




































Agriculture and Food 

Sciences Research 
ISSN: 2411-6653 
Vol. 2, No. 2, 56-61, 2015 
http://www.asianonlinejournals.com/index.php/AESR 

  

 

* Corresponding Author 

 

 

56 

 

Influence of Processing Methods on the Tannin Content and 

Quality Characteristics of Cashew By-Products  
 

Emelike N.J.T
1
 --- Ebere C.O

2*
 

 
1,2

Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria 

 

Abstract 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 

 

 
 

 

 

 
This work is licensed under a Creative Commons Attribution 3.0 License 

Asian Online Journal Publishing Group 

 

Contents 
1. Introduction ............................................................................................................................................................................... 57 

2. Materials and Methods ............................................................................................................................................................. 57 

3. Results and Discussions ............................................................................................................................................................ 58 

4. Conclusion .................................................................................................................................................................................. 60 

References ...................................................................................................................................................................................... 60 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cashew (Anacardium occidentale L.) kernel was processed using sand and gari roasting methods to 

study the chemical compositions, tannin reduction and sensory properties of the kernel in comparism 

with the reference sample (imported cashew kernel). Oil was extracted from part of the gari roasted 

sample. Soybean flour was processed, the oil equally extracted and the physiochemical 

characteristics of the oils studied. From the result, there was no significant difference (p>0.05) in all 

the chemical compositions studied irrespective the processing method from the reference sample. 

Tannic acid of the kernel was observed to reduce to 0.1% in the gari roasted kernel and showed no 

significant difference to the imported kernel (0.1%). However, sand roasted cashew kernel had the 

highest tannic acid value of 0.2%. Sensory attributes of colour, flavour and general acceptability of 

the gari roasted kernel (4.50, 4.70 and 4.50, respectively) compared well with the imported kernel. 

All the sensory attributes of the sand roasted kernel was significantly lower compared to the 

reference sample. The physiochemical characteristics of the golden yellow colour cashew kernel oil 

showed that the oil is high in acid value (1.57mg KOH/g), saponification value (218.6mg KOH/g), 

specific gravity at 25
o
C of water (0.91%) and iodine value of 144.021gl2/100gm. This is an 

indication that gari roasting method is the best processing method in terms of the tannin reduction 

and the sensory characteristics. 
 

Keywords: Processing methods, Tannin content, Chemical compositions, Sensory properties, Physiochemical 

characteristics, Cashew kernel, Cashew oil.  

http://creativecommons.org/licenses/by/3.0/


Agriculture and Food Sciences Research, 2015, 2(2): 56-61 

 

 

 

 

57 

 

1. Introduction 
Fruits such as Cashew (Anacardium occidentale L.) are rich in tannin and polyphenols [1] which gives it 

antioxidant properties and makes it an effective remedy against chronic dysentery in Cuba and Brazil [2, 3]. Cashew 

trees are all over Nigeria and second to almond in commercial importance [4]. Cashew is like a table starting from 

Lagos to Kogi, Kwara, Nasarawa, Plateau down to Enugu, Abia and Cross River States [5]. Large scale cultivation 

started in 1953 [6]. The total estimated output of raw cashew nut in Nigeria is 50,000 tonnes while about 5,000 – 

7,000 tonnes are produced annually mainly as an export crop [7] as a result of lack of adequate processing techniques 

to reduce its tannin content. Cashew contains 0.64mg/100g of tannin in the case of total tannins but in condensed 

tannins, it is 0.18mg/100g. The main product from cashew tree is cashew kernel (true fruit), which is rich in fat and 

protein. Aroyeun [8] reported 18.60% and 39.90% of protein in cashew kernel and cashew kernel meal, respectively. 

Undefatted and defatted cashew kernels had protein values of 19.8% and 34.0%, respectively as reported by Emelike, 

et al. [9]. In these reports, the protein values of cashew increased after processing which leads to the removal of 

tannin from the resultant products. 

Tannin (Schinopsis spp.) is water soluble polyphenolic compounds ranging in molecular weight from 500 – 3000 

Daltons that have the ability to precipitate proteins. Butter [10] reviewed that tannin is any phenolic compound of 

sufficiently high molecular weight containing sufficient hydroxyls and carboxyls to form effectively strong 

complexes with protein and other macro-molecules under the particular environmental conditions being studied. 

