Effects of processing methods on the proximate and physicochemical properties of flour and oil of cashew nut

Abstract

Background: Cashew nut is an underutilized crop, majorly used as a snack, while its other potentials are unexploited. It is nutritious and its oils could serve as alternative source for edible oils.

Objective: The study investigated the effect of roasting, sun and oven-drying on the proximate and physicochemical properties of cashew nut flour and oil.

Methods: Cashew nuts were bought from Sayedero market, Ilaro, extraneous objects and bad ones were removed, the nuts cut into halves, dried using sun, oven-drying and roasting (95ºC for 16hr) and milled into flours. Oil was extracted from the flour using standard laboratory methods. The proximate properties of the flour and the physicochemical properties of the oil were investigated; data obtained was analyzed using SPSS version 23.0

Results: The moisture, ash, fibre, protein, fat and carbohydrates contents of the flours ranged from 5.73 to 5.83%, 3.12 to 3.49%, 2.01 to 2.30%, 22.05 to23.97%, 40.16 to 42.13% and 22.39 to 26.72%, respectively. The physicochemical properties of the oil from the three samples showed no significant difference in the specific gravity (1.02), refractive index (1.02). Significant differences existed in the saponification (139.50 to 141.33mgKoH/g), peroxide (20.63 to 22.35Meg/kg), acid (12.39 to 12.60mgKOH/g) and iodine (42.52 to 43.79 g/100g) values of the sample.

Conclusion: The cashew nut seed flour was found to be a good source of protein, the oils exhibit good physicochemical properties. . Oven dried samples had the best values in terms of proximate and physicochemical properties.

Keywords: Cashew nut flour, oil, proximate, physicochemical properties