Technical Sheet of Valorization of Cashew Apple Juice (Anacardium Occidentale L.) By Association with Passion Fruit Juice (Paciflora Edulis)

Marc, Adou; Olivier, Kouadio Kouadio; Claver, Kouadio Degbeu

doi:10.9790/3013-0705016164

Cited by 4 publications

(6 citation statements)

References 5 publications

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“…As for vitamin C, the apple juices from the Marahoué region have the highest content with a predominance for the yellow cashew apple juice samples (403.54 ± 8.88 mg/100g juice). This value is lower than that obtained by some authors who obtained 476 mg/100g [9]. According to Nagy, the difference in vitamin C content of the different zones would be influenced by the intensity of the sun because vitamin C is a thermolabile compound and therefore sensitive to heat [14].…”

Section: Geographical and Varietal Effectsmentioning

confidence: 57%

“…These results showed that apart from pH, color and maturity of the apples significantly (p < 0.05) influenced the analyzed parameters [9]. Some authors have studied the influence of the degree of ripeness (ripe and lightly ripe apples) and inter-morphotype variations (red, yellow and orange) on the physicochemical composition of cashew apples.…”

Section: Effects Of Stage Of Ripenessmentioning

confidence: 99%

“…In Côte d'Ivoire, the physicochemical characteristics of yellow cashew apples from the Yamoussoukro area were determined by Adou et al in 2017; these are pH 4.43; vitamin C 476.3 mg/100g; dry matter 10; ash content 1.5; refractometric dry extract 10.9; total sugars 168.1 g/L [9]. For the Zanzan region, other authors found roughly the same values for pH 4.0; dry matter 9.5; ash content 1.43.…”

Section: Physical and Chemical Characteristics Of Cashew Applesmentioning

confidence: 99%

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Some Processing Steps and Uses of Cashew Apples: A Review

Sahie¹,

Soro²,

Kone³

et al. 2023

FNS

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In addition to the cashew nut, which is the main product, the cashew tree also produces the cashew apple which is considered a by-product. The cashew apple has a high nutritional potential. Indeed, it is rich in vitamin C, carotenoids, dietary fibers, vitamins, sugars and mineral elements where are essential for human nutrition. In addition to its nutritional quality, the cashew apple has technological advantages: the edible part of the fruit is between 85% and 100% higher than that of other traditional tropical fruits, and its juicy and sweet flesh is free of seeds or pits. In addition, very large volumes are available. As a result, the development of this fruit represents a considerable economic challenge. This paper first presents the cultivation of cashew trees and the bibliography of the work done on cashew juice. The favorable conditions for cashew tree cultivation and the planting method were presented. Then, the study highlights the work done on the physicochemical characteristics of cashew apples, the effect of the growing area, the variety and the stage of maturity on its characteristics. It also shows the influence of the processing steps on the nutritional value and organoleptic quality of the cashew apple; as well as the methods of clarification, stabilization, concentration and dehydration. Some uses of cashew apple were reviewed: beverage, food, substrate, bioethanol, nutraceutical, food additive and agro materials.

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Section: Geographical and Varietal Effectsmentioning

confidence: 57%

Section: Effects Of Stage Of Ripenessmentioning

confidence: 99%

Section: Physical and Chemical Characteristics Of Cashew Applesmentioning

confidence: 99%

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Some Processing Steps and Uses of Cashew Apples: A Review

Sahie¹,

Soro²,

Kone³

et al. 2023

FNS

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“…Thus, cashew apple juice could be preserved using optimized chemical preservatives at household level. Marc (2019) [21] found that the pasteurization rate of 75°C/5 min and the storage time for 5 days can be retained for a better preservation of the physicochemical characteristics of cashew apple juice. Thermal treatment, notwithstanding the degradation caused by vitamin C, appears to be an effective way of preserving cashew apple juice.…”

