Evaluation of the post-selection nutritional composition and levels of compounds with antinutritional effects of cashew (Anacardium occidental L.) accessions selected for productivity improvement

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Résumé

The cashew almond (Anacardium occidentale L.) offers numerous nutritional advantages. However, cultivation
conditions would influence the nutritional composition of cashew almonds. This study aimed to assess the
nutritional composition and the levels of compounds with antinutritional effects of the selected cashew almonds
for productivity improvement. The composition of the macronutrients, micronutrients and the amino profile
were determined using standard methods. Results showed that cashew almonds had excellent mineral contents
(K, P, Mg, Ca, Na, Zn, Fe). The main mean mineral contents were 670.93±88.5 mg/100 g for potassium (K),
537.34±37.90 mg/100 g for phosphorus (P), 251.11±12.63 mg/100 g for magnesium (Mg), 41.48±10.26 mg/
100 g for calcium (Ca), 3.19±0.45 mg/100 g for sodium (Na), 5.78±0.48 mg/100 g for zinc (Zn) and 5.85
±1.04 mg/100 g for iron (Fe). The results also showed that cashew kernels had good levels of essential amino
acids such as methionine (0.39 g/100 g protein), valine (1.27 g/100 g protein), arginine (2.19 g/100 g protein)
and threonine (0.83 g/100 g protein), but also some non-essential amino acids such as proline (1.56 g/100 g
protein) and glutamate (4.67 g/100 g protein). Cashew almonds also contained high levels of compounds with
anti-nutritional effects, such as phytates (823.14±3.01 mg/100 g DM), tannins (2.21±2.11 mg/100 g DM) and
good mineral bioavailability such as phytates/iron (12.32±5.16 %) and phytates/Zn (14.25±5.21 %). This study
showed that cashew accessions varied in nutritional quality according to their growing area. The study also
showed the potential of cashew almonds in the prevention of certain human non-communicable diseases.

Mots-clés

Cashew almonds , Mineral content, Amino acid content, Antinutritional factor (phytates and tannins) , Accession group , Non-communicable diseases , Digestibility