Abstract
The quest for edible oil for consumption could not be over-emphasized and problems encountered during the conventional shelling of cashew kernel are the exposure to extremely high levels of temperature which may affect the quality of the extracted oil. The effects and optimization of extraction conditions on the properties of cashew kernel oil was investigated. The oil was processed from the cashew kernel using varying sample weight (10, 30, 50 g), extraction time (1, 2, 3 h) and solvent volume (75, 200, 325 ml). The extracted oil was evaluated for physicochemical properties and oil yield. Result showed that the physicochemical properties of cashew oil were significantly (p < 0.05) influenced by the extraction conditions. Increase in extraction time and solvent volume increased the chemical properties (peroxide value, saponification value, iodine value) but decreased free fatty acid. The study optimization of the combined effects of the process conditions was achieved using sample weight of 10 g, extraction time of 2 h and solvent volume of 75 ml. These variables are important consideration for optimal quality of cashew kernel oil with maximum yield of 44.6 % and could therefore be utilized commercially as a source of edible oil for human consumption.
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