Effect of Heat Treatment on the Nutritional Characteristics of Cashew Kernels (Anacardium occidentale L.) from Three Localities in Burkina Faso

Judith Nomwendé Semporé^1*, Sanogo Bougma², Edwige Bahanla Oboulbiga³, Windmi Kagambega⁴, Mamoudou Hama Dicko¹ and Laurencia Toulsoumdé Songré-Ouattara³

¹Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN)/Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso.

²Laboratory of Applied Biochemistry and Immunology (LaBIA)/Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso.

³Department of Food Technology (DTA)/Research Institute of Applied Sciences and Technology (IRSAT), Ouagadougou, Burkina Faso.

⁴Animal Health and Biotechnology Research and Education Laboratory, Science and Technology Training and Research Unit, Nazi Boni University, Bobo-Dioulasso, Burkina Faso.

Corresponding Author E-mail: semporej@gmail.com

Cashew kernels (Anacardium occidentale L.) have enormous nutritional and health potential. However, its consumption, mainly in roasted or fried form, is low compared with other agricultural products. This study aimed to evaluate the impact of heat treatments on the physicochemical and nutritional parameters of cashew kernels from three localities in Burkina Faso. Sample collections were carried out randomly from markets in Banfora, Bobo-Dioulasso and Gaoua. Physicochemical and nutritional analyses were carried out using standard methods and statistical analyses by using XLstat 2016 software. The results showed that almonds from Gaoua had the highest nutritional potential, with an average energy value of 554.93 kcal/100g. As for the effect of the treatments on the almonds, water, protein and fat contents decreased during heat treatment, with reduction rates ranging from 64.37% to 74.46% for water content, from 29.09% to 46.50% for protein content and from 1.69% to 13.99% for fat content. Carbohydrate content, on the other hand, increased from 12.25% to 33.76%. Overall, this study showed that the heat treatments applied to cashew kernels resulted in a slight decrease in water, protein and fat content. However, an increase in carbohydrate content was obtained. This increase in carbohydrate content is an excellent discovery for the use of this resource in the dietary balance much appreciated by local populations.

Almonds; Biochemical parameters; Heat treatments; Variation

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