CHAPTER
ONE
INTRODUCTION
The
cashew nut (Anacadium Occidentale) produces nuts, the Kernels of which have
increase considerably in economic importance over the past few decades.
Indigenous to Brazil. The cashew was taken to West Africa, East and India by
the Portuguese in the 15th and 6th centuries. It was noticed
that the tree grew well on poor sandy soils along the costal belt and was used
by the Portuguese in Africa as an anti soil, erosion measure the tree prospered
and spread naturally, particularly in East Africa and India and the progeny of
these wild cashew has formed the basis of the raw material for the cashew
industry. Through the plant was primarily intended for checking soil erosion,
it is now mainly grown for its commercially important kernel and shell oil.
(Tiyadurai 1963).
Cashew
nut is a high value edible nut. It yield two oils one of these found between
the seed coat (or pericare) and the nut, is called the cashew nut shell liquid
(CNSC). It is used in industry as a raw material for brake lining compounds, as
a water proofing agent, a preservative and in the manufacturing of paints and
plastics. Iy is toxic and corrosive to the skin. (Cashew applies are sometimes
made locally in to fruit drinks, wines and pickles.
The
fat of nut is completely naturally and unprocessed which is best for the body.
It is especially rich in Linoleic acid (omega-3) and is least damaging to heart
and arteries. Infact, it constitutes about 47% of the total weight of the nut.
Nut often produce oil half their weight. It could be good news for people who
feel week debilitated. Cashew has the right combination of fat and the ratio
consumption. The relative abundance of monounsaturated fatty acids in cashew
nut is conducive to the promotion of good health and that the relative
abundance of fat is cashew nut in no way poses a nutritional risk (Achal 2005).
The advantages of cashew kernel is that it has a rich, delightful taste and it
meaty and acceptable as it.
NUTRITIVE
VALUE/COMPOSITION
Cashew
is a highly nutritious and concentrated form of food, providing a substantial
amount of energy. The cashew nut kernel has a pleasant taste and flavor and can
be eaten raw, fried and sometimes salted or sweetened with sugar (manay et al,
1987). It also contributes as an important source of invisible fat in the diet,
being widely used in a variety of ways there has been a growing demand for
cashew. The nut contains an acid compound which is a powerful vesicant, which
is abrasive to the skin. There has been a growing demand for cashew in many
temperate countries where the demand is increasing (Russel, 1979).
1.1.1 OVERALL COMPOSITION
The
kernel is considered to be of high nutritive quality and growing conditions or
the variety of cashew may have an influence on kernel composition (Ohler,
1979). The overall composition of the kernel is protein 21%, fat 46% and
carbohydrate 25%.
1.1.2 TOTAL
NUTRIENT CONTENT
The
total nutrient value of 100g of cashew nut is presented in table 1.
|
Moisture is 5.9 Total mineral = 2.4 Total fibre = 1.3 Energy = 785 Protein = 24 Carbohydrate = 41 Thiamin = 0.63 Niacin = 2.5 Vitamin K = 650 |
Total fate = 64 Saturated = 12.9 Unsaturated Ca = 53 P = 52.2 Fe = 5.3 Riboflarin = 0.19 Beta – Carotene = 60 Retinol Equivalent = |
1.1.3 PROTEIN CONTENT
Wide
differences in the protein content ranging from 13.13 to 25.03% have been
reported from various region of India.
It has been
suggested that protein content be considered as one of the most important
factors in future breeding and selection programs on cashew nut. The Amino acid
composition of kernel protein has been reported by various experts. (Tabel 2)
Amino-Acid composition of cashew kernel protein.
|
Glutamic Acid = 28.0 Leucine = 11.93 Iso levcine = 3.86 Alanine = 3.18 Phenylalanire = 4.35 Tyrosine = 3.20 Glycine = 5.20 Histidine = 1.81 Lysine = 3.32 |
Methionine = 1.30 Cystine = 1.02 Threonine = 2.78 Valine = 4.53 Tryptophane = 1.37 Aspartic Acid = 10.78 Proline = 3.72 Serine = 5.76 |
1.1.4 CARBOHYDRATE CONTENT
Analysis
of cashew nut kernels from different region of India have revealed that there
are variation in the reducing sugar content from 1% to 3% and the non-reducing
sugar from 2.4% to 8.7% starch content ranged from 4.6 % to 11.2% and the oil
content also showed a wide variability from 34.5% to 46.8%.
