Cashew Apple Juice

A PROJECT REPORT

Submitted for
For Partial fulfilment for the Award of Degree of

BACHELOR OF TECHNOLOGY
In
FOOD TECHNOLOGY
Submitted By
Rahul Kumar
Under the Guidance of
Er. Anjali Srivastava
(Assistant Professor)

DEPARTMENT OF FOOD TECHNOLOGY

INSTITUTE OF ENGINEERING &TECHNOLOGY
BUNDELKHAND UNIVERSITY, JHANSI, U.P
284128
SESSION 2020-2021
 Session 2020 – 2021

Bundelkhand University, Jhansi, (U.P.) – 284128

INSTITUTE OF ENGINEERING AND TECHNOLOGY
(DEPARTMENT OF FOOD TECHNOLOGY)

Reference....... Date:…...

CERTIFICATE

This is to certify that the major project report entitled “Cashew Apple Juice” is a brief summary
of the work done by “Rahul Kumar”has been carried out under my guidance and supervision.
This major project is for fulfilment of the award of the degree of Bachelor of Technology in
Food Technology from Institute of Engineering and Technology, Bundelkhand University,
Jhansi, Uttar Pradesh.

During this year period, they worked with me as per university norms. They were regular
hard working, devoted to task and eager to learn new concepts. I wish them a bright and
successful career.

Er. Anjali Srivastava Er. Ravi Kumar

(Assistant Professor) (Coordinator)
Department of Food Technology Department of Food Technology
I.E.T. B.U., Jhansi I.E.T. B.U., Jhansi
 DECLARATION

We Rahul kumar, hereby declare that, the major project report entitled Cashew Apple
Juice”, submitted by us, under the guidance of Er. Anjali Srivastava, Assistant Professor,
Department of Food technology, Institute of Engineering & Technology, Bundelkhand
University, Jhansi is a reviewed work and the outcome of my own effort.

We declare that we have faithfully acknowledged, given credit to and referred to the
research workers wherever their works have been cited in the text of this report. We further
certify that we have not fully lifted up some other’s work, para, text, data, results, etc. reported in
the journals, books, magazines, reports, dissertations, theses, etc., or available at web-sites and
included them in this report and cited as our own work. It has not been submitted in partial
fulfillment of the award of any diploma and degree of any other institution or university.

Jhansi Rahul Kumar

Date:
 ACKNOWLEDGEMENT

Acknowledgement is a great opportunity to thanks. I would like to express my deepest

appreciation to all those provided me the possibility to complete this report. We express our
sincere gratitude to Prof. S.K katiyar (Dean of Institute of Engineering & Technology,
Bundelkhand University, Jhansi) for giving me an opportunity to become a part of this institute.
We are extremely thankful to Er. Anjali Srivastava (Assistant professor of food technology),
Department of food technology, IET Bundelkhand University, Jhansi for their valuable support.
We take this opportunity to express our deep sense of gratitude and sincere regard to Er. Ravi
Kumar (Assistant professor) for inspiring guidance and persistent encouragement which we
have got throughout the course of the project. Their proper support and guidance have provided
us the path through which we have come to the successful realization of project.

Rahul Kumar
Abstract
Cashew apple is a tropical fruit rich in vitamins and minerals. It contains 0.099% vitamin B2,
0.24% vitamin C, 0.041% calcium, 0.011% phosphorous and 0.003% iron. Indeed, the vitamin C
content of cashew apple is almost ten times more than that of pineapple, a customary tropical
fruit. Cashew apple juice though sweet and nutritious, has astringency due to the presence of
phenolic compounds, which makes it less palatable. When cashew apple was blended with other
tropical fruits, the nutritional quality and palatability could be boosted substantially. In this
context, a study was conducted at the Cashew Research Station, Madakkathara, Thrissur, Kerala
by blending cashew apple juice with other fruit juices and spices, for the preparation of RTS and
squash. Cashew apple RTS (ready-to-serve) beverage and squash were prepared by mixing
cashew apple juice and sugar with different fruit juices like lime, pineapple, passion fruit, papaya
and gooseberry. Ginger drops were also added to the mixes in different samples. The
organoleptic scoring of RTS beverage and squash revealed that sample prepared with cashew
apple juice and pineapple juice in equal proportion along with ginger drops, followed by cashew
apple juice blended with pineapple was found to have better acceptability. The blending of
cashew apple juice with equal quantity of passion fruit juice along with and without ginger drops
also had better acceptability. Both samples showed maximum flavour, taste and sweetness and
better appearance and colour. RTS with cashew apple juice and pineapple juice had an acidity of
0.31%, vitamin C content of 55 mg/100 g and sugar content of 11%. The RTS with cashew apple
juice and passion fruit juice had an acidity of 0.66%, vitamin C content of 80 mg/100 g and sugar
content of 15%. The quality analysis of squash revealed that the sample prepared with cashew
apple juice, pineapple juice and ginger had an acidity of 0.24%, vitamin C content of 84.2
mg/100 g and sugar content of 30.1%. Squash prepared with cashew apple juice, passion fruit
juice and ginger drops showed an acidity of 0.72%, vitamin C content of 75.5 mg/100 g and
sugar content of 12.53%.
Introduction
Cashew (Anacardium occidentale) was introduced to India from Brazil about 500 years ago as a
crop of afforestation and soil conservation. It is now well adapted to Indian agroclimatic
conditions. In India cashew is grown on an area of 10.27 lakh ha., with production of 7.25 lakh
metric tons and productivity of 706 Kg ha-1. Cashew fruit composes cashew nut and cashew
apple which is technically a swollen peduncle. It is about 6-7 times greater in weight than that of
a raw nut. At present about 90-95 per cent cashew apple is wasted, owing to its rapid perishable
nature, lack of sophisticated harvesting techniques, improper post-harvest handling and non-
adoption of cashew processing Technologies.The genus name Anacardium which means “shaped
like heart” is derived from the shape of apple. Though cashew apple is very juicy, sweet, spongy
somewhat fibrous having a unique smell with thin waxy skin is not normally consumed fresh
owing to its astringency and acrid principles. It is rich in vitamin C, sugars and contain
considerable amount of tannins and minerals mainly calcium, iron and phosphorus.
As the cashew apple is a very nutritious fruit, it could be a valuable and tasty supplement to the
African diet, but as soon as the nuts are removed it becomes highly perishable and is sometimes
hard to collect. Therefore. it is not suitable to be market-ed as fresh fruits. Besides, the astringent
flavour and fibrous structure of the apple prevent it from being a popular consumer product.
However, if the proper collection system, post-harvest technology and processing techniques are
applied, the cashew apple may well be processed into attractive products, besides juice and puree
this could be jams, candies, snacks, wine and ingredients for food preparation.
Cashew processing, using manual techniques, was started in India in the first half of the
twentieth century. It was exported from there to the wealthy western markets, particularly the
United States.
It is a major export crop in terms of foreign exchange earnings in countries like Brazil, Vietnam,
India, Nigeria, Tanzania, Indonesia, Guinea-Bissau, Cote D’Ivoire, Mozambique and Benin.
Cashew nuts are common appetizers, like peanuts and pistachio nuts. They are also used in the
food industry, and as an ingredient in various confectionery products. The cashew nut kernels
have good
nutritional values to human beings. They are a rich source of vitamins (A, D and E), fats (46.5
%) and proteins (17.8 %). Besides, they contain relatively important amounts of minerals like
calcium (504.0 mg/kg), iron 90.8 mg/kg), zinc (31.3 mg/kg), copper (16.4 mg/kg), potassium
(5600 mg/kg), phosphorus (4600 mg/kg), magnesium (2400 mg/kg) and sodium (22.8 mg/kg) all
measured in dry weight. However, the nutrient composition in cashew nut kernels varies with
cultivar and environment.
its high nutritional value, even small and broken pieces of cashew nut kernels find a market in
confectionery products. Almost all varieties of A. occidentale produce sweet juicy apples, with
high soluble sugar (fructose and sucrose) content, which are consumed as fresh fruits; or used to
make various apples products, such as juice and wine.
ORIGIN, DISTRIBUTION AND PRODUCTION OF CASHEW

