Proximate and Sensory Properties of Spread from Cashew Nut

Student: IYORE Emmanuel DAVID (Project, 2025)
Department of Food Science Technology
Auchi Polytechnic, Auchi, Edo State

Abstract

Spread was produced from cashew nut (Anacardium occidentale .L).The proximate composition and sensory properties were carried out on carried on the product. From the results obtained, it was observed that the proximate composition on both spread (sample A and B)shows that the spread had high protein of (36.50 and 38.92%)respectively. It also shows the carbohydrate content of the spread sample ranged from 14.25-18.64%, Fat 38.77. 41.75%.Ash 0.16-3.12%, Fiber 0.39-0.47%, and moisture 2.56-4.65%,The sensory evaluation results of the spread sample shows that they were like by the panelists. From these results, it can be said that cashew nut spread contains high concentration of protein, healthy fat and other nutrients required by the body which is excellent need for anyone who enjoys the smooth creamy taste as an alternative to other spread or conventional butter.

Keywords
Cashew nut proximate analysis sensory properties protein ash fibre spread fat
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