Effects of Roasting Parameters on the Quality of Cashew Nut Grown in Ethiopia

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Addis Ababa University


This research was conducted with the aim of effect of roasting parameters on the quality of cashew kernel with better moisture content and investigating the roasting process to decrease the overall moisture. Roasted cashew kernel was conducted to prevent moisture during the roasting process. The use of in appropriate temperature-time combination during roasting nuts could lead to quality defects. Such as burnt taste, dark colour and poor flavour. In this study was to determine the effect roasting temperature (120-160°C) and time (25-45 min) on consumer acceptability and moisture content of both roasted cashew kernel and unroasted cashew-kernel using completely randomized design. The proximate compositions (moisture content, crude protein, fat, ash, crude fiber and carbohydrate) of roasted cashew nuts were determine. The fatty acid profile (saturated, polyunsaturated and mono unsaturated) fatty acid of roasted cashew kernel also determined Cashew nuts, subjected to low-temperature (LT), medium- temperature and high-temperature (HT) treatments, were utilized. Proper roasting is critical to flavor, color, and development in the final product. The analyses were carried out on the raw sample (which served as the control) and the other samples which were roasted at various temperatures. The results showed that roasting temperatures have a great effect on the nutritional quality of cashew nut and roasting temperature of 1400C proved to be the best for roasting cashew nut.



Roasting temperature, fatty acid profile, quality attributes, Gas Chromatography, Spectrophotometry