CAMARA Monty Abibata^1,, KONE-SORO Haffiata¹, NYAMIEN Yves Bleouh Jean¹, KONE Kisselmina Youssouf²

The objective of this study was to enhance the value of cashew kernel by evaluating the nutritional potential of their pastes and the quality of their oils. The physicochemical characteristics, nutritional properties, and quality indexes of cashew kernel pastes and oils were determined using standard analytical methods. All of the parameters studied showed a significant difference (p < 0.05). The results showed that cashew kernel pastes were slightly acidic (6.01 ± 0.02 to 6.33 ± 0.02) with a low moisture content (1.2 ± 0.09% to 2.28 ± 0.13%). The samples recorded different mean value macronutrient contents: fat (36.36 ± 7.86%), carbohydrates (50.05 ± 8.03%), protein (8.98 ± 0.57%), crude fiber (0.59 ± 0.18%), with an average energy value of 563.39 ± 37.57 kcal. The pastes were richest in vitamins C (8.67 ± 1.83 mg/100 g) and E (15.91 ± 2.97 mg/100 g) and the minerals Ca (116.44 mg/kg), K (176.39 mg/kg), and Mg (183.99 mg/kg). The mean values for the quality indexes of the oils obtained were 112.70 ± 1.17 g I/100 g, 1.46 ± 0.005, and 0.85 ± 0.21 meq O₂/kg for the iodine value, refractive index, and peroxide value, respectively. The pastes are rich in nutrients and constitute a good source of energy with high oil quality. They could be incorporated into certain diets.

Cashew kernel, paste, oil, nutritional potential, quality, Anacardium occidentale