Nutrient Composition of Raw, Dry-Roasted, and Skin-On Cashew Nuts

Griffin, Laura E.; Dean, Lisa L.

doi:10.5539/jfr.v6n6p13

Cited by 29 publications

(21 citation statements)

References 53 publications

(64 reference statements)

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“…On the other hand, the protein content (28.6%) in the present study was higher than that obtained by Griffin and Dean (2017) in raw kernels (17.2%), and lower than that found by Akinhanmi (2008), 36.3%. Despite the differences in these contents, results support that cashew nuts are an abundant source of protein and amino acids.…”

Section: Physicochemical Traitscontrasting

confidence: 87%

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

Lemos¹,

Bordallo²,

Neto³

et al. 2021

Acta Bot. Mex.

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Background and Aims: Cashew (Anacardium occidentale) is a native Brazilian tree, cultivated in various warm climates across the world. The cashew kernels production has been an important economic activity for many tropical countries, providing a variety of food with great nutrition value. The genetic diversity among the early dwarf cultivars used to production is poorly understood, as is the nutritional composition among nuts from those plants. This work aimed to evaluate the physicochemical characteristics of cashew kernels and to study genetic diversity among twelve cultivars to indicate superior genotypes for future breeding programs. Methods: Cashew kernels from twelve cultivars were evaluated for pH, titratable acidity, moisture, ash, lipids and proteins. The genetic variability was assessed using RAPD and ISSR molecular markers. Data from molecular and physicochemical analyses were used to estimate the genetic distances and Mantel test approach was applied to calculate Pearson’s correlation between the data.Key results: A high genetic variability was found among the cultivars. BRS 274 and BRS 275 were the closest genetically, while CCP 09 and BRS 189 were the most distant ones. On the other hand, EMBRAPA 51 and BRS 226 showed cashew kernels with more similar physicochemical characteristics, while BRS 189 and BRS 253 had the more different ones. Moreover, no correlation was found between the physicochemical and molecular results. Cashew kernels had pH close to neutrality, low acidity, considerable moisture content, and high lipid and protein contents. Conclusions: The cashew kernels from the cultivars studied here had low acidity and pH, considerable moisture and ash contents, and high protein and lipid contents. BRS 189, BRS 253, and CCP 1001 showed the best values for proteins, lipids, acidity, and pH. In addition, those cultivars have maximum distance genetic among them, which can be used as parents in future gene combinations in breeding programs.

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Section: Physicochemical Traitscontrasting

confidence: 87%

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

Lemos¹,

Bordallo²,

Neto³

et al. 2021

Acta Bot. Mex.

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“…Of the three varieties, the wrapped nuts had the highest concentrations of phenolics and tocopherols, due to the presence of the skins. The concentrations of phytosterols in all of the cashew varieties were higher than reported values for other nuts (Griffin & Dean, 2017).…”

Section: Cashew Nutscontrasting

confidence: 75%

“…These products were found to contain bioactive compounds including mono-and poly-unsaturated fatty acids, phytosterols, arginine, magnesium, tocopherols, and phenolic compounds. All the types of cashews exhibited higher levels of phytosterols than the amounts reported for other tree nuts (Griffin & Dean, 2017).…”

Section: Cashew Nutsmentioning

confidence: 56%

Cashew nut allergy; immune health challenge

Tufail

Saeed

Ain

et al. 2019

Trends in Food Science & Technology

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Background: Cashew nut allergy is a significant tree nut allergy that is increasing gradually and becoming serious health issue these days. Allergens responsible for cashew nut allergy are highly potent and for some people, these reactions have the potential to be severe and even life-threatening (anaphylaxis). Increased consumption of cashew nuts and a change in eating and cooking may be responsible. It's time to spread the knowledge and awareness about cashew nut allergy among society, clinics and development of clinical confession. Scope and approach: In recent era, various researches regarding cashew nut allergy are under consideration. In this comprehensive review, investigations were carried to identify aspects of cashew nut allergy including its prevalence, characteristics, processing effects, different allergens, diagnosis and management. Key findings and conclusion: Main etiology is the utilization of minor quantity of cashew nut allergens like Ana-o-3, Ana-o-1 and Ana-o-2, proposed to be very powerful as compared to other tree nuts. Its prevalence is increasing especially in children. Several methods like oral immunotherapy, adrenaline auto-injector device and enzymatic processing are very helpful in the treatment of this emerging type of allergy. Moreover, labelling of foods products having cashew nuts plays significant role in prevention of cashew nut allergy. This information concludes that allergen of cashew nut allergy may be powerful that is chronic cause of many immune disorders.

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“…Cashew kernel, which is the main commercial product of the cashew tree is the edible part of the nut, is nutritious, containing fats (46 to 47%, of which 87% are unsaturated fatty acids), protein (18 to 21%) and carbohydrates (29 to 31%) (Brufau et al, 2006). It also has concentrations of phosphorous (593 mg), magnesium (292 mg), and potassium (660 mg), and various vitamins, the main ones being E (0.90 mg) and K (34.1 mcg) (Griffin and Dean, 2017;USDA, 2018).…”

Section: Nutritional Usesmentioning

confidence: 99%

“…Furthermore, the plant creates an antibacterial, vesicant and anthelmintic property. Despite the lower levels of unsaturated fatty acids in the cashews compared to other tree nuts, consumption of cashews could reduce risk of cardiovascular disease (Griffin and Dean, 2017;Van Horn et al, 2008).…”

Section: Health Benefitsmentioning

confidence: 99%

Cashew production benefits and opportunities in Ethiopia: A Review

Tola¹,

Mazengia²

2019

J. Agric. Crop Res

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Cashew (Anacardium occidentale L.) is among the major edible nuts with increasing demand in the global market. The tree is native to Brazil and first introduced to India and Africa in the 16 th century by Portuguese traders with the intention of afforestation and soil conservation, and gradually expanded throughout the world. Today, it has been widely grown mainly for its nuts to be used as food, medicine, and source of income in most tropical regions with the largest coverage found in Brazil, India, Vietnam, Indonesia, and several countries in West and East Africa. The increasing demand for raw cashew nut from processors has made the crop to be the major source of foreign exchange in most developing countries. However, despite the huge potential to produce Cashew in Ethiopia, only little is known about its current production, potential benefits, and opportunities in Ethiopia, mainly due to lack of knowledge and awareness. Hence, this paper provides an overview of cashew uses, available opportunities for its production in Ethiopia and the way forward.

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Nutrient Composition of Raw, Dry-Roasted, and Skin-On Cashew Nuts

Cited by 29 publications

References 53 publications

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

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

Cashew nut allergy; immune health challenge

Cashew production benefits and opportunities in Ethiopia: A Review

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