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.
Abebe Y, Stoecker B, Hinds M, Gates G. Nutritive value and sensory acceptability of corn-and kocho-based foods supplemented with legumes for infant feeding in southern ethiopia. African Journal of Food, Agriculture, Nutrition and Development. 2006.
2.
Adebayo W, Ogunsina B, Gbadamosi S. Some physico-chemical and functional properties of kariya (hildegardia baterii) kernel flours. Ife Journal of Science. 2013. p. 477–88.
3.
Adepeju A, Gbadamosi S, Adeniran A, Omobuwajo T. Functional and pasting characteristics of breadfruit (artocarpus altilis) flours. African Journal of Food Science. 2011. p. 529–35.
4.
Aoac. Association of Official Analytical Chemists. Official Methods of Analysis of the Association of Analytical Chemists International. 2005. p. 8.
5.
Bello F, Salami-Jaji J, Sani I, Abdulhamid A, Fakai I. Evaluation of some antinutritional factors in oil-free white sesamum indicum l. seed cake. International Journal of Food Nutrition and Safety. 2013. p. 27–33.
6.
Bes-Rastrollo M, Wedick N, Martinez-Gonzalez M, Li T, Sampson L, Hu F. Prospective study of nut consumption, long-term weight change, and obesity risk in women. American Journal of Clinical Nutrition; 2009. p. 1913–9.
7.
Champagne E. Effects of PH on mineral phytate, protein mineral-phytate, and mineral fiber interactions-possible consequences of atrophic gastritis on mineral bioavailability from high-fiber foods. Journal of the American College of Nutrition. 1988. p. 499–508.
8.
Cosgrove D, Irving G. Studies in organic chemistry. Elsevier Scientific Pub. Co; 1980.
9.
De Carli L, Rosso N, Schnitzler E, Carneiro P. Estudo da estabilidade do complexo ã¡cido fãtico e o ãon ni(ii). Food Science and Technology. 2006. p. 19–26.
10.
Eknayake S, Jansz E, Nair B. Proximate composition, mineral and amino acid content of mature canavalia gladiata seeds. Food Chemistry. 1999. p. 115–9.
11.
Esenwah C, Ikenebomeh M. Processing effects on the nutritional and anti-nutritional contents of african locust bean (parkia biglobosa benth.) seed. Pakistan Journal of Nutrition. 2008. p. 214–7.
12.
Fao. Agriculture, food and nutrition for africa. 2008. p. 385–7.
13.
Flores-Mateo G, Rojas-Rueda D, Basora J, Ros E, Salas-Salvado J. Nut intake and adiposity: Meta-analysis of clinical trials. American Journal of Clinical Nutrition. 2013. p. 1346–55.
14.
Fredlund K, Isaksson M, Rossander-Hulthen L, Almgren A, Sandberg A. Absorption of zinc and retention of calcium: Dose-dependent inhibition by phytate. Journal of Trace Elements in Medicine and Biology. 2006. p. 49–57.
15.
Gemede H, Fekadu H. Nutritional composition, antinutritional factors and effect of boiling on nutritional composition of anchote (coccinia abyssinica) tubers. Journal of Scientific and Innovative Research. 2014. p. 177–88.
16.
Gernah D, Ariahu C, Ingbian E. Effects of malting and lactic fermentation on some chemical and functional properties of maize (zea mays). American Journal of food technology. 2011. p. 404–12.
17.
Gibbon D, Pain A. Crops of the drier regions of the tropics. Intermediate tropical agriculture series. Longman. 1985.
18.
Grundy M, Grassby T, Mandalari G, Waldron K, Butterworth P, Berry S, et al. Effect of mastication on lipid bioaccessibility of almonds in a randomized human study and its im-plications for digestion kinetics, metabolizable energy, and postprandial lipemia. American Journal of Clinical Nutrition. 2015. p. 25–33.
19.
Hallberg L, Brune M, Rossander L. International journal for vitamin and nutrition research: Supplement. Hans Huber Publishers; 1989. p. 103–8.
20.
Hammed L, Anikwe J, Adedeji R. Cashew nuts and production development in nigeria. American-Eurasian Journal of Scientific Research. 2008.
21.
Hurrell R, Juillerat M, Reddy M, Lynch S, Dassenko S, Cook J. Soy protein, phytate, and iron absorption in humans. The American journal of clinical nutrition. 1992. p. 573–8.
22.
Ihemeje A, Ukauwa O, Ekwe C. Effects of cooking and germination on physiochemical properties and sensory attributes of african walnut (tetracarpidium conophorum). International Journal of Pharmacology. 2015. p. 93–102.
