Production and Characterization of Cashew Apple Powder

Background: This work focused on the valorization of cashew apple, which, when ripe, rot in plantations in Togo despite its richness in vitamin C and other nutrients. The aims were to produce and characterize cashew apple powder. Methods: In this study, six different of cashew apple powder were made. After the process of picking, sorting, washing, steam bleaching for 15 minutes or not, cutting into rounds, drying at 45-50°C in the oven or in the sun, grinding was carried out. The powders were sealed and stored in polyethylene bags at temperatures between 30 and 32°C. The physico-chemical characteristics were determined by titrimetry and atomic absorption spectrophotometer. Result: The moisture content of the powders varies from 10 to 11% with a yield ranging from 22.52 to 28.12%. The vitamin C and protein content obtained ranged from 688.7 to 924.5 mg/100 g (12.83 to 15.33%) respectively. The fiber content from 7.48% to 7.83%. Two powders retained a light yellow color more visibly than the other powder which are a little darker.