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.
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.
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