CONSUMPTION OF CASHEW KERNEL-BASED FOOD PRODUCTS AND ITS NUTRITIONAL POTENTIALITIES
Journal of Basic and Applied Research International,
Page 54-63
DOI:
10.56557/jobari/2022/v28i67990
Abstract
Background: Ivory Coast is the first country producer and the third exporter cashew kernel in world. Consumption of cashew kernels remains popular and present in Ivorian eating habits. However, the form, moment, nutritional and microbiological characteristics have not been explored much.
Aim of Study: This study aimed to determine the form, moment, nutriment, and microbial content of cashew kernels consumed.
Materials and Methods: A survey has been carried out to determine the most widely consumed form and moment of consumption of cashew kernel. The physicochemical, biochemical, and microbiological parameters of roasted cashew kernels were analyzed.
Results: The results showed that 74.5% of respondents consumed cashew kernels under roasted form and 87.5% used it as snack. The energy, carbohydrate, fat, moisture, fiber, Iron and Magnesium showed significant difference (P<0.05) between the samples. The microbiological analysis of the roasted cashew kernels samples showed that only mesophilic aerobic germ wers were found with a load of 2.46 ±0.05 (Log CFU/g) and 2.51±0.07 (Log CFU/g) for cashew supermarket (CKS) and cashew kernel local market (CKM) respectively.
Conclusion: In sum, from the microbiological point of view, the roasted cashew kernels samples both were acceptable quality.
Keywords:
- Nutritional potentiality
- roasted cashew kernel
- snacking, survey
How to Cite
COULIBALY, W. H., TOHOYESSOU, Y. M. G., MIZEHOUN-ADISSODA, C., COULIBALY, Z. D., WIAFE, M. A., & CAMARA, F. (2022). CONSUMPTION OF CASHEW KERNEL-BASED FOOD PRODUCTS AND ITS NUTRITIONAL POTENTIALITIES. Journal of Basic and Applied Research International, 28(6), 54-63. https://doi.org/10.56557/jobari/2022/v28i67990
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Patel K, Pratik K, Samvatsar M, Bhanodia PK. A survey paper on cash cashew kernels classification using color Fe computer Revelation System. Int J Eng Sci Res. 2012;1(6):328-34.
Global Cashew Council. Noix de cajou: informations techniques. [INC international nut and dried fruit council]; 2016.
Karim R, Shakerardekani A, Ghazali HM, Chin NL. Textural, rheological and sensory properties and oxidative stability of nut spreads— A review. Int J Mol Sci. 2013;14(2):4223-41.
Olatidoye OP, Shittu TA, Awonorin SO, Ajisegiri ES. Influence of roasting conditions on physicochemical and fatty acid profile of raw and roasted cashew kernel (Anacardium occidentale L.) grown in Nigeria. Hrvat čas. prehrambenu tehnol biotehnol nutr (Online). 2020;15(1-2):17-26.
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Adeoye AO, Lateef A. Biotechnological valorization of cashew apple juice for the production of citric acid by a local strain of Aspergillus niger LCFS 5. J Genet Eng Biotechnol. 2021;19(1):137.
DOI: 10.1186/s43141-021-00232-0, PMID 34533689.
Adeoye AO, Lateef A. Improving the Yield of citric acid through Valorization of Cashew Apple Juice by Aspergillus niger: mutation, Nanoparticles Supplementation and Taguchi Technique. Waste Biomass Valorization. 2022;13(4):2195-206.
DOI: 10.1007/s12649-021-01646-0
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Bartlett EJI, Kotrlik WJ, Higgins CC. Organizational research: determining appropriate sample size in survey research. Information Technology, Learning, and Performance [journal]. 2001;19(1):43-50.
INS (Institut National de la Statistique). Recensement général de la population et des habitations, habitations, données socio-démographiques des localités. Région des lagunes. République de Côte d’Ivoire. Tome I83; 1998.
AOAC. Official Methods of analysis. arlington, VA: Association of official analytical chemists. 1990;70.
Kularatne KIA, de Freitas CR. Epiphytie lichens as biomonitors of airborne heavy metal pollution. Environ Exp Bot. 2013;88:24-32.
DOI: 10.1016/j.envexpbot.2012.02.010
Djeni NT, N’Guessan KF, Toka DM, Kouame KA, Dje KM. Quality of attieke (a fermented cassava product) frorn the three main processing zones in Côte d’Ivoire. Food Control. 2011;17(1):37-41.
