Physicochemical and nutritional characteristics of roasted cashew kernels produced and sold in Burkina Faso

Abstract

In Burkina Faso, cashew nuts are the main form of valorization of the cashew fruit (Anacardium occidentale L.). Cashew nut processing produces various products of different quality. This study aimed to determine the nutritional quality of roasted cashew kernels sold in Burkina Faso. Thirty-eight samples were collected in Ouagadougou and Bobo Dioulasso, the two largest cities of the country. Physicochemical and nutritional analyses were carried out using standard methods. The results revealed a significant difference between the samples for all the parameters analyzed. The water content of roasted cashew kernels ranged from 2.17 ± 0.28% to 2.69 ± 0.32%, the ash from 2.58 ± 0.15% to 2.87 ± 0.15%, the acid values from 2.04 ± 0.59 mg KOH/g to 2.84 ± 0.71 mg KOH/g, the fat from 46.23 ± 1.97% to 47.99 ± 1.59%, the protein from 19.60 ± 1.80% to 20.50 ± 1.94%, the carbohydrate from 27.66 ± 0.76% to 27.70 ± 0.67%, and the energy value from 608.93 ± 1.18 Kcal/100g to 620.99 ± 2.07 Kcal/100g. Mineral analysis revealed that roasted cashew kernels had sodium content of 41.59 ± 22.36 mg/100g to 63.38 ± 12.53 mg/100g, calcium of 32.70 ± 2.13 mg/100g to 45.73 ± 5.30 mg/100g, iron of 5.75 ± 0.70 mg/100g to 7.22 ± 1.03 mg/100g, and zinc of 7.26 ± 1.15 mg/100g to 8.13 ± 0.55 mg/100g. This study showed that cashew kernels sold in Burkina Faso are rich in macronutrients and minerals and could be a good source of nutrients for the human body.