Divya Raman S
Processing Qualities of Cashewnut in Relation to Agroecological and Phenological Factors - Vellanikkara Department of Processing Technology, College of Horticulture 2001
The project entitled 'Processing qualities of cashewnuts in relation to
agroecological and phenological factors' was carried out in the-Department of
Processing Technology, College of Horticulture, Vellanikkara during 1999-2000.
(
The study revealed that the variation in agroecological factors modify
the processing qualities of cashew nuts. The nuts from southern region were
observed to be much bolder and found to possess high shelling percentage, kernel
size and kernel grade compared to nuts from northern and central regions. In terms of
biochemical constituents of kernels, the nuts of northern region excel than the nuts
of southern and central regions. When the processing characters of the nuts of
selected cashew varieties collected from four different locations were compared, the
variety Madakkathra-I, was observed to be a stable variety. It's nut characters
remained almost same in all the agroecological regions. The nuts of varieties Kanaka
and Dhana were better when they were grown is southern region where as for the
variety K-22-1, northern region was found better.
The physical characters of nuts from Alappuzha and Wyanad regions
did not vary significantly from that of the nuts from other regions, where as the
biochemical constituents, sugars and proteins were very low in them. The kernels
of nuts from Alappuzha region registered comparatively low fat content..
Regarding the influence of phases of harvest on processing qualities,
the nuts of early and mid phases can be considered as superior. The nuts of the same
variety, collected during these two phases were observed to be bolder and kernels in
them recorded comparatively high amounts of carbohydrates and proteins and low
fat.
Analysis of cashew nuts at different maturity levels revealed that all
favourable processing .qualities are assembled only in fully matured nuts and nuts at
lower maturity levels are significantly inferior.
The nut quality was found to differ with size of nuts. The big and
medium sized nuts were found to possess good kernel size with high protein and
carbohydrate content compared to nuts of smaller size. So varieties with bolder nut
size are to be promoted for cultivation. The time of market arrival was found to have
negligible influence on quality of nuts.
The pest infected nuts were considerably inferior to the non infected
nuts. They had lost all the favourable processing qualities. Apart from visual
distorti-ons and malformations of such nuts, the kernels in them were found shrunken
and discoloured. The important biochemical constituents carbohydrates and proteins
were significantly low in them.
A spoiled nut can never be improved by processing.
631.56 / DIV/PR
Processing Qualities of Cashewnut in Relation to Agroecological and Phenological Factors - Vellanikkara Department of Processing Technology, College of Horticulture 2001
The project entitled 'Processing qualities of cashewnuts in relation to
agroecological and phenological factors' was carried out in the-Department of
Processing Technology, College of Horticulture, Vellanikkara during 1999-2000.
(
The study revealed that the variation in agroecological factors modify
the processing qualities of cashew nuts. The nuts from southern region were
observed to be much bolder and found to possess high shelling percentage, kernel
size and kernel grade compared to nuts from northern and central regions. In terms of
biochemical constituents of kernels, the nuts of northern region excel than the nuts
of southern and central regions. When the processing characters of the nuts of
selected cashew varieties collected from four different locations were compared, the
variety Madakkathra-I, was observed to be a stable variety. It's nut characters
remained almost same in all the agroecological regions. The nuts of varieties Kanaka
and Dhana were better when they were grown is southern region where as for the
variety K-22-1, northern region was found better.
The physical characters of nuts from Alappuzha and Wyanad regions
did not vary significantly from that of the nuts from other regions, where as the
biochemical constituents, sugars and proteins were very low in them. The kernels
of nuts from Alappuzha region registered comparatively low fat content..
Regarding the influence of phases of harvest on processing qualities,
the nuts of early and mid phases can be considered as superior. The nuts of the same
variety, collected during these two phases were observed to be bolder and kernels in
them recorded comparatively high amounts of carbohydrates and proteins and low
fat.
Analysis of cashew nuts at different maturity levels revealed that all
favourable processing .qualities are assembled only in fully matured nuts and nuts at
lower maturity levels are significantly inferior.
The nut quality was found to differ with size of nuts. The big and
medium sized nuts were found to possess good kernel size with high protein and
carbohydrate content compared to nuts of smaller size. So varieties with bolder nut
size are to be promoted for cultivation. The time of market arrival was found to have
negligible influence on quality of nuts.
The pest infected nuts were considerably inferior to the non infected
nuts. They had lost all the favourable processing qualities. Apart from visual
distorti-ons and malformations of such nuts, the kernels in them were found shrunken
and discoloured. The important biochemical constituents carbohydrates and proteins
were significantly low in them.
A spoiled nut can never be improved by processing.
631.56 / DIV/PR