Nutritional and Physicochemical Characteristics of Cashew Nut (Anacardium occidentale L.) Grown in Pawe District, Northwestern Ethiopia
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- Cashew, Proximate Composition, Oil, Cashew Nut Shell Liquid, Nutrition
- Alamnie, Misganew Andualem
- The nutritional and mineral contents of cashew nuts were studied by analyzing protein, carbohydrate, moisture, oil, ash, and fiber. The mean values of moisture, ash, protein, crude fat, crude fiber, and carbohydrate were 5.92, 2.64, 25.49, 49.34, 2.52, and 14.08% respectively. The mineral composition of cashew nut kernel showed Phosphorus (13.68mg/100g), Sodium (8.02mg/100g), Potassium (28.29mg/100g), Calcium (21.35mg/100g), Magnesium (33.02mg/100g), zinc (0.87mg/100g), and Iron (0.70mg/100g). The physicochemical property of cashew nut oil: refractive index, specific gravity, saponification value, iodine value, acid value, peroxide value, and color were 1.46, 0.96, 137.25mgKOH/g, 41.81mgKOH/g, 11.60mgKOH/g, 20.55mEq/kg, and light yellow, respectively. The cashew nut oil is nondrying and could not be used as soap making, but might be edible. However, further detailed research is required on the additional quality parameters and possible uses of cashew nut oil and cashew nut shell liquid.
Full text: IJRAS_1087_FINAL.pdf