Cashew Kernels Research Articles

Optimization of enzymatic-assisted extraction of polyphenol from cashew nut testa by using cellulase and pectinase

A significant amount of cashew nut testa is removed during the processing of cashew kernels, resulting in many negative environmental impacts. The objective of this study was to valorize the cashew nut testa by enzymatic-assisted extraction of polyphenol using a mixture of cellulase and pectinase. A central composite design was employed to analyze the effects of extraction temperature from 41.6°C to 58.4°C, extraction pH from pH 3.2 to pH 4.8, and enzyme concentration from 0.03% to 0.37% (v/w) on extraction efficiency. A second-order response surface model was constructed to elucidate the effects of these independent variables on the response values of total phenolic content (TPC) and free radical scavenging activities [2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis-3- ethylbenzothiazoline-6-sulfonic acid (ABTS) assays]. Regression analysis results showed that 91%, 88%, and 92% variations of the response variables of TPC, DPPH and ABTS scavenging activities can be explained by the models, respectively. Under optimal conditions, the predicted value for TPC was 164.26 (mg GAE/g DW), and the free radical scavenging activities according to DPPH and ABTS assays were 936.52 (µmol TE/g DW) and 1591.47 (µmol TE/g DW), respectively. The experimental results were consistent with the predicted values, demonstrating the suitability of the quadratic model and the success of the response surface method for optimizing the polyphenol extraction from cashew nut testa by using the enzyme mixture.

Slaughter yield, organ weight, abdominal fat, and consumer preference of noiler chicken on a diet with cashew kernel waste meal

Slaughter yield, organ weight, abdominal fat, and consumer preference of noiler chicken on a diet with cashew kernel waste meal

Deep Learning Based System for of Grading Cashew Kernels

Cashew nuts are cultivated widely across the globe and are categorized into various classes according to their size and quality. Currently, cashew kernels are sorted and graded manually, which is time-consuming and labor-intensive. This research proposes hybrid models to automate and accelerate the cashew classification process by integrating classifiers with deep convolutional neural networks (DCNNs). The proposed hybrid models categorize cashew kernels into five groups: W180, W210, W300, W400, and W500. Various hybrid models, including RCNN + OpenCV, were implemented and evaluated based on specificity, accuracy, and other metrics. The results demonstrated that the RCNN model paired with OpenCV achieved a max- imum accuracy of 90%. This study’s findings highlight that automating cashew grading can be significantly enhanced by combining DCNNs with classifiers in hybrid models. These hybrid models improve efficiency by enabling automatic, effective, and precise classification of cashews. By leveraging advanced machine learning techniques, the process becomes faster, more accurate, and less dependent on manual labor. Overall, the integration of deep learning technologies with traditional classifiers offers a promising approach to modernizing and optimizing the cashew grading industry. Future research could further refine these hybrid models to achieve even higher accuracy and efficiency, potentially revolutionizing agricultural sorting processes beyond cashew nuts. Index Terms—DCNN, OpenCV, RCNN, Hybrid Models

Kinetics and thermodynamic studies on oil extraction from Ghanaian cashew kernel using hexane

This study underlines all the techniques adopted to extract and define the oil that was extracted from cashew kernels and also to figure out if it fits the bill for applications in industrial operations. Using the solvent extraction method, the oil was obtained at different extraction times and temperatures. At the maximum temperature 333 K, the highest yield of the oil (34.7 %) was obtained at the highest extraction time 130 min adhering to first order kinetics. The mass transfer (km) and the regression coefficient (R2) were 0.0115 and 0.9853 respectively. The activation energy (Ea.), the entropy changes (ΔS), the equilibrium constant (K) and the enthalpy change (ΔH) were 59.958 KJmol-1, 228.4 KJmolK−1, 7.54 and 70.29 KJmol-1 respectively. The activation enthalpy (ΔH*), entropy (ΔS*) and Gibbs free energy (ΔG*) were 57.2880 KJmol-1, −0.1617 KJ (molK)−1 and 114.834 KJ mol−1, respectively, favoring an endothermic, irreversible, and spontaneous extraction. The negative Gibbs free energy range of −2.3342 KJ(molK)−1 to −5.7602 KJ(molK)−1 indicated the feasibility of oil extraction from cashew kernels. Also, some major fatty acids compositions that were identified in the oil after characterization were oleic acid (71 %) and linoleic acid (32 %). The oil's bond and potential functional groups were identified using the Fourier Transform Infrared analysis (FTIR) which indicated the presence of O–H, C–H, C–N, CO, C–C and = C–H.