Apart from the ability to precipitate protein, tannin also decreases digestibility and palatability [11]. According to 

FAO [12] tannin binds protein; fights digestion by inhibiting key enzymes involved in digestion and can also render 

iron and vitamin B12 unavailable. Other nutritional effects which have been attributed to tannin include damage to the 

intestinal tract, toxicity of tannin absorbed from the gut, interference with the absorption of iron and possible 

carcinogenic effect [10]. If tannin is served in excess or food high in tannin is ingested over a long period, the liver 

could be damaged. It has been reported that tannins have liver and kidney toxicity, some evidence has shown human 

oesophageal cancer on long consumption of beverage containing tannins. Scalbert [13] reviewed that tannic acids 

inhibits the absorption of glucose and methionine in the mouse intestine. 

Recently, many researches have been carried out to reduce the annual wastage of cashew and its by-products in 

Nigeria. Compositional studies and physicochemical characteristics of cashew nut flour [7] nutritional enrichment of 

biscuits with cashew kernel meal [8] roasted and defatted cashew nut flour [14] cassava flour biscuit supplemented 

with cashew apple powder [15] effect of packaging materials, storage time and temperature on the colour and 

sensory characteristics of cashew apple juice [16] and wheat flour/cashew apple residue in cookie preparation [17] 

were all carried out for this purpose. This research work is therefore embarked to analyse the influence of processing 

methods such as sand roasting and gari roasting on the tannin content of cashew kernel. Analyse the quality 

characteristics which included the chemical and sensory compositions and compare it with the imported cashew 

kernel. Finally, mill part of the gari roasted sample, extract the oil and compare the physiochemical properties of the 

oil with soybean oil. 

 

2. Materials and Methods 
2.1. Materials  

Mature, ripe cashew (Anacardium occidentale L.) apples, red and yellow varieties were harvested in an orchard 

at Uturu, Abia State, Nigeria. The nuts were detached from the apples and a total of twenty kilograms of cashew nuts 

were used for the analysis.  

Soybean (Gycine max) was purchased from Mile 3 market in Port Harcourt, Rivers State, Nigeria. Five hundred 

grams of soybean was used. All chemicals used were of analytical grade. 

 

2.2. Preparation of Cashew Kernel 
Cashew kernel was processed using the method earlier reported by Emelike, et al. [9] for defatted and undefatted 

cashew kernel flour with some modifications. The nuts were sun dried for three days to prevent deterioration during 

storage. They were conditioned (mild spraying with water in a sieve) to increase flexibility and prevent scorching. 

The conditioned cashew nuts were divided into portions of 500g each for easy processing, placed in a metal basket 

and immersed in a pot of hot vegetable oil (Corn oil) for 1 min to make the shell brittle for shelling. The nuts were 

stirred at intervals of 10 sec to prevent burning while in the hot oil. The Cashew Nut Shell Liquid (CNSL) of the nut 

extracted into the pot as the volume of the oil increases in the pot. The cashew nuts were poured out after 1 min and 

allowed to cool for about 1h. The brittle shell was broken with wooden mallet and the kernel extracted. The kernels 

were pulled together which yielded 13.14kg.  

 

2.3. Processing Methods of the Cashew Kernel and the Extraction of Cashew Kernel Oil 
The cashew kernel was divided into two equal samples of 6.57kg each. One sample was roasted in gari for 30 

min, cooled for a few min. The testa removed manually, sorted and packaged to get the gari roasted sample (GRS). 

The other sample was roasted in sand for 30 min, cooled slightly and the testa removed manually using tooth pick. It 

was packaged after the removal of testa to get the sand roasted sample (SRS). Gari roasted sample was divided into 

two, one part was milled, the oil was screw pressed from the sample and used in comparison with soybean oil to 

study the physiochemical properties of the oils. 

 



Agriculture and Food Sciences Research, 2015, 2(2): 56-61 

 

 

 

 

58 

 

 
Figure-1. Flow chart for various processing methods of cashew kernel. 

                                      Source: Author’s Computation. 
 

2.4. Extraction of Soybean Oil 
Soybean oil was extracted using the traditional method outlined by Aremu, et al. [18] for oilseeds with some 

modifications. The bean was crushed after washing and milled into paste by using Philips HR2000 blender. Water 

was added to the paste; the mixture was stirred and manually kneaded by hand until the oil separates to the top and 

sides of the utensils being used for the kneading. It was suspended in boiling water and boiled for 30 min with 

liberated oil floating on the surface. Further quantities of water were added after boiling to replace the evaporated 

water and to facilitate the floatation of the oil to the surface. The oil was carefully scooped from the surface of the 

water and reboiled for 5 min. It was allowed to cool in room temperature (28±2
o
C), filtered and stored in the bottle 

for analysis.  

