JSSAS 69 10 January 2013 Journal of the Saudi Society of Agricultural Sciences (2013) xxx, xxxxxx

No. of Pages 6

King Saud University

Journal of the Saudi Society of Agricultural Sciences

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FULL LENGTH ARTICLE

Pre-shelling parameters and conditions that inuence the whole kernel out-turn of steam-boiled cashew nuts
Q1

Babatunde Sunday Ogunsina

a b

a,*

, Adeleke Isaac Bamgboye

Dept. of Agricultural and Environmental Engineering, Obafemi Awolowo University, Ile Ife, Nigeria Dept. of Agricultural and Environmental Engineering, University of Ibadan, Ibadan, Nigeria

Received 7 August 2012; accepted 25 December 2012

KEYWORDS Whole kernel out-turn; Steam exposure time; Cashew nuts; Moisture content; Nut sizes

Q2 11

Abstract This work investigates the effect of moisture content (MC), nut size distribution and steam exposure time (SET) on the whole kernel out turn (WKO) of cashew nuts during shelling. Cashew nuts were graded into three sizes: small (1822 mm), medium (2325 mm) and large nuts (2635 mm). Each nut size was conditioned with warm water to ve moisture levels of 8.34%, 11.80%, 12.57%, 15.40% and 16.84% (wb). The nuts were steam-boiled at 700 kPa for 28, 30, 32, and 34 min. The steam boiled nuts were shelled using a hand-operated shelling machine. The results showed that the single effect of MC, steam exposure time (SET) or nut size distribution is not enough for estimating WKO; it is rather by an interaction between these parameters. The optimum WKO of steam-boiled nuts was 91.74%, 90.94% and 87.98% for large, medium and small sized nuts at MC*SET combination of 8.34%*30 min, 11.80%*32 min and 8.34%*30 min, respectively. Pre-treatment of cashew nuts by steam boiling was found to improve whole kernel out-turn of the cashew nut. Whole kernel out-turn decreased as MC increased, thereby limiting the need for moisture adjustment when nuts are to be processed by steam boiling.
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1. Introduction Cashew nut is one of the prized edible nuts in the world; others include almond, pistachio, peanut, hazelnut, and walnut. It refers to the ash-green or greyish-brown kidney-shaped seed at the base of cashew apple which weighs between 46 g and measures about 24 22 17 mm in length width thickness (Agnoloni and Giuliani, 1977; Oloso and Clarke, 1993;
* Corresponding author. Tel.: +234 80599881048. E-mail address: bsogunsina@yahoo.com (B.S. Ogunsina). Peer review under responsibility of King Saud University.

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Balasubramanian, 2001 and Ogunsina and Bamgboye, 2007). Fig. 1 shows the internal structure of a cashew nut featuring the kernel, the testa and the shell. The kernel is the edible portion which is widely eaten as a snack-food for accompanying drinks at cocktails or an ingredient for confectioneries and bakery products. The testa shields the kernel and separates it from the shell inside the internal cavity where the kernel develops. The shell is a layer of three protective tissues namely: the epicarp, the external integument of the nut; the mesocarp, which contains cashew nut shell liquid and the endocarp, which limits the internal cavity. Cashew kernel is reported to be rich in fat (46%), protein (21.2%) and carbohydrates (22.3%); providing 596 kCal of energy per 100 g of intake. In addition, it contains substantial amounts of essential amino acids, vitamins and minerals which are seldom found in daily

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1658-077X 2013 King Saud University. Production and hosting by Elsevier B.V. All rights reserved. http://dx.doi.org/10.1016/j.jssas.2012.12.005 Please cite this article in press as: Ogunsina, B.S., Bamgboye, A.I. Pre-shelling parameters and conditions that inuence the whole kernel out-turn of steam-boiled cashew nuts. Journal of the Saudi Society of Agricultural Sciences (2013), http://dx.doi.org/10.1016/j.jssas.2012.12.005

