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Research Article

volume 39 issue 1 (march 2019) : 15-20,   Doi: 10.18805/ag.D-4816

Studies on physico-chemical parameters of cashew (Anacardium occidentale L.) apple for value addition

M
M. Mirdha
K
K. Sethi
P
P.K. Panda
S
S.K. Mukherjee
P
P. Tripathy
D
D.K. Dash
1All India Coordinated Research Project on Cashew, Directorate of Research Orissa University of Agriculture and Technology, Bhubaneswar-751 003, Odisha, India.
Cite article:- Mirdha M., Sethi K., Panda P.K., Mukherjee S.K., Tripathy P., Dash D.K. (2019). Studies on physico-chemical parameters of cashew (Anacardium occidentale L.) apple for value addition. Agricultural Science Digest. 39(1): 15-20. doi: 10.18805/ag.D-4816.

ABSTRACT

The cashew apple production in India is estimated to be 65 lakh tones per year but less than 10% of it is processed inspite of possessing all nutritional and medicinal properties. Although the nutritional and economic importance of cashew apple has been acknowledged by many researchers, but no systematic research has been taken yet for proper utilization of large quantities of cashew apples which are being wasted every year. The present investigation was therefore, carried out at Cashew Research Station, All India Coordinated Research Project on Cashew, during the year 2017-18 to evaluate the fifteen diverse cashew genotypes for their physico-chemical parameters as well as value addition of cashew apple juice. The experiment was laid out following the statistical design RBD with two replications. The tested cashew genotypes revealed variations with respect to physico-chemical parameters of cashew apple as well as prepared RTS. Cashew genotype, Kankadi revealed superiority for physical parameters such as cashew apple length (9.2cm), cashew apple breadth (both at wider (5.17cm) and narrower point (4.35cm)), specific gravity (1.21), juice recovery (72.91%) and apple to nut ratio (15.41). Cashew apple weight was recorded maximum in genotype VTH-711/4(118.71g). Genotype, Dhana exhibited superiority for total cashew apple yield (19.35kg plant-1), titrable acidity(0.35%) and ascorbic acid content(254.54mg 100g-1) among the tested genotypes. Total soluble  solids was recorded maximum in genotype  D-19 (15.52 0 brix). Reducing sugar and total sugar was recorded maximum in genotypes, NRCC Sel-2(9.90%) and BPP-8 (10.53%) respectively. Minimum amount of tannin was recorded in genotype Bhubaneswar-1(1.76mg ml-1). The organoleptic evaluation of prepared RTS revealed wide variations and recorded organoleptic values ranged between 3.50 to 5.00 for colour, 3.00 to 5.00 for appearance, 2.00 to 4.80 for flavour, 2.00 to 4.00 for taste, 2.00 to 4.50 for sweetness and 2.00 to 4.25 for overall acceptability on 5 point hedonic scale. The genotype, Bhubaneswar-1 recorded highest score for all the organoleptic parameters such as colour (5.00), appearance (5.00), flavour (4.80), taste (4.00), sweetness (4.50) and overall acceptability (4.25). Thus, the genotype, Bhubaneswar-1 may be commercially exploited for RTS preparation owing to its low tannin and consumer acceptability.