Capita R, Alonso-Calleja MCB, Garcia-Fernandez MC. Assessment of Baird- Parker agar as screening test for determination of Staphylococcus aureus in poultry meat. J Microbiol. 2001;39(4):321-5.
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Ozdemir M. Mathematical analysis of color changes and chemical parameters of roasted hazelnuts [Ph.D thesis]; 2001.
Saklar SA, Ungan S, Katnas S. Microstructural changes in hazelnuts during roasting. Food Res Int. 2003;36(1):19-23.
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Demir AD, Cronin K. The thermal kinetics of texture change and the analysis of texture variability for raw and roasted hazel nuts. Int J Food Sci Technol. 2004;39(4):371-83.
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Sabo H, Sadou H, Saadou M, Leger C. Composition chimique globale desg raines et caracteristiques physico-chimiques des huiles de Luffa aegyptiaca et de Luffa cylindrica du Niger. J Soc Ouest Afr Chim. 2005;20: 119-33.
Fofana L, Soro D, Yeo MA, Koffi KE. Influence de la fermentation sur les caractéristiques physicochimiques et sensorielles de la farine composite à base de la banane plaintain et d’amande de cajou. Eur Sci J. 2017;13(30):395-416.
Kadjo MLMR. ’Caractéristiques phisico-chimiques des biscuits à base de la farines composées (Maïs ou Blé) enrichies à la farine de noix de cajou (Anacardium occidentale L.)’. 2016;66.
Codex STAN. Codex alimentarius. Foods Spec Diet Uses (including foods for infants and children)". 2nd ed. 1981;35.
Sika AE, Kadji BRL, Dje KM, Kone FTM, Dabonne S, Koffi-Nevry ARK. Qualité nutritionnelle, microbiologique et organoleptique de farines composées à base de maïs (Zea mays) et de safou (Dacryodes edulis) produites en côte d’ivoire. Int J Bio Chem Sci. 2019;13(1):325-37.
DOI: 10.4314/ijbcs.v13i1.26
Adetunji M, Alika OP, Awa NP, Atanda OO, Mwanza M. Microbiological quality and risk assessment for aflatoxins in groundnuts and roasted cashew nuts meant for human consumption. J Toxicol. 2018;3:1-11.
Economy. La Côte d’ivoire devient 3è exportateur mondial d’amande de cajou. Le Figaro; 08/02/2022; 2022.
Adouko OAA, Traoré S, Agbo AE, Kouakou B. Functional properties and In vitro digestibility of cashew nut flour. J Food Nutr Res. 2016;4(5):282-8.
Mukuddem-petersen J, Oosthuizen W, Jerling JCA. A Systematic review of the effects of nuts on blood lipid profiles in humans. J Nutr. 2005;135(9):2082-9.
DOI: 10.1093/jn/135.9.2082, PMID 16140880.
Rico R, Bulló M, Salas-Salvadó J. Nutritional composition of raw fresh cashew (Anacardium occidentale L.) Kernels from different origin. Food Sci Nutr. 2016;4(2):329-38.
DOI: 10.1002/fsn3.294, PMID 27004123.
Kris-Etherton PM, Hu FB, Ros E, Sabaté J. The role of tree nuts and peanuts in the prevention of coronary heart disease: multiple potential mechanisms. J Nutr. 2008;138(9):1746S-51S. doi: 10.1093/jn/138.9.1746S, PMID 18716180.
Ros E, Tapsell LC, Sabaté J. Nuts and berries for heart health. Curr Atheroscler Rep. 2010;12(6):397-406. doi: 10.1007/s11883-010-0132-5, PMID 20820955.
Estruch R, Ros E, Salas-Salvadó J, Covas MI, Corella D, Arós F, et al. Primary prevention of cardiovascular disease with a Mediterranean diet. N Engl J Med. 2013;368(14):1279-90.
DOI: 10.1056/NEJMoa1200303, PMID 23432189.
Fernández-Montero A, Bes-Rastrollo M, Beunza JJ, Barrio-Lopez MT, de la Fuente-Arrillaga C, Moreno-Galarraga LM et al. Nut consumption and incidence of metabolic syndrome after 6-year follow-up: the SUN (Seguimiento Universidad de Navarra., University of Navarra Follow-up) cohort. Public Health Nutr. 2013;16(11):2064-72.
DOI: 10.1017/S1368980012004442, PMID 23092760.
