Comparative Quality Evaluation of Oven-Roasted and Honey-Coated Cashew (Anarcadium occidentale, L.) Nut produced using Locally Fabricated Cashew Nut Processing Machine in Nigeria

Raw cashew nuts were processed to obtain cashew kernels. Part of the kernels was roasted using mud oven while another part was honey coated and dried. The two samples were subjected to chemical, microbial and sensory analysis to compare their quality attributes. Differences were observed in some chemical compositions of the two samples; moisture content value of the oven roasted kernel was significantly (p<0.05) higher than that of honey-coated kernel but generally below the maximum level of 8% for safe storage of kernels. Protein, crude fibre, ash and energy value of the honey coated sample were significantly (p<0.05) higher than that of oven roasted sample, while there were no significant (p>0.05) differences in the crude fat and fatty acids. Sodium, potassium, calcium and magnesium were significantly higher (p<0.05) in the oven roasted than honey coated cashew samples. However, phosphorous in honey coated kernel was significantly (p<0.05) higher than that of oven roasted kernel. Total viable count of the samples are within the standard limits of 104 to less than 106 cfu/g of ready-to-eat food products, Yeast and mould counts of the two samples are within the maximum standard of 104 sfu/g. From the sensory evaluation results, honey coated kernel was more acceptable than oven roasted kernel. This study revealed that there was significant difference in the chemical and sensory attributes of the oven roasted and honey coated cashew kernel and that, coating of cashew kernel with honey has an added nutritional advantage compared with oven roasted ready-to-eat cashew kernel.