

Cited by 3 publications

(2 citation statements)

References 8 publications

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“…The process of oven drying at 60°C led to the maximum percentage increase (31.997%) in crude fibre content, suggesting that the drying process significantly enhances the fibre content. When compared to other food items such as cashew kernels, yam, and taro, the crude fibre content of ackee aril apples was found to be considerably higher (Akalu and Geleta, 2019;Olalekan-Adeniran and Ogunwolu, 2018).…”

Section: Crude Fat Contentmentioning

confidence: 78%

“…The lowest moisture content of 2.997% was achieved at 70°C and lowered than the moisture content reported by Dossou et al, (2014b) with 4.83% which can have negative effect on nutritional and bioactive composition of the sample. Compared to taro, yam, and cashew kernels oven-dried at 50-70°C, ackee aril apple displayed higher moisture content (Akalu and Geleta, 2019;Olalekan-Adeniran and Ogunwolu, 2018).…”

Section: Moisture Contentmentioning

confidence: 93%

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Evaluating the Effects of Drying Temperatures on the Nutritional and Bioactive Quality of Ackee Aril Apples

OLABİNJO,

SAMA

2023

Turkish Journal of Agricultural Engineering Research

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This study investigates the impact of different drying temperatures on the nutritional and bioactive properties of ackee aril apples (Blighia sapida), a tropical fruit with economic potential in Jamaica and a significant source of nutrition. Fresh ackee aril apples were harvested, cleaned, and subjected to drying using both open-sun drying and an oven dryer at various temperatures (40°C, 50°C, 60°C, 65°C, and 70°C). Nutritional properties, including moisture content, fat, protein, ash, fiber, and carbohydrate content, were analyzed using standard methods. Bioactive quality parameters, such as total phenolic content, vitamin C, and flavonoid content, were also determined. Higher drying temperatures led to reduced moisture content and a more rapid decrease in moisture, with the lowest moisture content achieved at 70°C. The study revealed significant variations in nutritional components during drying, including a decrease in ash content, an increase in protein content, and a notable rise in crude fibre content. The carbohydrate content increased with drying temperature, and metabolic energy was calculated to assess the energy potential. Bioactive quality parameters, such as flavonoids, total phenolic content, and vitamin C, increased with drying temperature, suggesting the potential of dried ackee aril apples as a nutraceutical. This study demonstrates the impact of drying temperatures on the nutritional and bioactive properties of ackee aril apples, highlighting their potential as a valuable dietary component with economic and health benefits. The results emphasize the importance of drying as a preservation technique for extending the shelf life of this highly perishable fruit.

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Section: Crude Fat Contentmentioning

confidence: 78%

Section: Moisture Contentmentioning

confidence: 93%

Evaluating the Effects of Drying Temperatures on the Nutritional and Bioactive Quality of Ackee Aril Apples

OLABİNJO,

SAMA

2023

Turkish Journal of Agricultural Engineering Research

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Effect of two postharvest technologies on the micronutrient profile of cashew kernels from Mozambique

Uaciquete

Ferreira

Lehnert

et al. 2021

Food Science & Nutrition

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The economics involved in processing cashew nuts (Anacardium occidentale) might alter micronutrient profiles and concentrations. We analyzed and evaluated carotenoids, tocopherols, tocotrienols, minerals, fatty acids, and amino acids in (1) cashew kernels with testa recovered from nuts dried with and without the apple, and (2) testa‐free industrial grade baby butts, splits, and white whole kernels using HPLC, ICP‐OES, and GC‐MS techniques. The results indicated that drying cashews with the respective apple slightly decreased the concentration of some carotenoids and total fatty and amino acids, but increased the concentration of iron, magnesium, and total tocotrienols compared with the conventionally (sun‐) dried kernels. We also found high concentrations of carotenoids in the testa‐containing kernels. Among the industrially processed kernel, baby butt grade was associated with lower content of β‐carotene, total tocopherols, and tocotrienols, but with significantly higher concentrations in minerals, fatty acids, and amino acids than in white wholes and split grades. Conventional sun drying of cashew nuts revealed results similar to drying with apples regarding micronutrient concentrations. The high micronutrient content of industrial grade BB is reflected in widespread human consumption and better market value.

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Proximate, Physico-Chemical, Nutritive and Anti-Nutritive Assessment of Raw, Boiled and Roasted Kernels of <i>Anacardium occidentale</i> L. var. W210

Elangovan¹,

M²,

Priyadharshini³

et al. 2022

IJND

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Cashew (Anacardium occidentale L.) is an evergreen perennial tree, originated from Brazil and now widely grown in the tropics. Cashew is a wonder tree crop, where almost all parts of the tree ranging from roots to apples and nuts are used in various fields. The aim of the present investigation is to analyse the kernels (nuts), var. W210 for understanding its proximate, physico-chemical, nutritive and anti-nutritive aspects in three forms, viz., raw, roasted and boiled state. The roasted samples are comparatively rich in crude carbohydrate (43.26±0.86 g), crude protein (22.80±1.22 g) and calorific value (498.32±1.64 k. cal). Highest lipid and fibre content is reported in raw sample as (33.02±0.94 g) and (8.56±1.62 g) respectively. Moisture content (16.65 ±1.88 g) is the highest to be reported in boiled sample. From the results, it has been clearly understood, that the minerals except iron, are rich in roasted than the other two forms. Roasted sample showed the maximum value of nitrogen (3.66±0.47 g), potassium of about 676.3±0.86 mg, calcium of 75.5±0.44 mg, magnesium of 355.4±0.50 mg and phosphorus of 398.6±1.78 mg/100 g. The iron content was high in raw sample of about 7.73±0.77 mg comparatively. The physico-chemical analysis shows that the total ash content was high in roasted sample which is recorded as 3.05±0.82 g. Other parameters such as acid insoluble ash, water-soluble extractive, alcohol soluble extractive values are found higher in roasted state. The results of anti-nutrient analysis gives a transparent idea that the raw sample has high content of phytic acid (0.445±0.004%), tannins (0.787±0.005%), saponins (0.101±0.003%) and oxalate (0.099±0.004%). The study addresses the nutritional and the anti-nutritional aspect of A. occidentale in its three forms and from the results obtained, we can conclude that the roasted form of seeds are found to be nutritionally superior for consumption as foods for humans.

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Comparative Quality Evaluation of Oven-Roasted and Honey-Coated Cashew (Anarcadium occidentale, L.) Nut produced using Locally Fabricated Cashew Nut Processing Machine in Nigeria

Cited by 3 publications

References 8 publications

Evaluating the Effects of Drying Temperatures on the Nutritional and Bioactive Quality of Ackee Aril Apples

Evaluating the Effects of Drying Temperatures on the Nutritional and Bioactive Quality of Ackee Aril Apples

Effect of two postharvest technologies on the micronutrient profile of cashew kernels from Mozambique

Proximate, Physico-Chemical, Nutritive and Anti-Nutritive Assessment of Raw, Boiled and Roasted Kernels of <i>Anacardium occidentale</i> L. var. W210

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