Cashew (A. occidentale L.) is native to Latin America and has a primary center of diversity in
Amazonia, and a secondary one in the Planalto of Brazil. Natural occurrence of cashew has been
reported from Mexico to Peru, and in the West Indies. It was one of the first fruit trees from the
New World to be widely distributed throughout the tropics by the early Portuguese and Spanish
adventurers. The name cashew is from the Portuguese caju, which in turn comes from the Tupi-
Indian word acaju. The incoming colonists in what is now Brazil found that the native Indians
valued both the cashew nut and the so-called apple, the fleshy pedicel or stalk of the fruit.
Cashew was discovered by Portuguese traders and explorers in Brazil in 1578.
It was introduced into West and East Africa and India by the Portuguese travelers in the 16th
century. By then, cashew was considered a suitable crop for soil conservation, forestation, and
also wasteland development. Therefore, the initial aim of cashew introduction to those areas was
not to produce nuts and apples (pseudo-fruits), but to help control soil erosion on the coast. Use
of cashew nuts and apples developed much later, and the international nut trade did not start until
the 1920s. Thereafter, cashew gradually gained commercial importance and spread in other
places. It is now naturalized in many tropical countries, particularly in coastal areas of East
Africa (Tanzania, Kenya, Mozambique, Madagascar and Uganda), West and Central Africa
(Ivory Coast, Nigeria and Angola), Florida, Peru, Hawaii, Tahiti, Mauritius, Seychelles, Panama,
India, Sri Lanka, Thailand, Malay Peninsula and Philippine.
The cashew industry ranks third in the world production of edible nuts with world production in
2000 at about 2 million tonnes of nuts-in-shell and an estimated value in excess of US$2 billion.
India and Brazil are the major cashew exporters, with 60 percent and 31 percent respectively of
world market share. The major importers are the United States (55 percent), the Netherlands (ten
percent), Germany (seven percent), Japan (five percent) and the United Kingdom (five percent).
Cashew kernels are ranked as either the second or third most expensive nut traded in the United
States. Macadamia nuts are priced higher and pecan nuts can be more costly, if the harvest is
poor. The extensive market connections of exporters from Brazil and India make it difficult for
the smaller exporters to make gains in the United States market. Importers may appreciate the
low prices offered by small suppliers, but the lack of reliability in quality tends to make them
favors the larger, more reputable suppliers.
VARIETIES

SI Variety Type *Country Salient features

No
.
1 AC4 Commo Tanzani High yielding, desirable nut and apple
n a qualities, tolerant to major disease and
insect pests, adapted to wide range of
agro-ecological Conditions
2 AZA2 Commo Tanzani High yielding, desirable nut and apple
n a qualities, tolerant to major diseases
(including, cashew leaf and nut blight)
and insect pests, adapted to a wide range
of agro-ecological conditions.
3 BRS 274 Commo Brazil High yielding, desirable nut and apple
n qualities, tolerant to major disease and
insect pests.
4 Vengurla- Commo India High yielding, desirable nut and apple
2 n qualities, tolerant to major disease and
insect pests.
5 Sulabha Commo India High yielding, desirable nut and apple
(K- n qualities, tolerant to major disease and
10-2) insect pests.
Varieties of Cashew grown across India are:
SI State
No.
1 Andhra Pradesh
2 Karnataka
3 Kerala
4 Madhya Pradesh
5 Maharashtra
6 Goa
7 Orissa
8 Tamil Nadu
9 West Bengal
Salient features
BPP 4, BPP6, BPP 8
Chintamani 1, Chintamani 2, Dhana (H-1608), NRCC
Selection 2, Bhaskara, Ullal-1,Ullal-3,Ullal 4, UN 50,
Vengurla4 &Vengurla7
Dhana, K 22-1, Madakkathara1, Madakkathara-2, Kanaka,
Amrutha and Priyanka
T No. 40 &Vengurla-4.
Vengurla1, Vengurla-4, Vengurla-6 &Vengurla7
Goa1, Goa2-Ve
Bhubaneswar 1, BPP 8 &Dhana
VRI 1 & VRI 5
Jhargram1 & BPP 8
HEALTH BENEFITS AND NUTRITIONAL INFORMATION

Cashews are rich in a range of nutrients. One ounce (28 grams) of unroasted,
unsalted cashews provides you with around:

Calories 157

Protein 5 grams

Fat 12 grams

Carbs 9 grams

Fiber 1 gram

Magnesium 20% of the DV

zinc 15% of the DV

phosphorus 13% of the DV

Iron 11% of the DV

selenium 10% of the DV

Vitamin k 8% of the DV
Cashews are especially rich in unsaturated fats (a category of fats linked to a lower risk of
premature death and heart disease. They’re also low in sugar, a source of fiber, and contain
almost the same amount of protein as an equivalent quantity of cooked meat. In addition,
cashews contain a significant amount of copper, a mineral essential for energy production,
healthy brain development, and a strong immune system. They’re also a great source of
magnesium and manganese, nutrients important for bone health.

CONSTITUENTS AND HEALTH BENEFITS OF CASHEW

The cashew tree (Anacardium occidentale L.) is a tropical tree native of Brazil and is being
extensively grown in India, East Africa and Vietnam.
A main product from cashew tree is cashew nut (true fruit), which is rich in fat and protein. After
picking the nut from the peduncle (cashew apple-pseudo fruit) cashew apple become biowaste.
Cashew apple is used as a remedy for chronic dysentery and for sore throat in Cuba and in
Brazil. Most of the fruit by-products could be used as functional ingredients when designing
health foods (functional foods), especially non-digestible carbohydrates (dietary fiber) and
bioactive compounds (ascorbic acid and flavonoids).
Cashew apples are available in India in huge quantities but they find little commercial
application at present except the manufacture of fenny (a type of brandy) and pectin.

Cashew apple juice is rich in sugars, antioxidants and vitamin C and is widely consumed in
Brazil. Cashew apple juice has the potential to be a natural source of vitamin C and sugar in
processed foods. Cashew nut has a fine taste and a market potential but cashew apple even
though rich in nutritive values like vitamin C and minerals, i.e., Ca, P, Fe it is not accepted as
food.

because it contains high tannin content and astringent taste however, the bioactive compounds,
vitamins and minerals present in it, should be explored for other value addition.

The cashew apple color varied from bright red, orange, or yellow with a soft and fibrous fleshy.
As variations in minerals and other nutrient content of apples are observed, in the present study,
cashew apple available in southern part of India are analyzed for minerals and bioactive
compounds.

1. Keeps the Brain Healthy and enhances its functionality

2. Improve Heart Functioning
3. Good for Preventing Cancer
4. Prevent Gallstones in the body
5. Treats Obesity and Helps in Weight Loss
6. Helps blood flow
7. Enhances Eye Health and Vision Clarity
8. Keeps the Blood Healthy
9. Helps treatment of Diabetes
10. Catalyst for Digestion
11. Keeps the Skin fresh and healthy
12. Strengthen and tones Bones
13. Keeps the Hair Shiny
14. Keeps the Teeth and Gums healthy
15. Good for Preventing Headaches
CULTIVATION, BEARING & POST HARVEST MANAGEMENT

The cashew tree, (Anacardium occidentale L.), belongs to the Anacardiaceae family of plants.
The tree is native to Brazil, but has spread to other parts of tropical South and Central America,
Mexico and the West Indies. The cashew tree is a tropical evergreen, resistant to drought,
unexacting as to soil (although it prefers deep, sandy soil), which grows up to 12 meters high and
has a symmetrical spread of up to approximately 25meter. It has leathery oval leaves. Reddish
flowers grow in clusters and the pear-shaped fruits, referred to as cashew apples, are red or
yellowish in color. At the end of each fruit is a kidney-shaped ovary, the nut, with a hard double
shell. Between the shell and nut is black caustic oil, which is difficult to remove and can be used
in varnishes and plastics. Optimum conditions include an annual rainfall of at least 889 mm (35
inches) and not more than 3 048 mm (120 inches).

