Effect of Roasting Temperature on Nutritional Quality of Cashew Nut (Anacardium Occidentale).

Abstract

The effect of Roasting Temperature on the Nutritional Quality of Cashew Nut was investigated. The proximate compositions (moisture content, crude protein, fat, ash, crude fibre and carbohydrate) and mineral constituents (potassium, phosphorous, calciu m, magnesium and vitamin c) of the nuts were determined using standard methods of measurements . The analyses were carried out on the raw sample (which served as the control) and the other samples which were roasted at various temperatures of 150 0 C, 170 0 C, 190 0 C respectively using a furnace. The results obtained for the raw and roasted samples at 150 0 C, 170 0 C and 190 0 C are as follow: moisture content 12.90, 6.66, 5.43 and 4.96%; crude protein 17.79, 17.85, 18.15 and 18.70%; Fat 53.60, 46.80, 43.50 and 42.03% 42.03%; Ash 2.79, 2.92, 3.00 and 3.19%; crude fibre 3.20, 3.25, 3.26 and 3.30% and Carbohydrate 22.62, 29.18, 32.09 and 33.08% respectively. The results for the mineral constituents for the raw and roasted samples at 150 0 C, 170 0 C and 190 0 C are as follow: potassium 719, 770, 790 and 838 mg/100g; phosphorous 9.26, 10.88, 10.90 and 15.30 mg/100g, Calcium 42.20, 43.60, 45.00 and 47.00 mg/ 100g, magnesium 23.90, 27.90, 28.50 and 29.00 Mg mg/100g and Vitamin C 4.80, 3.55, 3.30 and 2.95 mg/100g respectively. The results showed that roasting temperatures have a great effect on the nutritional quality of cashew nut and roasting temperature of 190 0 C proved to be the best for roasting cashew nut in terms of nutrient retention.