Effects of Processing Parameters on the Quality Characteristics of Oil Extracted from Cashew ( Anarcardium Occidentale ) Kernel

Cashew kernel oil (CKO) is one of the most important edible vegetable oils because of its low cholesterol and monosaccharide nature. In this study, the effects of processing parameter affecting quality of cashew kernel oil were investigated. The extraction analysis was carried out using a laboratory screw press in the Department of Agricultural and Bio-Environmental Engineering, Auchi Polytechnic, Auchi and the quality analysis of CKO extracted was carried out in the chemistry laboratory of the University of Ilorin, Ilorin Nigeria. The study investigated the effects of heating temperature, moisture content, and Pressing time on the iodine value, acid value, peroxide value and free fatty acid of the CKO. The study was considered as a 4×3×3×3 factorial experiment with four levels of heating temperature (80, 90,100 and 110°C), three level of moisture content (7,8 and 9% wb) and three level of pressing time (10, 12 and 15minutes) and in three replication using a Randomized Complete Block Design (RCBD) with moisture content as a blocking factor. The data obtained was subjected to statistical analysis using SPSS20.0 software. The study result established that the heating temperature, moisture content and pressing time have significant effects on the iodine value, acid value, peroxide value and free fatty acid of the CKO at 0.05 confidence limit.