Cultivation and Bearing

The harvesting and processing of cashew is very labour intensive. After producing clusters of
flowers, cashews produce the edible apple and also a nut encased in a heavy shell, which is the
true cashew fruit. The cashew tree flowers for two or three months and fruit mature about two
months after the bloom. The cashew nut forms first at the end of the stem.
Subsequently, the stem swells to form the "apple" with the nut attached externally. The cashew
nut is 2.5 to 4.0 cm (1.0 to 1.5 inches) long and kidney shaped. Its shell is about 5 mm thick,
with a soft leathery outer skin and a thin hard inner skin. When fully ripe, it falls to the ground.
Harvesting generally involves collecting the nuts once they have dropped to the ground after
maturing. Workers scour the area and detach the nut from the fruit. The nuts are generally
collected in baskets or sacks. Cashew fruit are generally left to fall to the ground before being
collected, as this is an indication that the kernel is mature. If fruit are picked from the trees, the
cashew apple will be ripe, but the kernel will still be immature. Apples to be used for processing
into products such as jam or juices should be picked from the tree before they fall naturally.
Cashew nuts are dried in the sun for two reasons:
i. To reduce the moisture content of the nut,
ii. To mature the seed in the infrared and ultra-violet rays of the sun.
Cashew nuts should keep for 12 months or more, provided that they are dried to moisture content
of eight percent or below, packed in sealed polythene bags and stored under dry conditions. The
moisture content of cashew nuts at harvest is dependent on climatic conditions, moisture content
of the soil, on which the nuts have fallen, weed growth density under the tree and the time
between nut fall and harvest. High moisture content may cause deterioration of the kernel due to
mould or bacterial attack or enzyme action. Drying the nuts immediately after harvesting is
essential in preserving their quality, but this process is often neglected.
Sun drying of cashew nuts can be done on specially prepared drying floors or mats made of
bamboo or palm leaves. The drying areas should be smooth and slightly sloping, so as to allow
rainwater to run off. The cashew-nut layer on the drying floor should not be thicker than 10 cm,
thus allowing for about 60 kg of nuts per square meter. The nuts should be constantly raked in
order to ensure that they all receive the same benefit of the sun's rays and therefore they are dried
evenly. The nuts should be heaped together and covered in the evenings. If the nuts are heaped
while still warm, they will continue to dry under the cover of a tarpaulin. The nuts should be
checked the following morning to ascertain the need for further drying.
Dried nuts should make a rattling sound when falling. Drying may take between one and three
days depending upon local climatic conditions. As soon as the nuts are dry, they should be stored
and protected from rain.

Storage
Technical requirements for storage are dependent on weather conditions. As cashew nuts are
usually produced in climates with a long dry season, simple buildings with concrete floors and
walls and roofs of corrugated metal, should provide adequate storage.
Certain prerequisites must be satisfied to ensure safe storage:
1. A waterproof, dry floor,
2. A firm and secure roof,
3. Openings in the wall must be protected in order prevent water from entering the room,
4. Headroom must be adequate to allow the bags in a stack to be moved around if large
quantities are to be stored,
5. The store should be easily inspected: there must be sufficient clearance between the wall
and the bags, to allow individuals to walk around and check the condition of the stack,
6. The stack must be placed on a raised wooden platform, in order to prevent moisture from
being drawn from the floor to the nuts.

Post-harvest management
The nut is encased in a rockhard shell that is virtually impossible to penetrate after harvest. In
order to extract the nut, the whole shell is soaked in water, softened by steaming and carefully
air-dried to the final moisture content (9 percent). Each nut is hand massaged and cracked via a
manual process that entails putting the nut against one sharp blade and bringing another blade,
which is on a foot powered lever, through the outer shell. The blade on the foot lever is raised by
an enthusiastic stomp allowing the outer shell to separate from the nut. The nut inside is carefully
picked out of the outer shell using a nut pick.
PROCESSING & VALUE ADDITION
India is the main cashew processing country in Asia. The highly skilled workforce and low
labour costs in India allowed it to have a virtual monopoly on the manual processing of cashew
for many years.
The traditional practice in the south Arcot region of India was to spread the nuts out on flat rocks
in the sun, to allow them to dry until the shell became brittle. The kernel could then be removed
from the shell by striking the nut with a wooden batten to split the shell along the natural line of
cleavage. The cashew kernel was removed from the shell without becoming contaminated by the
CNSL. Use of this method was made possible by the suitability of humidity and climate
condition in that particular region of India. Shells are further processed to obtain the CNSL. An
alternative method of removing the kernel from the shell is to subject the nuts to very low
temperatures, thus causing the shell to become brittle. Following this, the nuts are mechanically
cut along the natural line of cleavage and the kernels removed. The shells are then further treated
to remove the CNSL. This method of kernel removal has been commercially adopted.

Cashew products
Three main cashew products are traded on the international market: raw nuts, cashew kernels
and cashew nut shell liquid (CNSL). A fourth product, the cashew apple is generally processed
and consumed locally.
The raw cashew nut is the main commercial product of the cashew tree, though yields of the
cashew apple are eight to ten times the weight of the raw nuts. Raw nuts are either exported or
processed prior to export. Processing of the raw nuts releases the by-product CNSL that has
industrial and medicinal applications. The skin of the nut is high in tannins and can be recovered
and used in the tanning of hides. The fruit of the cashew tree that surrounds the kernel can be
made into a juice with a high vitamin C content and fermented to give a high proof spirit.
Cashew Apple
The cashew "apple" or false fruit is an edible food rich in vitamin C. It can be dried, canned as a
preserve or eaten fresh from the tree. It can also be squeezed for fresh juice, which can then be
fermented into cashew wine, which is a very popular drink. In parts of India, it is used to distil
cashew liquor referred to as feni. The cashew apple is between three and five inches long and
has a smooth, shiny skin that turns from green to bright red, orange or yellow in colour as it
matures. It has a pulpy, juicy structure, with a pleasant but strong astringent flavour.
Furthermore, the fruit has medicinal properties. It is used for curing scurvy and diarrhea and it
is effective in preventing cholera. It is applied for the cure of neurological pain and rheumatism.
It is also regarded as a first-class source of energy.

Cashew fruit can be made suitable for consumption by removing the undesirable tannins and
processing the apples into value-added products, such as juices, syrups, canned fruits, pickles,
jams, chutneys, candy and toffee. The recommended methods for removing the astringent
properties of the cashew apple include steaming the fruit for five minutes before washing it in
cold water, boiling the fruit in salt water for five minutes or adding gelatin solution to the
expressed juice. In gathering the fruits and transporting them to be processed, the prime
purpose should be to have the fruit arrive in the very best condition possible. Cashew apples
should be sorted and only mature, undamaged cashew apples should be selected for use in
recipes. These should be washed in clean water prior to use.

Botany of Cashew apple

Cashew belongs to the family Anacardiaceae having drupe fruit type. Cashew apple is actually a
swollen fruit stalk derived from a tissue called thalamus or receptacle hence considered as false
fruit and the distinct layers like exocarp, meso and endocarp are absent in cashew apple. The
development and maturity of cashew apple are coherent with the nut maturation. The cashew
apple can reach up to an average length × breadth of 11 × 5 cm which is 8 to 10 times more
than that of respective nut size. The matured cashew apples are spherical or cylindrical or
pyriform in shape. During maturation and ripening, the firm, fragile and green, immature
cashew apples are turned to soft and juicy with the different colours (red, orange and yellow)
depending on the varieties.

