Disinfection by Microwave Energy and Quality of Cashew Almond
Aya Aurélie KOUAKOU *
Nutrition and Food Technology Laboratory, Agricultural Sciences and Transformation Process (SAPT), Félix Houphouët Boigny National Polytechnique Institute (INP-HB), P.O Box 1093 Yamoussoukro, Côte d’Ivoire and Laboratory of Zoology and Animal Biology, UFR Biosciences, Félix Houphouet-Boigny University. 22 Box 582 Abidjan 22, Côte d’Ivoire.
Doudjo SORO
Nutrition and Food Technology Laboratory, Agricultural Sciences and Transformation Process (SAPT), Félix Houphouët Boigny National Polytechnique Institute (INP-HB), P.O Box 1093 Yamoussoukro, Côte d’Ivoire.
Ettien Léon HAMIAN
Nutrition and Food Technology Laboratory, Agricultural Sciences and Transformation Process (SAPT), Félix Houphouët Boigny National Polytechnique Institute (INP-HB), P.O Box 1093 Yamoussoukro, Côte d’Ivoire and Laboratory of phytopathology and plant biology, Agricultural Sciences and Transformation Process (SAPT), Félix Houphouët-Boigny National Polytechnique Institute (INP-HB), P.O Box 1093 Yamoussoukro, Côte d’Ivoire.
Mauricette Ouali N’GORAN
Laboratory of Zoology and Animal Biology, UFR Biosciences, Félix Houphouet-Boigny University. 22 Box 582 Abidjan 22, Côte d’Ivoire.
Kouassi Benjamin YAO
Nutrition and Food Technology Laboratory, Agricultural Sciences and Transformation Process (SAPT), Félix Houphouët Boigny National Polytechnique Institute (INP-HB), P.O Box 1093 Yamoussoukro, Côte d’Ivoire.
Nogbou Emmanuel ASSIDJO
Nutrition and Food Technology Laboratory, Agricultural Sciences and Transformation Process (SAPT), Félix Houphouët Boigny National Polytechnique Institute (INP-HB), P.O Box 1093 Yamoussoukro, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Background: Microwave disinfection of cashew kernels is a long-lasting treatment that ensures the complete eradication of insect pests, unlike existing chemical and physical methods.
Objectives: This study aims to evaluate the effectiveness of microwave energy as a disinfection process for cashew kernels.
Method: Tribolium castaneum insects in their larval and adult stages were subjected to 420, 460, and 560 W illumination for 40, 60, and 80 s, followed by an assessment of larval and adult mortality. Color change was also evaluated. Moisture content, protein, ash, and lipid levels, as well as acid and peroxide values, were determined.
Results: Protein and lipid content increased from 21.21% to 23.21% and from 44.87% to 45.90%, respectively, with the highest values obtained at 560W/80s. Carbohydrate and ash content decreased from 27.19% to 21.21% and from 2.81% to 2.64%, respectively. Moisture content also decreased from 3.91% to 3.36%. Peroxide and acid values decreased from 3.21% to 2.47 meqO2/kg and from 0.97% to 0.33%, respectively. An increase in yellowing of the cashew kernels was observed, which was correlated with heating time and power.
Conclusion: The use of microwaves can be recommended as an alternative method for controlling insects in cashew nut stocks.
Keywords: Cashew kernels, microwave, insect infestation, chemical composition, color characteristics