Author(s):

Dagadkhair RA, Janani P, Preethi P, Raichurkar SJ and Athawale GH

Abstract: Cashew nut kernel is endowed with its indisputably exclusive fine taste and has got a commercial attractiveness of its own. On the other hand, despite its high nutritive value the cashew apple is virtually an unknown product in the consumer market. The major culprit of cashew apple utilization is its high astringency. The tannins present in apple are mostly responsible for astringency of the juice. Tannins interfere with the assimilation of proteins in the body. Therefore to make cashew apple juice acceptable like other fruits, tannin reduction becomes a major step. Tannins form soluble, insoluble and sometimes irreversible complexes with protein, starch and iron. The time required for detanning by using earlier methods (gelatin, polyvinyl pyrolidone, starch, sago, and rice gruel) was 8-10hrs during which the juice was very prone to fermentation and juice recovery was low. Three low cost food grade materials namely, defatted soymeal, dried potato powder and bajara (pearl millet) flour are identified and the method of its treatment with juice is so modified and standardized that it increased the efficiency of tannin reduction and improved juice recovery with no fermentation in fruit juice. Defatted soybean meal at the rate of 2% at 4ºC for 4hrs found to be more effective (34.3%) over dried potato powder (28.6%) and bajara flour (24.0%) in tannin reduction and juice recovery was registered as 89.5%, 84.50% and 80.50% with the respective treatments. With these interventions most of obstacles of earlier methods in the process of tannin reduction were overcome.

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