Journal articles: 'Cashew Kernel Oil'

1

Eke, U. B., S. O. Owalude, A. C. Tella, and O. G. Adejoro. "Transesterification Reaction of Palm Kernel Oil (PKO) on a Bed of Crushed Cashew Nut Shell (CCNS)." Nigerian Journal of Basic and Applied Sciences 27, no. 1 (May 26, 2020): 41–47. http://dx.doi.org/10.4314/njbas.v27i1.6.

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Biodiesel (GA1) was produced by the transesterification reaction of palm kernel oil (PKO) and methanol catalysed by crushed cashew nut shaft. Biodiesel samples GA2 – GA4 were also produced from the palm kernel oil using conventional base catalysis by NaOH and crushed cashew nut shaft combined with NaOH. The physico-chemical properties and spectroscopic data of the four samples were found to be similar and compared favourably to those of standard biodiesel. Keywords: Transesterification, palm kernel oil, cashew nut shell, methanolysis, biodiesel.

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Olatidoye, Olawale Paul, Taofik Akinyemi Shittu, Samuel Olusegun Awonorin, and Emmanuel Sunday Ajisegiri. "Influence of roasting conditions on physicochemical and fatty acid profile of raw and roasted cashew kernel (Anacardium occidentale) grown in Nigeria." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 15, no. 1-2 (September 1, 2020): 17–26. http://dx.doi.org/10.31895/hcptbn.15.1-2.7.

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This study aimed at evaluating the effect of roasting conditions on some physicochemical and nutritional properties of cashew nut lipid fractions at different temperature (100–160ᵒC) and time (20–60 min). Raw and roasted cashew nuts were also analyzed for their composition in fatty acid by GC-FID. Physicochemical properties of the oil showed that the oil yield of roasted cashew nut oil (56.67-31.67%) was significantly higher compared to unroasted oil (47.43%). Also, cashew nut oil with mean values revealed that acid (12-0.86 mg KOH/g of oil); saponification value (138.10-169.06 mgKOH/g of oil), iodine value (55.50-36.19 mg of I/100g of oil); TBA(0.012-0.18mg); p-anisidine value (0.55-0.66); peroxide value (7.26-3.05 meq/kg) and free fatty acid (1.07-1.50 % oleic acid) which indicated that cashew nut oil is edible, non-drying and may not be suitable for soap making. Results of GC-FID analysis of the ethyl esters of saturated and unsaturated fatty acid of raw and roasted cashew nut showed that unsaturated fatty acids represented 60.57% for unroasted samples with roasted samples (79.67–83.67%) while saturated fatty acids recorded (16.11–37.65%). The fatty acid composition of the oils shows the presence of four main fatty acids: palmitic (9.25–29.50%); stearic (4.4–9.34%); oleic (34.75–65.60%); and linoleic (1.35–20.66%) with high oleic to linoleic ratio associated with high oil stability. The order of increase is oleic > linoleic > palmitic > stearic in all the samples irrespective of roasting conditions. The result showed that minor changes occur in the fatty acids composition as the roasting temperature and time increased. It was concluded that the heat treatment used does not significantly affect the fatty acid profile content of cashew nuts preserving its antioxidant activity along with other bioactive compounds contained therein.

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Anvo, Morgane Paul Magouana, Rokyatou Sissao, Benié Rose Danielle Aboua, Chantal Yvette Zoungrana-Kaboré, Athanase Kraidy Otchoumou, Essetchi Paul Kouamelan, and Aboubacar Toguyéni. "Preliminary use of cashew kernel oil in Clarias gariepinus fingerlings diet: comparison with fish oil and palm oil." International Aquatic Research 9, no. 2 (April 5, 2017): 129–39. http://dx.doi.org/10.1007/s40071-017-0162-5.

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4

A.T., Yahaya, Taiwo O., Shittu T.R., Yahaya L.E., and Jayeola C.O. "Investment in Cashew Kernel Oil Production: Cost and Return Analysis of Three Processing Methods." American Journal of Economics 2, no. 3 (May 9, 2012): 45–49. http://dx.doi.org/10.5923/j.economics.20120203.04.

