ASSESSMENT OF THE QUALITY CHANGES THAT OCCUR IN ROASTED CASHEW NUT STORED IN DIFFERENT STORAGE MATERIALS
1.1 BACKGROUND TO THE STUDY
Cashew pant (Anacardium occidental) grows in all tropical countries including Nigeria. Africa as the third largest global source of cashew nut produces about 100,000 tons per year (Spore, 1997).
Worldwide, cashew nuts are an esteemed and highly priced food delicacy because of their pleasant taste and flavor. The post-harvest processing, packaging and marketing have been commercialized and modern technology and regulations adopted in major producing countries. However, in Nigeria despite the cultivation of cashew in plantations and establishment of cashew processing factories peasant processing and packaging method are still commonly adopted and there are no labels to indicate vital information such as name, nutritional content, recommendation for storage and the best before date for human consumption (Esurouso, 1974).
Cashew nut processing involves the extraction of the tasty kernel from the shell, roasting and packaging. Roasting improves the flavor of the cashew kernel. Opeke (1987), reported that the kernel has 80–82% of its fat in the form of unsaturated fatty acids hence its consumption could not support the development of fatty liver. The greater value of the production is lost to spoilage after a period of time due to improper handling and storage conditions. Cashew seeds have no dormancy, they remain for one year if dried to 90% moisture content and stored properly. The rate of this spoilage is dependent on moisture content of stored nut, relative humidity of storage environment, permeability of packaging and temperature. Based on these effect roasted cashew nuts deteriorate. Therefore this research seeks to evaluate the quality changes of roasted cashew nut stored in various materials.
1.2 STATEMENT OF PROBLEM
Since the society suffer great losses as a result of the deterioration due to improper packaging and storage of cashew nuts, therefore it became imperative to assess the effect of various packaging and storing method on the quality changes of roasted cashew nut.
1.3 AIM AND OBJECTIVE
The objective of this study is to assess the quality changes that occur in roasted cashew nut stored in different storage materials.
1.4 SIGNIFICANCE OF STUDY
The study will provide data that will educate the public on measures and methods of preserving roasted cashew nut to prolong its shelf- life.
1.5 SCOPE OF THE STUDY
This study will to assess the quality of roasted cashew nut stored in different containers (tin, glass bottle, polyethylene, plastic bottle,). The cashew nut will be roasted and kernel extracted and stored for a period of 6 weeks followed by sensory evaluation and biochemical analysis.