JSSAS 69 10 January 2013

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B.S. Ogunsina, A.I. Bamgboye and Sedaghat, 2008) which limit industrial application of cash73 ew nuts. Roasted cashew therefore yields kernels of low export 74 value but suitable for local consumers. In addition, cashew nut 75 roasting, though requires minimum investment, generates 76 thick acrid fume that pollutes and makes the environment very 77 uncomfortable (ITDG, 2001, 2005; Azam-Ali and Judge, 78 2001). With the growth of the cashew nut industry and several 79 applications of cashew kernels in food systems, export quality 80 demands that processed nuts to be whole and white or ivory to 81 attract premium price and this is rarely achievable by roasting. 82 An alternative thermal treatment which overcomes these limi83 tations involves steam-boiling (Fig. 2) the dried nuts at about 84 100 psi for about 2530 min and cooling it naturally for 12 85 24 h (Balasubramanian, 2006). This preserves the white or iv86 ory colour and wholesomeness of kernels; hence a preferred 87 method in industrial processing of cashew nuts for export. 88 Several attempts to mechanize cashew nut shelling have re89 corded little success, low whole kernel out turn (WKO) being a 90 major problem for the industry. Processing procedures had 91 hitherto been based on the experience of processors rather 92 than scientic understanding of the process (Kahyaoglu, 93 2008). Researchers in the past found that the behaviour of nuts 94 during processing largely depends on processing parameters 95 such as moisture content, size distribution and the method of 96 thermal treatment among others (Arau jo and Ferraz, 2006; 97 Balasubramanian, 2001; Jain and Kumar, 1997; Oloso and 98 Clarke, 1993). Such previous works on walnuts, macadamia, 99 pistachios, hazelnuts, almonds and cashew nuts focused on 100 the effect of thermal treatment on the chemical properties, col101 our and texture of the kernel (Kosoko et al., 2009; Hebbar and 102 Ramesh, 2005; Wanlapa and Jindal, 2006 Ozdemir and 103 Devres, 2000; Dogan and Cronin, 2004; Saklar et al., 1999). 104 For cashew kernels, wholesomeness is a major quality index Q3 105 which is largely determined during shelling; an understanding 106 of the parameters that may affect WKO is therefore important 107 as local and foreign demand for cashew kernels keeps 108 increasing worldwide. This study provides information on 109
Raw cashew nut Moisture adjustment

Figure 1
34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72

Schematic drawing of a longitudinally sectioned cashew nut.

diets (The Wealth of India, 1985). Its high-oleic-acid in cashew kernel oil, apart from being an excellent frying oil may be used as fruit polish, vegetable-based lubricant, feedstock for the oleo-chemical industry or in food systems wherein high oxidative stability is prime (Holland et al., 1991; Davis, 1999 and Janick and Paull, 2008). The tannin content of the seed coat (testa) is a useful resource in the leather manufacturing industry (Andrighetti et al., 1994). Resin extracts from cashew nut shell liquid is a valuable material for manufacturing acid-resistant paints, inks, varnishes, insecticides, fungicides, lacquers for decorating vases and friction powder for automobile brake linings and clutch discs (Laurens et al., 1997; Panda and Panda, 1991 and Echendu et al., 1995). The conversion of processed cashew nut shells into alternative fuels by pyrolysis has also been reported (Ogunsina et al., 2009). Cashew nut may therefore be considered to be a crop of high economic value. Commercial trade in cashew nuts began in the early 1920s when India pioneered its processing and marketing as an industry. Today, cashew nut production and processing is a major source of foreign revenue in India, Vietnam, Brazil, Mozambique, Tanzania and other countries along the sea coast wherein cashew tree has found favourable conditions for growth (Agnoloni and Giuliani, 1977; Andrighetti et al., 1994). Nigeria ranks among the worlds top producers of cashew nuts with about 660,000 tonnes in 2009 (FAOSTAT, 2009). The processing of most edible nuts often requires conditioning or subjecting them to one form of thermal treatment or the other to make their shell amenable to cracking (Kahyaoglu and Kaya, 2006; Shakerardekani et al., 2011). For cashew nuts, thermal treatment involves roasting the nuts in air or in oil during which the caustic liquid in the mesocarp of the shell gets burnt or dislodged. Afterwards, the nuts are tumbled in wood ash or sawdust to absorb residual liquid lm on the shell, cooled and cracked having turned brittle (Andrighetti et al., 1994; Azam-Ali and Judge, 2001). However, the products of the reaction that occurs between sugars and amino acids during roasting of edible nuts lead to certain desirable sensory attributes such as avour, colour and taste (Nikzadeh

