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Full Length Research Paper
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Effect of period of steaming and drying temperature on
chemical properties of cashew nut
S. B. Kosoko1*, L. O. Sanni2, A. A.
Adebowale2, A. O. Daramola1 and M. O.
Oyelakin3.
1Federal
Institute of Industrial Research, Oshodi, Lagos, Nigeria
2Department
of Food Science and Technology, University of Agriculture,
Abeokuta, Nigeria.
3Nigerian
Institute of Stored Product, Ibadan, Nigeria.
*Corresponding author. E-mail:
sbabatunde2001@yahoo.com. Tel.: 08033914577.
Accepted 8 April, 2009
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Abstract |
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This
study investigated effect of period of steaming (20, 30 and
40 min) and drying temperature (50, 60 and 70°C) on the
chemical properties of cashew nut. The nuts were packaged in
glass bottle, polyethylene bag and
plastic bottle and stored under ambient condition (28 ±
3°C) for 12 weeks. The samples were analyzed immediately
after drying and at two weeks interval during storage for
chemical properties. The ranges of the properties studied
are - moisture content (4.16 to 6.76%), oil extracted (40.08
to 47.01%), oil colour intensity (0.08 to 0.58A), residual
sugar content (1.57 to 6.04%), residual cashew nut shell
liquid (CNSL) (0.30 to 3.77%), acid value (0.58 to 12.32
ml/g), peroxide value (2.80 to 25.32 mEq/kg) and anisidine
value (0.85 to 5.94 ml/g). Steam boiling time and drying
temperatures has significant differences (p < 0.05) on the
chemical properties of the dried cashew nuts. Cashew nuts
processed by steam boiling for 40 min and dried at 70°C
recorded the best quality, as it reduces both the residual
CNSL and the moisture content of the kernel. It also had a
positive influence on the % residual sugar of the sample.
Key
words:
Cashew nut, steaming period, drying temperature, chemical
properties. |
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