Cashew Apples in Ghana: Stakeholders’ Knowledge, Perception, and Utilization

Cashew (Anacardium occidentale), a crop projecting Ghana internationally beside cocoa, is usually cultivated for its nut, for both local and international markets. The cashew apple is underutilized in many African countries. This study is aimed at determining the knowledge, perception, and utilization of cashew apples in Ghana among stakeholders in the cashew value chain. Results from the study showed that the cashew industry consisted of farmers (89.1%), nut buyers (6.8%), extension officers (3.5%), and processors (0.6%) with uneven distribution of males (66.2%) and females (33.8%). Cashew apple utilization was low (<10%), though 84.37% had in-depth knowledge on the health benefits and value-added products made from the apples. Cashew apple is mainly utilized as fresh fruits or juice, with minor uses as an ingredient in food preparation, animal feed formulation, and production of mushroom, weedicide, ethanol, and manure. The cashew apple processors identified high cost of processing equipment, perishability of apples, lack of capital, market, technical know-how, and government support as challenges. Based on these findings, education of the stakeholders on value addition or processing of the apples at household and industrial levels and provision of stimulus packages to private processors are recommended to maximize cashew apple utilization in Ghana.

Effect of Two Drying Methods on the Bioactive Cashew Apple Varieties Consumed in the City of Garoua (Northern Cameroon)

Aims: The cashew tree (family Anacardiaceae) grows widely in many parts of African countries, including Cameroon. Its fruit and nut are used for food and several studies have shown their beneficial effects on health. This work aimed to evaluate the impact of two drying methods on the content of bioactive compounds and antioxidant activity. Methodology: Four varieties (VAR 1, VAR 2, VAR 3, VAR 4) of cashew apple samples were collected and drying using sun-dried and oven-dried to a constant weight, and then ground in a blender to a powder, the fresh one was cut up and crushed in a blender. All sample were reconstituted with distilled water and polyphenols, flavonoids, alkaloids contents, and antioxidant activity through different mechanisms (DPPH radical, FRAP and TAC assays) were assessed. Results: Alkaloids ranged from 1.50 mg EQui/g MF to 5.69 mg EQui/g DM for fresh and oven-dried VAR 1 respectively, polyphenols ranged from 786.15 mg EAG/g MF to 2836.92 mg EAG/g DM for fresh and oven-dried VAR 1 respectively, flavonoids ranged from 8.18 mg EAG/g MF to 295.45 mg EAG/g DM for fresh and oven-dried VAR 2 respectively. TAC values ranged from 13.09 mg EAA/g MF to 67.06 mg EAA/g for fresh and oven-dried VAR3 and VAR2 respectively. The highest DPPH radical scavenging value (86.25%) was obtained with fresh VAR 4 and the lowest (25.67%) with fresh VAR 1. The highest ferric reducing antioxidant power (FRAP) was obtained with fresh VAR 1 and VAR 3 (0.27 mg AAE/g MF) and the lowest with VAR 3 and VAR 4 oven-dried (0.23 mg AAE/g MF). Conclusion: In conclusion, the different cashew varieties studied in this work are a good source of antioxidants. The drying method significantly affects bioactive compounds and antioxidant activities. A weak but not significant correlation was obtained between the number of bioactive compounds and antioxidant activities.

Ultrasound and Ozone Processing of Cashew Apple Juice: Effects of Single and Combined Processing on the Juice Quality and Microbial Stability

Standalone and sequential ultrasound (US) and ozone (OZ) processes were applied to cashew apple juice. An unsupervised method, by principal component analysis (PCA), was used to understand the effect of the non-thermal treatments on the cashew apple composition. The US processing (373 W/cm2; 10 min; 40 °C) promoted the highest peroxidase inactivation and increased the flavonoid content and antioxidant activity (DPPH ABTS and FRAP methods). The ozone processing (0.24 mg O3/mL) increased total phenolic compounds (TPC). Sequential processing was carried out by applying both of the processes, using the best processing conditions for US and OZ. Sequential processing resulted in the higher retention of yellow flavonoids than in the control and single processing. However, the effect of sequential US and OZ processing can be deleterious to vitamin C and TPC after 30 days of cold storage while maintaining the flavonoids of the cashew apple juice. Furthermore, the synergy between US and OZ reduced native microbiota counts, suggesting a microbiologically safe juice. Further studies on the mechanism of bioactive compound degradation might be helpful for product quality modulation.

