Effects and Evaluation of the Physicochemical, Biochemical and Microbiological Quality of Powder Obtained from Stored Cashew Nuts in Bondoukou, Côte d'Ivoire

Cashew kernel (Anacardium occidentale L.) food and their microbiological quality depends heavily on nut quality, which itself is linked to storage conditions. Aiming at producing high-quality food from these kernels, their physical, chemical, and microbiological properties were studied based on nuts from different storage storerooms in Bondoukou (Côte d'Ivoire). Nut samples, collected from five storerooms (ST1, ST2, ST3, ST4 and ST5) were air-dried, manually shelled and then ground. Powders obtained from these composite samples (CS) were physicochemically and microbiologically analyzed. Six physicochemical parameters were analyzed: kernel dry matter (92.48–94.52%), moisture content (3.6–3.9%), pH (6.06–6.33), titratable acidity (0.77–0.84%), ash (2.29–2.50%), sugar content (13.16–13.23%), and lipids (38.86–41.66%). Statistical analysis revealed no significant differences (P> 0.05) between the storerooms in terms of dry matter, moisture, and sugar content. Microbiological analysis revealed fungal flora (531.32 to 909.09 cfu/g) and mesophilic aerobic bacteria (MAB) loads of up to 2181.81 cfu/g. Only samples CS1 and CS2 contained enterobacteria (2.00 and 5.08 cfu/g, respectively). No traces of fecal coliforms, fecal streptococci, Escherichia coli, or Staphylococcus aureus were detected. Bacillus cereus loads, both vegetative and sporulated forms, remained within current standards. In conclusion, the cashew nut powders analyzed are of good physicochemical quality and satisfactory microbiological safety, confirming their potential for safe food use.