Research ArticleEffect of Moringa oleifera Seed Powder on the Clarity ColloidalParticles and Nutritional Contents of Cashew Apple Juice

Cajethan U Ugwuoke Felicitas G Ugwuoke Benedicta A Omeje Godwin E EzeNnennaya S Monwuba Florence O Ifeanyieze and Juliana A Ukonze

Department of Agricultural Education University of Nigeria Nsukka Nigeria

Correspondence should be addressed to Juliana A Ukonze julianaukonzeunnedung

Received 6 July 2019 Revised 21 April 2020 Accepted 1 May 2020 Published 18 May 2020

Academic Editor Pablo M Vergara

Copyright copy 2020 Cajethan U Ugwuoke et al +is is an open access article distributed under the Creative Commons AttributionLicense which permits unrestricted use distribution and reproduction in any medium provided the original work isproperly cited

Cashew apple juice is a good source of vitamins minerals and other nutrients Cashew apples are being wasted due to lack ofprocessing and are not much cherished because of its astringency Some of the available clarifying agents are costly and are mainlyimported+e study was therefore aimed at finding out the effect ofM oleifera seed powder on the clarity and phytochemical andnutritional contents of cashew apple juice +e study adopted an experimental design where 5 g 10 g 15 g and 20 g ofM oleiferaseed powder were used to clarify 250 cm3 of cashew apple juice +e setups were filtered using a filter paper after standing for anhour to get the clarified juice +e clarity of each filtrate was determined using an atomic absorption spectrometer (AAS)Similarly the tannin lignin pectin protein starch calcium zinc copper magnesium and vitamin C were determined followingthe procedure of the Association of Official Analytical Chemists (AOAC) Results showed that cashew apple juice clarified with10 g250 cm3 gave the best clarity +e colloidal particle contents of cashew apple juice were significantly reduced by the use ofMoleifera seed powder It was equally found out that the clarified cashew apple juice contained an appreciable amount of nutrients+e flavour colour and general acceptability of the clarified cashew apple juice were very much liked by the panellist while thearoma was moderately liked +e study recommended that M oleifera seed powder should be used for clarifying cashew applejuice and be included at the rate of 10 g250 cm3

1 Introduction

Cashew apples (Anacardium occidentale) are generallygrown in the tropics Cashew is adaptable to a wide range ofecological differences as it grows in warm regions welladapted to seasonally wet and dry tropical climates and itgives reasonably good yield on well-drained light soils [1]+e levels of sugars present in cashew apple juice are suf-ficient to be used as a substrate for the production of winealcohol and vinegar [2] +e apple juice is a rich source ofcarbohydrates minerals vitamins amino acids carotenoidsphenolics organic acids and antioxidants [3] Howeverfarmers do not have the skills to process the apple intodifferent forms hence the apples are being wasted [4]Besides people find it difficult to eat fruits because of theastringency [2] Astringency is caused by the interaction of

the tannins present in the cashew apple juice and the salivaryproteins and glycoproteins leading to drying and puckeringsensation in the mouth [5] Astringency in cashew applejuice can only be removed through clarification Clarifica-tion is a process by which the semistable emulsion of col-loidal plant carbohydrates that support the insoluble cloudymaterial of a freshly pressed juice is broken Clarification ofnatural cashew pulp and hydrolysed pulp using the processesof microfiltration and ultrafiltration increases the luminosityof the clarified juice [6 7] In the case of enzymatic clari-fication enzyme concentration is the most important factorinfluencing clarification According to [8] the increase inpolygalacturonase concentration increased the clarity ofapple juice by exposing part of the positively charged proteinbeneath thus reducing electrostatic repulsion between cloudparticles which cause these particles to aggregate to larger