 

2.5. Physiochemical Analysis of Cashew Kernel, Cashew Kernel oil and Soybean Oil 
Moisture content of the kernel and the oils, protein, fat, crude fibre, total ash and tannin of cashew kernel were 

determined using the Latimer [19] method. Free fatty acid, peroxide value, saponification value, unsaponification 

matter, iodine value, refractive index and specific gravity were also carried out by the method of Latimer [19]. Clegg 

Anthrone method [20] was used in the determination of the available carbohydrate. 

 

2.6. Sensory Evaluation 
Sensory analysis of the differently processed cashew kernel was carried out using a twenty member panelist 

consisting of staff and students of Food Science and Technology Department, Rivers State University of Science and 

Technology, Port Harcourt, Nigeria. Criteria for selection were that panelist were 16 years of age, regular consumers 

of cashew kernel and were neither sick nor allergic to any nut/kernel. Panelists were trained in the use of sensory 

evaluation procedures. At each session, samples were served on white disposable plates, properly coded with 5-digit 

random numbers to prevent bias. The sensory qualities evaluated were: colour, taste, flavour, attractiveness and 

general acceptability. A descriptive five point hedonic scale as described by Iwe [21] was used, 1 and 5 representing 

the least score (dislike extremely) and the highest score (like extremely), respectively. Necessary precautions were 

taken to prevent carryover flavour during the tasting by ensuring that panelists rinsed their mouth with water after 

each session of sensory evaluation. 

 

2.7. Statistical Analysis 
Results were expressed as mean values and standard deviation of five (5) determinations. Data were analysed 

using a one-way Analysis of Variance (ANOVA) using Statistical Packaging for Social Science (SPSS) version 20.0 

software 2011 to test the level of significance (p<0.05). Duncan New Multiple Range Test was used to separate the 

means where significant differences existed.   

 

3. Results and Discussions 
3.1. Chemical Compositions 

Chemical properties of locally processed cashew kernel such as sand roasted sample (SRS) and gari roasted 

sample (GRS) including the imported cashew kernel are shown in Table 1. From the result, SRS and GRS had 



Agriculture and Food Sciences Research, 2015, 2(2): 56-61 

 

 

 

 

59 

 

protein content of 20.7 and 20.5%, respectively while the imported sample recorded protein value of 21.0%, which 

are not significantly different (p>0.05). This observation is in agreement with the report of Emelike, et al. [9] for the 

protein value of undefatted cashew kernel flour (19.8%) while that of the defatted cashew kernel flour (34.0%) was 

relatively high compared to the result in this study. This is because during the process of defatting, the anti-nutrient 

(tannin) responsible for protein binding capacity is removed thereby making protein more assessable. The fat content 

of SRS and GRS ranged from 50.0 – 51.0%, respectively and showed no significant difference. Fat value for the 

imported sample (48.4%) was significantly low compared to the locally processed samples. Fat values reported in 

this study for both the imported and locally processed cashew kernel are in agreement with those of undefatted 

cashew kernel, melon seed, groundnut, non-defatted flour of brebra seed, undefatted cashew kernel flour with the 

values of 53.3%, 55.2%, 48.5% and 47.1%, respectively [9, 22]. This is an indication that cashew kernel is an oil 

seed which can be extracted and used as an economically important material for the production of soaps and oily 

creams. There was no significant difference (p>0.05) between the ash content of locally processed cashew kernel 

with the imported sample. Pomeranz and Clifton [23] recommended that ash contents of nuts/kernels, seed and tubers 

should fall within the ranges of 1.5 – 2.2% to be suitable for animal feeds. Thus, ash value for sand and gari roasted 

cashew kernel including the imported kernel (5.2, 5.4 and 5.0, respectively) does not fit into this purpose. The sand 

and gari roasted kernel including the imported cashew kernel had crude fibre values of 1.4, 1.5 and 1.2 %, 

respectively and shown no significant difference. These values agreed with those reported by Aremu, et al. [7]; 

Vincent, et al. [14]; Emelike, et al. [9] for cashew nut flour, roasted/defatted cashew nut flour and sand 

roasted/defatted cashew kernel flour (1.2, 1.42 and1.2%), respectively. Moisture mean values of the three studied 

samples ranged from 4.7 – 5.0% and showed no significant difference. These values agreed with those reported by 

Berhanu and Amare [22] for non-defatted flour of brebra seed (4.24%). There was equally no significant difference 

between the sand and gari roasted cashew kernel to the imported sample with the values of 19.5, 20.0 and 20.1%, 

respectively. Among the two processing methods studied, the reduction of tannin content in the GRS (0.1%) 

compared very well with the tannin content in the imported sample (0.1%) and they were significantly high (p<0.05) 

when compared to the SRS (0.2%). This is an indication that cashew kernels can be locally processed using gari 

roasting method in other to reduce the amount of tannin acid in the kernel which has been a limiting factor. 

