Minerals Composition of the Cashew Apple Juice (Anacardium occidentale L.) of Yamoussoukro, Cote D'ivoire

Marc, Adou; Ac, Tetchi Fabrice; Mory, Gbane; Koff, P.V. Niaba; Georges, Amani N’Guessan

doi:10.3923/pjn.2011.1109.1114

Cited by 24 publications

(21 citation statements)

References 11 publications

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“…The ash content is a measure or quantity of minerals present in a food. According to Marc et al [39] cashew apples are rich in mineral. The crude protein content of the fruit bars ranged from 3.06% in sample BCA (90:10) to 3.38% in sample BCA (60:40).…”

Section: Resultsmentioning

confidence: 99%

Production and Quality Evaluation of Fruit Bars from Banana (Musa sapientum) and Cashew (Anacardium occidentale) Apple Fruit Blends

Arinzechukwu

Nkama

2019

AFSJ

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Aim: The aim was to evaluate the chemical, physical, sensory and microbial qualities of fruit bars produced from blends of banana and cashew apple fruits and to investigate the applicability of cashew apple in fruit bar production. Study Design: The experimental design used was the complete randomized design (CRD) and the data obtained were analyzed using one – way analysis of variance (ANOVA). Place and duration of Study: The study took place at the Department of Food Science and Technology, University of Nigeria, Nsukka between January and July, 2016. Methodology: Fruit bar samples were prepared with blends of ripe banana and cashew apple purees in the ratios of 90:10, 80:20, 70:30, 60:40, 50: 50% (Banana puree : Cashew apple puree). One hundred percent (100%) banana pulp based fruit bar served as the control. Formulated fruit bars contained 7% sugar, 5% date powder, 0.2% sodium metabisulphite and 0.5% citric acid in 1000 g of fruit purees and dried at 80oC for 8 hours. Fruit bar samples were analysed for sensory qualities, proximate composition, micronutrient compositions (vitamin C and potassium), physicochemical properties (pH, brix and titratable acidiy), and microbiological quality using standard methods. Results: There were significant (p<0.05) differences in the proximate composition, potassium, vitamin C and tannin content of samples. The carbohydrate, protein, crude fibre, ash and moisture contents ranged from 68.78 to 74.51%, 3.06 to 3.38%, 1.00 to 2.05%, 2.33 to 2.76% and 18.92 to 22.64% respectively. The fruit bars have high caloric energy values. The vitamin C content increased as the ratio of cashew apple increased. Potassium and tannin contents of the samples ranged from 125.50 to 220.00mg/100g and 52.04 to 84.23 mg/100g respectively. Titratable acidity, pH and brix of samples varied significantly (p < 0.05) and ranged from 0.23 to 0.37%, 4.00 to 4.65% and 7.10 to 11.85% respectively. The microbial results showed that total viable count found present in the fruit bar samples ranged from 4.0 x 102 to 1.3 x 103 while the mould count ranged from 2.0 x 101 to 7.0 x 101. The sensory scores showed that all samples were generally accepted while the sample with 20% of cashew apple was the most preferred. These results showed that underutilized fruits such as cashew apple can be utilized in this regard instead of being wasted.

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Section: Resultsmentioning

confidence: 99%

Production and Quality Evaluation of Fruit Bars from Banana (Musa sapientum) and Cashew (Anacardium occidentale) Apple Fruit Blends

Arinzechukwu

Nkama

2019

AFSJ

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“…Fruits in general are a good potassium source because this cation represents one of the most abundant minerals due to its diversity of functions in plants (Andola et al, 2011;Soares et al, 2004). Marc et al (2011) conducted analysis in cashew apple juice (A. occidentale) and obtained values ranged from 2043.8 to 2189.5 mg L -1 for K, 213.9 to 215.8 mg L -1 for P, and 195.6 to 215.1 mg L -1 for the mineral Mg. Among macro minerals analyzed, these were obtained in greater quantity similar to the present study.…”

Section: Resultsmentioning

confidence: 99%

Bioactive compounds, antioxidant activity and minerals of Caju (Anacardium humile St. Hill) during the ripening

Porto¹,

Fett²,

Arêas³

et al. 2016

Afr. J. Agric. Res.

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The present study aimed to determine the content of minerals, bioactive compounds and the antioxidant activity of 'Cajuí' (Anacardium humille St. Hill) during the ripening. The fruits were collected in three maturity stages. The content of the minerals, total phenolics, proanthocyanidin and carotenoids contents as well as the antioxidant activity, ABTS (2,2-azinobis-3-ethylben-zothiazoline-6-sulphonic acid), DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP ( ). The 'cajuí' exhibited high antioxidant activity and content of bioactive compounds, especially for the immature stage. Among the minerals, 'cajuí' showed high levels of K (potassium), P (phosphorus), and Mg (magnesium). Thus, the cajuí presents itself as a good source of antioxidant compounds which can be exploited by the food industry as an ingredient for the development of a food with functional properties and the pharmaceutical industry, as phytochemical.

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“…One that has a bright prospect is cashew apple juice. This is because the cashew apple is juicy with a moisture content of 86.3 g 100 g -1 [2] and rich in vitamin C which is 180 mg 100 g -1 [2] and 126 mg 100 mL -1 to 372 mg 100 mL -1 [3] three to six times more vitamin C than orange juice [4], and as a very good source of antioxidants [5].…”

Section: Introductionmentioning

confidence: 99%

The Potential of Cashew Apple Juice as Anti Hypercholesterol Agent on Whistar Rats (Rattus norvegicus Berkenhout, 1769)

et al. 2021

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Cashew (Anacardium occidentale L.) apple are rich in nutritional value, especially vitamine C and bioactive compounds such as tannins that are very beneficial to support health. This research aims to find out the effects of cashew apple juice of lipid profile and its potential as an anti–Hypercholesterol agent. In this study used experimental animals in the form of male Whistar Rats Type (Rattus norvegicus Berkenhout, 1769) as much as 21 rats are divided into three groups and each group consists of seven rats were fed with AIN ‘76 diet for 28 d, given the treatment of cashew apple fruit juice 2 mL, two times a day by were force–fed and as control treatment is given only drinking aquabidest. The results showed that cashew apple juice was influential for the lipid profile of the whistar rats experiment, potentially as an anti–Hypercholesterol agent by lowering total cholesterol levels 6.37 % to 7.16 %, Triglyseride (9.71 % to 10.76 %) LDL– Cholesterol (11.19 % to 13.37 %) and increased cholesterol levels of HDL (6.10 % to 6.46 %).

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Minerals Composition of the Cashew Apple Juice (Anacardium occidentale L.) of Yamoussoukro, Cote D'ivoire

Cited by 24 publications

References 11 publications

Production and Quality Evaluation of Fruit Bars from Banana (Musa sapientum) and Cashew (Anacardium occidentale) Apple Fruit Blends

Production and Quality Evaluation of Fruit Bars from Banana (Musa sapientum) and Cashew (Anacardium occidentale) Apple Fruit Blends

Bioactive compounds, antioxidant activity and minerals of Caju (Anacardium humile St. Hill) during the ripening

The Potential of Cashew Apple Juice as Anti Hypercholesterol Agent on Whistar Rats (Rattus norvegicus Berkenhout, 1769)

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