The impact of processing methods on chemical composition, mineral bioavailability and functional properties of Nigerian-grown cashew flour

Abstract

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.

Impact of different processing treatments on techno and biofunctional characteristics of dhaincha (Sesbania aculeate)

“…Improvement in the mineral content can also be attributed to the reduction of antinutrients that tend to bind minerals. Similar enhancement of mineral concentration was observed in cashew flour after thermal processing (Maria and Hannah, 2019). However, higher Zn content was observed after soaking in comparison to thermally processed (except for extrusion) and unprocessed flours.…”

Effect of two postharvest technologies on the micronutrient profile of cashew kernels from Mozambique

“…Palmitic acid and stearic acid were overall lower than previously reported for Brazilian cashew nuts (Soares et al., 2013); however, palmitic acid and margaric, lignoceric, and heptadecenoic acids, which occur in very low concentrations, were found to be higher in IPK and here in BB than in HC‐TK. This is consistent with earlier studies, which attributed this to the better extractability of oils from IPK (Maria & Hannah, 2019; Salehi et al., 2019; Shahidi & Camargo, 2016).…”