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Abstract

PHYSICO-CHEMICAL CHARACTERIZATION OF OIL AND DEFATTED MEAL FROM ANACARDIUM OCCIDENTALE ACCLIMATED TO TEVAL IN NORTHEN BENIN

Wotto D.V. *, N’dayishimiye V., Yété P., Sessou P., Agbangnan P. , Sohounhloué D

ABSTRACT

work focuses on the physico-chemical characterization of oil and defatted meal obtained from the kernels of Anacardium occidentale acclimated in Benin. The lipidic potential of the roasted cashew nutkernelsis 51.80±0.38%. The extracted oil, liquid at room temperature, is dark yellow with a pleasant aroma of toasted kernels. Chemical properties (acid, saponification, peroxide, and iodine index) and the fatty acids profile have been determined for the oil. The fatty acids profile showed a predominance of the unsaturated fatty acids specially oleic acid (44%), palmitoleic acid (13%) and linoleicacid (12.5%). The acid index (1.14 mg KOH/g) and peroxide index (8.08 meq O2/kg) are in agreement with the Codex Alimentarius (1999). The high iodine value (108.84 g I2/100g) explains the unsaturated nature of the oil. The saponification index (205.29 mg KOH/g) is almost the same with saponification index of the common edible oils; this high value could direct the oil to be used in soap factory. The protein content is 38.64% and the main minerals present are phosphorus (1.233%), potassium (1.287%), magnesium (0.480%) and calcium (0.133%). Sodium, iron, zinc, copper and manganese are at low concentrations (0.002 to 0.037%). Given this composition, the defatted meal rich in minerals and especially protein could be used inhuman and animal nutrition.

Keywords: Anacardium occidentale, lipidic potential, fatty acid profile, delipidated cake.


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