Development and Optimization of Vegan Cheese Spread: Studies in Rheology and Microstructure

ABSTRACT Vegan foods are growing in the market owing to various factors such as awareness about humane production of food, sustainability and health. In this study, a vegan cheese spread was developed with main ingredients being Jackfruit seed powder, cashew kernels and sunflower oil. The product had an improved nutritional profile as compared to the counterparts in the market providing fat content at 18.19 ± 0.52 g, carbohydrates at 8.31 ± 0.58 g, dietary fiber at 5.15 ± 0.45 g, and protein at 8.82 ± 0.09 per 100 g. Rheological and microstructure studies indicated that the food matrix was undergoing dynamic rearrangements at the molecular level on storage, but was appearing stable to the eye of the observer. Product attributes scored 8 points and higher on the hedonic scale of sensory evaluation. Practical implication of this research venture is that a vegan cheese spread has been developed and characterized on laboratory scale and can be further scaled up.

Modeling and process optimization of extraction conditions on the quality characteristics of oil from cashew kernel using Response Surface Methodology

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.

Task-Specific Ergonomic Workstation Design in Manual Cashew Kernel Separating Activity

Task-Specific Ergonomic Workstation Design in Manual Cashew Kernel Separating Activity

Processing and disposal of cashew kernels in south Konkan region: An economic analysis

Processing and disposal of cashew kernels in south Konkan region: An economic analysis

Physical, morphological, and mechanical properties of raw and steamed cashew nuts (Anacardium occidentale L.)

ABSTRACT Cashew (Anacardium occidentale L.) plays an important role in global agriculture, particularly in commercializing the cashew kernel. Nevertheless, kernel extraction poses a challenge due to the nut variable shape and size. Characterizing the properties of the cashew nut becomes a pivotal input for the advancement of processes and machinery. This work presents a comprehensive characterization of raw and steamed cashew nuts from Puerto Carreño, Colombia, with focus on morphological, physical, and mechanical properties. Cashew nut samples from different farms in the region were collected. Morphological properties, including size and shape, were analyzed by measuring length, width, and thickness for 100 nuts from each supplier, both in their raw state and after steaming. Geometric diameter and sphericity were calculated, and qualitative shape characterization was performed. Physical properties, such as mass, bulk density, true density, and moisture content, were also measured. Angle of repose and coefficient of friction were determined to assess flow and frictional behavior. Additionally, compressive mechanical properties were evaluated through uniaxial compression testing along three orientations. The findings indicated significant differences in morphological and mechanical properties between raw and steamed cashew nuts. Conversely, the results demonstrated that cashew nuts from Vichada region exhibit a noteworthy degree of dispersion and larger dimensions than those from Asia and Africa, comparable to those from Brazil. The findings guide machinery design in the cashew industry and offer insights into the physical, morphological, and mechanical properties of cashew nuts in Puerto Carreño, contributing to understanding and enabling quality assessment, processing optimization, and product development.

Effect of Heat Treatment on the Nutritional Characteristics of Cashew Kernels (Anacardium occidentale L.) from Three Localities in Burkina Faso

Cashew kernels (Anacardium occidentale L.) have enormous nutritional and health potential. However, its consumption, mainly in roasted or fried form, is low compared with other agricultural products. This study aimed to evaluate the impact of heat treatments on the physicochemical and nutritional parameters of cashew kernels from three localities in Burkina Faso. Sample collections were carried out randomly from markets in Banfora, Bobo-Dioulasso and Gaoua. Physicochemical and nutritional analyses were carried out using standard methods and statistical analyses by using XLstat 2016 software. The results showed that almonds from Gaoua had the highest nutritional potential, with an average energy value of 554.93 kcal/100g. As for the effect of the treatments on the almonds, water, protein and fat contents decreased during heat treatment, with reduction rates ranging from 64.37% to 74.46% for water content, from 29.09% to 46.50% for protein content and from 1.69% to 13.99% for fat content. Carbohydrate content, on the other hand, increased from 12.25% to 33.76%. Overall, this study showed that the heat treatments applied to cashew kernels resulted in a slight decrease in water, protein and fat content. However, an increase in carbohydrate content was obtained. This increase in carbohydrate content is an excellent discovery for the use of this resource in the dietary balance much appreciated by local populations.

