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Nutritive value of cashewnut extraction meal
Author(s) -
Piva G.,
Santi E.,
Ekpenyong T.
Publication year - 1971
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740220108
Subject(s) - meal , cystine , methionine , lysine , food science , chemistry , tryptophan , phosphorus , extraction (chemistry) , amino acid , biochemistry , chromatography , enzyme , organic chemistry , cysteine
Chemical analysis has shown that cashewnut meal extracted from whole kernels contains about 42% crude protein, about 1% crude lipid, a low content of crude fibre and 0.5 and 0.2% calcium and phosphorus, respectively. The meal has good quality protein containing 4.6% lysine, 1.3% tryptophan, about 2% cystine, and 1.6% methionine. The content of sulphur‐containing amino acids is higher than that of soyabean and groundnut meals. The meal from cashewnut is shown to be superior to that of soyabean meal, judging from the weight gains obtained and‘protein score’calculated at 97 for cashew and 93 for soyabean meal.