Cashew Kernels Research Articles

Factors Influencing Value Addition to Cashew Products Processed in the South-East Zone, Nigeria: A Multinomial Logistic Regression Approach

Nigeria is a leading cashew producer, but this has not been reflected in the development of the downstream cashew value chain industry. The launch of the “Agriculture Promotion Policy (2016 – 2020)” document was designed to encourage value addition to export crops such as cashew as ways of creating jobs and wealth to value chain actors. However, it is still unclear why cashew processors are unable to exploit this opportunity to improve value addition to cashew. This makes it imperative that factors influencing value addition to cashew products in the South-East zone, Nigeria be analysed. A cross-sectional survey design involving a structured questionnaire was used to obtain data from 353 randomly selected respondents from the South-East zone, Nigeria. The findings from the multinomial logistic regression showed that income, access to market, product characteristics, and cost of cashew processing technology significantly influence value addition to cashew products in two models, whereas government policy on cashew processing and market facilities were significant in the second model. The relative risk ratios for age, educational level, income, processing experience, access to market, distance to market, government policy on cashew processing and market facilities were > 1, suggesting the likelihood of processor's preferring to add value to cashew kernel, and both cashew products as against cashew nut for any unit increase in these variables. This study provided vital insights about how the relative significance of these factors will aid policy analysts and decision-makers to determine which of the factors to focus on while developing specific policies for the cashew value chain industry.

Factors influencing value addition to cashew products processed in the South-East Zone, Nigeria: A multinomial logistic regression approach

Nigeria is a leading cashew producer, but this has not been reflected in the development of the downstream cashew value chain industry. The launch of the “Agriculture Promotion Policy (2016 – 2020)” document was designed to encourage value addition to export crops such as cashew as ways of creating jobs and wealth to value chain actors. However, it is still unclear why cashew processors are unable to exploit this opportunity to improve value addition to cashew. This makes it imperative that factors influencing value addition to cashew products in the South-East zone, Nigeria be analyzed. A cross-sectional survey design involving a structured questionnaire was used to obtain data from 353 randomly selected respondents from the South-East zone, Nigeria. The study found that income, access to market, product characteristics, and cost of cashew processing technology significantly influence value addition to cashew products in the two models, whereas government policy on cashew processing and market facilities were significant in the second model. The relative risk ratios for age, educational level, income, processing experience, access to market, distance to market, government policy on cashew processing and market facilities were > 1, suggesting the likelihood of processor’s preferring to add value to cashew kernel, and both cashew products as against cashew nut for any unit increase in these variables. This study provided vital insights about how the relative significance of these factors will aid policy analysts and decision-makers to determine which of the factors to focus on while developing specific policies for the cashew value chain industry.

Efekti metoda prerade na funkcionalna svojstva i mineralni sastav brašna od zrna indijskog oraha

This research determined the effects of processing methods on the functional properties and mineral composition of cashew kernel flour. Three varieties of cashew nut were processed to flour using three methods. The oven-dried, hot oil bathed and roasted cashew nuts were cracked using a wooden mallet to obtain whole cashew kernel. The covering testa was removed by hand and winnowed to obtain whole cashew nuts. The samples were then milled separately using a manually operated attrition mill machine and sieved through a 200 mm aperture mesh screen to obtain flours with uniform particle sizes. The processed samples of flour were taken to the laboratory where functional properties and mineral composition were determined. The result showed that the functional properties of cashew flour processed with a hot oil bath, oven-dried, and roasted varied significantly at (p>0.05). Foaming capacity, emulsification capacity and foaming stability for a hot oil bath, oven-dried and roasted samples respectively were found to be higher in the roasted samples. Water absorption capacity and oil absorption capacity for a hot oil bath, oven-dried and roasted were found to be higher in hot oil bath samples. Swelling capacity and solubility for a hot oil bath, oven-dried and roasted samples respectively, were observed to be higher in oven-dried samples. The mineral composition of cashew flour samples processed using a hot oil bath, oven-dried and roasting were varied significantly at (p>0.05) across the varieties and processing methods. Phosphorus, Ca, Mg, K, Mn, Cu, Zn for hot oil bath, Oven-dried and roasted samples respectively, were significant in hot oil bath samples while Na and iron for hot oil bath, Oven-dried and roasted samples respectively were dominant in oven-dried flour samples. Generally, it was observed that the processing methods adopted significantly influenced mineral and functional properties of cashew kernel flour at (p>0.05). The cashew kernel flour displayed good characteristics of functional and mineral properties. Therefore, flour can serve as a functional ingredient in the formulation of snack products as an alternative to legumes/wheat flour.