Biochemical and physical attributes of cashew apple

In cashew apple, the essential minerals, vitamins and sugars are permeated in the water matrix
(juice) whereas the leftover fibre matrix (pomace) is a composite of cellulose, hemicelluloses,
pectin and protein. Total sugars in the form of fructose, glucose and sucrose are one of the
major components present in cashew apple. The vitamin C in cashew apple ranges from 200 to
300 mg / 100 g of pulp, which is found to be four times greater than in citrus fruits and ten
times higher than in pineapple juice. Cashew apple contains 0.099% vitamin B2, 0.041%
calcium, 0.011% phosphorous and 0.003% iron. The biochemical constituents i.e., total soluble
solids (TSS), acidity, phenols, tannins, anti-oxidants and minerals such as potassium,
phosphorous, calcium, magnesium, zinc and iron are varied among varieties and growing
conditions. However, yellow apples tend to be bigger, less firm and less astringent than scarlet
or orange apples. Biochemical factors determine their suitability for different industrial
purposes.

Volatile compounds and essential oils Cashew apples

emit pleasant and foul smell during ripening and spoilage respectively. The volatile components
in freshly ripen cashew apple are mainly composed of esters, terpenes and hydrocarbons. So
far, 29 esters, 16 terpenes, 9 hydrocarbons, 7 carboxylic acids, 7 aldehydes, 3 alcohols, 2
ketones, 2 lactones and 1 norisoprenoids, and are characterized and quantified by different
extraction and analysis methods. The sweet and fruity aroma in well-ripened cashew apple is
due to substances like methyl 3-methyl butanoate, ethyl 3-methyl butanoate, methyl
butanoate, ethyl butanoate, ethyl-trans-2-butenoate and methyl 3-methyl pentanoate. The
green odour is due to the presence of six and five carbon aldehyde components such as cis-3-
hexenol, hexanal and 2-methyl-2-pentenal. The most common unpleasant and stinky odour
experienced during the spoilage of cashew apple is due to 2-methyl butanoic acid. Apart from
olfactory substances, few essential oils have also been identified from cashew apple. The
essential oil profile distinguishes between red and yellow cashew apples. Palmitic acid and oleic
acids are two major constituents of red apples. While palmitic acid, furfural, 4-
hydroxydodecanoic acid, lactone, (E)-hex-2-enal, (Z)-hex-3-enol and hexadecanol are the
principal oil components in yellow cashew apples.
Medicinal uses and anti-nutrients of cashew apple
Nutritional and medicinal qualities
The cashew tree is classified under medicinal trees in its place of origin and South American
continent. The cashew apple is a fleshy fruit containing 65 to 80% 3 Prospects of Cashew Apple
- A Compilation Report moisture which can be extracted as minerals, sugars, polyphenols and
tannins rich juice. Cashew apple juice and their byproducts have potential medicinal value for
treatment against various ailments and also can be used as refreshment drink. Cashew apple
juice is consumed freshly to get better relief against chronic dysentery, sore throat and bone
demineralization. Owing to the unique astringent property, the external rubbing of fresh or
distilled cashew apple juice is reported to provide relief from rheumatism and neuralgia.
Cashew apple can be very well used as an energy booster to revitalize the body because of high
calorific value. Fructose in cashew apple regulates the insulin and stabilizes the blood sugar,
whereas glucose in cashew apple acts as an instant energy supplier. The copper in cashew apple
facilitates the flexibility of blood vessels and augments the oxygen-carrying capacity. The
calcium present in cashew apple helps in bone and joint wellness. The fresh and fermented
beverage helps to prevent muscle cramp, macular degeneration and insomnia in old age.
Cashew apple is known as a potent antioxidant and oral cleanser. It helps to strengthen the
gums, maintain oral freshness and overall dental health. According to the Indian Council of
Medical Research, the average requirement of vitamin C for Indians ranges from 40 to 80 mg,
and this can be fulfilled by consuming 100 ml of cashew apple juice. The fibre rich cashew apple
increases the level of fat oxidation in adipose tissue and cholesterol hence recommended at a
moderate level for those looking for weight reduction.

Anti-microbial and anti-proliferation properties

The cashew apple is used for stomach and intestine ailments such as ulcer and gastrointestinal
problems. The anacardic acid in cashew apple has an acute lethal action on Helicobacter pylori
– peptic ulcer causing bacteria and reduces infection. Cashew apple juice potentially reduces
the activity of Salmonella typhimurium which causes liver ailments. Soaking fresh meet in
cashew apple juice drastically reduce the spoilage caused by Escherichia coli and Salmonella
aureus. It is also said to have anti-cancerous properties. Various forms of antioxidants in
cashew apple acts on the tumor cell and prohibit their proliferation rate. The volatile
components isolated from cashew apple exhibited a lethal effect on growth and survival of
certain microorganisms of genus Bacillus (B. subtilis and B. ammoniagenes), Salmonella (S.
aureus, S. cerevisiae and S. mutans), Escherichia (E. coli and E. aerogenes), Pseudomonas (P.
acnes, P. aeruginosa, P. vulgaris, P. chrysogenum and P. ovule), Trichophyton mentagrophytes
and Calathea utilis. Volatile compounds pertaining to inhibitory action against microorganisms
are car-3-ene, limonene, furfural, benzaldehyde, nonanal, 2-methylpentan-1-ol, a-terpinene
and 8-caryophyllene.

Anti-nutritional factors
Cashew apple contains a countable amount of anti-nutritional substance like cyanoglycosides
(20.65 to 26.61 mg HCN /100g) and oxalic acid (1.2 to 1.7%). Hence, excess consumption may
cause an adverse effect on humans. The symptoms of cutaneous manifestation has occurred in
women having IgE-mediated anaphylactic reactions due to the residual effect of cardol and
anacardic acid. Similar kind of allergic symptoms was noticed by over consumption of mango
fruit– an anacardic counterpart of cashew.

Preservation of cashew apple and juice

Low temperature and modified atmosphere storage
Cashew apples can be stored up to a maximum of only one day at ambient conditions. Low
temperature (1 to 5°C temperature and 85 to 90% relative humidity) relatively extend the shelf
life of cashew apples up to 25 days without spoilage and minimum physiological loss in weight
(22%). Cashew apples sealed with plastic film flushed with carbon dioxide in combination with
low temperature storage (5°C) can extend the shelf life up to 15 days.

Chemical preservatives
The colour, flavour, appearance, texture of cashew apple and nutritive quality can be well
preserved without microbial spoilage by using chemical preservatives. Sodium benzoate,
sodium metabisulphite, potassium metabisulphite, citric acid, sorbates and benzoic acids have
been used as preservatives for improving the shelf life of the cashew apple juice. The benzoates
and sorbates inhibit the yeast and mould growth whereas the sodium and potassium
metabisulphite reduce the enzymatic browning and use of citric acid decreases polyphenol
oxidase activity. Any one of the following chemical combinations viz., sodium benzoate and
sodium metabisulphite at 0.01% each or sodium benzoate and citric acid at 0.01% each or
sodium metabisulphite and potassium metabisulphite at 0.05% each can extend the shelf life of
juice up to 20 days under ambient condition. Coating fresh cashew apple with vegetable oils
such as mustard or neem oil is the best preservative for shelf life extension of the cashew apple
up to 12 days.

Thermal processing
This method is common for the preservation of juice and pulp of any fruit. The liquid or semi-
solid substance are homogenized, de-aerated and exposed to heat (90°C) for one hour followed
by immediate bottling (hot filling) or heated – cooled – filled in aseptic filling in glass or tetra
pack pouches (polythene-aluminum-foil layered). Both these processes are found to be
effective in maintaining the physicochemical characteristics of the treated juice for up to 12
months. The combined approach of chemical preservatives and pasteurization (high
temperature short time or low temperature long time) enhances the shelf life of cashew juice.