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5

Akande, T. O., and F. A. Gbadamosi. "Feeding value of defatted cashew kernel as an alternative protein source in broiler diets." Nigerian Journal of Animal Production 45, no. 5 (December 26, 2020): 39–45. http://dx.doi.org/10.51791/njap.v45i5.486.

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This study was carried out to determine chemical composition of defatted cashew kernel cake (CKC) and cashew kernel oil (CKO), assess performance characteristics and nutrient digestibility of broiler chickens fed diets containing two grades of CKC. In the study, 210, one-day old Arbor acre broiler chicks which were stabilized on commercial diets (23% CP and 2900kcal/kgME) for 2 weeks before introduced to the seven experimental diets were used. The experiment was laid out in a 2 x 3 factorial arrangement which consisted of a control treatment without CKC while treatments 2, 3, 4 and 5, 6, 7consisted of 33.33%, 66.67% and 100% replacement of groundnut cake (GNC) with grade I and grade II CKC respectively. Digestibility trial was carried out at the end of eighth week of the study. Data on performance attributes and coefficient of nutrient digestibility were collected and analysed using a general linear model of SAS. The results of proximate composition showed no substantial difference in dry matter, crude protein, soluble and insoluble carbohydrate except ether extract. Caloric content in CKC was slightly higher than GNC. Both physical and chemical properties of the defatted cashew oil were similar to that of groundnut. The performance traits measured in terms of body weight gained, total feed intake and feed conversion were significantly (P<0.05) different across the treatments with birds on CKC showing superior performance than birds on GNC diet with 17.72% and 13.35% higher BWG in grade I and II respectively. Fat deposition was notably (P<0.05) higher in birds on CKC diets. Digestibility of nutrients indicated that the dry matter, crude protein, ether extract and crude fibre digestibility were significantly (P<0.05) affected across the treatments by the inclusion of CKC in the diets, while the Ash and NFE digestibility were not significantly (P>0.05) influenced. Economically, the use of CKC reduced the heightened cost of production by 9.1%. It can be concluded that grade I CKC could completely and favourably replace GNC in diets of chicken to improve growth, feed efficiency and to reduce the cost of feed per unit egg.

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Lima, Janice Ribeiro, Deborah Dos Santos Garruti, Laura Maria Bruno, Ídila Maria da Silva Araújo, Ana Carolina Oliveira Nobre, and Lana Glerieide Silva Garcia. "Replacement of Peanut by Residue from the Cashew Nut Kernel Oil Extraction to Produce a Type Paçoca Candy." Journal of Food Processing and Preservation 41, no. 2 (April 29, 2016): e12775. http://dx.doi.org/10.1111/jfpp.12775.

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Omoboyowa, Damilola, O. Nwodo, Parker Joshua, and Chizimuzo Akalonu. "Effect of Chloroform-Ethanol Extracts of Cashew (Anacardium occidentale) Kernel on Electrolyte Imbalance in Castor Oil-induced Diarrhea Rats." International Journal of Biochemistry Research & Review 8, no. 3 (January 10, 2015): 1–6. http://dx.doi.org/10.9734/ijbcrr/2015/19854.

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8

de Carvalho, Joelia Marques, Raimundo Wilane de Figueiredo, Paulo Henrique Machado de Sousa, Francisco Murilo Tavares de Luna, and Geraldo Arraes Maia. "Cashew nut oil: effect of kernel grade and a microwave preheating extraction step on chemical composition, oxidative stability and bioactivity." International Journal of Food Science & Technology 53, no. 4 (November 6, 2017): 930–37. http://dx.doi.org/10.1111/ijfs.13665.

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9

Lelesi Konne, Joshua, Hamilton Amachree Akens, Arinze Amauche Uwaezuoke, and Achu Golden Chiamaka. "Surface Engineering Effect on Optimizing Hydrogenation Timing of Green Hydrogenated Chitosan-Mediated CuO (H-Cht-CuO) for Cashew-kernel-oil Hydrogenation." Modern Chemistry 7, no. 3 (2019): 73. http://dx.doi.org/10.11648/j.mc.20190703.15.

