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International Journal of Food Science and Nutrition Engineering 2015, 5(1): 1-7

DOI: 10.5923/j.food.20150501.01

Physical and Chemical Characterization of Roasted


Cashew Nut (Anacardium occidentale) Flour and Oil
Ogungbenle H. N.1,*, Afolayan M. F.2

Department of Chemistry, Ekiti State University, Ado-Ekiti, Nigeria

Abstract Proximate and physico chemical properties of roasted cashew nut (Anarcadium occidentale) flour and oil were
investigated. The result showed that moisture (5.90 %), crude fat (42.9 %), crude protein (26.1 %), crude fibre (3.11 %) and
carbohydrate (19.0 %). The physico chemical properties of roasted cashew nut oil were as follow; colour (yellow), refractive
index (1.460), specific gravity (0.964), acid value (11.2 mgKOH/g), saponification value (139 mgKOH/g), iodine value (42.1
mg iodine/100g) and free fatty acid (4.70 %). This is an indication that the oil is non-drying, edible and may not be useful for
soap making. The fatty acid values were: myristic acid (0.07 %), palmitic acid (12.06 %), palmitoleic acid (0.29 %), stearic
acid (9.05 %), oleic acid (58.7 %), linoleic acid (18.9%), linolenic acid (0.12 %), arachidic acid (0.18 %), behenic acid
(0.14 %) and lignoceric acid (0.40 %). Oleic acid was the highly concentrated while linoleic acid was the least concentrated.
The percentage oil yield makes the nut a good source of oil. The total saturated fatty acid was 21.6 % while the total
unsaturated fatty acid was 78.1%. It is an indication that the oil is economically viable.
Keywords Proximate, Physico chemical, Fatty acid, Roasted, Cashew, Oil

1. Introduction and widely grown in Africa but yet there is limited


information on the nutritional composition, utilization and
Global trends in acute food shortages in both developed physico chemical properties; therefore, compositional data
and developing countries demand that food scientists should from the study would provide scientific knowledge on the
intensify efforts to salvage the situation by providing nutritional status of roasted cashew nut flour and oil and this
nutritional information to educate the teeming population so would further expose its potentials as food. The data
as to expose some under utilized legumes. Plant sources of obtained would also add or contradict the existing ones if
protein are the major avenue for protein intake in some available. Ogungbenle [3] reported the proximate, minerals,
developing countries [1]. Increase in the world population anti nutrients and amino acid of the kernel. This paper
has contributed to substantial decline in per capital supply of reveals the proximate, physico chemical, kinematic viscosity
conventional protein foods [2]. This has led to over and fatty acid of the oil.
dependency of people on starchy foods in developed and
under developed countries [3]. Cashew (Anacardium
occidentale) is a tree in the family Anacardiaceous. It is 2. Materials
originally native to North-east of Brazil and spreads across
Cashew nut seeds were purchased from Ado-Ekiti Central
Africa and West indies [4, 5]. It is a drought resistant tree
market, Ekiti State, Nigeria in Africa continent. The seeds
widely grown in tropical climates between the tropics of
were roasted in a Cabolite oven at regulated temperature of
Cancer and Capricorn basically for its cashew apples and
150-200℃ and then removed from the pods. The roasted
nuts. The cashew seed is heart like shaped and the tree grows
seeds were screened to remove the bad seeds. The remaining
well in a variety of soils and climatic conditions where other
good seeds were dehulled and blended into fine flour. The oil
commercial trees would not grow. It is edible and has a
from the cashew nut flour was extracted using petroleum
‘’sweet’’ taste. The pulp of the cashew apple is very juicy,
ether of Analar grade (British Drug House, London) boiling
fragile and unsuitable for transport but can be used as fruit
range 40-60℃.
drinks with refreshing taste [5, 6, 7].
The motivation to do this work is that cashew is common