REFERENCES

  1. Adou, M., Tetchi, F.A.,Gbane, M., Niaba,P. V. K. and Amani, N. G. (2011). Mineral composition of the cashew apple juice (Anacardium occidentale L.) of Yamoussoukro, Cote d’Ivoire. Pakistan Journal of Nutrition, 10 (12):1109-1114.
  2. Anand, A., Sahu, G.S. and Mishra, H.N. (2012). Chemical Composition and Organoleptic Evaluation of Blended cashew apple juice. International Journal Research in Agricultural Science, 1 (4): 2348-3997.
  3. Anand, A., Sahu, G.S., and Mishra N. (2015). Physico-chemical Characteristics of Cashew. Research Journal of Agricultural Sciences, 6(3): 653-658.
  4. AOAC. (1975). Official Methods of Analysis. Association of Official Analytical Chemist. 12th Edn., Washington, D.C. Research Journal of Agricultural Scencei, 6(3): 656-658.
  5. Aravindakshan, K., Celine, V.A., Balakrishan, S. and Veeraghavan, P. G. (1986). Studies on certain physico- chemical attributes of apple and nuts of selected cashew types. Cashew causerie, 8(4): 5-7.
  6. Attiri, B.L. and Singh, D.B. (1999). Compositional and storage study of cashew (Anacardium occidentale L.) apple. The Cashew, 13: 23 -30.
  7. Augustin, A. (2001). Utilisation of cashew apple. Souvenir, World Cashew Congress, India, PP: 57-66.
  8. FAO.(2017).Statistical Databases for Agriculture. http: // www. fao.Org /docrep /018/i3107e /i3107e.PDF (accessed 15.08.16.).
  9. Geddeda, Y.I. and Belal, H. (2014). Regional effects on fruit physical and chemical characteristics of two cashew apple varieties grown in Libya. International Conference on Agriculture, Biology and Environmental Science. (ICABES’14),Bali (Indonesia), 35-37.
  10. Jain, S. K. and Khurdiya, D. S. (2004). Vitamin C enrichment of fruit juice based ready-to-serve beverages through blending of Indian gooseberry (Emblica officinalis Gaertn.) juice. Plant Foods for Human Nutrition, 59(2): 63-68.
  11. Lenka, P.C., Mohapatra, K.C., Mishra, N.K. and Dash, S. (1988). Studies on apple characters of cashew types and its physico - chemical characters. Orissa Journal of Horticulture, 20: 20-24. 
  12. Lowor, S. T. and Agyente-Badu, C. K. (2009). Mineral and proximate composition of cashew apple (Anacardium occidentale L.) Juice from northern savannah, forest and coastal savannah regions in Ghana. American Journal Food Technology, 4:154-161.
  13. Mohanty, S., Ray, P., Swain, M.R. and Ray, R.C. (2006). Fermentation of Cashew (Anacardium occidentale L.) Apple into wine. Journal of Food Processing and Preservation, 30: 14-322.
  14. Msoka, R., Kassim, N., Makule, E. and Masawe, P. (2017). Physico-chemical properties of five cashew apple (Anacardium occidentale L.) varieties grown in different regions of Tanzania. International Journal of Biosciences, 11(5):386-395.
  15. Naidu, P.A. and Kumar, B.P. (2012). Utilization of Cashew apple (Anacardium occidentale L.) For preparing Cashew apple syrup by suing different variety. M.Sc (Hort.) thesis, Dr. Y.S.R. Horticultural University, Venkataramangudem, West Godavari, 34-48.
