ISSN:
1573-9104
Keywords:
Anacardium occidentale
;
high-yielding varieties
;
chemical characterization
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Abstract Cashew apples and kernels from sixteen high-yielding varieties were chemically characterized. Protein, starch, amino acids and sodium contents in cashew kernels did not vary significantly among the high-yielding varieties. Reducing sugar content in the kernel was negligible compared to total sugar. Ascorbic acid, amino acid, phenol and tannin contents in cashew apple showed a significant variation among high-yielding varieties. Non-reducing sugar content in cashew apples was negligible. Varieties M 6/1, Bla 256-1, M 10/4 and M 44/3 appeared to be better for apple juice extraction because of their low tannin content. No varietal difference was noticed with respect to qualitative composition of sugars, organic acids and phenols.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01092038
