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PROXIMATE ANALYSIS OF CASHEW NUT

ABSTRACT

Proximate analysis of Cashew nut (Anarcadium occidentale) were investigated using standard analytical methods. The physicochemical characteristics of cashew nut shell liquid was also determined. The proximate composition (%) was as follows: moisture (7.2), ash (2.8), crude fat (49.1), crude protein (36.3), crude fibre (3.2) and carbohydrate (by difference) (1.4). The mineral composition (mg/100g) of cashew nut showed potassium (27.5 ± 0.4) to be the highest, calcium (21.5 ± 0.0), magnesium (19.3 ±0.1), sodium (8.2 ± 0.2) and phosphorous (14.0 ± 0.2). Zinc and iron concentrations were lower. The physicochemical properties of cashew nut oil were as follows: colour (yellow), refractive index (1.458), specific gravity (0.962), acid value (10.7mgKOH/g), saponification value (137mgKOH/g), iodine value (41.3mgiodine/100g) and free fatty acid (5.4mgKOH/g). This is an indication that the oil is nondrying, edible and may not be used for soap making. The CNSL extracted was dark brown in colour.  Ash and moisture content (%) were: 1.2 and 3.9 (for BRZ species), and 1.3 and 6.7 (for AFR species). Specific gravity and refractive index were 0.941 and 1.693 (for BRZ variety), and 0.924 and 1.686 (for AFR variety). Saponification, acid, free fatty acid (mg KOH/g) and iodine (mg iodine/100g) values were (58.1, 12.1, 6.1, 215 respectively (for BRZ species) and 47.6, 15.4, 7.8, 235.(for AFR species). The investigation showed that CNSL is a drying oil and it is useful in industries for paints, varnishes and surface coatings.

CHAPTER ONE

INTRODUCTION

1.1    Background of the Study

Proximate analysis of cashew nuts is a vital aspect of food science that involves determining the composition of essential nutrients in this economically significant nut. Cashew nuts, scientifically known as Anacardium occidentale, are highly valued for their rich nutritional content, making them an important component of diets worldwide. This analysis typically includes the measurement of moisture, ash, protein, fat, fiber, and carbohydrate content, providing a comprehensive profile of their nutritional value. The nutritional composition of cashew nuts has been extensively studied, highlighting their benefits and potential applications in various food products and dietary regimens (Ashaye et al., 2018).

Cashew nuts are primarily composed of fats, which constitute about 46-50% of their total weight. These fats are predominantly unsaturated fatty acids, which are known to have beneficial effects on cardiovascular health by reducing bad cholesterol levels (Venkatachalam & Sathe, 2019). Furthermore, cashew nuts are a significant source of protein, providing essential amino acids required for human health. Studies have shown that the protein content in cashew nuts ranges between 18-25%, making them a valuable protein source for vegetarians and those looking to diversify their protein intake (Parashar et al., 2018).

In addition to fats and proteins, cashew nuts are rich in dietary fiber, which is crucial for maintaining healthy digestion and preventing various gastrointestinal issues. The fiber content in cashew nuts helps in regulating bowel movements and promoting a feeling of fullness, thereby aiding in weight management (Kochhar et al., 2019). The carbohydrate content in cashew nuts is relatively low, but they do provide a moderate amount of energy, making them a suitable snack for quick energy boosts (Oliveira et al., 2020).

Moisture content is another critical parameter in the proximate analysis of cashew nuts, as it affects their shelf life and susceptibility to microbial contamination. The moisture content in cashew nuts is typically low, ranging from 5-10%, which helps in extending their storage life and maintaining their quality during transportation and storage (Adeyeye et al., 2018). Additionally, the ash content in cashew nuts, which represents the total mineral content, is around 2-3%, providing essential minerals like calcium, magnesium, phosphorus, and potassium that are vital for various bodily functions (Santos et al., 2021).

The proximate composition of cashew nuts can vary depending on several factors, including the geographic location where they are grown, the soil conditions, and the specific cashew variety. Research has indicated that environmental factors and agricultural practices significantly influence the nutritional composition of cashew nuts, thereby affecting their quality and market value (Akinhanmi et al., 2020). This variability underscores the importance of conducting proximate analysis to ensure the nutritional quality and safety of cashew nuts across different regions.

Furthermore, cashew nuts contain bioactive compounds, such as phenolic acids, flavonoids, and phytosterols, which contribute to their antioxidant properties. These compounds help in neutralizing free radicals in the body, thereby reducing oxidative stress and