Mechanical and Bio-Chemical Characteristics of Cashew (Anacardium Occidentale L.) Nut Sizes

Abstract

Dried cashew nuts at 8.2% moisture content from the store of Cocoa Research Institute of Nigeria, Ibadan were used for this study. The cashew nuts were categorized into sizes following reported standard and processed according to the recommended procedures. Kernels obtained were also similarly processed. Mechanical related and biochemical characteristics of the nuts and kernels were investigated. True density of the nut sizes showed wide range average values which were statistically not significantly different (P ≤ 0.05). Co-efficient of friction among nut sizes was significantly different with average values that were marginally different. Shelling or whole kernel recovery after shelling and percentage white whole kernel after peeling indicated wide range difference according to nut sizes. Peelability decreased from 0.93 to 0.14 Kg/hr from extra large to madras nut sizes. Almost all the biochemical characteristics were marginally different. The oil content of the kernels was 45.5- 48.5% (w/w) which were 2.2:1 – 2.1:1 kernel to oil ratio. Cashew Nut Shell Liquid (CNSL) content ranged from 39 -49.7% (w/w). Differences in kernel and testa contents were also marginal ranging from 29.4 to 36.2% and 7.3 to 13.2% respectively. Similarity and differences in the characteristics of cashew nut sizes as revealed can be a good tool for decision-making by engineers, producers and processors for general development in cashew business.