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10

Ogunsina, B. S., and A. I. Bamgboye. "Effect of Moisture Content, Nut Size and Hot-Oil Roasting Time on the Whole Kernel “Out-Turn” of Cashew Nuts (Anacardium occidentale) During Shelling." Nigerian Food Journal 30, no. 2 (2012): 57–65. http://dx.doi.org/10.1016/s0189-7241(15)30036-9.

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11

Biego, Godi H. M., Amoin G. Konan, Togba E. Douati, and L. P. Kouadio. "Physicochemical Quality of Kernels from Terminalia catappa L. and Sensory Evaluation of the Concocted Kernels." Sustainable Agriculture Research 1, no. 2 (July 4, 2012): 1. http://dx.doi.org/10.5539/sar.v1n2p1.

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This study focused on the physicochemical characterization of the kernels from Terminalia catappa L. and sensory evaluation of appetizers concocted from these kernels. The results of the physicochemical analyzes were as follow: ash (4.0±0.1%), proteins (40.9±1.3%), lipids (50.6±1.0%), total sugars (1.4±0.1%), reducing sugars (0.3±0.01%) and moisture content (3.8±0.4%). Acid and peroxide values were respectively 1.3±0.2% and 6.30±0.23 meq O2/kg oil. Two appetizers were concocted from the fresh kernels of Terminalia catappa L: Salted Roasted Kernels (SRK) and Unsalted Roasted Kernels (URK). A comparison of sensory profiles of both appetizers showed that they were not significantly different (p<5%) for the parameters sweet and oily but different (p<5%) for the parameters salty, bitter and firm. However, the tasters’ preference for the Salted Roasted Kernels was not significantly different from their preference for the Unsalted Roasted Kernels. The appetizers from Terminalia catappa L. (SRK and URK) were then compared to other appetizers readily available in markets and malls: Salted Roasted Peanuts (SRP), Unsalted Roasted Peanuts (URP), Unsalted Roasted Hazelnuts (URH) and Salted Roasted Cashew nuts (SRC). The preference order was: URH<URK<SRK<URP<SRC<SRP.

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12

Goyal, S. K., R. N. Pandey, and J. P. Singh. "India's Agricultural Exports." Foreign Trade Review 35, no. 1 (April 2000): 32–46. http://dx.doi.org/10.1177/0015732515000103.

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The composition of Indian exports indicated the rising share of manufactured exports and the decline of agricultural exports. Of the various agricultural & allied items, tea & mate, cashew kernels, spices and coffee were the dominant exportable items during 1970s but their share later on had declined. Further it was found that during the nineties, marine products, oil cakes, rice, fruits, etc. have potential for export earnings. The total agricultural exports increased at the annual compound growth rate of about 25 per cent during 1991-98. The compound growth rate of all the agricultural and allied items except tea & mate and sugar & honey were higher during nineties (1991-98) than in seventies and eighties. During this period (1991-98), coffee, oil cakes, tobacco, raw cotton, rice, spices and fish & products exhibited high volatility in exports. The share of our agricultural exports in world exports although is very low but is increasing over the years. For competing with other countries and, therefore, to raise its share in the world exports, sustained high rate of growth of Indian exports is of paramount importance. The prospects for increasing agricultural exports have improved after the liberalisation.

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13

Emelike, N. J. T., and L. I. Barber. "Effect of Cashew Kernel and Soya Bean Oils on Blood Serum Cholesterol and Triglyceride of Albino Rats (Rattus rattus)." Asian Food Science Journal 1, no. 2 (February 21, 2018): 1–6. http://dx.doi.org/10.9734/afsj/2018/39808.

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14

Lima, Janice Ribeiro, Ídila Maria da Silva Araújo, Cláudia Oliveira Pinto, Mayara Lima Goiana, Maria do Carmo Passos Rodrigues, and Larissa Vieira de Lima. "Obtaining cashew kernel protein concentrate from nut processing by-product and its use to formulate vegetal burger." Brazilian Journal of Food Technology 24 (2021). http://dx.doi.org/10.1590/1981-6723.23220.