Steam boiling in Autoclave

Cooling

Shelling/Separation

Shell

Drying Testa

Peeling

Grading

Packing

Figure 2

Cashew nut processing by steam boiling method.

Please cite this article in press as: Ogunsina, B.S., Bamgboye, A.I. Pre-shelling parameters and conditions that inuence the whole kernel out-turn of steam-boiled cashew nuts. Journal of the Saudi Society of Agricultural Sciences (2013), http://dx.doi.org/10.1016/j.jssas.2012.12.005

JSSAS 69 10 January 2013

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Pre-shelling parameters and conditions that inuence the whole kernel out-turn of steam-boiled cashew nuts
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the effect of thermal treatment by steam-boiling on WKO of cashew nuts which has not been reported so far. It focuses on the effect of moisture content, nut size and steam exposure time on the WKO of steam-boiled cashew nuts. 2. Materials and methods 2.1. Source of materials and sample preparation Freshly harvested cashew nuts were obtained from farm gates in Iseyin, Iwo and Oro areas of Oyo, Osun and Kwara states (Nigeria) at moisture content (MC) of 8.34% on the average. Extraneous materials such as leaves, stones, immature and spoilt nuts were removed from the lot. The nuts were graded into three size ranges based on their major axial dimensions: large (2635 mm), medium (2325 mm), and small (1822 mm) by the method of Andrighetti et al. (1994). The samples were kept on raised pallets for good ventilation until the time of use according to common practice in the industry. 2.2. Experimental design The experiment was a 3 5 4 factorial experiment considering three nut sizes: large, medium and small; ve levels of MC: 8.34%, 11.80%, 12.57%, 15.40%, 16.84% (wet basis) and four levels of steam exposure time (SET) 28, 30, 32, and 34 min. 2.3. Moisture content adjustment The amount of water required to condition samples to the desired MC was determined from the equation below.   M2 M1 Ww Ws 1 1 M1 where, Ww = amount of water to be added; Ws = weight of sample for which moisture is to be adjusted; M1 = initial MC of sample and M2 = nal MC of sample. Each sample for which moisture had been adjusted was sealed in separate cellophane bags and kept under refrigeration (at 4 C) for 4 days to equilibrate (Ajibola et al., 2002, 2000; Adebona et al., 1986). All MC determinations were carried out by ASAE standards (1998). 2.4. Determination of whole kernel out turn All nuts were shelled using a hand-operated cashew nut shelling machine manned by one trained regular operator (Ogunsina and Bamgboye, 2011; Kosoko et al., 2009; Balasubramanian, 2006 and Ajav, 1996). For each batch, whole kernels were separated and the weight was determined. Whole kernel out turn was estimated as the percent ratio of the weight of whole kernels (Ww) to the total weight of kernels recovered (WT). WKO Ww 100 WT 2

