ISHS Acta Horticulturae 108: International Cashew Symposium
ON NUTRITIONAL VALUE OF THE PROTEIN IN THE CASHEW SEED |
| Authors: | G. PIVA, E. SANTI |
| Abstract:
Protein and amino acid contents in cashew whole kernel flour and in by products obtained from different African sources, viz. Dahomey, Madagascar, Mozambique, Tanzania were worked out. In addition to calculating the protein score and chemical score, the biological evaluation tests were also carried out. The protein efficiency ratio gave similar results for whole cashew kernels and cashew by-products. Remarkable difference in sulphate amino acid contents was found, in particular, the methionine content being lower in Madagascar kernels. The protein score was found to be higher than soy proteins subjected to heat treatment. The very high food value of the cashewnut proteins was found to be the highest of the vegetable kingdom. | |
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