  16. Naka, T., Martin, D.K., Soumaila, D. and Lucien, K. (2015). Assesment of some biochemical parameters of apple juices from two cashew varieties as affected by three regions of Côte d’ Ivoire. Journal of Advances in Agriculture, 5(2):621-633.
  17. Panda, S., Panda, C., Dora, D.K., Das, A.K., Sethi, K. and Sahoo, N. (2015). Varietal screening of cashew on physic-chemical parameters and preparation of RTS and Jam. M.Sc (Ag) thesis, Dept. of Fruit Science and Horticulture Technology, Orissa University of Agriculture and Technology, Bhubaneswar, Odisha. 57-58.
  18. Panse, V.G. and Sukhatme, P.V. (1978). Statistical Methods for Agricultural Workers, Indian Council of Agricultural Research, New Delhi 347.
  19. Poduval, M., Mathew, B. and Tarai, R.K. (2015). Evaluation of germplasm for cashew apple processing industry. Indian Journal Horticulture,72(3): 411-415.
  20. Ranganna, S. (1986). Hand book of Analysis and Quality Control for Fruit and Vege Table Products, Second addition, Tata Mc Graw-    Hill Publishing Company Limited, New Delhi, 9-10.
  21. Saroj, P.L., Krishna Kumar, N.K. and Janakiraman, T. (2014). Converting wastelands into goldmine by cashew cultivation. Indian Horiculture Journal, 3: 49-56. 
  22. Singh, L.S., Bhattacharjee, H., Paul, P.K. and Pariari, A.(2008). Varietal performance of six varieties of cashew apple for qualitative traits. Environment and Ecology, 26 (4B): 2078-2080.
  23. Sivagurunathan, P., Sivasankari, S, Muthukkaruppan, S.M.J. (2010). Characterization of cashew apple (Anacardium occidentale L.) fruits collected from Ariyalur District. Bioscience Research,1: 101-107.
  24. Sousa, P.H.M., Ramos, A.M., Maia, G.A., Brito, E.S., Garruti, D.S. and Figueiredo, R.W. (2013). Comparison of acceptability of tropical fruit mixed nectars by mean test and multivariate statistical analysis, Seminar: CiênciasAgrárias, Londrina, 34(5): 2307-2316.
  25. Toppo, S., Sethi, K., Dora, D.K., Mohapatra, K.C. and Sahoo, N.R. (2015). Evaluation of cashew germplasm for physico-chemical parameters and RTS preparation.M.Sc (Ag) thesis, Orissa University of Agriculture and Technology, Bhubaneswar, Odisha, 57-63 .
  26. Tripathy, P., Sethi, K. and Mukharjee, S.K. (2015). Screening of cashew (Anacardium occidentale L.) types for RTS preparation. Trends in bio-sciences, 8(12):3064-3065.
  27. Vergara, C.M.A.C., Honorato, T.L., Maia, G.A. and Rodrigues, S. (2010). Prebiotic effect of fermented cashew apple (Anacardium occidentale L.) juice. Food Science Technology, 43: 141–145.
  28. Vilaschandran, T. and Damodaram, V.K. (1985). Physico- chemical qualities of cashew apple of high yielding types. Acta Horticulturae, 108: 165-172.
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    Research Article

