Abstract
This study evaluated the nutritional qualities of a protein concentrate and an isolate produced from cashew nut. The nutritional qualities were evaluated by determining amino-acid composition, in vitro digestibility and anti-nutritional factors (tannins, trypsin inhibitor activity-TIA and phytic acid content) in the protein concentrate and isolate using standard analytical methods. The amino-acid with the highest concentration in defatted cashew nut powder (DCNP), cashew nut protein concentrates (CNPC), and cashew nut protein isolate (CNPI) was glutamic acid, which was found to be 22.5, 21.38, and 21.81 g/100 g, respectively. This was followed by leucine, aspartic acid and arginine, in that order. The amino-acid with the lowest concentration in DCNP, CNPC, and CNPI was cysteine. The sulphur-containing amino-acids and some other essential amino-acids (lysine, tryptophan, leucine, isoleucine, and tyrosine) in CNPI were not significantly different (p>0.05) from that of DCNP, but were significantly different from that of CNPC (p<0.05). CNPC and CNPI were rich in essential amino-acids, and based on the FAO/WHO recommended essential amino-acids pattern requirements for an infant, the limiting amino-acid in CNPC, and CNPI was lysine with chemical scores of 0.68, and 0.63 respectively. However, the anti-nutritional factors (tannins, TIA, and phytic acid contents) of CNPI were found to be lower than those in DCNP and CNPC, while those of CNPI and CNPC were within the range found in the commercial peanut and soy protein concentrates and isolates. The highest in vitro digestibility was observed in CNPI (95.30%), while CNPC (87.83%) had a higher value than DCNP (79.93%). The nutritional qualities of the protein concentrate and isolate from cashew nut were found to be comparable to those reported for commercial peanut and soy protein concentrates and isolates. Therefore, the cashew nut products could be suitable as additional source of protein ingredients in food formulations. Key words: Cashew, protein, nutrition, isolate, concentrate.
Highlights
Proteins utilised in food processing are of various origins, and can be roughly grouped into animal proteins, vegetable proteins, and animalderivative proteins (Penny, 1999)
Proteins that are essential to growth and health are currently required more in developing countries of the world, because of prevalent outbreak of protein-energy malnutrition in these countries (FAO, 1997)
Production of cashew nut powder, extraction of protein concentrate and isolate were done as described by an earlier publication (Ogunwolu et al, 2010)
Summary
Proteins utilised in food processing are of various origins, and can be roughly grouped into animal proteins (gelatin), vegetable proteins (peanut protein), and animalderivative proteins (milk proteins) (Penny, 1999). Protein concentrates and isolates are used for functional and nutritional food applications in consumer foods (Lin, 1997). Proteins that are essential to growth and health are currently required more in developing countries of the world, because of prevalent outbreak of protein-energy malnutrition in these countries (FAO, 1997). Animal proteins, which are of higher quality and the choice of most individuals, are becoming more expensive to produce
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