Production and characterization of cashew apple powder Dansou Xossou1,*, Ouadja Batcha1,3, Baba Gnon1,2 1Laboratory Organic Chemistry and Environmental Science, Faculty of Science and Technology, Kara University, B.P 404Kara-Togo 2Laboratory of Waste Management, Treatment and Recovery, Faculty of Science, University of Lome, 01 BP 1515Lome01-Togo 3Laboratory of Applied Agronomic and Biological Sciences, University of Kara, B.P 404-Kara-Togo *Corresponding Author: Xossou Dansou, Laboratory Organic Chemistry and Environmental Science, Faculty of Science and Technology, Kara University, B.P 404Kara-Togo, Email: pauldans2000@gmail.com
Online published on 1 November, 2023. Abstract Background This work focused on the valorization of cashew apple, which, when ripe, rot in plantations in Togo despite its richness in vitamin C and other nutrients. The aims were to produce and characterize cashew apple powder. Methods In this study, six different of cashew apple powder were made. After the process of picking, sorting, washing, steam bleaching for 15 minutes or not, cutting into rounds, drying at 45-50°C in the oven or in the sun, grinding was carried out. The powders were sealed and stored in polyethylene bags at temperatures between 30 and 32°C. The physico-chemical characteristics were determined by titrimetry and atomic absorption spectrophotometer. Result The moisture content of the powders varies from 10 to 11% with a yield ranging from 22.52 to 28.12%. The vitamin C and protein content obtained ranged from 688.7 to 924.5 mg/100 g (12.83 to 15.33%) respectively. The fiber content from 7.48% to 7.83%. Two powders retained a light yellow color more visibly than the other powder which are a little darker. Top Keywords Cashew apple, Characterization, Powder, Valorization. Top |