Nutritional Composition Variability of Cashew Nut Kernels from Different Accessions in a Brazilian Genebank
Year: 2025
Type: article
Abstract: High Resolution Image Download MS PowerPoint Slide The nutritional composition of cashew nut kernels (CNK) from 50 different accessions in the Cashew Genebank (BAG-Caju, Embrapa Agroindústria Tropical, Ceará State, Brazil) was characterized based on the yield and weight of nuts and CNK, as well as moisture, lipids, ash, and proteins. The cashew accessions were analyzed using multivariate and univariate statistical methods, revealing an inverse correlation between ash content (varying between 2.6% and 8.1%) and proteins (13.7–22.1%); inverse correlation between lipids (30.6–46.2%) and moisture (2.60–3.9%); and a direct correlation between proteins and lipids, particularly for accessions BGC 051, BGC 550, BGC 590, BGC 552, and BGC 553. The multivariate regression model successfully predicted more than 50% of the protein concentrations using near-infrared (NIR) spectroscopy, with an acceptable capacity to discriminate between high and low concentrations. Based on amino acid profiling, higher amounts of glutamic acid (4.39–5.28%) and lower amounts of methionine (0.33–0.37%) were detected in all samples. Notably, all samples exhibited a complete amino acid profile, with values of essential amino acids (plus cysteine and tyrosine) per gram of protein exceeding the levels established by legislation. All accessions demonstrated variability in nutritional composition, containing satisfactory amounts of protein. Therefore, this study highlights the genetic variability of cashew accessions (BAG-Caju) and provides valuable information for producers and researchers.
Source: ACS Food Science & Technology
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $4,500
Awards: G3690646728, G5611943202
OpenAlex ID: W4414296001