HindawiScientificaVolume 2020 Article ID 4380407 7 pageshttpsdoiorg10115520204380407

particles and eventually settle out For those authorsdecolourized and partially purified enzymes improved theclarity of the juice as well as reduced the amount of some ofthe haze active phenolics but a high clarity is rare withoutultrafiltration and fining agents like gelatinbentonite [9]Fruit juices are naturally cloudy yet in different degreesespecially due to the presence of polysaccharides (pectincellulose hemicelluloses lignin and starch) proteins tan-nins and metals [9 10]

Juice clarification is a very important process of the juiceproduction industry as it enhances the acceptability of theproduct [9] In the clarification process a semistableemulsion of colloidal plant carbohydrates that support theinsoluble cloud material of a freshly pressed juice is brokensuch that the viscosity is dropped For clear juices completedepectinization (removal of segments) by the addition ofenzymes fine filtration or high-speed centrifugation will berequired to achieve visual clarity [11] Nowadays severalmethods are used for juice clarification and such includeenzymatic clarification ultrafiltration centrifugation earthfiltration and cross-flow membrane filtration [12] Enzy-matic treatment for juice extraction is most commonly usednow +eir main purposes are to increase the extraction ofjuice from raw material increase processing efficiency(pressing solid settling or removal) and generate a finalproduct that is clear and visually attractive Nonenzymaticclarification involves breaking the emulsion by other meansthe most common of which is heat Other techniques includethe addition of gelatin casein and tannic acid-proteincombinations [6] Consequently many clarifying agents areused such as Sago (a refined commercial preparation ofstarch from cassava (Manihot esculenta) starch gelatin andpolyvinylpyrrolidone (PVP) [13] but Moringa oleifera seedpowder has never been used Most of the methods used toremove tannins from cashew apple are costly and severalclarification agents have to be imported into developingcountries [7 13] To improve the acceptability of cashewproducts it is necessary to find an efficient locally availableand natural clarifying agent to remove tannins and othercolloidal particles to minimize cashew apple wastageMoringa oleifera seed powder is known to be a good co-agulant for water purification and has never been used forcashew apple juice clarification

Optimum performance in the removal of solids andturbidity of groundwater was achieved at a low speed of96 rpm and 2 hours usingMoringa oleifera seed extract [14]+e study of [15] revealed that 100mgL ofMoringa oleiferaseed powder gave the best result for wastewater treatment asthe treated water showed the lowest value of turbidity pH of7 and the lowest value of conductivity +e study istherefore aimed at determining the effects ofM oleifera seedpowder on the clarity phytochemical content nutritionalcomposition and sensory qualities of cashew apple juice

2 Materials and Methods

21 Experimental Procedure Mature and dry Moringa podswere harvested from the Moringa plants present in the vi-cinity of the researchers +e pods were broken to get the

kernels which were further broken to remove the outer shellcovering the seeds +e whitish seeds were further driedunder the sun+e dried seeds were crushed using a grindingmachine to get the powder

Similarly cashew apples were purchased from Ogigemarket and transported to the Department of Nutrition andDietetics Analytical laboratory University of NigeriaNsukka located at 684degN 737degE+e cashew fruits were cutafter removing the nuts and mashed and the juice wasextracted by pressing the mash +e juice was stored in arefrigerator at 40degC for 24 hours +e absorbance was takento measure the cloudiness or clarity of the raw juice andyielded a value of 43 abs +e colloidal particle contents ofthe raw cashew juice were tested before and after theclarification

+en clarification was done using 5 g 10 g 15 g and 20 gof M oleifera seed powder in 250 cm3 of cashew apple juicereplicated three times +e setups were filtered using filterpaper after standing for an hour to get clarified juice Aknown quantity of each filtrate was placed in an atomicabsorption spectrometer (AAS) to get the absorbancereadings +e readings were taken three times +e samplewith the lowest reading gave the best clarity and was used todetermine the phytochemical and nutritional contents of theclarified juice following the procedure of [16]+e laboratoryanalysis was carried out in the Analytical Lab of the De-partment of Nutrition and Dietetics University of NigeriaNsukka located at 684degN 737degE A panel of 30 memberswas constituted and was served with the clarified juice todetermine the sensory qualities Besides a 9-point hedonicscale and clean drinking water to rinse their mouth each timethe juice was taken were served +e hedonic scale had avalue ranging from 1 to 9 where 1 represented ldquodislikeextremelyrdquo while 9 represented ldquolike extremelyrdquo +e copiesof the hedonic scale were filled by the panel members andcollected by the researchers

