Computing the Quality Characters and Acceptability of Convective Air Dried Germinated Cashew Seed Powders

Although cashew nuts are universally edible, they pose a risk of allergic reactions to a few consumer groups. Germination of raw cashew nut enhanced their bioactive compounds and minerals by considerably reducing the anti-nutritional factors like phytic acid. Germinated raw cashews (sprouts and cotyledons) constitute a major biomass in cashew plantations, especially during monsoon, and are relished by the local habitants. However, consumption of cashew cotyledons after a certain stage of development is deemed to be unsuitable as they cause severe indigestion among humans. Thus, this experiment was carried out to determine the appropriate germination stages (stages I–V) of cashew for consumption and optimum temperature (35, 45 and 55 ± 1 °C) for drying these sprouts and cotyledons with maximum retention of nutrients. With the progression of sprouting and development, the protein and fat content gradually reduced, while certain minerals (iron and manganese) and bioactive compounds (phenols, flavonoids and anti-oxidant activities) increased throughout the germination process. During seed development, there was a significant rise in the mineral content of potassium, phosphorous, zinc, and copper. Higher temperature (55 ± 1 °C) affected the visual appearance (colour) as well as the internal quality, wherein the heat sensitive minerals such as iron and manganese were reduced compared to their respective stages dried at 45 ± 1 °C. Ultimately, it can be concluded that the cashew sprouts (stages I and II), dried at optimal temperature (45 ± 1 °C), were suitable for powder processing as they retained higher nutrients, colour values, and sensory properties making them a potential alternative for cashew kernel powder.