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Original scientific paper
https://doi.org/10.31895/hcptbn.15.1-2.7

Influence of roasting conditions on physicochemical and fatty acid profile ofraw and roasted cashew kernel (Anacardium occidentale) grown in Nigeria

Olawale Paul Olatidoye ; Department of Food Technology, Yaba College of Technology, Yaba, Lagos state, Nigeria
Taofik Akinyemi Shittu ; Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun state, Nigeria
Samuel Olusegun Awonorin ; Department of Food Science and Technology, Federal University of Agriculture, Faculty of Agriculture, Abeokuta, Ogun state, Nigeria
Emmanuel Sunday Ajisegiri ; Department of Agricultural Engineering, Federal University of Agriculture, Abeokuta, Ogun state, Nigeria

Fulltext: english, pdf (565 KB) pages 17-26 downloads: 90* cite
APA 6th Edition
Olatidoye, O.P., Shittu, T.A., Awonorin, S.O. & Ajisegiri, E.S. (2020). Influence of roasting conditions on physicochemical and fatty acid profile ofraw and roasted cashew kernel (Anacardium occidentale) grown in Nigeria. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 15 (1-2), 17-26. https://doi.org/10.31895/hcptbn.15.1-2.7
MLA 8th Edition
Olatidoye, Olawale Paul, et al. "Influence of roasting conditions on physicochemical and fatty acid profile ofraw and roasted cashew kernel (Anacardium occidentale) grown in Nigeria." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 15, no. 1-2, 2020, pp. 17-26. https://doi.org/10.31895/hcptbn.15.1-2.7. Accessed 3 Mar. 2021.
Chicago 17th Edition
Olatidoye, Olawale Paul, Taofik Akinyemi Shittu, Samuel Olusegun Awonorin and Emmanuel Sunday Ajisegiri. "Influence of roasting conditions on physicochemical and fatty acid profile ofraw and roasted cashew kernel (Anacardium occidentale) grown in Nigeria." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 15, no. 1-2 (2020): 17-26. https://doi.org/10.31895/hcptbn.15.1-2.7
Harvard
Olatidoye, O.P., et al. (2020). 'Influence of roasting conditions on physicochemical and fatty acid profile ofraw and roasted cashew kernel (Anacardium occidentale) grown in Nigeria', Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 15(1-2), pp. 17-26. https://doi.org/10.31895/hcptbn.15.1-2.7
Vancouver
Olatidoye OP, Shittu TA, Awonorin SO, Ajisegiri ES. Influence of roasting conditions on physicochemical and fatty acid profile ofraw and roasted cashew kernel (Anacardium occidentale) grown in Nigeria. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam [Internet]. 2020 [cited 2021 March 03];15(1-2):17-26. https://doi.org/10.31895/hcptbn.15.1-2.7
IEEE
O.P. Olatidoye, T.A. Shittu, S.O. Awonorin and E.S. Ajisegiri, "Influence of roasting conditions on physicochemical and fatty acid profile ofraw and roasted cashew kernel (Anacardium occidentale) grown in Nigeria", Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol.15, no. 1-2, pp. 17-26, 2020. [Online]. https://doi.org/10.31895/hcptbn.15.1-2.7

Abstracts
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.

Keywords
roasting, cashew nut, fatty acids, physicochemical properties, oleic, linoleic acid

Hrčak ID: 245696

URI
https://hrcak.srce.hr/245696

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