23.
Ijarotimi O, Oluwalana I, Ogunedojutimi M. Nutrient composition, functional, sensory and microbial status of popcorn-based complementary foods enriched with cashew nut flour. African Journal of Food, Agriculture, Nutrition and Development. 2012. p. 684–5374.
24.
Ikpeme C, Osuchukwu N, Oshiele L. Functional and sensory properties of wheat (aestium triticium) and taro flour (colocasia esculenta) composite bread. African Journal of Food Science. 2010. p. 248–53.
25.
Jitngarmkusol S, Hongsuwankul J, Tananuwong K. Chemical compositions, functional properties, and microstructure of defatted macadamia flours. Food Chemistry. 2008. p. 23–30.
26.
Kaur D, Kapoor C, A. Starch and protein digestibility of rice bean (vigna umbellata): Effects of domestic processing and cooking methods. Food Chemistry. 1990. p. 263–72.
27.
Madigan M, Martinko J, Parker J. Brock biology of microorganisms. Prentice hall Upper; 1997.
28.
Monsen E, Hallberg L, Layrisse M, Hegsted D, Cook J, Mertz W, et al. Estimation of available dietary iron. The American journal of clinical nutrition. 1978. p. 134–41.
29.
Mugabo E, Afoakwa E, Annor G, Rwubatse B. Effect of pretreatments and processing conditions on antinutritional factors in climbing bean flours. International Journal of Food Studies. 2017. p. 34–43.
30.
Ngatchic J, Sokeng S, Njintang N, Maoundombaye T, Oben J, Mbofung C. Evaluation of some selected blood parameters and histopathology of liver and kidney of rats fed protein-substituted mucuna flour and derived protein rich product. Food and Chemical Toxicology. 2013. p. 46–53.
31.
Ocheme O, Chinma C. Effects of soaking and germination on some physicochemical properties of millet flour for porridge production. Journal of Food Technology. 2008. p. 185–8.
32.
Odoemelam S. Proximate composition and selected physicochemical properties of the seeds of african oil bean (Pentaclethra marcrophylla). Pakistan Journal of Nutrition. 2005. p. 382–3.
33.
Ogungbenle H, Afolayan M. Physical and chemical characterization of roasted cashew nut (anacardium occidentale) flour and oil. International Journal of Food Science and Nutrition Engineering. 2015. p. 1–7.
34.
Oke O. The role of hydrocyanic acid in nutrition. World Review of Nutrition and Dietetics. 1969. p. 170–98.
35.
Oladele K, Osundahunsi F, Yemisi O, Adebowale A. Influence of processing techniques on the nutrient and antinutrient of tiger nut. cyperus esculentus l.) World Journal of Dairy and Food Sciences. 2009. p. 88–93.
36.
Perren R, Escher F. Woodhead Publishing Series in Food Science, Technology and Nutrition. Elsevier Science; 2013. p. 173–97.
37.
Reddy N, Balakrishnan C, Salunkhe D. Phytate phosphorus and mineral changes during germination and cooking of black gram (phaseolus mungo) seeds. Journal of Food Science. 1978. p. 540–3.
38.
Sathe S. Solubilization and electrophoretic characterization of cashew nut (anacardium occidentale) proteins. Food Chemistry. 1994. p. 319–24.
39.
J. Evaluation of the effect of pretreatment and preservation on and microelements retention in flageolet (Phaseolus vulgaris l.) bean seeds. Acta Scientiarum Polonorum. Technologia Alimentaria. 2011. p. 475–85.
40.
Torre M, Rodriguez A, Saura-Calixto F. Effects of dietary fiber and phytic acid on mineral availability. Critical reviews in food science and nutrition. USDA. 1991. p. 1–22.
41.
Vickers Z, Peck A, Labuza T, Huang G. Impact of almond form and moisture content on texture attributes and acceptability. Journal of Food Science. 2014. p. 1399–406.
42.
Vohra P, Gray G, Kratzer F. Phytic acid-metal complexes. Proceedings of the Society for Experimental Biology and Medicine. 1965. p. 447–9.
43.
Walingo M. Indigenous food processing methods that improve zinc absorption and bioavailability of plant diets consumed by the kenyan population. African Journal of Food, Agriculture, Nutrition and Development. 2009. p. 523–35.
44.
Woldegiorgis A, Abate D, Haki G, Ziegler G. Major, minor and toxic minerals and anti-nutrients composition in edible mushrooms collected from ethiopia. Food Processing Technology. 2015. p. 134–42.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