* Corresponding author:
3. Methods
[email protected] (Ogungbenle H. N.) 3.1. Proximate Analysis
Published online at http://journal.sapub.org/food
Copyright © 2015 Scientific & Academic Publishing. All Rights Reserved The moisture and ash contents determined using the air
2 Ogungbenle H. N. et al.: Physical and Chemical Characterization of Roasted
Cashew Nut (Anacardium occidentale) Flour and Oil

oven and dry ashing method Pearson [8]. The sample was colour was observed, indicating the end point [11].
analyzed for crude fat, fibre and crude protein according to N × TB -TS
the methods described by AOAC [9]. Nitrogen was Acid value = (4)
determined by micro-Kjedahl method [9] and the percentage
Weight
  of sample oil
nitrogen was converted to crude protein by multiplying by a Where; N = molarity of sodium hydroxide
factor of 6.25. The total carbohydrate content was calculated TS = Titre value of the sample.
by method of difference as described [3]. TB = Titre value of the blank
%Carbohydrate = {100 – (% Moisture + % Ash
3.2.4. Determination of Iodine Value
+ % Crude fibre + % Crude fat + % Crude protein)} (1)
0.2g of the sample oil was transferred into a flask
3.2. Physico Chemical Properties containing 10ml carbon tetrachloride. 25ml of Wijs solution
was added into the flask containing the sample (Wijs
3.2.1. Determination of Saponification Value solution consists of iodine monochloride in glacial acetic
A 2.0ml of the oil sample was added to the 20ml of acid). Blank was prepared. The mixture was stored in a dark
ethanolic potassium hydroxide in 500ml round bottom flask. place for 30 minutes at temperature of 25oC after which 15ml
The flask with its content was refluxed for 30 minutes. 2ml potassium iodine solution was added along with 100ml of
of phenolphthalein indicator was added and the hot solution distilled water. The resulting mixture was titrated with 0.1M
was allowed to cool and later titrated against the 0.5M sodium thiosulphate solution using 2ml of 1% starch
hydrochloric acid. A blank titration was carried out using the indicator. The titration was continued until the blue colour
same procedure [8, 10]. just disappeared, indicating the end point [8, 11].
The iodine value was calculated on the basis of the
 56.1N (V1 − V2 )
Saponification value = (2) following equation:
W
Iodine value = 12.692 (TB − TS ) × N (5)
Where:
Weight of the sample oil
N = molarity of hydrochloric acid.
V1 = volume of HCl used in the test. Where; N = molarity of the solution.
V2 = volume of HCl used in the blank. TS = Titre value of the sample.
W = weight of sample oil. TB = Titre value of the blank

3.2.2. Determination of Peroxide Value 3.2.5. Determination of Unsaponifiable Matter


A 2.0g of the oil sample was weighed into the 200ml After saponification, 300ml of the mixed solvent of
conical flask containing 20ml of petroleum ether and heated ethanol (70%), toluene (25%) and 5ml oil was added to the
for 30 seconds in a water bath. 20ml of 50% aqueous solution packed glass column. It was allowed to run through the
of potassium iodide and 25ml of distilled water were added. column at the rate of 12ml / minute. The glass column was
The resulting mixture was titrated with 0.002M sodium washed with 150ml of the solvent mixture at the same rate. It
thiosulphate solution. During the titration a milky white was concentrated to 25ml using rotary evaporator and then
precipitate was observed and the total disappearance of the transferred to the tarred dish for evaporation in oven at 105oC
precipitate indicated the end point of the titration. The for 15 minutes. The dried sample was weighed and titrated
peroxide value of the sample oil was estimated on the basis for the remaining acids; the weight was corrected for the
of the equation below. The same procedure was repeated for unsaponifiable matter [9].
the blank [11].
3.2.6. Determination of Specific Gravity
Peroxide value = 100 (TB -TS ) MEq O2/kg (3) The sample (40ml) was homogenized and poured into a
Weight
  of sample oil
500ml measuring cylinder gently to avoid air bubbles. The
Where: temperature was controlled to avoid drifting in the
N = molarity of thiosulphate temperature value. Hydrometer was dipped into the oil
TS = volume of thosulphate used in the sample test. carefully to avoid resting on the wall of the cylinder and the
TB = volume of thiosulphate used in the blank. reading was then taken [11].

