Nutritional and phytochemical evaluation of farmer fatty cakes of cashew nut (Anarcadium occidentale L.)

Publication Date : 22/07/2017

DOI : 10.22623/IJAPSA.2017.3065.RL2EW


Author(s) :

SILUE FATOGOMA ETIENNE , MEITE ALLASSANE , KOUAKOU N'GORAN DAVID VICENT , OUATTARA HOWELE , KATI-COULIBAY SERAPHIN.


Volume/Issue :
Volume 3
,
Issue 7
(07 - 2017)



Abstract :

The Nutritional and phytochemical evaluation of farmer fatty cake of cashew nut (Anacardium occidentale L.) from Côte d'Ivoire has been determined. The chemical composition (%) was: moisture (9.53 ± 53), ash (4.08 ± 1.67), fat (21.98 ± 0.01), proteins (25.75 g ± 0.001), Fibers (3.44 ± 0.35) and carbohydrates (38.30±0.12). The energy was 467.51 Kcal / 100g. The average mineral content (mg / 100g) shows that cashew nuts contain calcium (55.48 ± 0.03), sodium (8.96 ± 0.01), phosphorus (672.38 ± 0.54 Potassium (799.27 ± 0.44), magnesium (266.42 ± 0.32), iron (33.05 ± 0.13), zinc (16.32 ± 0.04), chromium (262.75 ± 0.88). The phytochemical analysis of cashew cakes revealed the presence of polyphenols, flavonoids and tannins. Anti-nutritional factors such as phytate and cyanidic acid have also been detected. It is obvious that cashew meal is a good source of energy, protein and minerals. However, what should be undelined is that, that the use of fatty cake of cashew nuts in in animal feed will be linked to factors other than their nutritional value, particularly their economic value. Key words: Côte d'Ivoire, cashew nut, fatty cake, nutritional, phytochemical, fat, protein, ash, fiber, energy


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