Subscribe Now Subscribe Today
Science Alert Home Journals at Science Alert For Authors For Subscribers Contact Us
   
Pakistan Journal of Nutrition
  Year: 2006 | Volume: 5 | Issue: 4 | Page No.: 328-333
DOI: 10.3923/pjn.2006.328.333
Compositional Studies and Physicochemical Characteristics of Cashew Nut (Anarcadium occidentale) Flour
M.O. Aremu , A. Olonisakin , D.A. Bako and P.C. Madu

Abstract:
Proximate, mineral and amino acids composition of cashew nut (Anarcaduim occidentale) flour were determined using standard analytical techniques. The physicochemical characteristics of the oil were also investigated. The mean values of various parameters for proximate composition (%) were: moisture (5.7±0.2), ash (4.4±0.1), ether extract (36.7±0.1), crude protein (25.3±0.2), crude fibre (1.2±0.3) and carbohydrate (by difference) (26.80).The calculated fatty acids were noted to be 29.4% and energy was 2242.8KJ / 100g. Minerals (mg / 100g) included: Na (22.8±0.2), K (38.2±0.1), Ca (21.9±0.3), Mg (36.4±0.2), Mn (1.6±0.2), Cu (0.4±0.1), Zn (0.8±0.1), Fe (0.8±0.1) and P (18.6±0.2) while Pb, Cd and Hg were not detected. The relationship between Na and K as well as between Ca and P; are desirable with the respective ratios of Na/K (0.6) and Ca/P(1.2). Amino acid analysis revealed that cashew nut flour contained nutritionally useful quantities of most of the essential amino acids. The first and second limiting amino acids are Lys (0.58) and Met + Cys (TSAA) (0.66). The results of physicochemical properties of cashew nut oil with the mean values of the following parameters:- colour (yellow), refractive index (1.465), specific gravity (0.964), acid value (0.82 ± 0.4 mg KOH/g, saponification value (168.3 ± 0.3mg KOH/g), iodine value (44.4 ± 0.1mg Iodine/g), peroxide value (3.1±0.2) and free fatly acids (28.4±0.1 mg/g) indicated that cashew nut oil is edible, non-drying and may not be suitable for soap making.
 [Fulltext PDF]   [View Citation]  [Report Citation]
 RELATED ARTICLES:
  •    Proximate and Mineral Composition of Roasted and Defatted Cashew Nut (Anarcadium occidentale) Flour
  •    Extraction, Compositional Studies and Physico-Chemical Characteristics of Palm Kernel Oil
  •    Development of the Flow Cytometric Protocol for Ploidy Analysis and Determination of Relative Nuclear DNA Content in Cashew (Anacardium occidentale Linn.)
  •    Development and Nutritional Quality Evaluation of Kersting’s Groundnut-Ogi for African Weaning Diet
How to cite this article:

M.O. Aremu , A. Olonisakin , D.A. Bako and P.C. Madu , 2006. Compositional Studies and Physicochemical Characteristics of Cashew Nut (Anarcadium occidentale) Flour. Pakistan Journal of Nutrition, 5: 328-333.

DOI: 10.3923/pjn.2006.328.333

URL: http://scialert.net/abstract/?doi=pjn.2006.328.333

 
COMMENT ON THIS PAPER
.
 
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 

                 home       |       journals        |       for authors       |       for subscribers       |       asci
          © Science Alert. All Rights Reserved