Vitamin C and Other Chemical Substances in Cashew Apple

Falade, J. A.

doi:10.1080/00221589.1981.11514985

Cited by 6 publications

(5 citation statements)

References 2 publications

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“…An analysis of this juice showed that it contained 14.84% w/v reducing sugars. This is in good agreement with the 15% w/v value reported by Falade (1981) as opposed to the 7-9% w/v reported by Swabey ( 1975). This high value of total reducing sugar is desirable in SCP produc- tion since it allows for a high productivity which is necessary for an economical process.…”

Section: Resultssupporting

confidence: 93%

Investigation of Cashew Apple Juice as a Substrate for Single Cell Protein Production

Layokun

Obawole

Fatile

et al. 1986

Journal of Food Science

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Cashew juice was investigated for its ability to support the growth of Saccharomyces cerevisiae. A characteristic of the juice showed that it contained a mixture of fermentable sugars of which glucose, fructose and sucrose have been identified. Also the concentration of reducing sugars was as high as 15% w/v. Growth studies were carried out in a 7-L batch fermentor at a pH of 5.0 and 30°C with and without nutrient supplementation. The corresponding yields were 0.50 and 0.39 gram cells/gram reducing sugar consumed, respectively. While about 10% of the reducing sugar was consumed in the unsupplemented medium 43% was consumed in the medium with supplementation.

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Section: Resultssupporting

confidence: 93%

Investigation of Cashew Apple Juice as a Substrate for Single Cell Protein Production

Layokun

Obawole

Fatile

et al. 1986

Journal of Food Science

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“…This result is in good agreement with 8.4% sugar reported by FALADB [18] for cashew juice. The total nitrogen and crude protein content of cashew juice observed in this study (Table 2) agree with the recommendation of PALLOTI et al [19] that for must (prepared juice) to be used in wine making, it should contain less than 500mg/l of nitrogen.…”

Section: Discussionsupporting

confidence: 94%

Evaluation of cashew apple juice for single cell protein and wine production

Osho

1995

Nahrung

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SummaryThe nutrient analyses of cashew apple juice was carried out and its ability to support the growth of the wine yeast strain NCYC 125 and three other locally isolated ethanol-tolerant yeast strains were investigated. The cashew apple juice contains 7.8% reducing sugars, 4.4% brix, 0.039% total nitrogen 0.455% ash and pH of 3.8. The cashew apple juice was supplemented with yeast extract, urea and KH,PO,. Growth of the four ethanol-tolerant yeast strains in supplemented and unsupplemented cashew apple juice were compared. Each nutrient used for supplementation supported the ethanoltolerant yeast differently. The wine yeast NCYC 125 had its highest biomass concentration of 13.78 g/L in medium supplemented with yeast extract, while strain Y271 had 13.49 g/L in medium supplemented with urea. Other yeast strains Y276 and Y279 had 10.93 g/L and 9.79 g/L respectively in media supplemented with combination of all nutrients used for supplementation. Based on the level of sugar, crude protein, trace metal constituents and its ability to support the growth of the yeasts the use of cashew apple juice as feed-stock for single cell protein (SCP) and for wine production is suggested.

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“…Extracts from the bark of cashew tree effectively inhibited 15 different microorganisms in vitro [17]. The swollen peduncle of the cashew fruit, called the cashew 'apple' has high levels of ascorbic acid when compared to that of other fruits [18].…”

Section: Introductionmentioning

confidence: 99%