MICROBIOLOGICAL QUALITY, CHEMICAL AND SENSORY ASSESSMENT OF LOCALLY PACKAGED CASHEW NUTS SOLD IN BENIN CITY, NIGERIA

Abstract

Chemical, microbial and sensory analyses of processed cashew nuts (Anacardium occidentale) samples commonly marketed in Benin City was evaluated using standard methods. The pH and moisture content ranged from 4.9±0.05 -5.6±0.06 and 3.42±0.05 - 5.35±0.3% respectively. Proximate analysis showed the cashew nut samples contained protein (32.55 ± 0.00- 35.73 ± 0.10 %), carbohydrate (17.70 ± 0.40-19.39 ± 0.00 %), lipid (9.18 ± 0.30-10.37 ± 0.20 %), ash ( 8.76 ± 0.50-9.65 ± 0.13%) and fibre (7.57 ± 0.30-8.14 ± 0.10 % ) in the range indicated respectively. The minerals with the highest concentration include potassium, phosphorus and magnesium in the range 662±5.50-665±3.20, 588±1.86-593±2.10 and 293±2.41-297±3.10mg/100g in that order. Of all the minerals manganese had the least concentration of 1.67±0.35-1.70±0.60mg/100g. Microorganisms isolated from stored processed cashew nut samples include: Staphylococcus aureus, S. epidermidis, Bacillus spp, Aspergillus niger, Aspergillus flavus, Aspergillus fumigatus, Saccharomyces spp, Penicillium digitatum, Penicillium spp, Rhizopus nigricans and Mucor pusillus. No Escherichia coli and Salmonella spp were isolated from the samples. The fungal count after 28 days storage in various packaging material revealed less than 103 cfu/g for two of the samples. Sensory evaluation showed that storage in glass bottle is the best as it rated closest to the fresh product after 28 days storage at 28±20C.