Noah, Abimbola A. and Alagamba, E. A. (2019) COMPARATIVE QUALITY EVALUATION ON NUTRITIONAL, MICROBIAL AND SENSORY QUALITY OF ROASTED CASHEW NUTS. In: 10th International Science, Technology, Education, Arts, Management and Social sciences Conference (ISTEAMS), International Conference Center, Federal Polytechnic Ilaro, 10th to 11th June, 2019., 10th to 11th June, 2019., Federal Polytechnic Ilaro..
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Abstract
This study was conducted to determine the effect of two roasting methods on the chemical, microbial and sensory qualities of cashew kernels. Raw cashew nut was processed to obtain the plain cashew kernel and was divided into two portions which were subjected to different roasting treatments using pan and oven at a temperature of 200oC for 40mins. Proximate analysis showed that the pan roasted cashew kernel had the higher moisture content, protein, ash, fat and crude fiber values of 5.44±0.2%, 20.9±0.05%, 3.11±0.01%, 39.8±0.19% and 4.13±0.05%, respectively than the oven roasted. In oven roasted cashew kernel, moisture, protein, ash, fat and crude fibre content were lesser with values of 4.67±0.12%, 18.32±0.17%, 2.73±0.04%, 32.79±0.23%, 3.18±0.17%, respectively than the oven roasted sample using pan. However, the oven roasted cashew kernel has the highest carbohydrate content of 38.32±0.68%. The mineral analysis indicated that the oven roasted kernels had higher values except in the case of sodium (Na), which was higher in the pan roasted cashew nuts. The microbial assessment of the cashew kernels showed that oven roasted cashew kernel had a reduced value in the microbiological analysis carried out. The sensory evaluation shows that oven roasted cashew kernel had the highest overall acceptability sensory rating. This study indicated that oven will be better option for producing wholesome roasted cashew nut kernel with acceptable sensory qualities.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Q Science > Q Science (General) Q Science > QR Microbiology |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr. Bolanle Yisau I. |
| Date Deposited: | 11 Jun 2021 05:20 |
| Last Modified: | 11 Jun 2021 05:20 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1711 |
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