3.2.3. Determination of Acid Value 3.2.7. Determination of Refractive Index


A 5g of the sample oil was weighed into a 250 ml conical The oil was dried to make it free of moisture. Two drops of
flask. 50 ml of hot neutralized alcohol was measured into the the oil was put on the lower prism of the equipment and the
flask. The content in the flask was boiled on a water bath, prism was closed up. The water was passed through the
after which 5 drops of phenolphthalein indicator was added jacket at 45℃, the jacket was adjusted until the equipment
into the content of the flask. The mixture was then titrated read temperature of 40℃. The light was adjusted and the
with 0.1M sodium hydroxide using a burette until a pink compensator was moved until a dark border line was
International Journal of Food Science and Nutrition Engineering 2015, 5(1): 1-7 3

observed on the cross wire. The reading on the equipment the detection surface. The incidence optical fibre connected
was recorded [11]. to the exit of the emergence channel, and a cooling / heating
of the waveguide sensor was done within a desired
3.2.8. Determination of Kinematic Viscosity temperature range. The sample was placed on the detection
This was determined by following the method described surface and light introduced into the incidence optical fibre.
by Nzikou et. al. [12]. The capillary viscometer tube was The emergence light from the optical fibre was detected. The
used for the determination. The sample was filtered to wave guide sensor was cooled / heated thereby cooling /
remove impurities and then introduced into the viscometer heating the sample and the temperature wherein the total
and was allowed to stay in a regulated water bath long reflection of light in the emergence optical fibre as the cloud
enough to reach the desired temperature. The head level of point of the oil sample [13].
the test sample was adjusted to a position in the capillary arm
of the equipment to about 5mm ahead of the first timing 3.3. Fatty Acid Profile
work. As the sample was flowing freely, the time required The fatty acid profile was determined using a method
for the meniscus to pass from the first time mark to the described [14]. The fatty esters analyzed using a PYE
second was read. Unicam 304 gas chromatography fitted with a flame
The equation used was: ionization detector and PYE Unicam computing integrator.
V = c ×t (6) Helium was used as carrier gas. The column initial
temperature was 150 ℃ rising at 5 ℃ min-1 to a final
V - Kinematic viscosity
temperature of 200 ℃ respectively. The peaks were
c - Calibration constant
identified by comparison with those of standard fatty acid
t - Flow time in seconds
methyl esters.
3.2.9. Determination of Flash and Fire Points
The dried sample was poured into the cup of the tester to 4. Results and Discussion
the mark and then placed the cup and cover with the left hand
pointing toward the left front corner of the test compartment. The results of proximate analysis of the roasted cashew
Stirrer driver was fixed into the tester properly and the nut flour are shown in Table 1. Most of present proximate
resistance thermometer probe connected. Flame and the pilot results obtained were similar to that reported for cashew
light were carried out by lighting and the drought screen was kernel [3] but slightly differ from those reported by some
closed. The tester was switched on and the heater previous workers [5, 15, 16, 17]. The moisture content of
temperature was regulated to provide homogeneity. The cashew nut was 5.90 %. This value was higher than that of
flash occurred when a large flame was observed on the cup date palm fruit (5.24%) [18] but lower than those of walnut
and the temperature at which this occurred was recorded as (11.01%) [19] and velvet tamarind (8.22%) [20]. Ash
the flash point for the oil sample. The fire point was content of roasted cashew nut presently reported was 2.91%.
temperature observed when the oil combustion was sustained This value was higher than those of African nut meg (2.27%
after the flash point of the oil sample was recorded [13]. [21], pearl millet (1.8%) and quinoa (1.2%) [22] but lower
than that of benniseed [22], cashew nut may be suitable for
3.2.10. Determination of Pour Point animal and human feeds. The values of crude fat and crude
The sample was homogenized and poured into the test jar protein were: 42.9% and 26.1%. The crude fat was
to mark level. The jar was closed tightly with the cork comparable with those values for varieties of underutilized
carrying the high pour thermometer that was placed 3mm oil legumes that ranged between 43.8-51.9% [23], but higher
below the surface of the oil. The disc was placed in the than those reported for unhulled Bracystegia eurycoma
bottom of the jacket and the ring gasket was placed around (15.0%), Detarium microcarpum (18.5%) [24] and kidney
the jar at the 25mm from the bottom. The test jar was then bean [25]. The value for crude fat presently reported for
placed in the jacket. The oil was allowed to cool without roasted cashew nut was a little higher than that reported [5,
disturbance to avoid error. The test jar from the jacket was 26]. The differences may be due to analytical conditions
removed carefully and tilted to ascertain whether there is a involved during analysis, species of the cashew nut,
movement of the oil. The procedure continued in this manner processing and the environment in which they are grown.
until a point was reached at which the oil in the test jar Crude fat is very important as it helps to increase the mouth
showed no movement when the test jar held in a horizontal feels of foods. This value of fat shows that cashew nut is an
position for 5 minutes [13]. oil seed. The high crude protein and crude fat content
reported in this work were in agreement with the work of
3.2.11. Determination of Cloud Point Arogba [27] on cashew and lower than that reported for
The determination of cloud point was done using a high cashew nut [5]. The crude protein content (26.16%) was
precision cloud meter (waveguide sensor total - reflection higher than those values reported for some flours like
type), the wave guide sensor have an incidence channel, Moringa oleifera leaves (3.00%) [28] and Parinari
emergence channel and a detector surface that intersect along curatellifolia (12.7%) [29]. The crude fibre currently
4 Ogungbenle H. N. et al.: Physical and Chemical Characterization of Roasted
Cashew Nut (Anacardium occidentale) Flour and Oil