means that were signicantly different from each other at p < 0.05. 3. Results and discussion The WKO of cashew nuts pre-treated by steam-boiling is presented in Table 1. The general trend was that WKO decreased as MC increased within the range of experimental values. This may be due to an increase in the fracture resistance of the nutshell as MC increased. The shell was tough and after the rupture point, did not yield or split open to release the embedded kernel; exerting more force caused the total nutshell failure. Although the WKO ranged from 38.98% to 96.96%, the WKO for any treatment combination was higher than 32% 62.02% obtained for raw cashew nuts. This indicated an improvement in WKO of cashew nut with pre-treatment by steam boiling. Ogunsina (2010) in a previous investigation with hot-oil roasting as the pre-treatment method noted that the single effect of pre-treatment method, nut size or MC alone cannot be used to determine WKO; rather, it is a product of interaction between these parameters. With steam-boiling as a pre-treatment method, the main effect of either SET or MC alone on WKO viz-a-viz the interaction of MC*SET on the WKO of three different size ranges of cashew nuts is presented in this report. The data for large sized cashew nuts are presented in Table 2. It was observed that at MC of 8.34% and 32 min of steam exposure (i.e. 8.34%*32 min), the highest signicant (p < 0.05) WKO was 96.96%; and this was not signicantly different from WKO of 91.74% obtained at 8.34%*30 min. Although WKO of 96.96% is numerically higher than 91.74%, in the context of this investigation the numerical difference cannot be attributed to SET. It therefore makes no difference if large sized cashew nuts at 8.34% MC are steam-boiled for 30 min of SET. This is 6% reduction in steam-exposure time per batch of nuts; and implicitly, energy, labour and overall costs. Going through other MC*SET interactions, the highest signicant (p < 0.05) WKO in other MC*SET interactions was lower than WKO at 8.34%*30 min. This shows that the optimum WKO is achievable when large sized cashew nuts are at 8.34% MC

Table 1

Whole kernel out-turn of steam-boiled cashew nuts.

Nut sizes 8.34 11.80 12.57 15.40 16.84

Moisture content (%) Steam exposure time (mins) 28

WKO (%) L M S L M S L M S L M S 86.27 86.13 82.61 91.74 73.7 86.98 96.96 88.37 80.78 84.03 87.70 89.98 80.61 83.23 81.09 70.92 82.96 87.95 83.61 90.94 51.91 88.73 83.04 90.04 77.48 75.6 85.07 70.08 72.75 75.63 68.9 72.68 69.73 48.56 85.53 84.28 53.39 63.02 67.44 55.86 38.98 46.61 48.05 59.14 41.95 65.37 61.64 67.75 56.01 57.42 55.63 48.85 56.71 62.38 44.69 56.68 60.37 67.42 85.98 84.9

30

32

2.5. Statistical analysis The data were subjected to analysis of variance using SAS (2002). Least Signicant Difference test was used to separate

34

Please cite this article in press as: Ogunsina, B.S., Bamgboye, A.I. Pre-shelling parameters and conditions that inuence the whole kernel out-turn of steam-boiled cashew nuts. Journal of the Saudi Society of Agricultural Sciences (2013), http://dx.doi.org/10.1016/j.jssas.2012.12.005

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Table 2 Least signicant difference test for the WKO of large sized cashew nuts as inuenced by steam exposure time and moisture content.
Factor level Main Eect Steam exposure Time, SET 0 28 30 32 34 LSD 8.34 11.80 12.57 15.40 16.84 LSD 0 28 30 32 34 LSD 0 28 30 32 34 LSD 0 28 30 32 34 LSD 0 28 30 32 34 LSD 0 28 30 32 34 LSD WKO (%) 49.47 70.75a 67.49b 68.44b 70.82a 2.10 84.21a 74.25b 63.81c 51.60d 53.12d 2.10 62.02d 86.28c,d 91.74a,b 96.96a 84.03c 6.071 47.37d 80.61b 70.92c 83.61b 88.73a 4.74 54.012c 77.48a 70.08b 68.90b 48.56d 5.13 35.31d 53.39b 55.86b 48.05c 65.37a 4.85 48.64c 56.01b 48.85c 44.69c 67.42a 5.16
c