High-pressure processing technique

Pressure and temperature are the main components of this method. The pressure and
temperature applied over the surface of solid or semi-solid or liquid phase are uniformly
transmitted to the inner part to achieve desirable effect of texture, colour, flavour,
microbiologically safe and stable food products. The exposure time for pressure and
temperature application depends on the product and the target microorganisms. Cashew apple
juice can be well preserved under 350 MPa pressure for 7 min or 400 MPa for 3 min at room
temperature (28±3°C) for a maximum of 8 weeks under refrigerated conditions. The nutritional
quality, vitamin C, total soluble solids and acidity of the cashew apple juice are maintained in
this method.

Experimental clarification of the cashew apple juice

The clarification process of the cashew apple juice using rice gruel was carried out in line with
the recommendation of Cormier. With 1 L of the raw juice in a stainless-steel vessel, the juice
was stirred in a circular motion and 125 mL of rice gruel was slowly poured into the juice and
was constantly stirred for 5 min to ensured thorough blend of juice and solution. The juice was
allowed to rest until the tannins settled at the bottom of the vessel. At this point, the vessel was
covered. The cleared juice was siphoned using rubber turbines into a cleaned plastic container
and labelled sample B. The raw juice in the other plastic container was labelled sample A.

De-tanning of cashew apple juice

Tannins present in cashew apple are responsible for astringency of the juice (3 to 5 mg/ml). It
binds with proteins and minerals and interferes with their assimilation in the body, resulting in
a nutritional deficiency. Tannin reduction has a vital role to make cashew apple juice palatable
like other fruits.

De-tannification using bio-products

Bio-products available in nature are the cheapest and safest source of de-tannification. Cassava
starch is readily available and effectively reduces tannin at the rate of 39.8%, but requires more
than 8hr for clarification which leads to fermentation. Hence, refrigeration with clarification is
recommended in this method to avoid fermentation. Rice gruel is a rapid (20 to 40 min) and
effective clarifying agent but the quantity of gruel to be added at the rate of 1:2 (Juice: Gruel)
leads to dilution of fruit juice and alter the taste. Some recently identified de-tanning agents
such as defatted soybean meal, dried potato starch and bajra starch (rich in starch and iron)
were tested for their efficiency in tannin reduction at ICAR-Directorate of Cashew Research,
Puttur and found to be more efficient to reduce tannin at the rate of 34.3%, 28.6% and 24.0%,
respectively.

De-tannification using chemicals

Poly vinyl pyrrolidone (PVP) is one of the most effective chemicals that precipitates tannin in
cashew apple juice (34 to 35%). But PVP is very expensive and not readily available in the
market. Gelatin powder is the most common and readily available de-tanning agent (35 to
36%). It works well even within the range of 3 to 10g for one liter of cashew apple juice.
Enzymes like tannase can also be used as best tannin precipitant but its sourcing and
affordability is a dispute.

Steaming and blanching

These are the integral operations in processing for the inactivation of enzymes and sterilization
of apple surface. Steaming of cashew apples (0.4 N/m2 ) for 5 to 15 min or boiling in salt water
(40 to 50°C) for 15 min reduces the tannin content in cashew apples.

Microfiltration
This method is also in practice but requires tedious pre-treatments like the use of clarifying
agents prior to filtration and is expensive as well.

Packaging and transportation

Selection of ripe, firm and undamaged apples plays a vital role in deciding the quality of
processed products. Cashew apples should be plucked from the tree or the picked apples
should be firm enough and free from spoilage to develop edible products. These apples are
advised to reach processing units within 24 hours of collection. If the nuts are separated from
apples, the shelf life of fresh apple is reduced to six hours. In India, cashew apples are
transported in cardboard boxes. The studies on packaging materials and transportation with
respect to cashew apples are meagre. In countries like Brazil, facilities such as perforated carton
boxes and refrigerated wagons (Temperature: 5°C; Relative Humidity: 85 to 90%) are made to
promote safe reach of cashew apples to the processing units.

Cashew apple valorization

Non-alcoholic beverages
Cashew apple juice
Freshly harvested cashew apples are washed in running water and ensured to be free from soil
debris or microbial spoilage. The juice extraction can be achieved through basket press, screw
press or hydraulic press. Poly Vinyl Pyrrolidone is added at the rate of 10 g or defatted soy-meal
180-200 g per 8 to 10 lit of cashew juice and passed through muslin cloth for clarification. After
20 to 40 min the clear supernatant is added with sugar at the rate of 0.5 kg per liter of juice and
preservatives such as sodium benzoate and citric acid.

Cashew apple squash

The procedure for preparation of juice and squash is similar. But the consistency of squash can
be achieved by adding more sugar and citric acid. Freshly harvested cashew apples are washed
in running water and ensured to be free from soil debris or microbial spoilage. The juice
extraction can be achieved through basket press, screw press or hydraulic press. Poly Vinyl
Pyrrolidone is added at the rate of 10 g per 8 to 10 lit of cashew juice and passed through
muslin cloth for clarification. After 20 to 40 min the clear supernatant is added with sugar at the
rate of 3 kg per liter of juice and preservatives viz., 6 g of sodium benzoate and 100 g of citric
acid. The squash can be diluted with three times of water and serve.

Cashew apple syrup

The clarified cashew apple juice is added with 2 kg of sugar per 1 lit of juice and kept under
moderate heat. The mixture is frequently stirred till the sugar completely dissolves. Dissolve 15
g of citric acid in a small quantity of the above syrup. Add this to the large quantity with
continuous stirring. The syrup can be diluted with five times of water and serve.

Cashew apple sauce

Cashew apple sauce is an important byproduct made out of well ripe less firm cashew apples.
The cashew apple pulp has removed for lumps and added with ingredients such as onion
powder, garlic powder, red chili powder, salt and vinegar. The ingredients are mixed thoroughly
with cashew pulp and cooked till it reached sauce consistency. The consistency can be
confirmed with drop test method.

Alcoholic beverages
Cashew apple feni
The cashew apple feni is prepared through fermentation and distillation process. Matured and
ripened cashew apples are collected, juice extracted, fermented and subjected to the
distillation process. By distillation method, the concentration of alcohol can be adjusted to the
required level. Cashew feni has been awarded the Geographical Indication registration in 2009
as a special alcoholic beverage from Goa. The hydrocarbons, volatile and mineral constituents
of cashew feni are ethanol (42.85%), acetic acid (12.28%), ethyl acetate (55.97%), acetaldehyde
(18.28%), furfural (3.22%) and copper (1.04%).

Cashew apple wine

The required quantity of cashew apples is cleaned in running water for removal of debris and
immersed in 5% salt solution for 2-3 days for tannin reduction. The apples are then exposed to
steam of 15lb for 15 min. This can be done using a pressure cooker or autoclave. The steamed
apples are crushed using squeezer or grinder to collect juice and filtered through muslin cloth.
The preservative sodium metabisulfite is added at 1g/liter juice to arrest the microbial growth.
Sugar l kg and tartaric acid 6g are added to the juice with continuous stirring till it reaches
17°Brix. The bacterial culture Saccharomyces cerevisiae var. baya nut is added to the prepared
mixture at the rate of 2% (v/v) and the fermentation process is to be carried out at room
temperature (28±3°C) for 6 days. The TSS of final product stage is 2 3°Brix.

