So why are Cashews So Expensive?

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<br> Among their various blends, sample “H” (10% cashew nut slurry: 90% groundnut slurry) had the highest moisture content of 6.11% whereas sample “C” (90% cashew nut slurry: 10% groundnut slurry) had the least moisture content material of 3.43%. This outcome exhibits that the upper the share of “B” (100% groundnut slurry) in a pattern, the upper the moisture content material and vice versa, as a result of groundnut has higher moisture than cashew nuts. But in all, pattern “C” (90% cashew nut: 10% groundnut slurry) had the best carbohydrate content, while pattern “J” (30% cashew nut slurry: 70% groundnut slurry) had the least carbohydrate content of 35.03%. Based on the outcome obtained in table 1, there was a big distinction in the moisture content material which was 100% of groundnut and in fats content which had 50% of cashew nut and50% of groundnut, 80% of cashew nut and 20% of groundnut, 90% of cashew nut and 10% of groundnut, 100% of cashew nut and 100% of groundnut. The crude fiber contents of the blends lowered from the highest, sample “C” (90% cashew nut slurry: 10% of groundnut slurry) to pattern “H” and then elevated again from sample “I” (20% cashew nut slurry: 80% groundnut slurry) to sample “K” (40% cashew nut slurry: 60% groundnut slurry).<br>

<br> The man spoke on the condition of anonymity for worry of shedding his job, however mentioned that only as much as 10% of the estimated 300 folks working on the manufacturing facility are concerned in cashew production. In the same vein, the fat content material of pattern “B” (100% groundnut slurry) 36.22% was increased than that of pattern “A” (100% cashew nut slurry) 30.18%. This had marked difference in the opposite blends as pattern “H” (90% groundnut slurry: 10% cashew nut slurry) had the highest fat content of 35.53% followed by the sample “I” (80% groundnut slurry: 20% cashew nut slurry) with a fat content material of 35.37%. Again, sample “C” (90% cashew nut slurry: 10% groundnut slurry) had the least fat content of 26.37% amongst your entire samples. The crude fiber content material of pattern “A” (100% cashew nut slurry) was 3.55% from desk 1 was higher than that of pattern “B” (100% groundnut slurry). Both the cashew kernels and cashew apples have many well being advantages. Cashew apples could be eaten raw and are also made into jellies, juices, and syrups. Sample “C” (90% cashew nut slurry: 10% groundnut slurry) had the least fats content.<br>

<br> From desk 1, the results of the proximate composition of the cashew nut and groundnut slurries confirmed that groundnut slurry (100%) had the next moisture content material of 6.23% compared to that of the cashew nut slurry of 4.70%. Among the many blends, sample “H” which contained 10% cashew nut slurry and 90% groundnut slurry had the best moisture content material of 4.55% followed by sample “I” (20% cashew nut slurry; 80% groundnut slurry) with a moisture content of 4.36%. Sample “C” (90% cashew nut slurry: 10% groundnut slurry) had the least moisture content. The protein content of sample “A” (100% cashew nut slurry) from table 2 was 29.82%. This worth was larger compared to that of sample “B” (100% groundnut slurry) 20.53%. This reflected in their various blends as pattern “C” (ninety % cashew nut slurry: 10% groundnut slurry) had the best protein content of 27.41% adopted by pattern “D” (80% cashew nut slurry: 20% groundnut slurry) with a protein content material of 25.90%. Sample “K” (40% cashew nut slurry: 60%groundnut slurry) had the least protein contents of the samples revealed that the upper the proportion of groundnut slurry in the various blends, the lower the protein content material. Similarly, table 2 also showed that pattern “B” (100% groundnut slurry) had higher ash content material of 2.48% compared to sample “A” (100% cashew nut slurry) with an ash content material of 1.77%. Sample “C” (90% cashew nut slurry: 10% groundnut slurry) had the least ash content of 1.39%. The above consequence signifies that the ash contents of the samples elevated in keeping with the addition of extra groundnut slurry.<br>

<br> Half of the world’s cashew nut manufacturing is cultivated in West Africa, in a few of the world’s poorest and least developed international locations. Half a gram (0.5g) of every of the samples was mixed with 10ml of concentrated H2SO4 acid in a Kjeldahl digestion flask. The samples had been each boiled in 500ml flask containing 200ml of 1.25% H2SO4 answer under reflux for 30minutes. When this time elapsed, the samptles were washed with a number of portions of sizzling boiling water utilizing a two-fold muslin cloth to trap the residual particles. A total of 50ml of each distillate was obtained and titrated with 0.02 molar H2SO4 options. CNSL, obtained from shell extraction, is a significant by-product within the cashew industry. This suggests that the higher the share of cashew nut slurry in a pattern, the lesser the fat content material of such a sample. Alternatively, desk 1 further confirmed that sample “B” (100% groundnut slurry) has a better fats content material (33.29%) in contrast with 26.21% fat content material of sample “A” (100% cashew nut slurry).<br>

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