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Effect Of Roasting Temperature On Nutritional Quality Of Cashew Nut Anacardium Occidentale

Journal: International Journal of Scientific & Technology Research (Vol.5, No. 7)

Publication Date:

Authors : ; ; ; ;

Page : 182-184

Keywords : Carbohydrate. Cashew nut; Furnace; Nutritional Quality; Proximate composition; Roasting; Temperature.;

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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 calcium 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 1500C 1700C 1900C respectively using a furnace. The results obtained for the raw and roasted samples at 1500C 1700C and 1900C 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 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 1500C 1700C and 1900C are as follow potassium 719 770 790 and 838 mg100g phosphorous 9.26 10.88 10.90 and 15.30 mg100g Calcium 42.20 43.60 45.00 and 47.00 mg100g magnesium 23.90 27.90 28.50 and 29.00 Mg mg100g and Vitamin C 4.80 3.55 3.30 and 2.95 mg100g respectively. The results showed that roasting temperatures have a great effect on the nutritional quality of cashew nut and roasting temperature of 1900C proved to be the best for roasting cashew nut in terms of nutrient retention.

Last modified: 2017-06-11 22:50:52