Mitjavila MT, Fandos M, Salas-Salvadó J, Covas MI, Borrego S, Estruch R, et al. The Mediterranean diet improves the systemic lipid and DNA oxidative damage in metabolic syndrome individuals. A randomized, controlled, trial. Clin Nutr. 2013;32(2):172-8.
DOI: 10.1016/j.clnu.2012.08.002, PMID 22999065.
Kendall CW, Esfahani A, Josse AR, Augustin LS, Vidgen E, Jenkins DJ. The glycemic effect of nut-enriched meals in healthy and diabetic subjects. Nutr Metab Cardiovasc Dis. 2011;21(1);Suppl 1:S34-9.
DOI: 10.1016/j.numecd.2011.03.013, PMID 21561748.
Carey AN, Poulose SM, Shukitt-Hale B. The beneficial effects of tree nuts on the aging brain. Nutr Aging. 2012;1(1):55-67.
DOI: 10.3233/NUA-2012-0007
Herbison CE, Hickling S, Allen KL, O’Sullivan TA, Robinson M, Bremner AP et al. Low intake of B-vitamins is associated with poor adolescent mental health and behavior. Prev Med. 2012;55(6):634-8.
DOI: 10.1016/j.ypmed.2012.09.014, PMID 23010437.
Rivas A, Romero A, Mariscal-Arcas M, Monteagudo C, Feriche B, Lorenzo ML et al. Mediterranean diet and bone mineral density in two age groups of women. Int J Food Sci Nutr. 2013;64(2):155-61.
DOI: 10.3109/09637486.2012.718743, PMID 22946650.
Sanhueza C, Ryan L, Foxcroft DR. Diet and the risk of unipolar depression in adults: systematic review of cohort studies. J Hum Nutr Diet. 2013;26(1):56-70.
DOI: 10.1111/j.1365-277X.2012.01283.x, PMID 23078460.
Andonaba J-B, Lompo SS, Ouédraogo V, Ouédraogo F, Ouédraogo MS, Konaté I, et al. Skin damage and aesthetic disadvantage observed in women in the hand craft shelling chain of cashew nuts in a factory to Bobo-Dioulasso, Burkina Faso. J Cosmet Dermatol Sci Appl. 2017;07(3):211-20.
DOI: 10.4236/jcdsa.2017.73020
Lautié E, Dornier M, De Souza Filho M, Reynes M. Les produits de l’anacardier: caractéristiques, voies de valorisation et marchés. Fruits. 2001;56(4):235-48.
DOI: 10.1051/fruits:2001126
Gnonlonfin GJB, Fanou L, Fandohan P, Adéoti R, Coulibaly O, Hell K et al. SPS capacity evaluation and planning tools, including the need for and implications of international standards and their application. 1er Trimestre 2011, Bibliothèque Nationale (BN) du Bénin, ISBN: 978-99919-381-3-4; 2011.
Patel K, Pratik K, Samvatsar M, Bhanodia PK. A survey paper on cash cashew kernels classification using color Fe computer Revelation System. Int J Eng Sci Res. 2012;1(6):328-34.
Global Cashew Council. Noix de cajou: informations techniques. [INC international nut and dried fruit council]; 2016.
Karim R, Shakerardekani A, Ghazali HM, Chin NL. Textural, rheological and sensory properties and oxidative stability of nut spreads— A review. Int J Mol Sci. 2013;14(2):4223-41.
Olatidoye OP, Shittu TA, Awonorin SO, Ajisegiri ES. Influence of roasting conditions on physicochemical and fatty acid profile of raw and roasted cashew kernel (Anacardium occidentale L.) grown in Nigeria. Hrvat čas. prehrambenu tehnol biotehnol nutr (Online). 2020;15(1-2):17-26.
DOI: 10.31895/hcptbn.15.1-2.7
Adeoye AO, Lateef A. Biotechnological valorization of cashew apple juice for the production of citric acid by a local strain of Aspergillus niger LCFS 5. J Genet Eng Biotechnol. 2021;19(1):137.
DOI: 10.1186/s43141-021-00232-0, PMID 34533689.
Adeoye AO, Lateef A. Improving the Yield of citric acid through Valorization of Cashew Apple Juice by Aspergillus niger: mutation, Nanoparticles Supplementation and Taguchi Technique. Waste Biomass Valorization. 2022;13(4):2195-206.
DOI: 10.1007/s12649-021-01646-0
Israel DG. Determining sample size. Fact Sheet PEOD;6:5. Johnston, R.W., Tompkin, R.B., Meat and poultry products". In: Vanderzant, C., Splittstoesser, D.F. (Eds.), Compendium of Methods for the Microbiological Examination of Foods. American Public Health Association, Washington DC. 1992;821-835.
