Comparative Study of the Nutritional Value of Cashew Nut from the Three Main Regions of Nigeria

Abstract

Cashew nut samples from the three main regions of Nigeria were collected and used for analysis. The cashew nut samples were evaluated for proximate composition viz: protein, crude fibre, ash, fat and carbohydrate using standard methods. The oil was analysed for both physical and chemical parameters in line with standard procedures. The protein content ranged between 23.42-26.39%, moisture content, 5.66-6.17%; ash, 3.03-3.18%; Oil, 40.15-42.03% and Crude Fibre, 5.60-6.12%; while carbohydrate content obtained was between 19.17-20.21%. The physico-chemical analysis of oil revealed saponification value to be between 233.19-237.00mg KOH/g oil; iodione value, 83.65-86.93mg KI/100g oil; peroxide value, 19.75-20.34meq O2/kg oil and free fatty acid 0.5046 -0.5601%, while refractive index and specific gravity ranged from 1.452 -1.463 at 200C and 0.848-0.860g/cm3 respectively. The oils have same light yellow colour.