 
Table-1. Comparative chemical compositions of differently processed cashew kernel 

Parameters (%) Sand roasted Gari roasted Imported 

Protein 20.7±0.10
a
 20.5±0.32

a
 21.0±0.20

a
 

Fat 50.0±0.04
a
 51.0±0.04

a
 48.4±0.10

a
 

Ash 5.2±0.10
 a
 5.1±0.30

 a
 5.0±0.01

 a
 

Crude fibre 1.4±0.12
a
 1.5±0.10

a
 1.2±0.20

a
 

Moisture 5.0±0.04
a
 4.9±0.31

a
 4.7±0.10

a
 

Carbohydrate 19.5±0.70
a
 20.0±0.04

a
 20.1±0.02

a
 

Tannin 0.2±0.01
a
 0.1±0.02

b
 0.1±0.01

b
 

Results represent means ± standard deviation of five determinations. Values not followed by the same superscript along the rows are 

significantly different (p≥0.05). 

 

3.2. Sensory Properties 
From the result, there was no significant difference (p>0.05) in the sensory attributes of taste and attractiveness 

of the both processing methods studied as presented in Table 2. Sensory attributes of colour, flavour and general 

acceptability between the imported and gari roasted cashew kernels also showed no significant difference. This is an 

indication that gari roasted cashew kernel was accepted by the panelist just as the reference sample (imported 

kernel). This is in agreement with the reported of Aroyeun [8] who observed no significant difference in the sensory 

attributes of colour, taste, texture and general acceptability of biscuit produced with 10% substitution of wheat flour 

with cashew kernel meal to the digestive biscuit already in the market. Ebere, et al. [17] also reported no significant 

difference (p>0.05) between the general acceptability of cookies prepared with 100% wheat flour and those 

substituted with 20% cashew apple residue. Unlike flaxseed flour which significantly affected all the sensory 

attributes of chapattis produced from different levels of substitution as reported by Hussain, et al. [24]. This indicates 

that cashew kernel are useful source of raw materials, it could be milled and used in formulation of products with no 

sensory difference from the already existing products in the market. Gari roasting method could be suggested as the 

best method to be adopted in the processing of cashew kernel.  

 
Table-2. Sensory scores for processed cashew kernel 

Parameters Sand roasted Gari roasted Imported LSD 

Colour 2.80
b
 4.50

a
 4.70

a
 0.56 

Taste 3.80
b
 3.60

b
 4.40

a
 0.70 

Flavour 3.90
b
 4.70

a
 5.00

a
 0.51 

Attractiveness 3.80
b
 4.00

b
 4.80

a
 0.32 

General acceptability 3.70
b
 4.50

a
 4.70

a
 0.38 

Means not followed by the same superscript in the rows are significantly different at 5% level of probability (p≥0.05). 

 

3.3. Physiochemical Properties of the Oils 
The utilization of oils from different sources depends mainly on their compositions and no oil from a single 

source can be suitable for all purposes, thus the study of their constituents is important. The comparison of the 

physiochemical properties of cashew kernel oil and soybean oil is shown in Table 3. From the result, the golden 

yellow oils have moisture values of 0.075% and 0.060% for cashew kernel and soybean oils, respectively. The 

moisture values of these oils are very low when compared with those of legumes ranging from 5 – 11% as reported 

by Aremu, et al. [18]. This is an indication that these oils can be stored for a longer time without going rancid (off-



Agriculture and Food Sciences Research, 2015, 2(2): 56-61 

 

 

 

 

