ABSTRACT
This study was focused on preparation and acceptability of cashew drink with the use of benzoic preservative. In the course of the research the researcher made use of twenty (20) copies of score cards to collect data distributing on the four (4) samples of cashew drink the data were water analyzed and interested.
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
The cashew fruit is an accessory fruit, sometimes called a pseudo carp or false fruit.What appears to be the fruits is an oral or pear shaped structure, a hypocarium, that develops from the pedical and the receptacle of cashew flower.
The cashew tree anacardiumaccidentale generally considered to be nationto the northern part of south America, is now found in many tropical areas brazil, India, Vietnam and Nigeria are the main producers (Honorato et-al 2007). The fruit consists of mainly the nuts containing an embryo (kernel) and a false fruit commonly called cashew apple (Akinwale, 1999) and it is rated foremost of the native fruits in Nigeria (Alinwale 2000).
Cashew is an important cash crop grows in Nigeria an area of 331,00ha which produced 660,000 tore of raw nuts in 2007. Given the weight ratio of apple to nut at 8.1 (Comier. 2008) the annual production of cashew apple is Nigeria is about %.2 million tones, most which is left to rot in the field under the trees of lack adequate storage facilities. The studies carried out at cocoa Research institute of Nigeria (CRIN) revealed that the present consumption of cashew apple either in raw or processed form is about 10% of production (Oduwole et-al 2001).
Cashew fruits is a valuable source of minerals and vitamin. Indeed, cashew apple juice is reported to contain 5 times as much VitamineC as Citrus juice (Akinwale2000, Azam-Ali, Judge 2001) and 10 times as pineapple juice Ohler 1988). The cashew apple juice also has medical uses. For instance its high tannin content makes it suitable remedy for sore throat and chronscdysentery in Cuba and Brazil (Monton 1981). It is also reported to have anti-bacterial, anti oxidant (melocavalcanteet – al 2003) and anti-mutagenic (caoalcante et-al 2005).
The cashew apple is quite perishable and used locally unless preserved. It will rot within 24hr of falling or detached from a tree (Kristin, 1999). As a result of the neeed to find a wider uses for cashew apples, the cashew producing countries of the world have explored the developed many different products. The reported works on the products frow cashew apple include fermentation of juice into wine (Aderiye et-al 1991) Akinwale, 1999, Shuklajasha et-al 2005), preparation of jam and preserves (Ogunmmoyela, 1983) conversion of apple juice into alcohol and non-alcohol beverages candied, fruits, fresh uice, jelly, syrup, and pechon. (winterh8alter 1991) and sub dried cashew apple (morton 1987)
Cashew wine is a yellow alcoholic drink prepared from the cashew apples and it contains an alcoholic content of between 6 and 12% alcohol (wimalsiri et-al 1971). Azaw, Ali and Judge 2001). Many studies have been reported on wine production from grapes and other fruits musts and several physiochemical evaluations have been undertaken (cristovanetal 2000). Gonzalez et-al, 2002, maccarone et-al 1993) Aderiye et-al 1991, Akinwale 1999, shuklajasha et-al 2005, winterhalter 1991, Obisanya et-al 1987).
Screening of study revealed that Akinwale (1999) produced cashew wine with alcohol contents of 10.6% (v-v-1) from cashew apple juice in Nig7eriaa. However, because cashew apple is a seasonal fruit, cashew wine production in Nigeria is limited to the fruit season period only in view of the increasing losses of larger percentage of cashew apples (about 90% of total production) and unavailability of fresh cashew apple throughout the year for wine production, there is need explore and alternative means of ensuring regular source of row materials.
Therefore, this study intends to develop a new wine product using cashew apple powder as a raw materials and then determine its physicochemical parameters compared to the sensory qualities of similar fruit wines.
1.2 STATEMENT OF THE PROBLEMS
There have been problems facing preparation and acceptability of cashew drink. They are weight gain cashews are quite caloric and can be fattening, Allergy nut allergies are a growing problem in the United States blood pressure while cashews are naturally low in sodium, Headaches. If you suffer from headaches and migraines avoid cashew.
1.3 OBJECTIVES OF THE STUDY
The purpose of the research is to examine the preparation and acceptability of cashew drink.
1. To find out the preparation and acceptability of cash8ew drinks
2. To find out the ingredients that are need in preparation of cashew drink.
1.4 RESEARCH QUESTIONS
For the purpose of the study the following research question are stated.
1. To investigate the use of CAJ as a fermentation substrate.
2. To know the nutrition and water requirement of cashew.
1.5 SIGNIFICANCE OF THE STUDY
The result of the study will serve to help in providing suitable information and guidelines for the ingredients used in preparing cashew drink.
1.6 DEFINITION OF TERM
PREPARATION: Preparation is the action of making the drinks cashew ready for use.
ACCEPTABILITY: Pleasing to the receiver, satisfactory, agreeable welcome.
CASHEW: Cashew tree is a tropical evergreen tree that produced the cashew seed and the cashew apple.
DRINK: are liquids intended for human consumption.