Cashew apple vinegar

Cashew apple vinegar preparation consists of two stages a) alcoholic fermentation, b) acidic
fermentation. Yeast 2.0 g in 20 ml coconut water is added and kept for 12 hours to make starter
solution. To clarify the cashew apple juice, cooked and cooled sago gruel 5g is added along with
starter solution into 1 lit of extracted unclarified cashew apple juice. This solution is kept for
twelve days for alcoholic fermentation in narrow-mouthed plastic bottles, with cotton plugging.
After twelve days, the fermented supernatant juice is separated through filtration (to obtain
alcoholic ferment) into a wide mouth glass container or clay pot and added with thrice the
quantity of mother vinegar for acidic fermentation. This container is kept tied with a muslin
cloth, allowing air passage, for 15 days. The clear juice portion is filtered to a clean stainless-
steel vessel and pasteurized by keeping in boiling water for 10 minutes, cooled and bottled on
the 16th day to get vinegar with 5 to 6% acidity. For continuous vinegar production, the filtrate
can be used as mother vinegar.

Osmo-dehydrated products
Cashew apple sweet candy
Whole cashew apples or cashew apple slices are soaked overnight (10-14hr) in sucrose solution
of concentrations ranging from 50-70°Brix, enriched with 2%. Calcium chloride and 0.6%
potassium metabisulphite (KMS) at ambient conditions. The apple slices in solution should be
frequently turned upside down manually or through agitator to ensure complete immerse,
which will otherwise lead to microbial infection. The sugar solution concentration can be
maintained at 60°Brix for 3-4 days. The cashew apple slices are separated from sugar solution
and spread over a clean dry stainless-steel tray for air drying. Dehydration using cabinet dryer
at 50°C for 3-4hr is advisable for rapid dehydration process. When whole apples are used, slits
on four sides can be made using bamboo splints to encourage osmosis.
Cashew apple spice candy
Whole cashew apples or cashew apple slices are soaked overnight (10-14hr) in salt mixed with
turmeric powder, chilli powder, pepper powder, 2% calcium chloride and 0.6% potassium
metabisulphite (KMS) at ambient conditions. The apple slices in solution should be frequently
turned upside down manually or through agitator to ensure complete coating of spice mixture,
which will otherwise lead to microbial infection. The slices should be retained in spice mixture
for at least 2 days. The cashew apple slices are spread over a clean dry 127 ICAR- -14 Feb 2020
stainless steel tray for air drying. Dehydration using cabinet dryer at 50°C for 3-4hr is advisable
for rapid dehydration process. Cashew apples slices are more preferred for this method than
whole apple processing.

Cashew apple chew

Well ripened firm and freshly harvested cashew apples were washed and air dried for 5 to 10
min. cashew apples (500 g) are cut into cubes of desirable size and mixed thoroughly with spice
mixture made of Cumin, Clove, Cardamom, cinnamon and sugar (optional). The mixture was
spread as single layer over a clean dry stainless -steel tray for dehydration under 28-30°C for 3-
4 days for moisture removal. Frequent stirring or turning of sliced cashew apples is essential
tavoid microbial infection. The sweet spice mixture acts as an osmolyte and the released
aqueous solution from cashew apple are again impregnated into spice coated cashew slice to
increase the retention of vitamin-C. This can be taken as such like a mouth freshener or along
with betel leaves.

Cashew apple fig

Whole fresh and firm uniform sized cashew apples are selected and washed with running
water. The apple base and distal end are removed by chopping and soaked in sugar solution of
concentrations ranging from 50-70°Brix and 0.6% potassium metabisulphite (KMS) as
preservative. If whole apple is used, gentle slits are made on four sides of cashew apple using
bamboo splint or stainless-steel knife to encourage osmosis. The sugar solution concentration
should be maintained at 60°Brix for at least 3-4 days. The apple slices in solution should be
frequently stirred to ensure complete immersion, to avoid microbial infestation. After 3-4 days,
the sugar solution is drained off and the separated cashew apples are dehydrated using cabinet
dryer at 40-45°C temperature for 7-8 hr.

Cashew apple crisp

Cashew apple crisp is an important extruded product prepared out of cashew apple pomace
powder. The methodology for preparation of cashew apple pomace powder has been
standardized by ICAR-DCR, Puttur. By converting the perishable cashew apple pomace to
powder form is helpful to store the raw material for diversified uses during off season. Corn
flour (CF) and rice flour (RF) are the major ingredients in extruded product preparation. These
ingredients are predominantly poor in minerals, proteins and fibre. Hence, to enrich the
product with bio minerals, protein and fibre, cashew apple pomace powder (CAPP) was 128
ICAR- -14 Feb 2020 added as one of the ingredient along with commercially available corn flour
and rice flour. The optimised quantity of cashew apple pomace powder ranged from 5-25% for
successful exit of extruded products.

Cashew Apple Processing

Cashew apples are cut into slices in order to ensure a rapid rate of juice extraction when they
are crushed in the juice press. The fruit juice is sterilized in stainless steel pans at a temperature
of 85oC in order to eliminate any wild yeast. The juice is filtered and treated with either sodium
or potassium metabisulphite, to destroy or inhibit the growth of undesirable types of micro-
organisms such as acetic acid bacteria, wild yeast and moulds. Wine yeast (Saccharomyces
cerevisiae- varellipsoideus) should be added. Once the yeast has been added, the juice is
thoroughly stirred and allowed to ferment for about two weeks. The wine is separated from the
sediment and clarified by mixing fining agents, such as gelatin, pectin or casein, with the wine.
Filtration is carried out with filter-aids such as fullers earth. The filtered wine is transferred to
wooden vats. The wine is pasteurized at 50 to 60oC.
The temperature should be controlled, so that it does not rise exceed 70oC, since alcohol
vaporizes at a temperature of 75 to 78oC. The wine is then stored in wooden vats and
subjected to ageing. At least six months should be allowed for ageing. If necessary, the wine
should be clarified again before bottling. During ageing and subsequent maturing in bottles,
many reactions, including oxidation, occur. The formation of traces of esters and aldehydes,
together with the tannin and acids already present enhance the taste, aroma and preservative
properties of the wine. The product is packaged in glass bottles with corks and should be kept
out of direct sunlight.
DRIED CASHEW APPLE
Cashew Apple Preparation
Cashew Apples were washed and weighed with the nut (55.787 kg)
Apples were then weighed without the nut (50.715 kg)
Weight of chopped fruits (48.3kg)
This was split into 3 for various treatments and control.

Tannin reduction treatment

One group was Treated with 4g of 20% High Quality Cassava Flour (HQCF) per 1kg chopped
fruit, left to stand for 1hr and drained.
The second group was Treated with 2.5g of 10% Gelatin solution per 1kg chopped fruit, left to
stand for 1hr and drained.
The third group remained the same as control group.
Juice was squeezed out of each group of cashew fruit in preparation for drying.
Cashew apple enriched ready-to-eat cereal formulation
Maize was blanched for 30mins and dried at 170°C for 4hrs. The dried maize was then milled.
Soybean was blanched for 3 mins and dried at 170°C for 4hrs. It was then milled
Groundnut was blanched for 30 mins. It was dehulled and roasted at 60°C for 30mins.

