The influence of processing techniques on the energy, ash properties and elemental composition of cashew nut (Anacardium occidentale Linn)

Purpose The purpose of this paper is to provide information on how processing technique affects some of the nutrient in cashew nut. It aims to guide processors of the nut on the processing techniques that can retain or minimize losses of nutrients during processing. Design/methodology/approach Cashew nuts were obtained from commodity support service that procure cashew for export. Standard methods and techniques of processing (boiling, fermentation, germination, roasting) were employed. Standard Association of Official Analytical Chemist methods were used for analysis. Findings Cashew nut is low in deleterious elements and processing methods (boiling and fermentation) techniques reduced them. The energy values ranged from 25‐27.38 kJ/g. The nut contains micro‐ and macronutritive elements that can effectively supplement daily requirement of man especially potassium. Processing reduced some of the essential mineral elements. Cashew nut may be used to improve low protein diet. Research limitations/implications Processing was carried out using locally available materials. Fermentation was not controlled. Practical implications Cashew nut can be included in low protein diet, it can improve mineral intake and deleterious elements pose no threat to its consumption. Originality/value The paper provides information on processing effect on cashew nuts which had not been reported in literature, hence, provides data base information.