Nutritional content of roasted Anacardium Occidentae (Cashew) nut

Abstract

This research work was aimed at determining the nutritional content of roasted cashew nut namely moisture, ash, lipids, crude fibre, protein, carbohydrate and minerals. Atomic Absorption Spectrophotometry (AAS) was used to determine the metals, while Kjeldahl and Soxhlet extractions were used for protein and lipids respectively. The cashew nut was found to contain protein 22.6%, lipids 34%, moisture 12%, ash 8%, crude fibre 10% and carbohydrate 11.4%. The mineral contents were: Mg 2.25, Cu 0.25, Ca 0.60, Mn 0.05, Zn 0.350, Fe 2.00 and Na 3.80 ppm.

Keywords: Cashew Nut, Atomic Absorption Spectrophotometry, Kjeldahl flask, Protein, Crude Fibre

Journal of Pharmaceutical and Allied Sciences Vol. 9 No. 2 (2012)