eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2022-01-09 10 1 58 64 10.12691/jfnr-10-1-8 JFNR20221018 article Carine N¡¯Cho nchocarine94@gmail.com 1 2 Doudjo Soro 2 Mohamed Anderson Yeo 3 Ernest Kouadio Koffi 3 Laboratoire de Biochimie et de Sciences Alimentaires, Unit¨¦ de formation et de Recherches de Biosciences, Universit¨¦ F¨¦lix Houphou?t-Boigny de cocody (UFHB) Abidjan, C?te d¡¯Ivoire D¨¦partement agronomie et foresterie, UFR Ing¨¦nierie Agronomique Foresti¨¨re et Environnemental, Universit¨¦ Polytechnique de Man, C?te d'Ivoire 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. http://pubs.sciepub.com/jfnr/10/1/8/jfnr-10-1-8.pdf cashew almond milk broken almonds boiling nutritional composition anti-nutrients