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Abstract Broken kernels are among the by-products of processing cashew nuts which have less commercial value. The present work aimed to obtain a cashew kernel protein concentrate from broken kernels, and then characterize it as well as using it in a vegetable burger formulation. The concentrate was obtained by isoelectric precipitation at four different pHs and subsequent drying. Higher yield was 58.6% of proteins (pH 4.0 and 4.5). The concentrate showed Water Absorption Capacity (WAC) of 1.85 mL/g and Oil Absorption Capacity (OAC) of 1.06 mL/g, as well as low solubility in aqueous medium and low foaming capacity. The concentrate was used in vegetable burger production as a substitute for soybean protein. The burgers were submitted to sensory evaluation and obtained an average of 6.6 on a nine-point scale, thus being within the acceptance zone. Regarding the purchase intent, 60% of the judges would probably or would certainly buy the product. Therefore, the cashew kernel protein concentrate can be used as a protein ingredient for food formulation. Producing cashew kernel protein concentrate allows the use of broken kernels generated in the cashew nut industrial process.

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15

Olanrewaju, Ariyo Dokun, Ayodele Bosede Adetutu, and Fasusi Oluwaseun Adeyinka. "Microbiological and Physicochemical Characteristic of Degrading Palm (Elaeis guineensis) Kernel and Cashew (Anacardium occidental) Nut Oils." Journal of Advances in Biology & Biotechnology, April 12, 2019, 1–12. http://dx.doi.org/10.9734/jabb/2019/v21i230086.

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Aim: For vegetable oil produce in Nigeria to be competitive in the international market and suitable for downstream applications. The Microbiological and Physicochemical Characteristic of oils are amongst the most important properties that must be studied. Study Design: The study is design to isolate and identify microorganisms involved in degradation of palm kernel and cashew nut oils and to investigate the physicochemical characteristics of the oil samples during storage. Place and Duration of Study: The study was conducted between April and September, 2015 at the Microbiology Laboratory of the Federal University of Technology, Akure, Ondo State, Nigeria. Methodology: Palm kernel and cashew nut seeds were purchased from Oja Oba, Akure, Ondo State. Palm kernel and cashew nut oils were extracted using n-hexane by Soxhlet extractor. The oil samples were stored at room temperature (25°C ± 1) for three months. Microorganisms were isolated from the oil and identified every two weeks of storage. The effect of storage on the physicochemical characteristics (saponification value, peroxide value, acid value and specific gravity) of the oil samples was determined every two weeks of storage. Results: The microbial profile of the associated organisms consists of Bacillus licheniformis, Staphylococcus aureus, Articosporium inflate, Aspergillus flavus, A. saprophyticus and Penicllium notatum. All the physicochemical parameters determined were increasing with time except the moisture content. Saponification values (SV) obtained for the palm kernel oil samples is 300 mgKOH/g and cashew oil is 400 mgKOH/g while no significant change was observed in the specific gravity of both oils. Conclusion: The microbial load of the oil sample was low and the physicochemical property is evidence that the oil can be useful in production of soap and cosmetics.

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16

Maria, Makinde Folasade, and Joel Ifeoluwa Hannah. "The impact of processing methods on chemical composition, mineral bioavailability and functional properties of Nigerian-grown cashew flour." International Journal of Food Studies 8, no. 1 (April 16, 2019). http://dx.doi.org/10.7455/ijfs.v8i1.495.