60 

 

flavour) than legumes though soybean oil has the tendency of lasting longer compared to cashew kernel oil. The free 

fatty acids in this study are 0.06% and 0.03% for Cashew kernel oil and soybean oil, respectively and they compared 

very well with the report of  Aboki, et al. [25] for sunflower seed oil (0.042%). The quality of the oils studied is high 

though soybean oil is better in terms of the smoke point that will be produced during refining or cooking. Peroxide 

value of cashew kernel oil is 0.001meq/g while that of soybean oil is 0.010meq/g. These values are less than the 

peroxide values of 0.50meq/g for African bush mango seed oil [26]. High peroxide value is an indication of high 

levels of oxidative rancidity of the oil and also suggests low levels of antioxidant [27]. Acid value is an indication of 

the quality of fatty acids in the oil and the edibility of an oil and suitability for use in the paint and soap industries 

[18]. The acid values are 1.57mgKOH/g and 0.60mgKOH/g for cashew kernel oil and soybean oil, respectively. Acid 

value of cashew kernel oil falls within the ranges of jatroph curcas seed oil (1.50mg KOH/g) and groundnut seed 

(1.79mg KOH/g) as reported by Akintayo [28]; Ayoola and Adeyeye [29] respectively. High acid value in oil 

showed that it may not be suitable for use in the food industries rather useful raw material for the production of 

paints, liquid soap and shampoos [18]. The saponification value of cashew kernel oil is 218.6mgKOH/g while 

soybean oil is 189.0mgKOH/g. This result is similar to that reported by Aremu and Akinwumi [30] for cashew seed 

oil (212.00mgKOH/g) and the value for soybean oil closely agreed with the result reported by Akanni, et al. [31] for 

soybean seed oil (192.3mgKOH/g). The high saponification value of cashew kernel oil is therefore a good indication 

that the oil is suitable for soap making, oil-based cream and shampoos but non-edible. The value for unsaponifiable 

matter is 1.79meq/g for cashew kernel oil and 1.41meq/g for soybean oil. The iodine value of cashew kernel oil is 

144.021 gl2/100gm and soybean oil is 121.698 gl2/100gm. These values are high than those of refined castor oil and 

brebra seed oil (84.8 gl2/100gm and 104.48 gl2/100gm), respectively [22, 32]. Good drying oils should have iodine 

value above 130 [18]. Cashew kernel oil is therefore classified as drying oil and could be useful raw material in the 

manufacture of vegetable oil-based cream [33]. Refractive index of 1.446 and 1.466 was observed in this study for 

cashew kernel oil and soybean oil, respectively. The refractive index value of oils are within the acceptable range of 

1.4677 – 1.4707 for virgin, refined and refined-pomace oils according to Codex Standards for fats/oils from 

vegetable and plant sources Codex Alimentarius Commissionm [34]. Yahaya, et al. [35] reported that specific gravity 

is commonly used in conjunction with other figures (refractive index) in assessing the purity of oil. The specific 

gravity at 25
o
C of cashew kernel oil is 0.91 and 0.92 for soybean oil. This result is in agreement with the specific 

gravity of 0.906, 0.910 and 0.920 for soybean oil, Moringa seed oil and cotton seed oil, respectively [31, 36, 37]. 

This is an indication that cashew kernel and soybean oils are denser than water and will make the oils to flow and 

spread easily on the skin and therefore, they are good sources of raw material for cream production [38].  

 
Table-3. Physiochemical properties of cashew kernel oil and soybean oil 

Parameters Cashew kernel oil Soybean oil 

Moisture (%) 0.075 0.060 

Free fatty acid (%) 0.06 0.03 

Peroxide value (meq/g) 0.001 0.010 

Acid value (mgKOH/g) 1.57 0.60 

Saponification (mgKOH/g) 218.6 189.0 

Unsaponification (meq/g) 1.79 1.41 

Iodine value (gl2/100gm) 144.021 121.698 

Refractive index at 40
o
C 1.446 1.466 

Specific gravity at 25
o
C of water 0.91 0.92 

Smoke point 165
o
C ---  

Flash point 135
o
C --- 

Colour Golden yellow  Golden yellow  
                         Results are mean values of five determinations 

 

4. Conclusion  
Processing methods studied did not utter significant changes in all the chemical compositions of the locally 

processed cashew kernel from the reference sample (imported cashew kernel). GRS was observed to reduce tannic 

acid in the kernel to 0.1% which compared very well with the tannin content in the imported kernel (0.1%). There 

was no significant difference between the sensory attributes of colour, flavour and general acceptability of the GRS 

and the imported kernel while there was significant difference in all the sensory parameters of the SRS to the 

imported cashew kernel. From the result of the physiochemical properties, cashew kernel oil is a good source of raw 

material for the production of paints, liquid soaps and shampoos while soybean oil is a good raw material for food 

industries. 

 

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