home icon user icon
Welcome to International Network for Natural Sciences | INNS Pub.
Home My Account
Submit Manuscript
double_slash
breadcumb_bg

Proximate composition microbial and sensory analyses of butter made from cashew kernel pieces

Paper Details

Research Paper 30/08/2022
Views (503) Download (64)
current_issue_feature_image
publication_file

Proximate composition microbial and sensory analyses of butter made from cashew kernel pieces

Baraka Mwakyalika, Edna Makule, Athanasia Matemu
Int. J. Biosci.21( 2), 476-486, August 2022.
Certificate: IJB 2022 [Generate Certificate]
Key: Butter formulationsCashew kernel piecesCashew nutValue addition

Abstract

Cashew pieces are less valued compared to whole kernels. This study aimed to formulate cashew butter from splits (S), large white pieces (LWP) and small white pieces (SWP). Roasted and unroasted butter were made from S, SWP and LWP. The moisture, total ash, crude fat and crude protein contents for both raw and roasted butter products were evaluated by standard methods as per (AOAC, 2000). Also microbiological quality (total plate count, total coliform, S. aureus, Salmonella, E. coli, yeast and moulds) of the raw pieces and butter were assessed using standard methods. Sensory acceptability and willingness to purchase cashew butter were also evaluated. Results showed a significant difference (p < 0.05) in the crude fat (45.12 – 46.79g/100g) and moisture content of raw pieces (2.7 – 2.9g/100g) while there was no significant difference in the crude protein and total ash content (p > 0.05). There was no significant difference (p > 0.05) in the crude protein content while the moisture (0.3 – 1.74g/100g), total ash (2.34 – 2.48g/100g) and crude fat (43.78 – 52.6g/100g) contents showed a significant difference between the types of butter. Salmonella was below the detection level in all the samples while total coliform and E. coli were below 3 MPN/g. With regard to sensory acceptability of the cashew butter, all scores were within the acceptance range (5 – 9). However roasted cashew butters were highly accepted compared to unroasted cashew butter. The results also showed a significant difference (p < 0.05) in terms of spread ability, colour, taste, flavour, mouth feel and overall acceptability between the roasted and unroasted cashew butter. This study concluded that all the types of cashew butter produced are of good microbial and nutritional quality and they are fit for human consumption.

VIEWS 117
Cover PDF

A0AC. 2000. Official methods of analysis of AOAC.

Akujobi IC, Afam-Anene O, Nnoka K, Amadi JA, Duruaku B. 2018. Nutrient Composition , Phytochemical and Sensory Properties of Nuts from Red and Yellow Varieties of Cashew. International Journal of Innovative Food, Nutrition & Sustainable Agriculture 6(3), 40-47.

AOAC. 2000. Official Methods of Analysis. In The Association of Official Analytical Chemists (17th editi pp. 94-100).

Azam-Ali S, Judge E. 2001. Small-scale cashew nut processing. Food and Agriculture Organization of the United Nations, Schumacher Centre for Technology and Development 1-70.

Banerjee S, Shrivastava SL. 2014. Economic Analysis of Cashew Nut Processing in India. https://doi.org/10.5958/0976-4666.2014.00010.2

Berry AD, Sargent SA. 2011. Cashew apple and nut (Anacardium occidentale L.). In Postharvest Biology and Technology of Tropical and Subtropical Fruits. Woodhead Publishing Limited. https://doi.org/ 10.1533/9780857092762.414

Brufau G, Boatella J, Rafecas M. 2006. Nuts: Source of energy and macronutrients. British Journal of Nutrition 96(SUPPL 2), 24-28. https://doi.org/ 10.1017/BJN20061860

Fitzpatrick J. 2011. Cashew Nut Processing Equipment Study – Summary African Cashew initiative 44.

FSANZ. 2018. Compendium of Microbiological Criteria for Food. In Food Standards Australia New Zealand 2016 (Issue September). https://doi.org/978-0-642-34594-3

Jeršek B. 2017. Microbiological Examination of Food 2017 Instructions and Workbook for Microbiological Examination of Food Laboratory Exercises. www.bf.uni-lj.si/knjiznice-odd-za-zivilstvo/ucbeniki-v-elektronski-obliki

Joker D. 2003. Information about Cashew Nut (Anacardium occidentale). Davida Forest Seed Centre. http://www.hubrural.org/IMG/pdf/anacarde

Kimanya M, Bendantunguka E, Tiisekwa EM. 2016. Country and Economic Assessment for Aflatoxin Contamination and Control in Tanzania; A supplement to the 2012 Report Nelson Mandela African Institution of Science and Technology (NM-AIST), Arusha The United Republic of Tanzania With support from. June 78.

Lima JR, Garruti DS, Bruno LM. 2012. Physicochemical, microbiological and sensory characteristics of cashew nut butter made from different kernel grades-quality. LWT – Food Science and Technology 45(2), 180-185.

Little CL, Jemmott W, Hucklesby L. 2009. Assessment of the Microbiological Safety of Edible Roasted Nut Kernels on Retail Sale in England , with a Focus on Salmonella. Journal of Food Protection 72(4), 853-855.

Lunn J, Theobald HE. 2006. The health effects of dietary unsaturated fatty acids 178-224.

Msoka R, Makule EE. 2017. Physio-chemical properties of five cashew apple (Anacardium occidentale L.) varieties grown in different regions of Tanzania. International Journal of Biosciences (IJB) 11(5), 386-395.

Rico R, Bulló M, Salas-Salvadó J. 2016. Nutritional composition of raw fresh cashew (Anacardium occidentale L.) kernels from different origin. Food Science and Nutrition, 4(2), 329-338. https://doi.org/10.1002/fsn3.294

Safety CFF. 2014. Microbiological Guidelines for Food. 2014(August) 1-38.

Srilakshmi B. 2015. Food Science (6th Editio). New Age Internation (P) Limited, Publishers.

Vera Zambrano M, Dutta B, Mercer DG, MacLean HL, Touchie MF. 2019. Assessment of moisture content measurement methods of dried food products in small-scale operations in developing countries: A review. Trends in Food Science and Technology 88(July 2018), 484-496.

Submit Manuscript