reported for cashew nut (3.11%) was higher than those of oil is free fatty acid [40]. The kinematic viscosity is a
kidney bean (2.68%) [25], cowpea (2.10%) [30], cream coat measure of resistance of fluid to deform under shear stress. It
bambara groundnut (2.00%) [15] but the value was lower is commonly perceived as the thickness or resistance to
those of Terminalia catappa oil (4.94%) [12], scarlet runner pouring. Viscosity describes a fluid’s internal resistance to
bean oil [23], velvet tamarind (7.15%) [20] and Cladodes flow and may be thought as a measure of fluid friction [12].
whole flour (CWF) (9.33%) [31]. This observation suggests The kinetic viscosity of cashew oil was 55.40 mPa sec.
that the sample would provide good dietary fibre in the diet. (Table 4). This result was higher than that of Terminalia
It has been observed that polysaccharides also influence catappa (32.92 mPa sec) reported [12].
digestion and absorption processes in the small intestine. Table 3 presents the results of chemical parameters of
Main effects are exerted in the large intestine [32, 33, 34]. cashew nut oil. The iodine value of cashew nut oil was 42.1
Crude fibre helps in the maintenance of normal peristaltic mg iodine/100g. The iodine value and oil components are
movement of the intestinal tract hence diets containing lower inversely related. The iodine value gives a proximate amount
fibre could cause constipation and eventually lead to colon of the unsaturated fatty acids in any sample oil thereby,
disease, piles, cancer and appendicitis [35]. providing a comparative idea of the saturated fatty acid
components [10, 41]. The iodine value (42.1 mg iodine/g)
Table 1. Proximate Composition of Cashew Nut
was lower than those of bottle gourd (98.7 mg iodine/100g),
Component % Citrullus colocynthis (153 mg iodine/100g) reported [38]
Moisture 5.90 and previous work on cashew oil (44.4 mg iodine/100g) [15].
Ash 2.91 Oils are classified into drying, semi drying and non-drying
Crude fat 42.9 according to their iodine values. Drying oils have iodine
Crude protein 26.1 value above 100 [36]. Since the iodine value of cashew nut
Crude fibre 3.11 oil was lower than 100 it could be classified as non-drying oil.
Carbohydrate 19.0
The low iodine value indicates that the oil has a low content
of unsaturated fatty acids which is evident in the acid value
Table 2. Physical Parameters of Roasted Cashew Oil of 11.2%. The peroxide value of cashew nut oil (19.1
mg/KOH/g) was high this indicates that the oil would not
Parameters o C
easily go rancid when properly stored. The unsaponifiable
Fire point oC 342 matter value for cashew nut was 1.42%. The saponification
Pour point Co
4.20 value for cashew nut oil was 139mgkOH/g. This value was
Flash point oC 280 lower than those range reported for varieties of melon oil
Cloud point C o
6.50 (159-225.1 mgKOH/g), coconut oil (253 mgKOH/g), butter
fat (220-241%), coconut oil (200-250 mgKOH), cotton seed
Kinematic viscosity mPa.Sec @25oC 55.4
oil (190-200 mgKOH/g) and soybean oil (190-194
Specific gravity 0.964 mgKOH/g) [37]. The low saponification value is an
Refractive index 1.460 indication that the oil may not be suitable for soap making.
Colour Yellow The value obtained for free fatty acid was 4.70% oleic acid.
This value indicates that the oil can be refined to edible
Table 2 presents the results of physical parameters of vegetable oil and may not undergo oxidative rancidity that
roasted cashew nut oil. The oil extracted from the cashew nut produces off - flavour [10].
is yellowish in colour. It has a specific gravity of 0.964
Table 3. Chemical Parameters of Roasted Cashew Nut Oil
which showed that it is less dense than water as expected
theoretically that oil would float on water. The refractive Parameters
index of 1.460 showed that it is not as thick as most drying Iodine value (mg iodine/100g of oil) 42.1
oil whose refractive indices fell between 1.475 and 1.485
Saponification (mg /KOH/g of oil) 139
[36]. The value of the refractive index for cashew oil was
Peroxide value (mgEquiv.O2/kg of oil) 19.1
lower than the range of 1.475-1.485 reported for linseed oil,
soy bean oil and cod liver oil [37]. Refractive index is the Unsaponifiable matter (%) 1.42
measure of the thickness as well as purity or clarity of the oil. Acid value (mg /KOH/g of oil) 11.2
The value of the specific gravity was higher than those of Free fatty acid (% oleic acid) 4.70
kidney bean oil (0.900), Citrullus colocynthis (0.910) and
bottle gourd oil (0.940) [38]. The values of the fire point, Table 4 shows the fatty acid composition of roasted
pour point, flash point, cloud point and kinematic viscosity cashew nut oil. The fatty acid results were: capric acid
were: 342℃, 4.20℃, 280℃, 6.50℃, 55.4℃, respectively. (0.04%), myristic acid (0.07%), palmitic acid (12.1%),
These values showed that the oil has a combustion palmitoleic acid (0.29%), stearic acid (9.05%), oleic acid
characteristic. These values compared favourably with the (58.7%), Linolenic acid (18.9%), linolenic acid (0.12%),
values reported for crude soybean oil [39]. The characteristic Arachidic acid (0.18%) behenic acid (0.14%) and lignoceric
that is necessary for the confirmation of identity and edibility acid (0.40%). The total saturated fatty acid was 21.6 % while
International Journal of Food Science and Nutrition Engineering 2015, 5(1): 1-7 5

