Volume 43, Issue 1, July 2024, Pages 215–221
Lou Boli Caroline Sahie1, Doudjo SORO2, Ibrahima Cissé3, Emmanuel Nogbou ASSIDJO4, and Benjamin Kouassi YAO5
1 Polytechnic Doctoral School, National Polytechnic Institute of Félix Houphouët-Boigny (INP-HB), Yamoussoukro, Côte d’Ivoire
2 UMRI Sciences des Procédés Alimentaires, chimiques et Environnementaux, Institut Nationale Polytechnique Félix Houphouët-Boigny (INP-HB), Yamoussoukro, Côte d’Ivoire
3 Polytechnic Doctoral School, National Polytechnic Institute of Félix Houphouët-Boigny (INP-HB), Yamoussoukro, Côte d’Ivoire
4 Laboratoire des Procédés Industriels, de Synthèse et de l’Environnement, Institut National Polytechnique Yamoussoukro, Côte d'Ivoire
5 Laboratoire des procédés de Synthèse Industriels de Synthèse de l'Environnement et des Energies Nouvelle (LAPISEN), Institut National Polytechnique Félix HOUPHOUËT-BOIGNY (INP-HB), BP 1093 Yamoussoukro, Côte d'Ivoire
Original language: English
Copyright © 2024 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The main objective of this study was to investigate the influence of cultivation areas and analysis sites (in situ and laboratory) on the physicochemical composition of cashew apples. To this end, cashew apples collected from three regions (Bélier, Kabadougou, and Gontougo) were analyzed: one part of the cashew apples was analyzed on site and the other part was transported to the laboratory where the extracted juice was analyzed. The biochemical analyses focused on pH, titratable acidity, soluble dry extract, and vitamin C. The results showed that all the apple juices were acidic with a pH ranging from 3.35 to 3.93. The titratable acidity varied from 59.50 to 97.67; the sugar contents varied between 09.30°Brix and 13.00°Brix. Vitamin C was also present with contents ranging from 145.57 mg/100mL to 205.50 mg/100mL. Analysis of variance showed significantly different means from one region to another and from one analysis site to another.
Author Keywords: Cashew apple, nutritional quality, analysis site, cultivation area, Côte d’Ivoire.
Lou Boli Caroline Sahie1, Doudjo SORO2, Ibrahima Cissé3, Emmanuel Nogbou ASSIDJO4, and Benjamin Kouassi YAO5
1 Polytechnic Doctoral School, National Polytechnic Institute of Félix Houphouët-Boigny (INP-HB), Yamoussoukro, Côte d’Ivoire
2 UMRI Sciences des Procédés Alimentaires, chimiques et Environnementaux, Institut Nationale Polytechnique Félix Houphouët-Boigny (INP-HB), Yamoussoukro, Côte d’Ivoire
3 Polytechnic Doctoral School, National Polytechnic Institute of Félix Houphouët-Boigny (INP-HB), Yamoussoukro, Côte d’Ivoire
4 Laboratoire des Procédés Industriels, de Synthèse et de l’Environnement, Institut National Polytechnique Yamoussoukro, Côte d'Ivoire
5 Laboratoire des procédés de Synthèse Industriels de Synthèse de l'Environnement et des Energies Nouvelle (LAPISEN), Institut National Polytechnique Félix HOUPHOUËT-BOIGNY (INP-HB), BP 1093 Yamoussoukro, Côte d'Ivoire
Original language: English
Copyright © 2024 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The main objective of this study was to investigate the influence of cultivation areas and analysis sites (in situ and laboratory) on the physicochemical composition of cashew apples. To this end, cashew apples collected from three regions (Bélier, Kabadougou, and Gontougo) were analyzed: one part of the cashew apples was analyzed on site and the other part was transported to the laboratory where the extracted juice was analyzed. The biochemical analyses focused on pH, titratable acidity, soluble dry extract, and vitamin C. The results showed that all the apple juices were acidic with a pH ranging from 3.35 to 3.93. The titratable acidity varied from 59.50 to 97.67; the sugar contents varied between 09.30°Brix and 13.00°Brix. Vitamin C was also present with contents ranging from 145.57 mg/100mL to 205.50 mg/100mL. Analysis of variance showed significantly different means from one region to another and from one analysis site to another.
Author Keywords: Cashew apple, nutritional quality, analysis site, cultivation area, Côte d’Ivoire.
How to Cite this Article
Lou Boli Caroline Sahie, Doudjo SORO, Ibrahima Cissé, Emmanuel Nogbou ASSIDJO, and Benjamin Kouassi YAO, “Impact of Cultivation Areas and Analysis Site on the Nutritional Quality of Cashew Apples (Anacardium Occidentale L.) Grown in Côte d’Ivoire,” International Journal of Innovation and Applied Studies, vol. 43, no. 1, pp. 215–221, July 2024.