B.S. Ogunsina, A.I. Bamgboye

Table 3 Least signicant difference test for the effect of steam exposure time and moisture content on the WKO of medium sized cashew nuts.
Factor level Main eect Steam exposure time, SET 0 28 30 32 34 LSD 8.34 11.80 12.57 15.40 16.84 LSD Rra Rst28 Rst30 Rst32 Rst34 LSD 0 28 30 32 34 LSD 0 28 30 32 34 LSD 0 28 30 32 34 LSD 0 28 30 32 34 LSD WKO (%) 36.22d 73.09b 65.02c 73.57b 80.78a 2.41 73.98a 76.11a 67.71b 51.76d 59.12c 2.41 33.93c 86.18a 73.70b 88.37a 87.70a 4.17 40.38c 83.23b 82.96b 90.94a 83.04b 3.95 32.00c 75.61b 72.75b 72.68b 85.53a 5.32 36.02b 63.02a 38.98b 59.14a 61.64a 6.43 38.78c 57.42b 56.71b 56.68b 85.98a 8.70

MC

MC

Interaction eect 8.34*SET

Interaction eect 8.34*SET

11.80*SET

11.80*SET

12.57*SET

12.57*SET

15.4*SET

15.4*SET

16.84*SET

16.84*SET

Means within the same cell with different letters are signicantly different (p < 0.05). 28, 30, 32 and 34 min are steam exposure times (mins); SET = 0 for raw nuts.

ad

Means within the same cell with different letters are signicantly different (p < 0.05).

ad

198 199 200 201 202 203 204 205 206 207

and subjected to SET of 30 min. The general trend depicted by this data further shows that as MC increased, WKO reduced; regardless of the SET. For cashew nuts with 34 min of SET, there was rst an increase in WKO as MC increased from 8.34% to 11.8%, afterwards there was a decrease and later again, an increase. This irregular trend was similarly observed for raw nuts, but WKO of steam-boiled nuts was consistently higher. A linear decrease in WKO was observed for nuts with 32 min of SET at all MCs. WKO ranged from 80% and above until the moisture content was above 12% for all durations of

steam exposure. Afterwards, WKO decreased, tending towards 60% and below. However, within the range of these experimental values, for any level of SET, raising the MC above 8.34% may cause a signicant reduction in WKO during shelling. For medium sized cashew nuts, the interaction effect of MC*SET on WKO is presented in Table 3. The highest significant (p < 0.05) value of WKO (90.94%) was obtained at 11.80% MC when SET was 32 min. This value of WKO is signicantly (p < 0.05) different from the WKO at all other 11.80%*SET interactions and it is numerically higher than

208 209 210 211 212 213 214 215 216 217 218

Please cite this article in press as: Ogunsina, B.S., Bamgboye, A.I. Pre-shelling parameters and conditions that inuence the whole kernel out-turn of steam-boiled cashew nuts. Journal of the Saudi Society of Agricultural Sciences (2013), http://dx.doi.org/10.1016/j.jssas.2012.12.005

JSSAS 69 10 January 2013

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Pre-shelling parameters and conditions that inuence the whole kernel out-turn of steam-boiled cashew nuts
Table 4 Least signicant difference test for the effect of steam exposure time and moisture content on the WKO of small sized cashew nuts.
Factor level Main eect Steam exposure time, SET 0 28 30 32 34 LSD 8.34 11.80 12.57 15.40 16.84 LSD 0 28 30 32 34 LSD 0 28 30 32 34 LSD 0 28 30 32 34 LSD 0 28 30 32 34 LSD 0 28 30 32 34 LSD WKO (%) 47.12d 74.37b 71.92b 60.95 83.40c 2.84 77.00a 70.71b 74.30a 53.68d 62.05c 2.84 44.67c 82.61b 86.98a 80.78b 89.98a 3.59 42.58d 81.09b 87.95a 51.91c 90.04a 5.26 56.75d 85.07a 75.65b 69.73c 84.28a 5.55 44.64b 67.44a 46.61b 41.95b 67.75a 11.51 46.95d 55.63c 62.38b 60.37c,b 84.90a 6.73

5
229 230 231 232 233 234 235 236 237 238 239 240 241 242 243 244 245 246 247 248 249 250 251 252 253 254 255 256 257 258 259 260 261 262 263 264 265 266 267 268 269 270 271 272 273 274 275 276 277 278 279 280 281 282 283 284 285 286 287