A Case Study of Cashew Industry in Karnataka

Purpose: In the Indian food processing sector, the cashew nut processing industry plays a critical role. Often, the cashew is considered as ‘both a poor person’s crop and a rich person’s meal.’ From the cultivators, traders, wholesalers, processors to supermarkets and retailers, the cashew processing sector is a vital source of income. Cashew processing is a labour-intensive sector that has always employed a significant number of rural women. The purpose of this study is to gain an in-depth understanding of the Cashew Processing Sector, its position in the world market, issues it is confronting and future prospects. While doing so, the present study attempts to examine the profile of the Indian Cashew Industry, including cashew processing and international trade. The quality, flavour and appearance of the Indian cashew kernels are highly respected in other nations and are consumed in more than 60 countries worldwide. Unfortunately, it was found that cashew production in India has been fluctuating in recent years. Despite its tremendous expansion, India’s cashew sector has been affected by low-quality cashew cultivated in some regions, which is mostly due to improper harvesting techniques, inadequate drying of the nuts and insufficient storage and warehouse facilities for dried cashew nuts. Design: For the purpose of analysis, this study used secondary data sources - Google Scholar articles, cashew industry and other related websites. Moreover, the literature is used to analyse the position of the industry within SWOC and PESTLE framework analysis. Findings: Based on the analysis, the cashew business needs certain incentives to attain a better rate of production and export growth in the future. Value: This paper emphases on the growth of the cashew industry in India in relation to its current status and future opportunities. Based on findings and their interpretation, the Indian Cashew Industry must prepare itself for the ever-increasing demand of the domestic market and contribute more effectively to the country’s economic growth. Paper Type: Case Study-based Research Analysis

Effect of two postharvest technologies on the micronutrient profile of cashew kernels from Mozambique.

The economics involved in processing cashew nuts (Anacardium occidentale) might alter micronutrient profiles and concentrations. We analyzed and evaluated carotenoids, tocopherols, tocotrienols, minerals, fatty acids, and amino acids in (1) cashew kernels with testa recovered from nuts dried with and without the apple, and (2) testa‐free industrial grade baby butts, splits, and white whole kernels using HPLC, ICP‐OES, and GC‐MS techniques. The results indicated that drying cashews with the respective apple slightly decreased the concentration of some carotenoids and total fatty and amino acids, but increased the concentration of iron, magnesium, and total tocotrienols compared with the conventionally (sun‐) dried kernels. We also found high concentrations of carotenoids in the testa‐containing kernels. Among the industrially processed kernel, baby butt grade was associated with lower content of β‐carotene, total tocopherols, and tocotrienols, but with significantly higher concentrations in minerals, fatty acids, and amino acids than in white wholes and split grades. Conventional sun drying of cashew nuts revealed results similar to drying with apples regarding micronutrient concentrations. The high micronutrient content of industrial grade BB is reflected in widespread human consumption and better market value.

