Influence of Heat Treatment on the Nutrient Profile of Cashew Kernel Milk (Anacardium occidentale L.)

Carine N’Cho^{1, 2,} , Doudjo Soro², Mohamed Anderson Yeo³ and Ernest Kouadio Koffi¹

¹Laboratoire de Biochimie et de Sciences Alimentaires, Unité de formation et de Recherches de Biosciences, Université Félix Houphouët-Boigny de cocody (UFHB) Abidjan, Côte d’Ivoire

²Laboratoire de Génie des procédés, Institut National Polytechnique Félix Houphouët Boigny (INP-HB) BP 2117 Yamoussoukro, Côte d'Ivoire

³Département agronomie et foresterie, UFR Ingénierie Agronomique Forestière et Environnemental, Université Polytechnique de Man, Côte d'Ivoire

Cite this paper:
Carine N’Cho, Doudjo Soro, Mohamed Anderson Yeo and Ernest Kouadio Koffi. Influence of Heat Treatment on the Nutrient Profile of Cashew Kernel Milk (Anacardium occidentale L.). Journal of Food and Nutrition Research. 2022; 10(1):58-64. doi: 10.12691/jfnr-10-1-8

Abstract

During cashew processing, many kernels are broken and cracked, which exposes them to rapid deterioration and thus negatively impacts their market value. Consequently, broken kernels represent non-exportable cashew by-products. In this study, milk was produced from broken cashew kernels as a value-added product and the effect of heat treatment time on the biochemical characteristics of this milk was determined in order to add value. The milk was boiled at 98°C for 45 min during which samples were regularly taken every 15 min and subjected to biochemical analysis. The water content of cashew milk decreased significantly (P<0.05) during this treatment, from 88.9% to 84.96%. Energy macronutrients were significantly concentrated during the 45 min treatment (p<0.001). Thus, carbohydrate, lipid and protein contents increased from 1.79% to 2.22%; 2.94% to 4.82% and 6.24% to 7.75%, respectively; and generate an energy value evolving from 58.58 to 83.26 Kcal. Also, boiling milk increases its mineral density and leads to the highest ash content (0.25%) after 45 min of treatment. This mineral concentration provided mineral salt contents from 171.7 to 285.8 mg Mg/L, 175.1 to 229.5 mg Fe/L, 100.6 to 101.4 mg Ca/L, 29.4 to 74.4 mg K/L, 46.4 to 60.9 mg Zn/L and 27.2 to 20.6 mg Na/L of product. In addition, heat treatment significantly influenced the presence of anti-nutritional factors (P<0.001) in cashew milk, leading to a decrease in the contents of tannins (19.52 mg/100 g DM), phytates (37.57 mg/100 g DM) and oxalates (44.52 mg/100 g DM) to values of 15.55, 28, 46 and 40.60 mg/100 g DM after 15 min, respectively, and then to their total absence after 30 min of treatment. Heat treatment increases the nutritional value of cashew kernel milk while removing the anti-nutrients typical of vegetable milks.

Keywords:
cashew almond milk broken almonds boiling nutritional composition anti-nutrients

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