1.1.5 FATTY ACID COMPOSITION
The
fat and oil content of cashew nut contribute substantially to its energy
content and consist mostly of glycerides of Oleic acid (73.8%) and linoleic acid
(7.7%) (Ohler, 1979). Table 3 gives the composition of fats in cashew kernels.
Table 3: Fatty and composition of
Cashew kernel (%)
Oleic Acid 73.3
Linoleic acid 7.67
Palmitic Acid 0.89
Steric Acid 11.24
Lignoseric Acid 0.15
Unsciponifiable matter 0.42
1.1.6 VITAMIN CONTENT
1.1.7
Ca = 0.04 P = 0.88 Na = 0.005 K = 0.57 mg = 0.28 fe = 0.0008 Cu = 0.002 Zn = 0.004 Mn = 0.02 1.2 USES The Anacarde The 1.3 POTENTIAL OF CASHEW CULTIVATION The Table 1: Cashew nut production Country Area hectares Cashew nut India 837,000 537 Brazil 598,000 114 Nigeria 291,000 184 Indonesia 260,000 91 Guinea Bissau 210,000 73 Benin 175,000 26 Vietnam 151,000 27 Coted’ivore 125,000 78 Tanzania 90,000 121 World 2,742,000 1,600 Table 2: All India area, production Year Cashew Cultivated Production area 1000 Cashew Production Cashew yield kg per 2001-02 837,000 666 470 710 2002-03 598,000 675 550 760 2003-04 291,000 684 535 800 2004-05 260,000 700 544 810 2005-06 210,000 760 573 815 2006-07 175,000 765 620 820 2007-08 151,000 770 665 860 2008-09 125,000 835 695 773 1.4 CASHEW NUT SHELL COMPOSITION AND The cashew nut Natural (i.e
OF CASHEW NUT OIL
cashew Nut shell (CNS2), a byproduct of processing cashew, is mostly
composed of anacardic acid (Alexandra 2000) (70%) cardol (18%) and cardanol
(5%) (A.B, 2012). These acid have been used effectively against 100th
abscesses due to their lethality to a wide range of gram –position bacteria
many part of the plant are used by the patamona of Guyana medicinally. The bark
is scraped and soaked overnight or boiled as an antidiarrheal; it also yields a
gum used in varnish. Seeds are ground into powder used for antiveran for snake
bites; the nut oil is used topically as an antifungal and for healing cracked
heels.
acid is also used in the chemical industry for the production of cardanol,
which is used for resins, coating, and frictional material. (Alenxandre 2008)
cashew nut is a popular snack and it is rich flavor means that it is often
eaten roasted, on its own, lightly salted or tree nuts, containing starch to
about 10% of their weight. This makes them more effective than other nuts in
thickening water-based dishes such as soup, meat stews and some India milk based
deserts. Many South East Asia and South Asian cuisines use cashew for this
unusual characteristic, rather than other nuts. (Harold Mc Gee 2004).
shell of the cashew is toxic, which is why the cashew is shelled before it is
sold to consumers.
cashew tree (Anacardium Occidentale) was brought to India by Portuguese in 1653
AD from eastern Brazil. Then is spread across almost all parts of the country
and now it is among the top 3 commercial crops as per cashew statistic book
(2001). Cashew tree is evergreen and relatively easy to cultivate. It grows up
to 12 meters high and has a spread of 25 meters, most frequently found in coastal
areas.
worldwide year 2000 – Jason. W Clay (2004)
103tons/year
and yield of cashew nut (directorate of cashew nut and cocoa development, Cochin,
Kerala 2011 report).
area 1000 hectares
hectares
1000 tons
hectare
PROPERTIES
shell is about 0.3cm thick, hang a soft feathery outer skin and hard inner skin
between these skins is the honey comb structure contain CNSL ln side the shell
is the our kernel wrapped in at thin skin know as the testa CNS is a reddish
brown viscous liquid, having (4) major components: Anacardic acid, cardonl,
methy1 cardol which are naturally occurring unstrurated phenols (NSL is
traditionally obtained as a byproduct during the process of removing the cashew
kernel from the nut. The process used are mainly hot oil and roasting in which
the cash out from the shell.
cold, solvent extracted) (NSL is a liquid that contain approximately 70%
anacardic acid, 18% cardol and 5% cardanol, with the remainder being made up of
other phenols and less polar substance (m 9 to 5, J.E.X etal, 2009). As can be
seen in figure 2, anacardic acid, cardanol and cardol consist of mixture of
compound having various degrees of instauration in the allyside chain.