Diseases and Insect Pests associated with Cashew (Anacardium occidentale L.) Orchards in Ghana

Cashew (Anacardium occidentale L.), a recently recognized cash crop in Ghana, is an economically export oriented crop that plays a helping role in the Ghanaian economy in diverse ways. Owing to its importance, surveys were conducted in some major cashew producing communities in Dormaa and Berekum West District of the Bono region to assess the problems of insect pests and diseases associated with this economic tree across the study area. Diseased samples showing varying degrees of symptoms were taken for isolation and identification using morphological method. Insect pests were also assessed and identified. The results showed Colletotrichum gloeosporioides species complex to be associated with anthracnose, leaf lesions or spots, gummosis of twigs and stems and regressive die-back; Lasiodiplodia theobromae was found to cause stem and twig gummosis, blight, die-back of twigs and inflorescence; Pestalotia sp. was associated with Pestalotia leaf spot. Others, such as Penicillium sp., powdery mildew, Curvularia lunata, Cephaleuros sp. (red rust- algal leaf spot), mushroom and lichens were also found to be associated with the cashew orchards in the study area. Anthracnose, gummosis, algal leaf, and stem spots (red rust) and cashew kernel infection by Curvularia lunata constituted the major diseases of cashew in ascending order in the study area. The insect pests identified included Oecophylla smaragdina, Anoplocne miscurvipeson, Pseudotheraptus devastans, Pachnoda cordata, Pachnoda marginata, Helopeltis bug, Helopeltis schoutedeni, Planococcus sp., Lamida moncusalis, Odontotermes sp., Aphis sp., Analeptes trifasciata. Some unidentified pathogens, pests and other abnormalities were also observed.

Detection of fat and fatty acids of roasted and unroasted cashew (Anacardium occidentale L.) kernels

Detection of fat and fatty acids of roasted and unroasted cashew (<i>Anacardium occidentale</i> L.) kernels

Cashew nut-based beverage: development, characteristics and stability during refrigerated storage

A cashew nut-based beverage was obtained using broken cashew kernels and its composition and stability were evaluated during refrigerated storage for 60 days. Sensory tests were performed to define the formulation, testing the best proportion between kernels and water, the effect of kernel roasting, the ideal sweetness, the beverage attributes and the sensory acceptance. A cashew nut beverage can be obtained by grinding the kernel with water in the proportion of 1:10 (m/m) with added sugar at 3%, followed by heat treatment at 140ºC for four seconds. The proximate composition was 11.49% total solids, 0.26% ashes, 1.83% proteins, 3.97% lipids and 5.43% total carbohydrates. The pH remained above 6.49 and the color darkened during storage. The product was considered microbiologically safe and shelf-stable for at least 2 months, and sensory acceptance remained at an average value of 7.1 on a 9-point hedonic scale.

Effect of cashew (Anacardium occidentale) nut shell stored and fresh extracts on cowpea bruchid, Callosobruchus maculatus (Fabricius.) (Coleoptera: Chrysomelidae)

Effect of cashew (Anacardium occidentale) nut shell stored and fresh extracts on cowpea bruchid, Callosobruchus maculatus (Fabricius.) (Coleoptera: Chrysomelidae)

EFFECT OF FERMENTATION ON THE QUALITY OF FLOUR AND BISCUIT FROM CASHEW KERNEL FLOUR

The purpose of this paper is to investigate the effect of fermentation on the quality of cashew kernel flour for biscuit making. Fermented and unfermented cashew kernels flours produced were used to substitute wheat flour. Functional properties of flours were evaluated. Chemical and sensory characteristics of various biscuits obtained were used to compare them. Fermentation improved water absorption capacity, foaming and emulsification properties but reduced (P &lt; 0.05) oil absorption capacity of cashew kernel flour. The analysis of nutritive values showed that fermentation increased the protein and fat contents respectively from 34.10±0.41 to 38.67±0.4 and from 28.16±0.07 to 31.02±0.18. Substitution of wheat flour by cashew kernels flours increase protein, fat, fiber and ash contents of biscuits. Biscuits from cashew kernel flour overall acceptability decreased with fermented cashew kernel flour incorporation. Negative correlation was observed between brown colour score and overall acceptability also between aroma (cashew kernel aroma and fermented cashew kernel aroma) scores and overall acceptability of biscuits. Panelists accepted regarding overall acceptability, biscuits containing 100 % unfermented cashew kernel flour and those containing 40 % of fermented cashew kernel flour. Substitution of wheat flour by unfermented cashew kernel flour and 40 % by fermented cashew kernel flour would improve nutritive values of biscuits and cashew kernel consumption locally.