Ingredients for Formulation (Sugar Sweetened)

400g maize/soybean/groundnut mux
½ Tsp salt
150g Sugar
1Tsp oil

Ingredients for Formulation (Honey Sweetened)

400g maize/soybean/groundnut mix
½ Tsp salt
150g Honey
1Tsp oil

All ingredients were weighed into a mixing bowl (based on the type of sweetener) and mixed
through until a smooth and consistent mixture was obtained. The oven was preheated to 140°C
for 10mins. The mixture was spred thinly on an aluminium tray and roasted in the oven for
40mins at 140°C with 10 min stirring intervals. For each kilogram of this mixture, 50g of
chopped and dried cashew fruits was added and mixed thoroughly. Consumer acceptability test
was carried out by 50 non-trained panelists who ranked each product on appearance, taste,
colour, aroma, texture, mouthfeel and overall acceptability. Nutritional and chemical analysis
were done for the cereal mix using standard methods.
Figure 5 depicts the flow diagram for cashew apple enriched ready-to-eat cereal formulation.
CASHEW APPLE JUICE
The cashew apple juice was obtained through mechanical process.
This juice, which contains high levels of tannins, was clarified by adding gelatin to remove
tannins and suspended solids. The clarified cashew apple juice was
Physio-chemically characterized; filtered and stored
frozen (–20 _C) prior to use.
All the materials used to prepare the samples were previously washed with neutral detergent
and rinsed five times with deionized water followed by immersing the glasses in a deionized
water bath containing HCl 10%.
The glasses were allowed to stand 24 h in this solution and then were rinsed five times with
deionized water.
The samples were previously mineralized digesting 5 mL of the cashew apple juice with 8 mL of
a digesting solution composed of HNO3: HClO4 (3:1 v/v). This procedure was carried out in a
hood using a digester dry block at 200 _C until the final volume reached 1.5 mL (3–4 h). This
volume was quantitatively transferred to a 50 mL volumetric flask and the final volume was
completed with deionized water. A blank sample
was prepared in the same way, using deionized water instead of the juice.

Fe, Ca, Mg, Mn, Zn and Cu were quantified in an atomic absorption spectrometer. Fe, Cu and Zn
were directly determined from the diluted samples prepared as described above. Ca and Mg
were previously diluted in water followed by a second dilution in a 1.14 g/L lantana solution.
Potassium and sodium were determined by flame photometry
in a DIGIMED model DM-61 equipment.
The digested samples prepared as described above were previously
diluted in deionized water. Determination of nitrogen content of the clarified
cashew apple juice. The nitrogen content of the clarified cashew apple juice was determined
according to the Kjeldahl method. Results were expressed as total protein (f = 5.75).
Determination of pH and reducing sugar of clarified
cashew apple juice
Total reducing sugar was measured by the DNS method using a UV-visible spectrophotometer.
The pH was determined by direct measure in a Marconi PA 200 potentiometer.
Materials and Methods
The plant materials used for the experiment were fresh ripped cashew apples obtained from Ochaja
cashew plantation farm, Kogi State, Nigeria and polished rice also obtained from Kogi State (7.49°N and
6.45°E), a locality of high cashew tree plantation in Nigeria. The fresh ripped cashew apples were
transported under refrigeration conditions to agricultural laboratory of the department of agricultural
and bio-resources education, University of Nigeria, Nsukka. The study adopted experimental design and
spanned from November, 2016 to March, 2017. It covered clarification of cashew juice using rice gruel
as clarifying agent, nutritional, mineral and vitamin analysis were also carried out.

Preparation of clarifying agent (rice gruel)

Six glass of water was measured into a pot and brought to boil. One cup of parboiled rice was
measured, washed and poured into the boiled water, mixed well and the pot covered and kept
on a low heat. The rice was cooked on a low heat between 20 and 25 min. The pot was
removed from heat and the rice with the water poured into a sieve to get the water referred to
as rice gruel. The rice gruel was then allowed to cool down and was filtered using a muslin
cloth. The filtrate was kept in a container for clarification.
Juice extraction
The collected cashew apples transported to the laboratory had their nuts detached. The apples
were washed thoroughly using distilled water. The apples were then cut into slices and the juice
obtained by pressing the mash through a muslin cloth. The obtained juices were then separated
into two different containers for the clarification assay and sample analysis.

Experimental clarification of the cashew apple juice

The clarification process of the cashew apple juice using rice gruel was carried out in line with
the recommendation of Cormier. With 1 L of the raw juice in a stainless steel vessel, the juice
was stirred in a circular motion and 125 mL of rice gruel was slowly poured into the juice and
was constantly stirred for 5 min to ensured thorough blend of juice and solution. The juice was
allowed to rest until the tannins settled at the bottom of the vessel. At this point, the vessel was
covered. The cleared juice was siphoned using rubber turbines into a cleaned plastic container
and labelled sample B. The raw juice in the other plastic container was labelled sample A.

The pasteurization process

The pasteurization of cashew apple juice was carried out according to the method of Diop et al.
[25]. The juices from the different cashew apples were distributed in glass containers (100 mL
bottles). Using a water bath with thermostat and cover, the pasteurization temperatures
weredisplayed. When the ideal temperature was stabilized, the bottles containing the cashew
apple juice were immersed in the water bath for the predetermined pasteurization time. Thus,
cashew apple juice was pasteurized according to two pasteurizations’ scales which are 75°C for
5 min and 90°C for 30s. Pasteurized juice samples were stored at various temperatures to
monitor the evolution of physicochemical and microbiological parameters. Storage
temperatures are: laboratory temperature (22°C ± 1°C), refrigerator temperature (5°C ± 1°C)
and freezer temperature (-18°C ± 1°C).

PH determination
The pH of apple juice was determined using a pH meter (pH meter C861, Consort, bio block,
Belgium) according to the AOAC method [26]. The instrument was calibrated using two buffer
solutions at pH 7.0 and 4.0 and this was systematically done before pH measuring. The
measurement was made by immersing the electrode in 5 mL of sample and the reading is
repeated three times.

Storage conditions and metered physicochemical parameters

Pasteurized cashew apple juice stored under different conditions was analyzed at predefined
interval times (Table 1). The physicochemical parameters sought include total sugars, reducing
sugars and vitamin C, which are substrate indicators. Then we have pH, acidity, ESR, which are
the parameters for the environmental evolution. At the microbiological level, the health
markers, that is, coliforms (total and thermo-tolerant) and mesophilic aerobic germs (GAM)
were researched and quantified.

Cashew Apple Juice Extraction Processing Machine

Cashew apple is a very perishable fruit that cannot be transported over long distances, but now
we can provide you with a cashew apple juice extraction machine to improve the juice problem
of cashew apples.
We provide cashew apple juice processing for the entire production line, as well as individual
cashew apple juice extractor machine. These machines will provide people with hygienic
cashew apple processing services and bring more income to improve the life of the entire
family.
Juice Extraction and Clarification

Cashew apple juice was obtained through a mechanical process and clarified by adding gelatin
to remove polyphenols and suspended solids. The extraction process was modified according to
a local Fermentation 2019, 5, 71 3 of 17 method used in Benin, which is based on direct
pressing of the fruits. Peeled cashew apples were cut and ground by a mixer. Then, 1% (w/v)
gelatin was added to cashew apple juice, stirred for 15 min, and left to settle for 10–15 min at
4°C. Next, CAJ was filtered through a cheese cloth. The clarified CAJ was physio-chemically
characterized and stored frozen (−20 °C) for further analytical studies. Dimethyl-dicarbonate
(DMDC) was added to CAJ for sterilization and to prevent vitamin loss.

Feasibility Study
Following the exploratory study, a feasibility study was carried out in Burkina Faso. The main
objectives of this study were
1. to determine whether it is possible to collect sufficient quantities of cashew apples of good
quality during the harvest of the Raw Cashew Nuts (RCN) and to deliver the apples in good
condition to the factories.
2. If this is the case, to establish suitable collection systems for the fresh apples.
3. to determine if it is possible to develop juice formulations of the cashew apples which are
appreciated by the local consumers,
4. if this is the case, to develop processing techniques which are suitable for the local conditions
and may be applied in the existing fruit processing plants in Burkina Faso.
5. to test the finding by a pilot production and a consumer acceptance test of the juice
formulation which are considered suitable.

6. to determine if the concept is technically and economically viable.

