Prelims - Small-Scale Food Processing

Azam-Ali, Sue; Judge, Emma; Fellows, Peter; Battcock, Mike

doi:10.3362/9781780441368.000

Cited by 2 publications

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“…Continuous growing of cashew in poor unfertile soil causes low productivity than potential yield of recommended cultivars and it can be attained by adopting proper nutrient management (FAO, 2017). According to Azam-Ali and Judge (2001), by undertaking proper management practices cashew nut at the rate of 10 to 15 kg can be harvested from a tree. India is a prominent global cashew grower, processor, exporter and consumer.…”

Section: Introductionmentioning

confidence: 99%

Assessment and Correlation Studies on Influence of Foliar Nutrient Management on Yield Attributing Traits and Physico-chemical Parameters of Cashew (Anacardium occidentale L.) on Cv. Balabhadra

Jena,

Panda,

Sethi

et al. 2024

ASD

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Background: Cashew being a hardy crop is able to thrive and produce yield under low nutrient management practices yet suffers low productivity as the yield potential of plant is not expressed. Persistence of low productivity of cashew in Odisha is due to inconsequence of old senile plantation of seedling origin under unfertile, marginal lands as well as no proper adaptation of scientific nutrient management practices. Methods: Present investigation was carried out at All India Coordinated Research Project on Cashew, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha during 2021-2022 and 2022-23 to evaluate the effect of nutrient management practices on yield attributing traits and physico-chemical properties of cashew cv. Balabhadra in randomized block design with six treatments and four replications. Result: Treatment schedule i.e., 100% RDF+10 kg FYM/plant/year+ Foliar spray of major nutrients (3% urea+0.5% MAP+1% K2SO4)+ Foliar spray of secondary and micro-nutrients (0.5% ZnSO4 + 0.1% Solubor + 0.5% MgSO4) witnessed better performance of cashew for most of the yield attributing traits and biochemical properties of cashew under study. Pearson correlation coefficient analysis revealed positive association of yield relevant traits (P less than 0.001) and negative correlation for apple length and TSS of cashew apple.

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Section: Introductionmentioning

confidence: 99%

Assessment and Correlation Studies on Influence of Foliar Nutrient Management on Yield Attributing Traits and Physico-chemical Parameters of Cashew (Anacardium occidentale L.) on Cv. Balabhadra

Jena,

Panda,

Sethi

et al. 2024

ASD

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“…The cashew apple is a tropical fruit rich in vitamin C, averaging from 200 to 269 mg/100 ml of juice (Prasertsri & Leelayuwat, 2017 ), and five times that of citrus juice and 10 times that of pineapple juice (Akinwale, 2000 ; Azam‐Ali & Judge, 2001 ; Naka et al, 2016 ). It also contains other vitamins, such as thiamine, niacin, and riboflavin, and precursors of vitamin A.…”

Section: Introductionmentioning

confidence: 99%

Effect of clarification on physicochemical properties and nutrient retention of pressed and blended cashew apple juice

Aluko

Makule

Kassim

2023

Food Science & Nutrition

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The cashew apple is a nutritious pseudofruit of the cashew tree, after the nut. It is highly perishable and has an astringent taste, which hinder its utilization in the food sector. This study was designed to optimize clarification of cashew apple juice (CAJ) using gelatine, and assess the effect of clarification on physicochemical properties (titratable acidity, total soluble solids, and pH), nutrient retention, and sensory quality of pressed and blended CAJ. CAJ was treated with gelatine concentrations (0, 0.025, 0.05, 0.1, 0.2, 0.3, and 0.4 g/L) at room temperature (24–26°C) for 1, 2, 4, 6, 8, 10, and 12 h. Both clarified and unclarified juice were analyzed for tannin, total phenol, β‐carotene, vitamin C, sugar, minerals, antioxidant activity, and physicochemical and sensory qualities. The results showed that tannin in pressed CAJ was optimally reduced from 217.6 mg/100 ml TAE to 24.6 mg/100 ml TAE, and from 258.0 mg/100 ml TAE to 55.0 mg/100 ml TAE in blended CAJ, using 0.2 g of gelatine in a liter of juice, for 2 h at room temperature. Both CAJ with and without clarification showed no significant difference in pH, total soluble solids, and titratable acidity (p < .05). However, blended CAJ had higher contents of total phenol, tannin, β‐carotene, vitamin C, sugar, minerals, and antioxidant activity (p < .05). The use of a low concentration (0.2 g/L) of gelatine in a liter of either blended or pressed CAJ yielded sweet and less astringent CAJ with high‐intensity yellow color. The technologies performed well at room temperature and therefore provide the basis for potential business investment.

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Prelims - Small-Scale Food Processing

Cited by 2 publications

References 0 publications

Assessment and Correlation Studies on Influence of Foliar Nutrient Management on Yield Attributing Traits and Physico-chemical Parameters of Cashew (Anacardium occidentale L.) on Cv. Balabhadra

Assessment and Correlation Studies on Influence of Foliar Nutrient Management on Yield Attributing Traits and Physico-chemical Parameters of Cashew (Anacardium occidentale L.) on Cv. Balabhadra

Effect of clarification on physicochemical properties and nutrient retention of pressed and blended cashew apple juice

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