Bartlett EJI, Kotrlik WJ, Higgins CC. Organizational research: determining appropriate sample size in survey research. Information Technology, Learning, and Performance [journal]. 2001;19(1):43-50.
INS (Institut National de la Statistique). Recensement général de la population et des habitations, habitations, données socio-démographiques des localités. Région des lagunes. République de Côte d’Ivoire. Tome I83; 1998.
AOAC. Official Methods of analysis. arlington, VA: Association of official analytical chemists. 1990;70.
Kularatne KIA, de Freitas CR. Epiphytie lichens as biomonitors of airborne heavy metal pollution. Environ Exp Bot. 2013;88:24-32.
DOI: 10.1016/j.envexpbot.2012.02.010
Djeni NT, N’Guessan KF, Toka DM, Kouame KA, Dje KM. Quality of attieke (a fermented cassava product) frorn the three main processing zones in Côte d’Ivoire. Food Control. 2011;17(1):37-41.
Capita R, Alonso-Calleja MCB, Garcia-Fernandez MC. Assessment of Baird- Parker agar as screening test for determination of Staphylococcus aureus in poultry meat. J Microbiol. 2001;39(4):321-5.
Ricau P. Connaître et Comprendre le marché international de l’anacarde. Rongead. 2013;49.
USAID. Nigeria. Subsector Assess Niger Cashew Ind, CE-I-00-99-00003-00. September 2002, Task Order no. 812; 2002.
Ozdemir M. Mathematical analysis of color changes and chemical parameters of roasted hazelnuts [Ph.D thesis]; 2001.
Saklar SA, Ungan S, Katnas S. Microstructural changes in hazelnuts during roasting. Food Res Int. 2003;36(1):19-23.
DOI: 10.1016/S0963-9969(02)00103-5
Demir AD, Cronin K. The thermal kinetics of texture change and the analysis of texture variability for raw and roasted hazel nuts. Int J Food Sci Technol. 2004;39(4):371-83.
DOI: 10.1111/j.1365-2621.2004.00796.x
CEE. ONU. Section spécialisée de la normalisation des produits secs et séchés. Genève. 2012;2012:1-6.
Houhou H. Etude théorique et expérimentale du séchage solaire de certains produits agro-alimentaires. Mem Univ Mohamed Khinder-Biskra. 2012;59.
Aremu MO, Olaofe O, Akintayo TE. A comparative study on the chemical and amino acid composition of some Nigerian under utilized legume flours. Pak J Nutr. 2006;5(1):34-8.
Djaha AJB, N’da HA, Ake S, Koffi KE, N’da AA. Diversité morphologique des accessions d’anacardier (Anacardium occidentale L.) Introduites en Côte d’Ivoire. Rev Ivoirienne Sci Technol. 2014;23(9):244-58.
Sabo H, Sadou H, Saadou M, Leger C. Composition chimique globale desg raines et caracteristiques physico-chimiques des huiles de Luffa aegyptiaca et de Luffa cylindrica du Niger. J Soc Ouest Afr Chim. 2005;20: 119-33.
Fofana L, Soro D, Yeo MA, Koffi KE. Influence de la fermentation sur les caractéristiques physicochimiques et sensorielles de la farine composite à base de la banane plaintain et d’amande de cajou. Eur Sci J. 2017;13(30):395-416.
Kadjo MLMR. ’Caractéristiques phisico-chimiques des biscuits à base de la farines composées (Maïs ou Blé) enrichies à la farine de noix de cajou (Anacardium occidentale L.)’. 2016;66.
Codex STAN. Codex alimentarius. Foods Spec Diet Uses (including foods for infants and children)". 2nd ed. 1981;35.
Sika AE, Kadji BRL, Dje KM, Kone FTM, Dabonne S, Koffi-Nevry ARK. Qualité nutritionnelle, microbiologique et organoleptique de farines composées à base de maïs (Zea mays) et de safou (Dacryodes edulis) produites en côte d’ivoire. Int J Bio Chem Sci. 2019;13(1):325-37.
DOI: 10.4314/ijbcs.v13i1.26
Adetunji M, Alika OP, Awa NP, Atanda OO, Mwanza M. Microbiological quality and risk assessment for aflatoxins in groundnuts and roasted cashew nuts meant for human consumption. J Toxicol. 2018;3:1-11.
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