African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12278

Review

A review of cashew (Anacardiumoccidentale L.) apple: Effects of processing techniques, properties and quality of juice

Emmanuelle Dedehou
  • Emmanuelle Dedehou
  • Faculte des Sciences Agronomiques, Université d'Abomey-Calavi, BP 526 Cotonou, Benin.
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Joseph Dossou
  • Joseph Dossou
  • Faculte des Sciences Agronomiques, Université d'Abomey-Calavi, BP 526 Cotonou, Benin.
  • Google Scholar
Victor Anihouvi
  • Victor Anihouvi
  • Faculte des Sciences Agronomiques, Université d'Abomey-Calavi, BP 526 Cotonou, Benin.
  • Google Scholar
Mohamed M. Soumanou*
  • Mohamed M. Soumanou*
  • Ecole Polytechniqued’Abomey-Calavi, Université d'Abomey-Calavi, 01 BP 2009, Cotonou, Benin.
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  •  Received: 17 September 2015
  •  Accepted: 31 March 2016
  •  Published: 23 November 2016

Abstract

A review including the processing techniques, properties and uses of cashew apple juice is reported. Cashew apple has multi-purpose; it can be processed to obtain human food. The process of cashew apple into several by-products can affect its nutritional, microbiological, and sensorial quality attributes. Therefore, clarification methods, thermal treatment and high hydrostatic pressure modify nutritional, microbiological, and sensorial attributes of cashew apple products. Moreover, the storage stability of cashew apple juice depends on the preservative methods used. Cashew apple is usually used in the fortification of the nutritional quality of some tropical foods,because of its high percentage of vitamin C. Cashew apple juice has great potential for bioprocess to obtain fermented products. Cashew apple contains phenolic compounds generally related to antioxidant. The valorization of cashew apples in developing countries by the improvement of the process of cashew apples available in these countries can contribute to cover the nutritional needs of the populations.

Key words: Cashew apple, physico-chemical, processing, juice quality, storage.