DOI: 10.36347/sajb.2023.v11i12.002

Pages: 428-433

The cashew nut (anacardium occidentale) is rich in fat, but little exploited in Côte d'Ivoire, the world's leading producer and exporter. A better perception and consumption of cashew kernel oil could contribute to improving the population's nutrition. The aim of this study is to determine the physico-chemical quality and nutritional value of artisanal oil derived from the artisanal pressing of cashew kernels in Côte d'Ivoire. To achieve this objective, the physicochemical parameters and fatty acid profile of cashew kernel oil were determined and compared with those of sunflower oil in accordance with standard methods. On completion of the work, the fat extraction rate for roasted cashew kernels was 60.75 ± 5.6%. Physicochemical analysis of cashew nut oil yielded moisture content 0.2%, oleic acidity 0.93 ± 0.00%, acid value 17.95 ± 0.00 mg OH/g oil, peroxide value 10.1 ± 0.00 meq O2/kg, saponification 192.14 ± 0.00 mg KOH/g oil, iodine value 79.31 ± 0.00 g I2/100 g, ester value 174.19 ± 0.00. As for the fatty acid profile, the total fatty acid concentration was 94.02%. The most representative unsaturated fatty acid is oleic acid (62.19 ± 0.007), which exceeds that of sunflower oil by a factor of 4. Linoleic acid represents 16.30 ± 0.007% and linolenic acid is in trace form with 00.2 ± 0.014%. In conclusion, the analysis of the various properties studied shows that cashew nut kernel oil is a highly valued edible extra-virgin oil, which could be valorized in the food and cosmetics industries.