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

Yusuf K. A.; Oladipo Ajayi

doi:doi:10.11648/j.be.20170101.12

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

Yusuf K. A., Oladipo Ajayi

Published in Bioprocess Engineering (Volume 1, Issue 1)

Received: 13 March 2017 Accepted: 11 April 2017 Published: 3 May 2017

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Abstract

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.

Published in	Bioprocess Engineering (Volume 1, Issue 1)
DOI	10.11648/j.be.20170101.12
Page(s)	7-13
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

CKO, Quality Characteristics, Heating Temperature, Moisture Content, Pressing Time

References

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[2]	Abitogun, A. S., and borokini, F. B. (2009). Physicochemical Parameter and Fatty Acid Composition of Cashew Nut (anacardiumoccidentale) Oil. Journal of research national development.
[3]	Jatropha Handbook. (2009). Oil Pressing and Purification. 2nd Edition, pp1-23.
[4]	Sangha, M.; Gupta, P.; Thapar, V. and Verma, S. (2004). Storage Studies on Plant Oils and their Methyl Esters. Agricultural Engineering International: the CIGR Journal of Scientific Research and Development. Manuscript EE 03 005. Vol. VI.
[5]	AOAC (Association of Analytical Chemist): Official Method of Analysis 13th Edition. (1990). William Horwitz. Ed. Washington. DC, Association of Official Analytical Chemists, 7:.
[6]	Ranken, M. D. (1988): Food industries manual, 2nd Edition, Published by AVI van Nostrand Reinhold Company, New York.
[7]	Ronald, S. K. and Ronald, S. (1991): Composition and analysis of foods. 5th edition, Longman New York.
[8]	Idah P. A, Simeon M. I and Mohammed M. A. (2014). Extraction and Characterization of Cashew Nut (Anacardium Occidentale) Oil and Cashew Shell Liquid Oil. Academic Research International Vol. 5(3). Pp1-5.
[9]	Yahaya A. T, Taiwo O., Shittu T. R, Yahaya L. E and Jayeola C. O (2012). Investment in Cashew Kernel Oil Production: Cost and Return Analysis of Three Processing Methods. American Journal of Economics 2012, 2(3): 45-49.
[10]	Akinhanmi, T. F and Akintokun, P. O (2008). Chemical Composition and Physicochemical Properties Of Cashew nut (Anacardium occidentale) Oil and Cashew nut Shell Liquid. Journal of agricultural, food and environmental science. Volume 2, Issue 1. Pp1-10.

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Yusuf K. A., Oladipo Ajayi. (2017). Effects of Processing Parameters on the Quality Characteristics of Oil Extracted from Cashew (Anarcardium Occidentale) Kernel. Bioprocess Engineering, 1(1), 7-13. https://doi.org/10.11648/j.be.20170101.12

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ACS Style

Yusuf K. A.; Oladipo Ajayi. Effects of Processing Parameters on the Quality Characteristics of Oil Extracted from Cashew (Anarcardium Occidentale) Kernel. Bioprocess Eng. 2017, 1(1), 7-13. doi: 10.11648/j.be.20170101.12

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AMA Style

Yusuf K. A., Oladipo Ajayi. Effects of Processing Parameters on the Quality Characteristics of Oil Extracted from Cashew (Anarcardium Occidentale) Kernel. Bioprocess Eng. 2017;1(1):7-13. doi: 10.11648/j.be.20170101.12

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@article{10.11648/j.be.20170101.12,
  author = {Yusuf K. A. and Oladipo Ajayi},
  title = {Effects of Processing Parameters on the Quality Characteristics of Oil Extracted from Cashew (Anarcardium Occidentale) Kernel},
  journal = {Bioprocess Engineering},
  volume = {1},
  number = {1},
  pages = {7-13},
  doi = {10.11648/j.be.20170101.12},
  url = {https://doi.org/10.11648/j.be.20170101.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.be.20170101.12},
  abstract = {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.},
 year = {2017}
}

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TY  - JOUR
T1  - Effects of Processing Parameters on the Quality Characteristics of Oil Extracted from Cashew (Anarcardium Occidentale) Kernel
AU  - Yusuf K. A.
AU  - Oladipo Ajayi
Y1  - 2017/05/03
PY  - 2017
N1  - https://doi.org/10.11648/j.be.20170101.12
DO  - 10.11648/j.be.20170101.12
T2  - Bioprocess Engineering
JF  - Bioprocess Engineering
JO  - Bioprocess Engineering
SP  - 7
EP  - 13
PB  - Science Publishing Group
SN  - 2578-8701
UR  - https://doi.org/10.11648/j.be.20170101.12
AB  - 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.
VL  - 1
IS  - 1
ER  -

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Author Information

Yusuf K. A.

Department of Agricultural and Bio-Environmental Engineering Technology, Auchi, Nigeria
Oladipo Ajayi

Department of Agricultural and Bio-Environmental Engineering Technology, Auchi, Nigeria

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APA Style

Yusuf K. A., Oladipo Ajayi. (2017). Effects of Processing Parameters on the Quality Characteristics of Oil Extracted from Cashew (Anarcardium Occidentale) Kernel. Bioprocess Engineering, 1(1), 7-13. https://doi.org/10.11648/j.be.20170101.12

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ACS Style

Yusuf K. A.; Oladipo Ajayi. Effects of Processing Parameters on the Quality Characteristics of Oil Extracted from Cashew (Anarcardium Occidentale) Kernel. Bioprocess Eng. 2017, 1(1), 7-13. doi: 10.11648/j.be.20170101.12

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AMA Style

Yusuf K. A., Oladipo Ajayi. Effects of Processing Parameters on the Quality Characteristics of Oil Extracted from Cashew (Anarcardium Occidentale) Kernel. Bioprocess Eng. 2017;1(1):7-13. doi: 10.11648/j.be.20170101.12

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@article{10.11648/j.be.20170101.12,
  author = {Yusuf K. A. and Oladipo Ajayi},
  title = {Effects of Processing Parameters on the Quality Characteristics of Oil Extracted from Cashew (Anarcardium Occidentale) Kernel},
  journal = {Bioprocess Engineering},
  volume = {1},
  number = {1},
  pages = {7-13},
  doi = {10.11648/j.be.20170101.12},
  url = {https://doi.org/10.11648/j.be.20170101.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.be.20170101.12},
  abstract = {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.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Effects of Processing Parameters on the Quality Characteristics of Oil Extracted from Cashew (Anarcardium Occidentale) Kernel
AU  - Yusuf K. A.
AU  - Oladipo Ajayi
Y1  - 2017/05/03
PY  - 2017
N1  - https://doi.org/10.11648/j.be.20170101.12
DO  - 10.11648/j.be.20170101.12
T2  - Bioprocess Engineering
JF  - Bioprocess Engineering
JO  - Bioprocess Engineering
SP  - 7
EP  - 13
PB  - Science Publishing Group
SN  - 2578-8701
UR  - https://doi.org/10.11648/j.be.20170101.12
AB  - 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.
VL  - 1
IS  - 1
ER  -

Copy | Download