Development of a Cashew Apple (Anacardium occidentale L.) Flour-Based Vegan Meat Substitute: A Sustainable Approach to Employ Cashew Harvest Residue

Abstract

Cashew apple (Anacardium occidentale L.) represents 90% of the harvest and is typically discarded. This study explores using this agro-industrial residue to develop a burger meat alternative, targeting growing vegetarian/vegan markets, especially in Asia-Pacific, North America, and Europe. A Taguchi experimental design was conducted to assess the effect of % protein/serving, type of texturizing additive, % texturizing additive/serving, addition of potato starch, addition of carboxymethylcellulose, and texturizing method on substitutes’ texture properties and water holding capacity. Eight formulations were tested, yielding prototypes with desirable firmness (1.32 N), cutting resistance (147.29 N·s), and water holding capacity (94.22%) and low shrinkage (2.87%). One formulation was selected for its optimal techno-functional properties, protein content (>10 g/serving), and consumer acceptance (62%). This product shows potential to diversify the market and enhance waste utilization, aligning with the Sustainable Development Goals while valorizing the cashew agri-chain and avoiding inadequate byproduct/residue disposal.