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In this study, the effect of processing methods on the nutritional quality and functional properties of cashew (Anacardium occidentale Linn) kernels were investigated. The kernels were soaked, autoclaved, roasted or germinated at varying time duration; raw kernel served as control. The samples were analysed for chemical, mineral bioavailability and functional properties. Data was subjected to analysis of variance and means were separated by the Duncan multiple range test. The result of chemical composition analyses revealed that raw cashew kernels contained 3.55±0.08% moisture, 21.3±0.05% protein, 45.0±0.15% fat, 2.53±0.02% fibre, 1.59±0.02% ash, 26.1±0.01% carbohydrate, 521.75 Kcal/g energy, 2210.09±0.02mg/kg calcium, 1712.54±0.03mg/kg magnesium, 60.04±0.01 mg/kg iron and 36.74±0.02mg/kg zinc. Tannin, phytate and oxalate concentrations in the raw cashew kernel were 10.14±0.03 mg/kg, 99.30±0.02mg/kg and 11.03±0.03mg/kg respectively. Increased fat, ash and fibre levels were noted for treated samples compared to raw kernels. Mineral concentrations were increased significantly by various treatments compared to raw kernel; however, germination resulted in the highest increase of mineral content. A reduction trend was observed in phytate, oxalate and tannin concentrations in the treated samples with respect to increased processing time. Consequently, various treatments influenced the bioavailability of mineral elements. Treated samples exhibited significant differences in loose and packed bulk densities, water and oil absorption capacities when compared to raw kernels. Germination shows potential to generate not only much needed nutrients in cashew for human development, but also improved bioavailability of nutrients and functionality compared to other processing methods. This approach can used in Community Nutrition and Emergency Feeding Programmes, in developing countries, where the consequence of anti-nutritional factors may worsen the incidence of malnutrition and disease.

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Emelike, N. J. T., S. C. Achinewhu, and C. O. Ebere. "Nutritional Composition, Functional and Organoleptic Properties of Breakfast Cereals Formulated from Acha, Wheat, Cashew Kernel and Prawn." European Journal of Agriculture and Food Sciences 2, no. 5 (September 17, 2020). http://dx.doi.org/10.24018/ejfood.2020.2.5.112.

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Acha grains and cashew kernels were processed into flour while prawn was processed into powder. Acha flour was used to substitute wheat flour while a constant percentage of cashew kernel flour and prawn was used as an enrichment in the formulation of breakfast cereals at the ratios of 70:0:20:10, 60:10:20:10, 50:20:20:10, 40:30:20:10, 30:40:20:10, 20:50:20:10, 10:60:20:10 and 0:70:20:10 of acha/wheat/cashew kernel/prawn and labeled A-H samples, respectively. The nutritional, functional and organoleptic properties of the formulated breakfast cereal was studied. The result revealed that the proximate compositions of the breakfast cereals ranged between 3.94-9.46% for moisture content, ash 2.09-2.98%, fat 8.30-15.20%, protein 9.17-14.65%, crude fibre 1.28-1.60%, and carbohydrate 60.97-76.66% with significant different (SD) between some samples and no SD in some other samples. Functional properties' result showed that the bulk density of the breakfast cereals ranged between 0.49-0.55 g/g, water absorption capacity 1.74-2.20 g/ml, oil absorption 0.18 - 1.09g/ml and the least gelation capacity of 2% in all the samples. Based on the 9-point hedonic scale used in the assessment of the organoleptic properties of the breakfast cereals, all the samples were acceptable by the panelists but 40:30 of acha/wheat compared very well with the sample substituted with 0:70 of acha/wheat. This is an indication that acha grains can be a useful raw material in the substitution of wheat while cashew kernel and prawn can be used to enrich the product formulated from the flours of these raw materials. This will increase the utilisation of abundant Nigerian raw materials, reduce the importation of wheat flour and hence, improve the economy of the country.

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Salami, Hammed Adeniyi. "A Comparative Life Cycle Assessment of Energy Use in Major Agro-processing Industries in Nigeria." Journal of Energy Research and Reviews, September 21, 2019, 1–11. http://dx.doi.org/10.9734/jenrr/2019/v3i430102.