    volume 39 issue 1 (march 2019) : 15-20,   Doi: 10.18805/ag.D-4816

    Studies on physico-chemical parameters of cashew (Anacardium occidentale L.) apple for value addition

    M
    M. Mirdha
    K
    K. Sethi
    P
    P.K. Panda
    S
    S.K. Mukherjee
    P
    P. Tripathy
    D
    D.K. Dash
    1All India Coordinated Research Project on Cashew, Directorate of Research Orissa University of Agriculture and Technology, Bhubaneswar-751 003, Odisha, India.
    Cite article:- Mirdha M., Sethi K., Panda P.K., Mukherjee S.K., Tripathy P., Dash D.K. (2019). Studies on physico-chemical parameters of cashew (Anacardium occidentale L.) apple for value addition. Agricultural Science Digest. 39(1): 15-20. doi: 10.18805/ag.D-4816.

    ABSTRACT

    The cashew apple production in India is estimated to be 65 lakh tones per year but less than 10% of it is processed inspite of possessing all nutritional and medicinal properties. Although the nutritional and economic importance of cashew apple has been acknowledged by many researchers, but no systematic research has been taken yet for proper utilization of large quantities of cashew apples which are being wasted every year. The present investigation was therefore, carried out at Cashew Research Station, All India Coordinated Research Project on Cashew, during the year 2017-18 to evaluate the fifteen diverse cashew genotypes for their physico-chemical parameters as well as value addition of cashew apple juice. The experiment was laid out following the statistical design RBD with two replications. The tested cashew genotypes revealed variations with respect to physico-chemical parameters of cashew apple as well as prepared RTS. Cashew genotype, Kankadi revealed superiority for physical parameters such as cashew apple length (9.2cm), cashew apple breadth (both at wider (5.17cm) and narrower point (4.35cm)), specific gravity (1.21), juice recovery (72.91%) and apple to nut ratio (15.41). Cashew apple weight was recorded maximum in genotype VTH-711/4(118.71g). Genotype, Dhana exhibited superiority for total cashew apple yield (19.35kg plant-1), titrable acidity(0.35%) and ascorbic acid content(254.54mg 100g-1) among the tested genotypes. Total soluble  solids was recorded maximum in genotype  D-19 (15.52 0 brix). Reducing sugar and total sugar was recorded maximum in genotypes, NRCC Sel-2(9.90%) and BPP-8 (10.53%) respectively. Minimum amount of tannin was recorded in genotype Bhubaneswar-1(1.76mg ml-1). The organoleptic evaluation of prepared RTS revealed wide variations and recorded organoleptic values ranged between 3.50 to 5.00 for colour, 3.00 to 5.00 for appearance, 2.00 to 4.80 for flavour, 2.00 to 4.00 for taste, 2.00 to 4.50 for sweetness and 2.00 to 4.25 for overall acceptability on 5 point hedonic scale. The genotype, Bhubaneswar-1 recorded highest score for all the organoleptic parameters such as colour (5.00), appearance (5.00), flavour (4.80), taste (4.00), sweetness (4.50) and overall acceptability (4.25). Thus, the genotype, Bhubaneswar-1 may be commercially exploited for RTS preparation owing to its low tannin and consumer acceptability.