the total unsaturated fatty acid was 78.1%, 0.26% were the and nutrition. The ratio of total unsaturated (TUFA) to
percentage of fatty acid undetected. Oleic acid dominates the saturated (TSFA) (TUFA/TSFA) is important in projecting
fatty acid present in the oil with the value of 58.7%. Since the the detrimental effects of dietary fats. The higher the
unsaturated fatty acid has the highest percentage, it implies TUFA/SFA ratio the more the nutritional potentials is the oil.
that the oil may be desirable for eating. Since unsaturated Since the cashew nut oil TUFA>TSFA and TUFA/TSFA
fatty acid may lower blood serum cholesterol [42]. The ratio was 3.6 (Table 5), the oil would be nutritionally suitable
caproic acid in calabash seed (9.12%) [43] was higher than for both domestic and industrial utilization.
that of roasted cashew nut (0.04%). Oleic and linoleic acids
are the most concentrated fatty acid in cashew nut oil. This
was observed by some previous workers for African yam 5. Conclusions
bean (AYB) oil (0.21%, 35.16%) [44], kidney bean oil
(25.2%, 50.3%) [25], Moringa oleifera (4.28%, 4.23%) [28] It can be concluded that the roasted cashew nut is a good
and African nut meg (42.54%,31.42%) [45]. The total source of protein and oil. The results obtained from the
unsaturated fatty acid (TUFA) (78.14%) was higher than that analyses were compared favourably with conventional
of saturated fatty acid (SFA) (21.6%). This is an added edible oils. The high oil yield makes it economically and
advantage to the edibility and quality of the cashew nut oil. industrially useful. The oil also exhibits good physical and
The value of TUFA was higher than those range of chemical properties that enable it ranks good among edible
50.55-57.07% reported for African yam bean oil [44], pigeon oils.
pea oil (68.7%), cowpea oil (66.5%), lima bean oil (69.0%)
[46] and gbafilo (Parinari excels) seed oil (37.54%) [47]
respectively.
Table 4. Fatty Acid Composition of Roasted Cashew Nut Oil
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