Ugwuoke Cajethan U, Ugwuoke Felicitas G, Omeje Benedicta A, Eze Godwin E, Monwuba Nnennaya S, Ifeanyieze Florence O, Ukonze Juliana A
Department of Agricultural Education, University of Nigeria, Nsukka, Nigeria.
Scientifica (Cairo). 2020 May 12;2020:4380407. doi: 10.1155/2020/4380407. eCollection 2020.
Cashew apple juice is a good source of vitamins, minerals, and other nutrients. Cashew apples are being wasted due to lack of processing and are not much cherished because of its astringency. Some of the available clarifying agents are costly and are mainly imported. The study was, therefore, aimed at finding out the effect of seed powder on the clarity and phytochemical and nutritional contents of cashew apple juice. The study adopted an experimental design where 5 g, 10 g, 15 g, and 20 g of seed powder were used to clarify 250 cm of cashew apple juice. The setups were filtered using a filter paper after standing for an hour to get the clarified juice. The clarity of each filtrate was determined using an atomic absorption spectrometer (AAS). Similarly, the tannin, lignin, pectin, protein, starch, calcium, zinc, copper, magnesium, and vitamin C were determined following the procedure of the Association of Official Analytical Chemists (AOAC). Results showed that cashew apple juice clarified with 10 g/250 cm gave the best clarity. The colloidal particle contents of cashew apple juice were significantly reduced by the use of seed powder. It was equally found out that the clarified cashew apple juice contained an appreciable amount of nutrients. The flavour, colour, and general acceptability of the clarified cashew apple juice were very much liked by the panellist while the aroma was moderately liked. The study recommended that seed powder should be used for clarifying cashew apple juice and be included at the rate of 10 g/250 cm.
腰果苹果汁是维生素、矿物质和其他营养物质的良好来源。由于缺乏加工，腰果苹果正被浪费，而且因其涩味也不太受珍视。一些现有的澄清剂成本高昂，且主要依赖进口。因此，该研究旨在探究种子粉对腰果苹果汁澄清度、植物化学成分和营养成分的影响。该研究采用了一种实验设计，用5克、10克、15克和20克种子粉来澄清250立方厘米的腰果苹果汁。静置一小时后，使用滤纸对这些装置进行过滤以得到澄清的果汁。使用原子吸收光谱仪（AAS）测定每种滤液的澄清度。同样，按照官方分析化学家协会（AOAC）的程序测定单宁、木质素、果胶、蛋白质、淀粉、钙、锌、铜、镁和维生素C。结果表明，用10克/250立方厘米种子粉澄清的腰果苹果汁澄清度最佳。使用种子粉可显著降低腰果苹果汁中的胶体颗粒含量。还发现澄清后的腰果苹果汁含有相当数量的营养成分。小组成员非常喜欢澄清后的腰果苹果汁的风味、颜色和总体可接受性，而对其香气的喜欢程度一般。该研究建议应使用种子粉来澄清腰果苹果汁，添加比例为10克/250立方厘米。