    REFERENCES

    1. Adou, M., Tetchi, F.A.,Gbane, M., Niaba,P. V. K. and Amani, N. G. (2011). Mineral composition of the cashew apple juice (Anacardium occidentale L.) of Yamoussoukro, Cote d’Ivoire. Pakistan Journal of Nutrition, 10 (12):1109-1114.
    2. Anand, A., Sahu, G.S. and Mishra, H.N. (2012). Chemical Composition and Organoleptic Evaluation of Blended cashew apple juice. International Journal Research in Agricultural Science, 1 (4): 2348-3997.
    3. Anand, A., Sahu, G.S., and Mishra N. (2015). Physico-chemical Characteristics of Cashew. Research Journal of Agricultural Sciences, 6(3): 653-658.
    4. AOAC. (1975). Official Methods of Analysis. Association of Official Analytical Chemist. 12th Edn., Washington, D.C. Research Journal of Agricultural Scencei, 6(3): 656-658.
    5. Aravindakshan, K., Celine, V.A., Balakrishan, S. and Veeraghavan, P. G. (1986). Studies on certain physico- chemical attributes of apple and nuts of selected cashew types. Cashew causerie, 8(4): 5-7.
    6. Attiri, B.L. and Singh, D.B. (1999). Compositional and storage study of cashew (Anacardium occidentale L.) apple. The Cashew, 13: 23 -30.
    7. Augustin, A. (2001). Utilisation of cashew apple. Souvenir, World Cashew Congress, India, PP: 57-66.
    8. FAO.(2017).Statistical Databases for Agriculture. http: // www. fao.Org /docrep /018/i3107e /i3107e.PDF (accessed 15.08.16.).
    9. Geddeda, Y.I. and Belal, H. (2014). Regional effects on fruit physical and chemical characteristics of two cashew apple varieties grown in Libya. International Conference on Agriculture, Biology and Environmental Science. (ICABES’14),Bali (Indonesia), 35-37.
    10. Jain, S. K. and Khurdiya, D. S. (2004). Vitamin C enrichment of fruit juice based ready-to-serve beverages through blending of Indian gooseberry (Emblica officinalis Gaertn.) juice. Plant Foods for Human Nutrition, 59(2): 63-68.
    11. Lenka, P.C., Mohapatra, K.C., Mishra, N.K. and Dash, S. (1988). Studies on apple characters of cashew types and its physico - chemical characters. Orissa Journal of Horticulture, 20: 20-24. 
    12. Lowor, S. T. and Agyente-Badu, C. K. (2009). Mineral and proximate composition of cashew apple (Anacardium occidentale L.) Juice from northern savannah, forest and coastal savannah regions in Ghana. American Journal Food Technology, 4:154-161.
    13. Mohanty, S., Ray, P., Swain, M.R. and Ray, R.C. (2006). Fermentation of Cashew (Anacardium occidentale L.) Apple into wine. Journal of Food Processing and Preservation, 30: 14-322.
    14. Msoka, R., Kassim, N., Makule, E. and Masawe, P. (2017). Physico-chemical properties of five cashew apple (Anacardium occidentale L.) varieties grown in different regions of Tanzania. International Journal of Biosciences, 11(5):386-395.
    15. Naidu, P.A. and Kumar, B.P. (2012). Utilization of Cashew apple (Anacardium occidentale L.) For preparing Cashew apple syrup by suing different variety. M.Sc (Hort.) thesis, Dr. Y.S.R. Horticultural University, Venkataramangudem, West Godavari, 34-48.
    16. Naka, T., Martin, D.K., Soumaila, D. and Lucien, K. (2015). Assesment of some biochemical parameters of apple juices from two cashew varieties as affected by three regions of Côte d’ Ivoire. Journal of Advances in Agriculture, 5(2):621-633.
    17. Panda, S., Panda, C., Dora, D.K., Das, A.K., Sethi, K. and Sahoo, N. (2015). Varietal screening of cashew on physic-chemical parameters and preparation of RTS and Jam. M.Sc (Ag) thesis, Dept. of Fruit Science and Horticulture Technology, Orissa University of Agriculture and Technology, Bhubaneswar, Odisha. 57-58.
    18. Panse, V.G. and Sukhatme, P.V. (1978). Statistical Methods for Agricultural Workers, Indian Council of Agricultural Research, New Delhi 347.
    19. Poduval, M., Mathew, B. and Tarai, R.K. (2015). Evaluation of germplasm for cashew apple processing industry. Indian Journal Horticulture,72(3): 411-415.
    20. Ranganna, S. (1986). Hand book of Analysis and Quality Control for Fruit and Vege Table Products, Second addition, Tata Mc Graw-    Hill Publishing Company Limited, New Delhi, 9-10.
    21. Saroj, P.L., Krishna Kumar, N.K. and Janakiraman, T. (2014). Converting wastelands into goldmine by cashew cultivation. Indian Horiculture Journal, 3: 49-56. 
    22. Singh, L.S., Bhattacharjee, H., Paul, P.K. and Pariari, A.(2008). Varietal performance of six varieties of cashew apple for qualitative traits. Environment and Ecology, 26 (4B): 2078-2080.
    23. Sivagurunathan, P., Sivasankari, S, Muthukkaruppan, S.M.J. (2010). Characterization of cashew apple (Anacardium occidentale L.) fruits collected from Ariyalur District. Bioscience Research,1: 101-107.
    24. Sousa, P.H.M., Ramos, A.M., Maia, G.A., Brito, E.S., Garruti, D.S. and Figueiredo, R.W. (2013). Comparison of acceptability of tropical fruit mixed nectars by mean test and multivariate statistical analysis, Seminar: CiênciasAgrárias, Londrina, 34(5): 2307-2316.
    25. Toppo, S., Sethi, K., Dora, D.K., Mohapatra, K.C. and Sahoo, N.R. (2015). Evaluation of cashew germplasm for physico-chemical parameters and RTS preparation.M.Sc (Ag) thesis, Orissa University of Agriculture and Technology, Bhubaneswar, Odisha, 57-63 .
    26. Tripathy, P., Sethi, K. and Mukharjee, S.K. (2015). Screening of cashew (Anacardium occidentale L.) types for RTS preparation. Trends in bio-sciences, 8(12):3064-3065.
    27. Vergara, C.M.A.C., Honorato, T.L., Maia, G.A. and Rodrigues, S. (2010). Prebiotic effect of fermented cashew apple (Anacardium occidentale L.) juice. Food Science Technology, 43: 141–145.
    28. Vilaschandran, T. and Damodaram, V.K. (1985). Physico- chemical qualities of cashew apple of high yielding types. Acta Horticulturae, 108: 165-172.
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