10.31248/RJFSN2023.162

The effect of selected spices on the proximate composition, shelf life and sensory properties of cashew nut butter was evaluated. Cashew kernels were milled into paste and spiced with ginger (Zingiber officinals), cinnamon (Cinnamomum verum), garlic (Allium sativum) and uda (Xylopia aethiopica) while unspiced cashew butter was used as control. The samples were evaluated for their proximate composition and sensory properties. These were kept at room temperature and analyzed for microbial properties. Proximate composition revealed that moisture content ranged from 25.66-36.09%, ash 4.08-5.35%, fat 40.16-55.31%, crude protein 1.64-2.35%, crude fibre 2.39-4.51%, while the carbohydrate content ranged 4.49-15.06%. The energy value was determined, and ranged from 433.15-525.16 Kcal. Ash content was significantly (p&lt;0.05) higher in sample spiced with uda, fat and crude protein in ginger spiced sample, carbohydrate and crude fibre in uda and garlic spiced sample. Initial total bacterial count of the samples showed that the sample spiced with garlic had the lowest count (1.35×103 CFU/g) and after 2 weeks, cinnamon spiced butter had the lowest count (1.95×104 CFU/g). Initial total coliform count of the samples (1.05×10 - 5.35×10 CFU/g) was lower in the control sample and after 2 weeks, uda spiced butter had the highest count (1.55×102 CFU/g). Initial total mould count showed no growth for control sample and samples spiced with ginger and garlic. After 2 weeks, only the control sample recorded no growth; however, all butter samples had total mould count within the recommended standard of 103 CFU/g for mould. Sensory analysis revealed that the control sample was highly preferred by the panelist and this was followed closely by the cinnamon spiced sample. This study recommends the use of cinnamon for shelf life extension of cashew nut butter which will result in cashew butter of improved shelf life and nutritional qualities.

Evaluation of the Physico-Chemical Composition and Fatty Acid Profile of Cashew Nut Oil (Anacardium Occidentale) Compared to Sunflower Oil

The cashew nut (anacardium occidentale) is rich in fat, but little exploited in Côte d'Ivoire, the world's leading producer and exporter. A better perception and consumption of cashew kernel oil could contribute to improving the population's nutrition. The aim of this study is to determine the physico-chemical quality and nutritional value of artisanal oil derived from the artisanal pressing of cashew kernels in Côte d'Ivoire. To achieve this objective, the physicochemical parameters and fatty acid profile of cashew kernel oil were determined and compared with those of sunflower oil in accordance with standard methods. On completion of the work, the fat extraction rate for roasted cashew kernels was 60.75 ± 5.6%. Physicochemical analysis of cashew nut oil yielded moisture content 0.2%, oleic acidity 0.93 ± 0.00%, acid value 17.95 ± 0.00 mg OH/g oil, peroxide value 10.1 ± 0.00 meq O2/kg, saponification 192.14 ± 0.00 mg KOH/g oil, iodine value 79.31 ± 0.00 g I2/100 g, ester value 174.19 ± 0.00. As for the fatty acid profile, the total fatty acid concentration was 94.02%. The most representative unsaturated fatty acid is oleic acid (62.19 ± 0.007), which exceeds that of sunflower oil by a factor of 4. Linoleic acid represents 16.30 ± 0.007% and linolenic acid is in trace form with 00.2 ± 0.014%. In conclusion, the analysis of the various properties studied shows that cashew nut kernel oil is a highly valued edible extra-virgin oil, which could be valorized in the food and cosmetics industries.

