Physicochemical and sensory parameters of cashew apple jam (Anarcadium occidental L.) harvested in Bondoukou area (North East, Côte d’Ivoire)
1 Department of Food Science and Technology, Laboratory of Biocatalysis and Bioprocessing, University Nangui Abrogoua, Abidjan, Côte d’Ivoire.
2 Department of Biochemistry and Microbiology, Agroforestry unit, University Lorougnon Guédé (Daloa, Côte d’Ivoire).
3 Departement of Biological Sciences, Laboratory of Genetic Biochemistry, University Peleforo Gon Coulibaly, Korhogo, Côte d’Ivoire.
Research Article
Open Access Research Journal of Biology and Pharmacy, 2021, 02(02), 031–040.
Article DOI: 10.53022/oarjbp.2021.2.2.0045
Publication history:
Received on 21 August 2021; revised on 27 September 2021; accepted on 29 September 2021
Abstract:
In Côte d'Ivoire, cashew apples represent waste in plantations due to lack of processing. This study deals with their transformation into jam for a better valorization. Cashew apple jam were analyzed for physicochemical and sensory properties. Proximate physiochemical were determined using standard analytical procedures and the sensory acceptance test was performed by 50 panelists on the following attributes. Proximate result showed that moisture content of cashew apple jam was 26.5±1.77% ; carbohydrate 67.7±02.45%, protein 0.7±0.01%; fat and ash contents were 0.16±0.0 and 2.4±0.01% for respectively. pH and titratable acidity were 3.9±0.01 0.06% respectively. Soluble solids (°Brix) was 25±0.98%. Vitamin C and total sugar contents were 276±4.67 (mg/100g) and 51.87±2.18% respectively. Major minerals in the jam were potassium (2762±43.2 mg/Kg), phosphorus (298±4.1 mg/Kg), magnesium (146±1.1 mg/Kg) and calcium (143±2.21mg/Kg). phytochemical analysis revealed presence of tannins (0.8±0.01%), phenol (0.35±0.02%), oxalate (1.87±0.02%) carotenoids (0.70±0.01%), flavonoid (0.20±0.01%), phytate (1.16±0.03%) Results from sensory analysis showed color (7.88±0.55), consistency (8.22±0.83), sweet (8.44±1.09) odour (5.4±0.36) and general acceptability 5.22. Parameters (acidity, astringency and afteraste) scores are less than 3.
Keywords:
Anarcadium occidental; Cashew apple; Jam; Physicochemical; Sensory parameters; Côte d’Ivoire
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