Production and physicochemical, biochemical profile of cashew apple powder from Côte d’Ivoire

Côte d'Ivoire produces ten (10) times more cashew apples than the quantity of the nuts produced on a weight basis. Yet, this important production is often left to decay in the orchards. The objective of this study was to conduct a physiological and biochemical characterization of cashew apples that had fallen from the trees and were collected on the same day in order to find ways to valorize this waste material. The physicochemical and biochemical analyses were conducted on five (5) samples of cashew apple powder, including one (1) sample of 1 kg (2 x 0.5 kg) purchased on the market and four (4) samples (2 x 0.5 kg) produced in the laboratory. Results showed an acidic pH (4.10 to 4.81) and a low humidity (9.26 to 11.27%). The biochemical characterizations highlighted a marked antioxidant activity through high polyphenol (400 to 900 mg/kg) and flavonoid (160 to 640 mg/kg) contents. In addition, reducing sugars (5.60 to 7.38g/kg) and total sugars (13.32 to 18.67 g/kg) were dominant. These results suggest that cashew apple powder can be used as an ingredient in the formulation of infant or animal foods.