Proximate Analysis of Processed Cashew Nut (anacardium occidentale l.) An agricultural Processed Food Produce

• Post by: airjournals
• March 4, 2024
• Comments off

Okolotu G. I.¹, Adaigho D.O.², Akwenuke O.M.³, Oluka S.I.⁴, Udom E.A.⁵, & Uguru H.⁶

^{1 & 6}Department of Agricultural Engineering, Delta State University of Science and Technology, Ozoro, Nigeria
²Department of Agricultural Economics, Faculty of Agriculture, Delta State University of Science and Technology, Ozoro, Nigeria
³Departments of Civil Engineering, Delta State University of Science and Technology, Ozoro, Nigeria.
⁴Department of Agricultural and Bioresource Engineering, Enugu State University of Science and Technology, Enugu
⁵Cross River Basin Development Authorities, Calabar, Cross River State, Nigeria

Citations – APA

Okolotu G. I., Adaigho D.O., Akwenuke O.M., Oluka S.I., Udom E.A., & Uguru H. (2024). Proximate Analysis of Processed Cashew Nut (anacardium occidentale l.) An agricultural Processed Food Produce. International Journal of Engineering and Environmental Sciences, 7(1), 1-10. DOI: https://doi.org/10.5281/zenodo.10776017

The Proximate analysis of the processed cashew nut is of great importance in identifying its major constituents. Prior sample collection and preparation, ash content, moisture content, fat/lipid content, crude fiber, crude protein, and carbohydrate content were proximately analyzed. The processed cashew fruit nut contained 11.0% ash, 4.95% moisture, 30.0% fat, 33.0% crude fiber, 0.36% protein and 20.69% carbohydrate. It was found that the processed cashew fruit nut possesses more crude fiber, lipid and carbohydrate. Based on the finding, extraction of these component nutrients from these processed agricultural food produce and their application in the synthesis of food supplement and ration will help in food supplementation. More improvement in the industrial processing capacity of this agricultural food produce is an ideal recommendation.

ABSTRACT

Keywords: Proximate Analysis; Cashew Nut; Ash Content; Moisture Content; Fat/Lipid Content; Crude Fiber; Crude Protein; Carbohydrate Content