Abstract
In this study, the effect of processing methods on the nutritional quality and functional properties of cashew ( Anacardium occidentale Linn) kernels were investigated. The kernels were soaked, autoclaved, roasted or germinated at varying time duration; raw kernel served as control. The samples were analysed for chemical, mineral bioavailability and functional properties. Data was subjected to analysis of variance and means were separated by the Duncan multiple range test. The result of chemical composition analyses revealed that raw cashew kernels contained 3.55±0.08% moisture, 21.3±0.05% protein, 45.0±0.15% fat, 2.53±0.02% fibre, 1.59±0.02% ash, 26.1±0.01% carbohydrate, 521.75 Kcal/g energy, 2210.09±0.02mg/kg calcium, 1712.54±0.03mg/kg magnesium, 60.04±0.01 mg/kg iron and 36.74±0.02mg/kg zinc. Tannin, phytate and oxalate concentrations in the raw cashew kernel were 10.14±0.03 mg/kg, 99.30±0.02mg/kg and 11.03±0.03mg/kg respectively. Increased fat, ash and fibre levels were noted for treated samples compared to raw kernels. Mineral concentrations were increased significantly by various treatments compared to raw kernel; however, germination resulted in the highest increase of mineral content. A reduction trend was observed in phytate, oxalate and tannin concentrations in the treated samples with respect to increased processing time. Consequently, various treatments influenced the bioavailability of mineral elements. Treated samples exhibited significant differences in loose and packed bulk densities, water and oil absorption capacities when compared to raw kernels. Germination shows potential to generate not only much needed nutrients in cashew for human development, but also improved bioavailability of nutrients and functionality compared to other processing methods. This approach can used in Community Nutrition and Emergency Feeding Programmes, in developing countries, where the consequence of anti-nutritional factors may worsen the incidence of malnutrition and disease.
Highlights
The nutritional inadequacies in developing countries that arise from high cost of animal proteins have necessitated the use of other protein food sources such as those from plant origins
Germination shows potential to generate much needed nutrients in cashew for human development, and improved bioavailability of nutrients and functionality compared to other processing methods
As with other tropical nuts, the cashew comes with associated issues such as the presence of secondary plant metabolites that are known as anti-nutritional factors (ANFs)
Summary
The nutritional inadequacies in developing countries that arise from high cost of animal proteins have necessitated the use of other protein food sources such as those from plant origins. As with other tropical nuts, the cashew comes with associated issues such as the presence of secondary plant metabolites that are known as anti-nutritional factors (ANFs). These include tannin, phytate and trypsin inhibitor which bind with minerals such as Fe, Zn and other similar metals, and protein respectively. These metabolites subsequently interfere with nutrient utilization when fed to human (Ngatchic et al, 2013).This activity remains a major drawback to the direct use of cashew as food ingredient. This study adds to the current knowledge of cashew nutrition and reports the effect of soaking, autoclaving, roasting or germination on the nutritional quality and functional properties of cashew flour
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