Diversidad genética y fisicoquímica en doce cultivares brasileños de anacardo (Anacardium occidentale)

Antecedentes y Objetivos: El marañón (Anacardium occidentale) es un árbol nativo de Brasil y cultivado en varios climas cálidos en todo el mundo. La producción de nueces de marañón ha sido una actividad económica importante para muchos países tropicales, proporcionando una variedad de alimentos con un gran valor nutricional. La diversidad genética entre los primeros árboles de marañón enanos utilizados para la producción es poco conocida, así como la composición nutricional entre los frutos secos de estas plantas. Este trabajo tuvo como objetivo evaluar las características fisicoquímicas de los granos de marañón y estudiar la diversidad genética entre doce cultivares para indicar genotipos superiores para futuros programas de mejoramiento.Métodos: Se evaluó el pH, acidez titulable, humedad, ceniza, lípidos y proteínas de los granos de marañón de doce cultivares. La variabilidad genética se evaluó mediante marcadores moleculares RAPD e ISSR. Se utilizaron datos de análisis moleculares y fisicoquímicos para estimar las distancias genéticas y se aplicó el método de prueba de Mantel para calcular la correlación de Pearson entre los datos.Resultados clave: Se encontró una alta variabilidad genética entre los cultivares. BRS 274 y BRS 275 fueron los más cercanos genéticamente, mientras que CCP 09 y BRS 189 fueron los más distantes. Por otro lado, EMBRAPA 51 y BRS 226 mostraron granos con características fisicoquímicas más similares, mientras que BRS 189 y BRS 253 tuvieron los más diferentes. Además, no se encontró correlación entre los resultados fisicoquímicos y moleculares. Los granos de marañón tenían un pH cercano a la neutralidad, baja acidez, considerable contenido de humedad y alto contenido de lípidos y proteínas.Conclusiones: Los granos de marañón de los doce cultivares estudiados aquí tenían baja acidez y pH, contenido considerable de humedad y cenizas, y alto contenido de proteínas y lípidos. BRS 189, BRS 253 y CCP 1001 mostraron los mejores valores de proteínas, lípidos, acidez y pH. Además, esos cultivares tienen una distancia genética máxima entre ellos, que pueden usarse como progenitores en futuras combinaciones de genes en programas de mejoramiento genético.

Experimental Study on Concrete With Partial Replacement of Coarse Aggregate with Cashew Shells

Concrete is a mix of cement, fine aggregate and coarse aggregate with water in correct proportion. Many attempts had been to replace the fine aggregate, coarse aggregate and cement in concrete. In this row replacement of coarse aggregate by cashew shells was tried. Over 66% of the overall country export cashew kernels. The cashew seeds is well acclaimed for its good quality and appearance. Concrete cubes and beams had casted using cashew shell as a partial replacement of the coarse aggregate in the proportion of 10%,20% and 30% replacement. the specific gravity of the shell was analyzed and 16mm shell were selected for the experiment. The characteristic of concrete was determined and the result showed that 10% replacement of shell with coarse aggregate gives the optimum strength.

Physical Characteristics and Mineral Composition of Bread Produced from Blends of Wheat and Defatted/Undefatted Cashew Kernel Flours

