The effect of pre-treatment methods on the yield and taste of cashew kernels (Anacardium occidentale L.)

Felix Narku Engmann; Ma Yong-Kun; Ernest Abano; John Owusu

doi:10.5897/AJFS12.061

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 973

Full Length Research Paper

The effect of pre-treatment methods on the yield and taste of cashew kernels (Anacardium occidentale L.)

Felix Narku Engmann1,2*, Ma Yong-Kun1, Ernest Abano1,3 and John Owusu1,4

1School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. 2Department of Hotel, Catering and Institutional Management, Kumasi Polytechnic, Ghana. 3Agricultural Engineering Department, University of Cape Coast, Cape Coast, Ghana. 4Hospitality Department, Koforidua Polytechnic, Koforidua, Ghana.
Email: [email protected]

Article Number - EC0883912153
Vol.6(20), pp. 487-493 , October 2012
https://doi.org/10.5897/AJFS12.061

Accepted: 02 August 2012
Published: 26 October 2012

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

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African Journal of Food Science

The effect of pre-treatment methods on the yield and taste of cashew kernels (Anacardium occidentale L.)

Felix Narku Engmann1,2*, Ma Yong-Kun1, Ernest Abano1,3 and John Owusu1,4

African Journal of
Food Science