Quality evaluation of kernels of different cashew varieties

Abstract

The study on "Quality evaluation of kernels of different cashew varieties" was conducted to evaluate the physical characters, nutritional composition and processing characters of twenty three cashew varieties available and maintained at Cashew Research Station, Madakkathara. The physical characters evaluated were weight, length, breadth and thickness. The highest weight, length, breadth and thickness were observed m H-1600, M-33/3, Priyanka and H 2/15 respectively .. The nutrients analysed were moisture, protein, fat, carbohydrate, sugar, amino acid, fatty acid, calcium, iron and phosphorus. They were estimated before and after processing. The sugar content before processing, fatty acid content before and after processing and iron content after processing were highest in Sulabha whereas H-1600 had the highest mean value for sugar and fat contents after processing. The highest protein and amino acid contents before and after processing was observed in H-2/16. Dharasree had the highest mean value for fat content before processing and calcium after processing. Highest calcium content before and after processing was found to be in Madakkathara-2 and Dharasree respectively. Carbohydrate content was found to be highest in Anakkayam and lowest in Madakkathara-l before and after processing. Phosphorus and Iron contents before processing was found to be highest in Tree No. 40 and Madakkathara-l respectively .. There was significant variation between varieties with respect to all nutrients except phosphorus. The difference in nutrients before and after processing was not significant except in the case of calcium. After processing cashew nuts were analysed for characters such as kernel weight, shelling percentage, percentage yield of whole kernels and kernel count. Madakkathara-l and Madakkathara-2 had got the highest values for shelling percentage and percentage yield of whole kernels. Highest kernel weight was

observed in Priyanka. The difference in processing characters of different varieties was found to be significant statistically. Based on the physical characters cashewnuts were divided into three clusters. Cluster I had eleven members which were Anakkayam, Madakkathara-2, Priyanka, Sulabha, Dharasree, H-2116, Tree No.40, VTH 30/4, VTH 59/2. M-33/3, M-44/3. Cluster IT contained Kanaka, Dhana, H-1600, H-2115 and Hybrid 4/5. Madakkathara-l , Amrutha, H-1610, Tree No.129, Vengurla-2, Vengurla-4 and M-26/2 constituted cluster Ill. Priyanka was found to be the best variety with respect to physical characters. Based on the nutritional composition cashew kernels were divided into four clusters. Cluster I had seven members which were Amrutha, Dhana, H-21I 6, Tree No.129, Tree No.40, M-44/3 and M-26/2. Dharasree H-1600 and M-33/3 were included in cluster IT. Cluster ITl contained An akkayam , Madakkathara-l , Sulabha, H-2115, VTH-30/4, VTH-59/2 and Hybrid-4/5. Madakkathara-2, Kanaka, Priyanka, H-1610, Vengurla-2 and Vengurla-4 constituted cluster IV. Based on the nutritional characters Sulabha was found to be the best variety. Based on the processing characters cashew nuts were grouped into III clusters. Cluster I contained 7 varieties namely Dhana, Amrutha, Sulabha, H-2I16, Tree NoAO, VTH 30/4 and M-26/2. Anakkayam, Madakkathara-l , Kanaka, Priyanka, Dharasree, H-1600, H-2115, Tree NO. 129, Hybrid 4/5, M-33/3 and M-44/3 constituted cluster IT and Madakkathara-Z, H-1610, VTH-30/4, Vengurla-2 and Vengurla-4 constituted cluster lll. Among the varieties Madakkathara-l was found to be the best with respect to processing characters. Priyanka with best physical characters and with nutritional composition almost similar to Sulabha and processing characters similar to Madakkathara-l can be considered as the best variety with respect to all characters.