Characterization of Cashew Nut (Anacardium occidentale L.) Germplasm for Kernel Quality Attributes

Ensuring the quality attributes of cashew kernels is essential for selecting superior genotypes with agro-industrial potential. Therefore, this study characterized cashew nut accessions from the Cashew Germplasm Bank regarding kernel quality standards and identified genotypes with optimal characteristics for the industry. The characterization included key industrial indicators such as peeling efficiency, average kernel mass, class, type, and industrial yield, evaluated in 47 different accessions. Through multivariate cluster analysis and principal component analysis, the accessions revealed four distinct groups, exposing correlations among various industrial indicators. The analysis revealed a diverse genetic profile within the Cashew Germplasm Bank. A notable finding is that 80.85% of the accessions group together, displaying predominant features—easy peeling, an average mass exceeding 2.5 g, categorized as super large (SLW) and large (LW), and uniformly white-colored kernels. Correlations found include a negative relationship between kernel mass and class and positive associations between class and industrial yield, as well as between industrial yield and peeling efficiency. The study reveals substantial variability in cashew nut germplasm with respect to quality traits, highlighting its invaluable potential for identifying and selecting superior genotypes adapted for agro-industrial purposes. Particularly promising are Group 4 accessions, such as BGC632, BGC589 and BGC127, presenting attributes indicative of high-quality kernels.

Comparison of cashew nuts, pistachios, and hazelnuts according to nutritional, biological, and physiological values when justifying the development of new product types

Empirical studies of the chemical composition of nuts and systematization of the obtained data on cashew nuts, hazelnuts, and pistachios were carried out in order to develop new types of products. It has been shown that the fat fractions of cashew nuts, hazelnuts, and pistachios are comparable to oilseeds used for the extraction of vegetable oil. Cashew kernels have an SFA:MUFA:PUFA ratio of 1:3:1, pistachio kernels — 1:4.3:2.5, and hazelnut kernels — 1:10:1.8. PUFAs are represented by ω-6 fatty acids; there are no ω-3 fatty acids and trans isomers. In terms of protein content, nut kernels (cashews — 18 g, hazelnuts — about 16g, pistachios — 20 g) are not inferior to complete protein sources. The comparison of amino acid scores with the amino acid composition of the reference protein (FAO) has shown that the pistachio nut mass corresponds to a complete protein in amino acid composition, while cashews and hazelnuts have one limiting amino acid — lysine. The carbohydrate part of nuts is represented by dietary fi ber, starch, and sugars. A distinctive feature of pistachio nuts is their higher carbohydrate content (27.5 g), as well as the presence of maltose. Hazelnuts, pistachios, and cashews are high in dietary fiber. Introducing nuts into the diet of healthy people has demonstrated that each nut promotes the development of diff erent phyla of the microbiome.

Kaju (Anacardium Occidentale L.) Ürünleri ve Yan Ürünleri: Hayvancılık Diyetlerinde Besin Bileşenleri ve Besinsel Faydaları

Inadequate availability, price hikes, and rivalry between food and feed means there is an incessant request for unconventional feedstuffs for livestock. As a result, other sustainable feed material needs to be explored. Cashew (Anacardium occidentale L.) is a tropical tree known for its apple and nut. Cashew apple, cashew kernel waste meal, and cashew nut shell liquid residue have the potential as a valuable ingredient in livestock feeds and have gained increasing attention. They are becoming more and more valuable ingredients in livestock diets, owing to their availability. Systematic utilization has been shown to drive down feed costs, enhance animal nutrition and productivity making them suitable for incorporation into animal diets. However, available research output on the use of cashew apple, cashew kernel waste meal, and cashew nut shell liquid residue in livestock feed is lacking in consistency among quantified nutritive benefits. This review encompasses a comprehensive analysis of the nutrient composition of cashew products, byproducts, and their potential uses as alternative ingredients in livestock diets.

Development and Mineral Properties of Energy Bars Made from Composite Flour of Cassava, Bambara Groundnut and Cashew Kernel Using Response Surface Methodology

Development and Mineral Properties of Energy Bars Made from Composite Flour of Cassava, Bambara Groundnut and Cashew Kernel Using Response Surface Methodology

Effect of Cashew Kernel Meal on Blood Biochemical Parameters and Biometry of Organs Regulating Nutritional Metabolism in Laying Hens

Effect of Cashew Kernel Meal on Blood Biochemical Parameters and Biometry of Organs Regulating Nutritional Metabolism in Laying Hens

Economic Analysis Of Cashew Cultivation In Tamil Nadu: A Micro Level Empirical Study