Cashew Apple Preparation

Cashew Apples were washed and weighed with the nut (56.295 kg)
Apples were then weighed without the nut (51.013 kg)
Apples were juiced with Yamato fruit juice. For the 51.013kg apples a volume of 41L of juice
was obtained. The juice was split into 3 for various treatments and control.
Tannin reduction treatment
One group was Treated with 4g of 20% High Quality Cassava Flour (HQCF) per 1L of juice, left to
stand for 1hr and decanted.
The second group was Treated with 2.5g of 10% Gelatin solution per 1L of juice, left to stand for
1hr and decanted.
The third group remained the same as control group.
The juice was Pasteurised at 70°C for 3mins or 100°C for 3 mins each.
Microbial analysis (Aerobic Plate Count, E. coli, Coliforms, Yeasts and Moulds) were conducted
on the samples and over a period of 6 months for shelf life.
Nutritional analysis (Protein, Vitamin C, Tannins, Sugars) were also conducted on the sample.

Dehydrated Cashew juice

Cashew juice was spray dried with the different concentrations of either or both of Gum Arabic
and Maltodextrin as carrying agents. The inlet temperature was set at 170°C with a feed rate of
20ml/min and an outlet temperature of 75°C.
Product Development
Various formulations were developed for clear, cloudy and pulpy juice and a pilot production
was carried out. The formulations which were selected for further development and pilot
productions have simple cost-effective formulations and the production does not require
special machinery, in addition they were also well appreciated by a taste panel. Three different
types of juice were chosen, i.e., clear, pulpy and cloudy juice. Due to limited filtering equipment
the clear juice could not be produced during the pilot production. The decision was also in
favour of juice instead of nectar, as the production costs for juice are only 3.5% higher than
those for nectar and the high nutritional value of pure cashew apple juice is higher than that for
nectar.
Several criteria for a successful development of cashew juices had to be paid attention to, it
turned out that the astringency needs to be sufficiently removed to meet the taste of the panel.
To obtain a natural product, it is necessary to retain as much of the characteristic flavour and
colour of the flesh of the apple and at the same time to have no or little sedimentation or
separation of the fibres in the juice. Both the removal of astringency and the clarification of the
juice can be obtained by a specific application of tapioca starch. A suitable solution to suspend
the fibres in the cloudy and pulpy juice is to insert low doses of xanthan gum (E415), even
though there are no long-term observations available and it might be that other solutions need
to be found. Furthermore it is necessary that the juice can be produced with different types of
equipment and in different types of fruit processing plants.

Development of Formulations and Processing Techniques

For the three chosen kinds of juice, clear, cloudy and pulpy 30 test samples with different
combinations of formulation and processing techniques were made. Various processing aids
and additives were tested for eliminating or reducing the astringency and for stabilizing and
clearing the juice in combination with different processing techniques. Fourteen (14) of those
combinations were suitable for further development. All of the tests were done on a small scale
with equipment of the Delicio plant and equipment that was brought in, namely a manual
basket press and chopper. Until the manual chopper and press arrived chopping was done by
hand with knifes and pressing by hand with net-cloths. Pasteurization and filling was done in
the laboratory.
The formulation and processing technique for each juice for the pilot production was chosen
that was rated best by the taste panel. The three juices chosen were rated very similar by the
panel.
As intended the chosen juices can be manufactured with different types of equipment.
The pulpy juice can be produced with pulper-finisher equipment which most fruit processing
plants have and therefore can easily produce the pulpy juice especially those plants producing
mango, guava or passion fruit drinks. Clear and cloudy juice may be produced in plants which
manufacture pineapple, grape, apple and orange juice. For clear juice a filter press is needed in
addition. Clear and cloudy juice can also be made out of cashew puree which itself is made with
a pulper. For further processing a solid bowl decanter centrifuge is quite effective, but due to
the relatively high investment this is only viable for large scale operations. For medium scale
factories a press will be more practical and economical for clear juice production.

The Pilot Production

The pilot production was carried out with part of the equipment of the Delicio plant, only some
small equipment as a manual basket press and chopper, filters, a valve for hot-filling the juice
and a pump with tubes for filing and for transferring the juices, was brought in. As the volume
of 150 litres of juice which should be produced in the pilot production was relatively small for
the Delicos plant, twice the volume needed to be processed to compensate for losses in the
system. Never the less the equipment in the Delicio production line was used as much as
possible, to imitate an industrial production. Due to the small volume the heating system of the
filling tank of the Delicio plant caused excessive oxidation (browning), therefore it was decided
to switch on the old steam-jacketed kettles with manual stirring for the filling.

Figure 1: Left: the product development sample. Middle: bottle of pilot production at the
beginning of the hot-filling process with the filling tank of the plant. Right: bottle of pilot
production at the end of the hot-filling process with the filling tank of the plant .
 Figure 2: Cloudy juice, cold break .

Second from left: the product development sample (hot break). On the right side: two bottles of
the pilot production (cold break); the first of the beginning of the modified hot-filling process,
the second of the end of the process Left: product development sample (cold break) without
sodium sulphite.
The product development samples in figure 1, 2 and 3 show the colour of the juice under
optimal pasteurization and filling conditions. For the cloudy juice the chopped fruit should
preferably be heated before pressing in order to stabilize the juice with a minimum quantity of
stabilizers (hot break). As the steam-jacketed kettles were needed for the modified filling
process, the chopped fruit could not be heated; therefor some extra stabilizer was used.
As mentioned before, there was no pilot production of clear juice; it turned out that the
equipment of the Delicio plant could not be adapted to clarify the juice.
Conclusion
The large production of cashew apple is almost waste and only trace amount is used for
processing in Maharashtra. Cashew apple is highly nutritious and comparable with many other
tropical fruits. Various technologies have been developed by Dr. B.S. Konkan Krishi Vidyapeeth,
Dapoli for the economic utilization of fresh cashew apple by processing it in to various value
added products such as cashew nectar (RTS), squash, syrup, jam and wine. Similarly, fallen
fermented/ waste apple can be efficiently used to convert it into compost, vermin-compost and
animal feed etc. Processing of cashew apple is an economically viable enterprise in cashew
growing tracts. Women Self Help Groups can very well take up this enterprise, thereby
contributing to the cause of women empowerment. If legal permission is available for
production of fermented products like liquor and wine, it can substantially enhance the income
from cashew apple processing many folds.
Cashew Apple Juice by starting a model production and a consumer acceptance study being
implemented in the two biggest cities in Burkina Faso. The results obtained are more than
promising in terms of production feasibility and consumer acceptance. As most of the
consumers liked the cashew apple juice and the additional costs for existing plants are
negligible the market potential is expected to be very high. In Burkina Faso processing plants
and production areas are close to each other, therefore no additional costs are to be expected
for transport or cool storage facilities. Even though the study showed that up to 72 hours of
cool storage
no significant increase of rejects was observable. Additionally the analysis showed that neither
the quality of the apples nor the nuts is affected by cool storage. The processing plants are
therefore also able to store apples in a cold chain system for up to 72hours together with the
nut.. The processing of cashew apples turned out to work well with the equipment used in
industrial production, except for the clear juice where other filter equipment would be needed
beyond what was available at the time of the pilot test. Formulations and processing procedure
were optimized on cost efficiency and suitability for medium and large scale processing plants.
As pulpy and cloudy juice need slightly different equipment, plants producing pineapple, grape,
apple and orange juice or those producing mango, guava or passion fruit juice can easily
process cashew apples in the pre-season of their main fruits. The consumer acceptance study
yields a slight preference for the pulpy juice with about 57% even though both juices were
highly appreciated. All categories including taste, smell and appearance were mostly rated good
or very good. As there were almost no significant difference between the consumer groups
divided by age, sex and education, the juice is likely to be sold to vast majority of the population
after further promotion of the product. In addition the willingness to pay turned out to be high
enough to generate an incentive for cashew juice production. Having the whole picture the
production and consumption of cashew apple juice can be a promising contribution to
employment and nutrition goals of cashew growing countries and it may improve living
conditions substantially.