The present study was aimed at assessing the physical characteristics and mineral composition of breads produced from blends of wheat-defatted/undefatted cashew kernel flours. Cashew kernel was processed into flour and thereafter divided into two portions. One portion was left undefatted while the other portion was defatted using a hydraulic press. Bread was prepared from the blends of wheat and defatted/undefatted cashew kernel flours using 90:10, 80:20, 70:30, of wheat flour to defatted cashew kernel flour (DCF) and wheat flour to undefatted cashew kernel flour (UCF), respectively and 100% wheat flour as control. Mineral composition and physical characteristics of the composite breads was determined using standard methods. The study revealed a significant (p&lt;0.05) increase in the calcium (12.21-24.60 mg/100 g), iron (1.08-5.13 mg/100 g), potassium (4.13-19.63 mg/100 g), sodium (0.27-0.55 mg/100 g), zinc (0.05-2.25 mg/100 g) and magnesium (4.29-23.72mg/100g) contents as the proportion of defatted and undefatted cashew kernel flour increased. Defatting resulted to a significantly (p&lt;0.05) higher increase in the mineral contents of the bread samples. Physical characteristics of the composite bread showed a decrease in the height (8.00-5.20 cm), length (12.30-11.25 cm), width (8.00-7.45 cm), loaf volume (682.50-505.00 cm3) and specific volume (2.62-2.08 g/cm3) as amounts of defatted and undefatted cashew kernel flour substitution increased. Weight of the bread increased as substitution with 10% defatted and undefatted cashew kernel flour. Beyond the 10% level, a decrease in bread weight was observed. The findings of the present study therefore showed that wheat flour bread supplemented with 10% UCF cashew kernel flour produced bread of higher mineral content than 100% wheat flour bread and this level of UCF substitution did not have adverse effect on the bread’s physical characteristics.

Obtaining cashew kernel protein concentrate from nut processing by-product and its use to formulate vegetal burger

Abstract Broken kernels are among the by-products of processing cashew nuts which have less commercial value. The present work aimed to obtain a cashew kernel protein concentrate from broken kernels, and then characterize it as well as using it in a vegetable burger formulation. The concentrate was obtained by isoelectric precipitation at four different pHs and subsequent drying. Higher yield was 58.6% of proteins (pH 4.0 and 4.5). The concentrate showed Water Absorption Capacity (WAC) of 1.85 mL/g and Oil Absorption Capacity (OAC) of 1.06 mL/g, as well as low solubility in aqueous medium and low foaming capacity. The concentrate was used in vegetable burger production as a substitute for soybean protein. The burgers were submitted to sensory evaluation and obtained an average of 6.6 on a nine-point scale, thus being within the acceptance zone. Regarding the purchase intent, 60% of the judges would probably or would certainly buy the product. Therefore, the cashew kernel protein concentrate can be used as a protein ingredient for food formulation. Producing cashew kernel protein concentrate allows the use of broken kernels generated in the cashew nut industrial process.

Nutrient Composition and Sensory Properties of Wheat Bread Substituted with Defatted and Undefatted Cashew Kernel (Anacardium occidentale Linn.) Flours

This study was undertaken to investigate the nutrient composition and sensory properties of wheat flour bread substituted with defatted and undefatted cashew kernel flours. Cashew kernel was processed into flour and thereafter divided into two portions. One portion was left undefatted while the other portion was defatted using a hydraulic press. Bread was prepared from the blends of wheat and defatted/undefatted cashew kernel flours using 90:10, 80:20, 70:30, of wheat flour to defatted cashew kernel flour (DCF) and wheat flour to undefatted cashew kernel flour (UCF), and 100% wheat flour as control. Bread samples were subjected to sensory evaluation within 30 minutes of production. Proximate analysis and amino acid profile of the bread samples were carried out using standard methods. Result of the proximate analysis of the bread samples revealed a significant (p&lt;0.05) increase in ash (1.05-2.19%), protein (8.46-34.22%) and crude fibre (1.85-6.20%) with a corresponding decrease in moisture (11.05-21.28%) and carbohydrate contents (57.21-36.37%) as substitution of wheat flour with DCF and UCF increased. Amino acid analysis revealed that wheat/DCF composite breads were significantly (p&lt;0.05) higher in lysine (7.00 g/100 g), phenyl alanine (3.99 g/100 g), tryptophan (0.89 g/100 g), valine (4.33 g/100 g) and methionine (1.47g/100 g) than the wheat/UCF composite bread. Similarly, wheat/DCF composite breads were significantly (p&lt;0.05) higher in proline (3.45 g/100 g), arginine (5.68 g/100 g), tyrosine (3.78 g/100 g), alanine (4.25 g/100 g), glutamic acid (11.81 g/100 g), glycine (3.06 g/100 g), serine (4.00 g/100 g) and aspartic acid (7.32 g/100 g) indicating higher protein quality in the wheat/DCF composite breads than in wheat/UCF composite breads. Bread samples substituted with 10% UCF and 20% DCF compared favourably with the control wheat flour bread for taste, crust, colour and general acceptability. Therefore, it is recommended to use a level of substitution of 10% UCF and 20% DCF for the production of bread of adequate nutritional and sensorial qualities.

