The cashew apple processors identified high cost of processing equipment, perishability of apples, lack of capital, market, technical know-how, and government support as challenges. Cashew apple is mainly utilized as fresh fruits or juice, with minor uses as an ingredient in food preparation, animal feed formulation, and production of mushroom, weedicide, ethanol, and manure. Cashew apple utilization was low (<10%), though 84.37% had in-depth knowledge on the health benefits and value-added products made from the apples. Results from the study showed that the cashew industry consisted of farmers (89.1%), nut buyers (6.8%), extension officers (3.5%), and processors (0.6%) with uneven distribution of males (66.2%) and females (33.8%). This study is aimed at determining the knowledge, perception, and utilization of cashew apples in Ghana among stakeholders in the cashew value chain. The cashew apple is underutilized in many African countries. doi: 10.1186/s43142-0.Cashew ( Anacardium occidentale), a crop projecting Ghana internationally beside cocoa, is usually cultivated for its nut, for both local and international markets. Biotechnological valorization of cashew apple juice for the production of citric acid by a local strain of aspergillus niger LCFS 5. Application of crossflow microfiltration in the production of clarified cashew juice by means of mineral membranes. Physiochemical properties of malted sorghum as material for mucamalt using cashew apple juice extract as vitamin C fortifier. doi: 10.1111/jfpp.16497.Ībdulraheem MO, Aberuagba F, Okafor JO, Otaru AJ. Pressure-driven crossflow microfiltration coupled with centrifugation for tannin reduction and clarification of cashew apple juice: modeling of permeate flux decline and optimization of process parameters. doi: 10.1111/jfpe.13499.Ībdullah S, Karmakar S, Pradhan RC, Mishra S. Efficiency of tannase enzyme for degradation of tannin from cashew apple juice: modelling and optimization of process using artificial neural network and response surface methodology. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s) author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.Ībdullah S, Pradhan RC, Aflah M, Mishra S. © The Author(s) under exclusive licence to Society for Environmental Sustainability 2023. Both routes will eventually help with the better utilization of said organic food waste, which is critical for sustainable development.Īstringency By products Cashew Apple Microfiltration. These methods aim to either just reduce tannin content or to valorize this by-product in a less-astringent better product. This review compiles pieces of information on the causes of astringency, as well as tannin reduction methods, such as clarification, thermal treatments, microfiltration, and fermentation. This astringency is primarily due to the presence of tannins and a lack of proper, efficient, and economical astringency reduction strategy is accountable for major waste generation. Despite such benefits, the cashew apple is frequently considered as waste generated by cashew nut industries, since its commercial applications are restricted by the astringency and poor storability. It has even demonstrated anti-tumor and anti-carcinogenic effects, and its antioxidants can help with wound-healing. Consuming cashew apples can help with several health-related problems, such as obesity, stomach ulcers, and gastritis. The cashew apple is a tropical pseudo fruit, with high fiber content, high nutritional value, and therapeutic compositional profile.
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