Product Development Based Sensory Evaluation and Physicochemical Characterization of Cashew Apple Bagasse Jam and Technology Transfer to Community

Jam type product was successfully developed using cashew apple bagasse from cashew apple juice manufacturing. Proximate analysis of cashew apple bagasse was carried out including soluble and insoluble fiber content. Cashew apple juice was added to 3 different ratios to produce jam type products and their sensory quality was evaluated; 5 percentage cashew apple juice content in Jam product was favored in all sensory parameters. Physicochemical properties of the jam product were analyzed including proximate composition, dietary fiber content, color, viscosity, pH and water activity. The optimum condition to produce cashew apple bagasse prototype was transferred to staffs of local company of Cashewy Phuket Cooperation Limited, Thailand through hands-on training for description and demonstration jam production. The assessment of before and after training was statistically significant at the 0.05 level of significance. The overall evaluation score of technology transfer has obtained the level of most satisfied with the mean score of 4.59. HIGHLIGHTS Residue cashew crude was developed as cashew crude jam The addition of cashew juice was evaluated satisfaction based on sensory test The developed cashew crude jam was investigated physicochemical properties This product was applied to community for technology transfer GRAPHICAL ABSTRACT

Physicochemical and sensory parameters of cashew apple jam (Anarcadium occidental L.) harvested in Bondoukou area (North East, Côte d’Ivoire)

In Côte d'Ivoire, cashew apples represent waste in plantations due to lack of processing. This study deals with their transformation into jam for a better valorization. Cashew apple jam were analyzed for physicochemical and sensory properties. Proximate physiochemical were determined using standard analytical procedures and the sensory acceptance test was performed by 50 panelists on the following attributes. Proximate result showed that moisture content of cashew apple jam was 26.5±1.77% ; carbohydrate 67.7±02.45%, protein 0.7±0.01%; fat and ash contents were 0.16±0.0 and 2.4±0.01% for respectively. pH and titratable acidity were 3.9±0.01 0.06% respectively. Soluble solids (°Brix) was 25±0.98%. Vitamin C and total sugar contents were 276±4.67 (mg/100g) and 51.87±2.18% respectively. Major minerals in the jam were potassium (2762±43.2 mg/Kg), phosphorus (298±4.1 mg/Kg), magnesium (146±1.1 mg/Kg) and calcium (143±2.21mg/Kg). phytochemical analysis revealed presence of tannins (0.8±0.01%), phenol (0.35±0.02%), oxalate (1.87±0.02%) carotenoids (0.70±0.01%), flavonoid (0.20±0.01%), phytate (1.16±0.03%) Results from sensory analysis showed color (7.88±0.55), consistency (8.22±0.83), sweet (8.44±1.09) odour (5.4±0.36) and general acceptability 5.22. Parameters (acidity, astringency and afteraste) scores are less than 3.

Biotechnological valorization of cashew apple juice for the production of citric acid by a local strain of Aspergillus niger LCFS 5

Background This work investigates the production of citric acid from cashew apple juice, an abundant waste in the processing of cashew, using a local strain of Aspergillus niger and the application of the citric acid as a coagulant for the production of soy cheese. Fungal isolates were obtained from a cashew plantation in Ogbomoso, Nigeria, using potato dextrose agar. Further screening was undertaken to determine the qualitative strength of acid production by the fungi on Czapek-Dox agar supplemented with bromocresol green, with the development of yellow zone taken as an indication of citric acid production. Thereafter, the best producing strain was cultivated in a cashew apple juice medium. Results Out of 150 fungal isolates generated from the cashew plantation, 92 (61.3%), 44 (29.3%) and 14 (9.3%) were obtained from cashew fruits, soil and cashew tree surfaces, respectively. Different strains of fungi isolated include Aspergillus niger, A. flavus, A. foetidus, A. heteromorphus, A. nidulans and A. viridinutans. The isolates produced yellow zonation of 0.4–5.5 cm on modified Czapek-Dox agar; the highest was observed for a strain of A. niger LCFS 5, which was identified using molecular tools. In the formulated cashew apple juice medium, the citric acid yield of LCFS 5 ranged 16.0–92.8 g/l with the peak obtained on the 10th day of fermentation. The citric acid produced was recovered using the double precipitation method with Ca(OH)2 and H2SO4 having ≈ 70% purity of citric acid on HPLC. The citric acid acted as a coagulant to produce soy cheese with 66.67% acceptability by panelists. Conclusion This work has extended the frontiers of valorization of cashew waste by a strain of A. niger to produce citric acid in high yield, with potential application in food industries.