EFFECT OF THE INCORPORATION OF REJECTS OF CASHEW NUTKERNELS IN SOWFEED ON THE CHEMICAL COMPOSITION OF MILK

In order to obtain more and more resistantpigletsduring lactation, thisexperimentwas set up. Its objective was to assess the quality of the milkproduced by the sowafter the use of new agricultural by-products in the feeding of lactatingsows.Thus, downgradedalmondswereintroducedinto the diets.Three types wereformulated and tested on threeseparate lots of 10 sows [(Large White x Pietrain) X (Landrace x Duroc)] each.Thesedietsconsisted of 0, 6 and 9% downgradedalmonds. Releases of cashew kernels in the food ration had no significanteffect on the dry matter, protein content of colostrum 1, 2, 3 and milk.In contrast, the use of 9% cashew kernelrejectssignificantlyincreased (P &lt;0.05) the proportions of lipid in colostrums and in milk.The lipid contents increased by 1.07% 1.01% 1.05% and 1.10% respectively for colostrums 1, 2, 3 and milk. Thesehigherlipid proportions couldincrease the organicenergylevel of piglets and makethem more resistant to microbialattack.

Feeding value of defatted cashew kernel as an alternative protein source in broiler diets

This study was carried out to determine chemical composition of defatted cashew kernel cake (CKC) and cashew kernel oil (CKO), assess performance characteristics and nutrient digestibility of broiler chickens fed diets containing two grades of CKC. In the study, 210, one-day old Arbor acre broiler chicks which were stabilized on commercial diets (23% CP and 2900kcal/kgME) for 2 weeks before introduced to the seven experimental diets were used. The experiment was laid out in a 2 x 3 factorial arrangement which consisted of a control treatment without CKC while treatments 2, 3, 4 and 5, 6, 7consisted of 33.33%, 66.67% and 100% replacement of groundnut cake (GNC) with grade I and grade II CKC respectively. Digestibility trial was carried out at the end of eighth week of the study. Data on performance attributes and coefficient of nutrient digestibility were collected and analysed using a general linear model of SAS. The results of proximate composition showed no substantial difference in dry matter, crude protein, soluble and insoluble carbohydrate except ether extract. Caloric content in CKC was slightly higher than GNC. Both physical and chemical properties of the defatted cashew oil were similar to that of groundnut. The performance traits measured in terms of body weight gained, total feed intake and feed conversion were significantly (P&lt;0.05) different across the treatments with birds on CKC showing superior performance than birds on GNC diet with 17.72% and 13.35% higher BWG in grade I and II respectively. Fat deposition was notably (P&lt;0.05) higher in birds on CKC diets. Digestibility of nutrients indicated that the dry matter, crude protein, ether extract and crude fibre digestibility were significantly (P&lt;0.05) affected across the treatments by the inclusion of CKC in the diets, while the Ash and NFE digestibility were not significantly (P&gt;0.05) influenced. Economically, the use of CKC reduced the heightened cost of production by 9.1%. It can be concluded that grade I CKC could completely and favourably replace GNC in diets of chicken to improve growth, feed efficiency and to reduce the cost of feed per unit egg.