MC

Interaction eect 8.34*SET

11.80*SET

12.57*SET

sized nuts at 11.80% MC were exposed to steam for 34 min (i.e. 11.80%*34 min). This value of WKO was not signicantly different from 87.95% obtained at MC*SET interaction 11.80%*30 min. This is in the same range of signicance (p < 0.05) with WKO of 89.98% and 86.98% obtained at MC*SET interactions 8.34%*34 min and 8.34%*30 min, respectively which are also not signicantly different. It implies that for small sized cashew nuts, there was no difference in WKO when MC*SET was 11.80%*34 min and when it was 8.34%*30 min. The numerical difference shown in the values was not as a result of MC and SET and it makes no difference if nuts were processed at any MC and SET interactions. However, considering processing time, energy and labour costs, the optimum WKO may be taken as 86.98% at MC*SET combination of 8.34%*30 min. Comparing all the three sizes of nuts that were steam boiled, large sized nuts gave the highest WKO (96.96%) and this is higher than 80% obtained by Balasubramanian (2006). For both medium and small sized nuts, the result compared favourably with (and was an improvement over) 33 min of SET for optimum whole kernel recovery reported by Balasubramanian (2006), though MC and nut size distribution were not varied in the study. In practice, nuts are usually procured from the eld at different moisture contents and harvest periods; hence, factors such as energy requirements, length of time and labour requirements for drying the nuts may constrain processors to process nuts at various moisture contents considering MC*SET combinations for which WKO is optimum. 4. Conclusions The effect of MC, nut size distribution and steam exposure time on the whole kernel out-turn of cashew nuts during shelling has been investigated. The single effect of MC, steam exposure time (SET) or nut size distribution is not enough for estimating WKO; it is rather by an interaction between these parameters. The optimum WKO of steam-boiled nuts was 91.74%, 90.94% and 86.98% for large, medium and small sized nuts at MC*SET combination of 8.34%*30 min, 11.80%*32 min and 8.34%*30 min, respectively. Pre-treatment of cashew nuts by steam boiling was found to improve whole kernel out-turn of the cashew nut. Whole kernel out-turn decreased as MC increased, thereby limiting the need for moisture adjustment when nuts are to be processed by steam boiling. References
Adebona, M.B., Ogunsua, A.O., Babalola, C.O., Ologunde, M.O., 1986. The handling, processing and preservation of Tetracaspidium. In: Proceedings of the First National Symposium on Food Processing of the Nigerian Society of Food Science and Technology. Held at Obafemi Awolowo University Conference Centre, Ile Ife, Nigeria, pp. 1517. Agnoloni, M., Giuliani, F., 1977. Cashew Cultivation. Instituto Agronomico per LOtremare, Florence, p. 168. Ajav, E.A., 1996. The design and testing of a low cost cashew nut cracker for peasant farmers. Tropical Agriculture Trinidad and Tobago 73 (3), 180186. Ajibola, O.O., Adetunji, S.O., Owolarafe, O.K., 2000. Oil point pressure of sesame seed. Ife Journal of Technology 9 (1,2), 5762.

15.4*SET

16.84*SET

Means within the same cell with different letters are signicantly different (p < 0.05).

ad

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other MC*SET interactions. Considering the trend depicted by these data, it may be inferred that regardless of the duration of steam exposure, WKO reduced to 60% and below at MC above 12.5%. Changes in WKO were not very high at lower MC for cashew nuts that had 28 and 32 min of SET and it may be inferred that for medium sized nuts, at all SET(s), WKO decreased as MC increased. For small sized cashew nuts, the interaction effect of MC*SET on WKO is presented in Table 4. The highest significant (p < 0.05) WKO (90.04%) was obtained when small

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Please cite this article in press as: Ogunsina, B.S., Bamgboye, A.I. Pre-shelling parameters and conditions that inuence the whole kernel out-turn of steam-boiled cashew nuts. Journal of the Saudi Society of Agricultural Sciences (2013), http://dx.doi.org/10.1016/j.jssas.2012.12.005