Cashew Apples in Ghana: Stakeholders' Knowledge, Perception, and Utilization

Properties of sandcrete blocks stabilized with cashew apple ash as a partial replacement for cement

The use of by-products from agricultural production as stabilizers in concrete and mortar in developing countries could result in numerous benefits. These by-products are readily available, cheap, and have a lesser carbon footprint. As Portland cement prices keep rising, the search for alternatives to sustainable construction materials is necessary. Cashew apples are left on cashew farms as waste material after the nuts have been removed due to lack of utilization. In this study, the properties of sandcrete blocks produced with cashew apple ash (CAA) as a partial replacement for cement were investigated. A total of 180 block specimens of size 100 × 100 × 130 mm were prepared from six different mortar mixes of control, 5, 10, 15, 20, and 25% CAA replacement of cement by weight were prepared. Results revealed that the highest compressive and tensile strengths after 28 days of curing CAA blocks were 11.45 and 1.08 N/mm2 respectively. The best water absorption resistance obtained was 2.66%. The study recommends the use of 5% CAA replacement of cement to block manufacturers for use in manufacturing sandcrete blocks. This study is useful because the cashew apple waste ash used as an alternative material to cement in sandcrete block production will be beneficial to the environment and may also save the cost of production of sandcrete blocks.

From food waste to functional component: Cashew apple pomace

Globally, large numbers of people suffer from undernourishment and food insecurity, while a third of food produced is lost or wasted. The widely cultivated cashew nut produces large quantities of waste in early processing. It grows on an edible peduncle called the cashew apple which contains many essential nutrients. An estimated 36.9 million tons of cashew apples are produced annually, but only small amounts are used to make juice. The remainder is considered production waste. This review presents the potential of cashew apple pomace as a food ingredient and examines the effects of incorporation on chemical composition, physical properties and sensory evaluation. Inclusion in optimized amounts into food products is a strategy proven to produce palatable results with high acceptability. Transforming this manufacturing by-product into a functional food component will have economic benefits, improve resource-utilization, promote sustainability and potentially increase the nutritional value of foods.

Effect of clarification on physicochemical properties and nutrient retention of pressed and blended cashew apple juice

The cashew apple is a nutritious pseudofruit of the cashew tree, after the nut. It is highly perishable and has an astringent taste, which hinder its utilization in the food sector. This study was designed to optimize clarification of cashew apple juice (CAJ) using gelatine, and assess the effect of clarification on physicochemical properties (titratable acidity, total soluble solids, and pH), nutrient retention, and sensory quality of pressed and blended CAJ. CAJ was treated with gelatine concentrations (0, 0.025, 0.05, 0.1, 0.2, 0.3, and 0.4 g/L) at room temperature (24-26°C) for 1, 2, 4, 6, 8, 10, and 12 h. Both clarified and unclarified juice were analyzed for tannin, total phenol, β-carotene, vitamin C, sugar, minerals, antioxidant activity, and physicochemical and sensory qualities. The results showed that tannin in pressed CAJ was optimally reduced from 217.6 mg/100 ml TAE to 24.6 mg/100 ml TAE, and from 258.0 mg/100 ml TAE to 55.0 mg/100 ml TAE in blended CAJ, using 0.2 g of gelatine in a liter of juice, for 2 h at room temperature. Both CAJ with and without clarification showed no significant difference in pH, total soluble solids, and titratable acidity (p < .05). However, blended CAJ had higher contents of total phenol, tannin, β-carotene, vitamin C, sugar, minerals, and antioxidant activity (p < .05). The use of a low concentration (0.2 g/L) of gelatine in a liter of either blended or pressed CAJ yielded sweet and less astringent CAJ with high-intensity yellow color. The technologies performed well at room temperature and therefore provide the basis for potential business investment.