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A comparative assessment of environmental impacts associated with the energy use in palm kernel oil production and cashew nut processing industries was carried out using life cycle assessment. One Kg of products from both industries was chosen as the functional unit. The gate – to – gate life cycle assessment results indicated that the total contribution per functional unit to global warming potential (GWP), abiotic depletion potential (ADP) and acidification potential (AP) were 50.2809 g of CO2 equivalents, 0.1524 g antimony equivalents and 0.1280 g of SO2 equivalents respectively for palm kernel oil production and 39.8350 g of CO2 equivalents, 0.1209 g antimony equivalents and 0.0957 g of SO2 equivalents respectively for cashew nut processing. The scenario-based results indicated substantial reductions for all the considered impact categories; approximately 18, 28 and 94% reductions were achieved for ADP, GWP and AP respectively for both industries when public power supply from the natural grid was the main energy source for agricultural production. Increasing the thermal efficiency of the nation’s existing power architecture resulted into 62 and 56% reductions for GWP and ADP respectively for the two industries, while additional 6 and 7% reductions were achieved for both impact categories when the transmission and distribution loss was maintained at 5%. The widespread adoption of clean and renewable energy sources, instead of over-reliance on electricity supply from the diesel-powered generator, has been identified as a feasible alternative towards achieving sustainability in the agro-processing industry.

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19

LIMA, JANICE RIBEIRO, and MARTA MARIA MARTINS SOUSA. "INFLUÊNCIA DO TIPO DE ÓLEO UTILIZADO PARA FRITURA NA ESTABILIDADE DE AMÊNDOAS DE CASTANHA DE CAJU." Boletim do Centro de Pesquisa de Processamento de Alimentos 19, no. 1 (June 30, 2001). http://dx.doi.org/10.5380/cep.v19i1.1221.

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Avaliou-se a influência do tipo de óleo utilizado para fritura na estabilidade de amêndoas de castanha de caju processadas. Foram empregados nos testes quatro tipos de óleos (soja, algodão, gordura vegetal hidrogenada e babaçu) com temperatura e tempo de fritura fixos. As amêndoas processadas foram avaliadas quanto às suas características físico-químicas, logo após o processamento e depois de quatro meses de armazenamento (embalagens de polietileno, temperatura ambiente), visando verificar o efeito do tipo de óleo no envelhecimento do produto. Foram realizados ainda testes sensoriais de ordenação/preferência, com o objetivo de determinar o tratamento (óleo utilizado) preferido. Os resultados indicaram que a gordura vegetal hidrogenada é mais adequada para a fritura de amêndoas de castanha de caju. Abstract The influence of the frying oil type in the stability of processed cashew nut kernels were evaluated. Four types of oils (soybean, cotton seed, babassu and hydrogenated soybean oil) were employed with fixed temperature and frying time. Processed cashew nut kernels were evaluated in relation to its physical chemical characteristics just after processing and at four months of storage (polyethylene packages, room temperature), aiming to verify the oil type effect in the aging of the products. Sensory ranking/preference tests were also used with objective to verify which oil were preferred. Results indicated that hydrogenated soybean oil is more adequate for cashew nut kernels frying.

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Papadaki, Maria I., Didilia Ileana Mendoza-Castillo, Hilda Elizabeth Reynel-Avila, Adrian Bonilla-Petriciolet, and Stavros Georgopoulos. "Nut Shells as Adsorbents of Pollutants: Research and Perspectives." Frontiers in Chemical Engineering 3 (May 28, 2021). http://dx.doi.org/10.3389/fceng.2021.640983.

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Shells, kernels, and other wastes have been investigated by researchers as potential adsorbents for a number of pollutants like methylene blue (MB), Remazol Rot RB, acid blue 80, acid blue 324, or as raw materials for the production of activated carbons and biochars to serve the same objective. Activated carbons formed by such wastes have been found to remove different heavy metals like uranium, arsenic, and cadmium while their biochars removed others like lead and copper. Furthermore, the production of these adsorbents can be combined with additional ways of valorization of this type of waste like bio-oil or bio-gas generation or even added-value materials extraction. In this work, conducted research on the ability of pistachio, pecan, cashew nut, and castor seed shells to selectively adsorb and thus remove pollutants from synthetic wastewaters is being shown. This type of research needs to be expanded in order to incorporate competitive adsorption, adsorbents regeneration, and recovery of adsorbates and to evaluate their performance with real wastewaters, before they find their way to large scale applications for the removal of the respective compounds from natural waters and wastewaters. An appropriate life cycle assessment is also necessary for the evaluation of the environmental benefits arising from their use.

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Journal articles on the topic 'Cashew Kernel Oil'

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