EFFECT OF DRYING ON SELECTED QUALITY ATTRIBUTES OF ROMINENT CASHEW (ANACARDIUM OCCIDENTALE) POMACE IN OGBOMOSO

Abstract

Cashew pomace (CP), a byproduct of cashew fruit after juice extraction, is often discarded as waste. However, it contains nutrients and bioactive compounds but deteriorates quickly due to high moisture content, causing nutrient and economic loss. This study evaluated the effect of drying temperature on selected quality attributes of CP for industrial potential. Ripe cashew apples were sorted, washed, and juiced to obtain pomace. The pomace was sliced to 2 mm thickness and dried using cabinet dryers (55, 65, 75°C) and a solar dryer. Proximate composition (moisture, ash, fat, protein, fibre, carbohydrate), phytochemicals (ascorbic acid, phenolic, carotenoid), and microbial attributes (total microbial and fungal counts) were determined using standard methods. Data were analyzed by ANOVA, with mean separation using Duncan’s Multiple Range Test (p≤0.05). For cabinet-dried CP, proximate values ranged: moisture (5.15–6.03%), ash (2.03–2.82%), fat (0.93–1.54%), protein (3.49–5.90%), fibre (6.98–9.47%), and carbohydrate (77.24–78.96%). Solar-dried CP had values of 6.80, 2.15, 1.10, 5.22, 9.08, and 75.56%, respectively. Phytochemicals in cabinet-dried CP were ascorbic acid (10.18–19.99 mg/100g), phenolic (2.46–5.69), and carotenoid (648.00–1584.00), compared to solar-dried values of 9.37, 2.19, and 2460.00. Microbial counts for cabinet drying were 20.01–40.66 cfu/ml (total) and 10.13–50.68 cfu/ml (coliform), while solar drying yielded 10.43 and 20.55 cfu/ml, respectively. Comparatively, cabinet drying at 55° C (p≤0.05) retained the best quality attributes. The study demonstrates that hot-air drying enhances the quality and preservation of cashew pomace, supporting its potential for industrial application and economic value in tropical developing economies.