Effects of Extraction Time, Temperature and Cashew Nut to Water Ratio on Selected Anti-nutrients of Cashew Nut Milk

Edem VE, Kayode RMO, Abiodun OA, Okache TA and Elijah AI

Published on: 2025-02-04

Abstract

This study assessed the influence of extraction time, temperature, and cashew nut-to-water ratio on selected anti-nutrients of cashew nut milk with the view of establishing extraction conditions that produce minimal levels of anti-nutrients in cashew nut milk. A central composite experimental design of response surface methodology was adopted in this study. Standard methods of analyses on anti-nutritional factors were adopted for raw cashew nuts and cashew nut milk. Data obtained were subjected to analysis of variance (ANOVA) to determine the effect of process variables on the dependent variables.  Results revealed anti-nutritional contents of raw cashew nut as tannin (53.43 mg), alkaloid (49.02 mg), saponin (63.79 mg), phenol (86.88 mg), flavonoid (42.16 mg), and phytate (186.59 mg). The range of values of anti-nutrients in cashew nut milk observed in this study was tannin (9.52-11.19 mg/mL), alkaloid (10.23-12.71 mg/mL), saponin (30.00-30.90 mg/mL), phenol (0.22-0.88 mg/mL), flavonoid (19.86-27.38 mg/mL), and phytate ranged from 71.89-102.37 mg/mL. Analysis of variance showed that extraction time, extraction temperature, and cashew nut to water ratio had significant (p < 0.05) effects on anti-nutrients of cashew nut milk. Minimal estimated amounts of tannin, alkaloid, saponin, phenol, flavonoid, and phytate at extraction time of 13 min and extraction temperature of 60°C using a ratio of 2 of cashew nut to water were 10.53 mg/L, 11.61 mg/L, 33.99 mg/L, 0.31 mg/L, 22.67 mg/L, and 96.93 mg/L, respectively.