Agriculture is the primary sector of our country giving livelihood and employment opportunities for vast majority of Indian rural population. India was the first country to hit the world market with cashew kernels and it was shed who pioneered cashew processing as an industry. Even though not much is known of the origins of the industry, it has been recorded that cashew processing on a commercial scale was first started in the mid 1920s. India is the third largest producer and exporter of cashew in the world next only to Vietnam and Nigeria.. The average yield of all these varieties is 8 to 10 kg. Of cashew per tree, i.e. one tone of nuts per hectare. Therefore, the yield per cashew tree is estimated at 8 to 15 kg. Cashew plantation of Cuddalore District has been considered to be the key source of global gardens for VRI 3 cashew graft production in Tamilnadu and Panruti Cashews have unique demand in the world market for its nut quality. The present study tries to analyse the aspects of cashew cultivation in one of the Cashew intensive area of Tamilnadu, Panruti Taluk, Manadikuppam Revenue Village. The specific objectives are to know the social economic status of farmers in the study area; to analyse the farm size wise and cost wise and returns of cashew cultivation in the study area to explore the problems faced by farmers in the Cashew cultivation in the study area and to suggest possible policy measures for strengthening cashew cultivation in the study area. It is very obvious that he State has taken all efforts to increase agricultural production, enhance productivity and explore the untapped potential in general and cashew cultivation in particular. To conclude, to encourage the Cashew Economy further in the study region a combined efforts by the Department of Horticulture, Rural Development Agencies, Educational and Research Organisations, Service Organisations like Lions Club, Rotary Club, Jeycees etc functioning in the study area by arranging Farmers Awareness Campaigns, Exhibitions, Extension Activities etc, are needed and it is a fond hope that which can ensure for flourishing the Cashew cultivation in the study region

Effects of Different Packaging Methods on the Shelf Life of Cashew Nuts and Kernels

Cashew, Anacadium occidentale is a nut crop considered essential simply because it provides food and employment to millions of people in developing nations. It is cultivated mainly for its nut; a very important export commodity. Dried cashew nuts and kernels that are improperly packaged and stored are prone to spoilage and rejections both in local and export markets. This study was conducted to assess the effects of different packaging methods on the quality of cashew nuts and kernel. Two hundred (200) kg of cashew nuts were procured each, from four states, Oyo and Osun (Southwest); Kwara and Kogi (North Central) Nigeria. The nuts were dried using parabolic solar dryer fixed with data logger for three days. One kg sample in three replicates was taken from each State’s lot and analyzed for initial quality parameters using Nut count (NC) and Kernel Output Ratio methods (KOR). Two hundred kilograms kg of dried raw cashew nut (RCN) (10% MC) taken from 50 kg each from across the States were thoroughly mixed and divided into two lots of 100 kg each. The first lot of 100 kg was processed into kernels (PCK) while the remaining 100 kg was used for RCN storage studies. Physical, chemical microbiological and entomological analyses were evaluated on RCN and PCK at 0, 2, 4, 6, 8, 10 and 12 months. RCN was stored using three different types of packaging; Jute bag, paper-lined jute bag and paper-lined carton, while cashew kernels (PCK) were stored using five different types of packaging methods; Polythene, Polythene lined polypropylene, paper lined polyethylene, polythene lined carton and paper lined carton. Paper lined jute bag was the best packaging method for nut storage while, polythene lined polypropylene was the best for kernel storage. Cashew kernels are easily stored in smaller spaces than the nut (ratio 1:5).

Cashew nut shell oil as a potential feedstock for biodiesel production: An overview.

Biodiesel outperforms diesel in emissions and engine performance. They burn efficiently in diesel engines and are eco-friendly. Since cashew nut shell liquid (CNSO) is waste, commercial biodiesel production from it should be profitable. CNSO is cheap and can reduce cashew processing factory waste. From cashew kernels, CNSL is extracted using various mechanical, thermal, and solvent extraction techniques. This article examines current research into using cashew nutshell liquid biodiesel (CNSLBD) in diesel engines. The work also discusses Indian biodiesel demand, availability, export information, life cycle cost analysis, cost economics of per hectare yield, Indian government initiative of CNSO. This review also evaluates the viability of this fuel as an alternative energy source. CNSLBD is a prospective alternative fuel that has the potential to benefit both the cashew nut industry and the energy industry. In addition to this, the study examines the procedures for extracting CNSO. According to the findings of the study, CNSO is a prospective alternative fuel that has the potential to benefit both the cashew nut industry and the energy industry.