Effects of Different Packaging Methods on the Shelf Life of Cashew Nuts and Kernels
Asian Food Science Journal, Volume 22, Issue 9,
Page 141-148
DOI:
10.9734/afsj/2023/v22i9666
Abstract
Cashew, Anacadium occidentale is a nut crop considered essential simply because it provides food and employment to millions of people in developing nations. It is cultivated mainly for its nut; a very important export commodity. Dried cashew nuts and kernels that are improperly packaged and stored are prone to spoilage and rejections both in local and export markets. This study was conducted to assess the effects of different packaging methods on the quality of cashew nuts and kernel. Two hundred (200) kg of cashew nuts were procured each, from four states, Oyo and Osun (Southwest); Kwara and Kogi (North Central) Nigeria. The nuts were dried using parabolic solar dryer fixed with data logger for three days. One kg sample in three replicates was taken from each State’s lot and analyzed for initial quality parameters using Nut count (NC) and Kernel Output Ratio methods (KOR). Two hundred kilograms kg of dried raw cashew nut (RCN) (10% MC) taken from 50 kg each from across the States were thoroughly mixed and divided into two lots of 100 kg each. The first lot of 100 kg was processed into kernels (PCK) while the remaining 100 kg was used for RCN storage studies. Physical, chemical microbiological and entomological analyses were evaluated on RCN and PCK at 0, 2, 4, 6, 8, 10 and 12 months. RCN was stored using three different types of packaging; Jute bag, paper-lined jute bag and paper-lined carton, while cashew kernels (PCK) were stored using five different types of packaging methods; Polythene, Polythene lined polypropylene, paper lined polyethylene, polythene lined carton and paper lined carton. Paper lined jute bag was the best packaging method for nut storage while, polythene lined polypropylene was the best for kernel storage. Cashew kernels are easily stored in smaller spaces than the nut (ratio 1:5).
- Packaging methods
- product quality
- storage stability
- microbiological quality
- export market
How to Cite
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Available:https//doi.org/10.1155/2018/1308748
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