PEMANFATAN LIMBAH BIOMASSA MENJADI SUMBER ENERGI ALTERNATIF

This research aims to produce renewable fuel from biomass waste which has been neglected and not yet used optimally. Cashew nuts are an example of biomass that is commonly found in Indonesia. Cashew kernel shells contain a lot of new oil only for coloring. Cashew nut shells are processed into renewable energy by making briquettes. The making of briquettes begins with the carbonization process at a temperature of 350oC for 5 hours. Then to improve the quality, it is mixed with waste in the form of small pieces and sawdust of teak wood. From the tests that have been carried out, it has resulted in more cashew nut shell charcoal content, the initial flame is easier but it is wasteful of fuel because it quickly turns into ash because the cashew seed shell contains a lot of phenolic compound oil. The calorific value greatly affects the fast and slow rate of boiling and the amount of briquette raw material needed. the more cashew nut shell charcoal, the more fuel it needs to boil 1 liter of water, because cashew nut shells burn quickly, so they quickly turn to ash. From the test, it was found that the variation in the consumption of the smallest and fastest use of fuel in boiling water was a variation of the briquette mixture of 15% cashew shell charcoal: 75% wood charcoal, boiling 1 liter of water only takes 18 minutes, and only requires 268 grams of briquettes.

Classification of first quality fancy cashew kernels using four deep convolutional neural network models

AbstractIn this study, we proposed deep convolutional neural networks (DCNNs) combined with image processing to classify cashew kernels in five categories based on the adulteration of first‐class fancy whole cashew kernels with butts and pieces. Four DCNN models, including Inception‐V3, ResNet50, VGG‐16, and a custom model were implemented, and their performances were compared using model evaluators, such as sensitivity, specificity, precision, accuracy, and F1‐score. Overall, all the models showed a high performance with a minimum accuracy of 95.1% and the training and validation data curves demonstrated a good fitting of the models. Although all the models demonstrated promising potential for cashew classification, Inception‐V3 and ResNet50 neural networks delivered the most promising outcome with the highest accuracies (each 98.4%) and F1‐scores (each 96%). Custom‐built model showed the least accuracy (95.1%) and F1‐score (87.9%). The findings of current work indicate that the developed DCNN models are capable of achieving automatic, fast, and accurate cashew classification.Practical applicationCurrently, the sorting and grading of cashew kernel are mostly manual and time‐consuming process and the deep convolutional neural networks (DCNN) or Deep Learning implemented in this study can facilitate a speedy and automated cashew classification in cashew industry worldwide.

Nutritional Composition, Functional and Organoleptic Properties of Breakfast Cereals Formulated from Acha, Wheat, Cashew Kernel and Prawn

Acha grains and cashew kernels were processed into flour while prawn was processed into powder. Acha flour was used to substitute wheat flour while a constant percentage of cashew kernel flour and prawn was used as an enrichment in the formulation of breakfast cereals at the ratios of 70:0:20:10, 60:10:20:10, 50:20:20:10, 40:30:20:10, 30:40:20:10, 20:50:20:10, 10:60:20:10 and 0:70:20:10 of acha/wheat/cashew kernel/prawn and labeled A-H samples, respectively. The nutritional, functional and organoleptic properties of the formulated breakfast cereal was studied. The result revealed that the proximate compositions of the breakfast cereals ranged between 3.94-9.46% for moisture content, ash 2.09-2.98%, fat 8.30-15.20%, protein 9.17-14.65%, crude fibre 1.28-1.60%, and carbohydrate 60.97-76.66% with significant different (SD) between some samples and no SD in some other samples. Functional properties' result showed that the bulk density of the breakfast cereals ranged between 0.49-0.55 g/g, water absorption capacity 1.74-2.20 g/ml, oil absorption 0.18 - 1.09g/ml and the least gelation capacity of 2% in all the samples. Based on the 9-point hedonic scale used in the assessment of the organoleptic properties of the breakfast cereals, all the samples were acceptable by the panelists but 40:30 of acha/wheat compared very well with the sample substituted with 0:70 of acha/wheat. This is an indication that acha grains can be a useful raw material in the substitution of wheat while cashew kernel and prawn can be used to enrich the product formulated from the flours of these raw materials. This will increase the utilisation of abundant Nigerian raw materials, reduce the importation of wheat flour and hence, improve the economy of the country.