Section: Cashew Apple Juicementioning

confidence: 99%

“…Therefore, by adding these combinations can be effectively utilized for the preparation of the beverages which may help to increase the income of the farmers. Marc et al (2017) [29] carried out sensory analysis of blend juice from cashew apple juice (Anacardium Occidentale L.) and passion juice (Paciflora Edulis).Of the three proportions of mixture (v/v), the mixture C (90/10) seems best appreciated by the panelists. The study showed that cashew apple can be valued in juice with better acceptance if mixed with exotic fruit juices such as passion fruit.…”

Section: Cashew Juice Blended Beveragesmentioning

confidence: 99%

Value addition in cashew apple: A review

Poornakala¹,

Indumathi²,

Shanthi³

2020

Int. J. Chem. Stud.

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Cashew apple is a tropical fruit which is an important byproduct of the cashew nut processing industry. It can be consumed as fresh fruit, but also possess sensory and nutritional characteristics for food process industrialization, due to its fleshy pulp, soft peel, no seeds and strong exotic flavor. These fruits are being wasted across various parts of the cashew growing countries due to its short production period and high perishability. It is a less utilized product because of its astringent and acrid principles. Numerous quantities of cashew apple are being wasted annually because the focus was on nuts alone. There is a need to address these problems by developing a technique which is easily adoptable and cost effective. Also, the processing should not affect the quality of the product. Cashew apple and their products have a potential market in the domestic and international forum. Though there are some limitations, certain physical and chemical processing steps are to be followed to bring out quality and palatable cashew apple products with significant nutritive qualities. The value added products from cashew apple is a thrust area of research for food technologists, industrialists and farmers and of course these products are a definite alternate solution for nutritional source. Processing of cashew apple will turn out to be economic potential for farmers, entrepreneurs and consumers. In this present review, we discussed about the feasibility of production of various value added cashew apple processed foods.

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Cashew apple in Tanzania: status of utilization, challenges, and opportunities for sustainable development

Dimoso,

Kassim,

Makule

2024

F1000Res

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Cashew apples, although widely available and rich in nutrients are still underutilized after harvest in Tanzania. Approximately 2,327,000 metric tonnes of cashew apples are lost each year. Their counterpart, the cashew nut is highly appreciated and successfully contributes to the national economy. The huge underutilization of cashew apples is a challenge that requires urgent attention in order to achieve both national and global Sustainable Development Goals (SDGs) by 2030. Improvement of the cashew apple sector could have a positive impact on global SDGs 1, 2, and 3 targets of no poverty, zero hunger, and good health and well-being respectively. At national level, this sector could contribute to the goals of the Tanzania Development Vision (TDV) 2025, namely: high quality livelihood, particularly food self-sufficiency and food security; and a strong and competitive economy, particularly a diversified and semi-industrialized economy with a substantial industrial sector comparable to typical middle-income countries. In addition, the country’s Third Five Year Development Plan III (FYDP III) 2021/22 – 2025/26 has established key strategic interventions, notably those related to competitive industrialization, energy, and food and nutrition security to ultimately achieve the goals of the TDV 2025. To be effective, however, these strategic interventions require continued strong central and local government support and active involvement of stakeholders to ensure program effectiveness yielded towards efficient utilization of widely available natural resources such as cashew apples which has cross-cutting benefits in food, agriculture, health, energy, and economic perspectives. Therefore, the work provides evidence on the utilization status, challenges, and opportunities for sustainable development in Tanzania.

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Technical Sheet of Valorization of Cashew Apple Juice (Anacardium Occidentale L.) By Association with Passion Fruit Juice (Paciflora Edulis)

Cited by 4 publications

References 5 publications

Some Processing Steps and Uses of Cashew Apples: A Review

Some Processing Steps and Uses of Cashew Apples: A Review

Value addition in cashew apple: A review

Cashew apple in Tanzania: status of utilization, challenges, and opportunities for sustainable development

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