Proximate and Mineral Composition of Roasted and Defatted Cashew Nut (Anarcadium occidentale) Flour


Authors

  • Omosuli Vincent Segun Department of Food Science and Technology
  • Ibrahim Adewale Tesleem Department of Food Science and Technology
  • Oloye Dare Department of Food Science and Technology
  • Agbaje Rachael Department of Food Science and Technology
  • Jude-Ojei Bolanle Department of Nutrition and Dietetics, Rufus Giwa Polytechnic, P.M.B 1019, Owo, Ondo State, Nigeria

DOI:

https://doi.org/10.3923/pjn.2009.1649.1651

Keywords:

Ash, defatted, physicochemical, protein, roasted

Abstract

Cashew nut (Anarcadium occidentale) was roasted, defatted and processed into flour. The flour was evaluated for its physicochemical characteristics (Proximate and Minerals). The proximate composition (%) was as follows: moisture (5.52±0.2) ash (4.41±0.1), crude fat (34.95±0.2), crude protein (27.31±0.0) crude fibre (1.42±0.2) carbohydrate (by difference) 25.39 and energy (Kcal) (534.35). The result of the mineral composition (mg/100 g) showed that roasted and defatted cashew nut flour contains calcium (21.4±0.23) potassium (38.5±0.1) magnesium (36.4±0.3) Iron (0.8±0.1) Zinc (0.9±0.1), Sodium (22.6±0.2) Copper (0.4±0.1). It is obvious that the flour is a good source of energy, protein and minerals.

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Published

15.09.2009

Issue

Vol. 8 No. 10 (2009)

Section

Research Article

License

Copyright (c) 2009 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Segun, O. V., Tesleem, I. A., Dare, O., Rachael, A., & Bolanle, J.-O. (2009). Proximate and Mineral Composition of Roasted and Defatted Cashew Nut (Anarcadium occidentale) Flour. Pakistan Journal of Nutrition, 8(10), 1649–1651. https://doi.org/10.3923/pjn.2009.1649.1651