22 Determination of Lignin Lignin was determined fol-lowing the procedure described in [16] 200ml of 2NH2SO4was added to a 100ml portion of the cashew juice +is wasboiled on a hot plate for 25min An empty filter paper wasdried in a hot air oven and weighed +e oven-dried filterpaper was used to filter the mixture +e purple parches onthe filter paper indicated the presence of lignin +e filterpaper was dried again in an electric oven and the secondreading was taken +e difference between the first and thesecond readings indicated the amount of lignin present inthe sample +e experiment was repeated after clarificationand both readings were compared to determine the decreasein the amount of lignin in the clarified juice

23 Determination of Pectin Following the procedure of[17] 200ml of cashew juice was collected in a 1000ml beakerand the pectic substances were extracted with 400ml 005MHCl for 2 hrs at 80ndash90degC +e mixture was then cooled thevolume was made up to 500ml and it was filtered withWhatman No 4 filter paper Filtrate about 100ml wasneutralized and then 10ml 1M NaOH was added with

2 Scientifica

constant stirring It was allowed to stand overnight 50mlacetic acid (1M) was added allowed to stand for 5min +iswas followed by the addition of 25ml 05M CaCl2 It wasallowed to stand for 60min boiled for 1ndash2min and thenfiltered through previously prepared filter paper (filter paperwet in hot water dried in an oven at 102degC for 2 hrs cooled ina desiccator and weighed in a covered dish)+e precipitateswere washed with hot water until being free from chloride(tested using 1 silver nitrate) Filter paper containingcalcium pectate was dried overnight at 100degC cooled in adesiccator and weighed after which the percentage ofpectin was calculated

24 Determination of Tannin +e tannin content of thecashew apple juice was determined following the proceduredescribed in AOAC (2010) 1ml of the cashew apple juicewas mixed with folin-ciocalteu reagent (05 cm3) followedby the addition of saturated Na2CO3 solution (1 cm3) anddistilled water (8 cm3) +e reaction mixture was allowed tostand for 30min at room temperature +e supernatant wasrecorded by centrifugation and absorbance was recorded at725 nm using a UV-visible spectrophotometer +is exper-iment was repeated after clarification

25 Determination of Protein +e micro-Kjeldahl methoddescribed by [16] was used in the determination of crudeprotein which involved the following stages

251 Digestion One gram of cashew apple juice wasdigested with a mixture of 20ml concentrated sulphuricacid a pinch of copper sulphate 2 g sodium sulphate and apinch of selenium catalyst +e mixture was heated till theblack liquid cleared Heating continued until the samplebecame completely digested +e digested sample wastransferred into a 100ml volumetric flask which wasweighed in preparation for distillation

252 Distillation Kjeldahl distillation apparatus was used10ml of 4 boric acid mixed indicator was introduced into aconical flask of 100ml +e conical flask was positioned atthe receiving end of the distillation unit using a clamp 10 mlof the digested cashew apple juice was first introduced intothe distillation unit followed by the addition of 10ml of 50NaOH gradually +e distillation process lasted for 5 to10min during which ammonia (NH3) was trapped in excessboric acid +e presence of ammonia changed the purplecolour of boric acid to green which is a common charac-teristic of an alkaline gas Ammonia trapped in the boric acidindicator was titrated using 001NHCl Crude proteincontent was calculated by the following formula

nitrogen titre times 001 times DF times MWN times 100

weight of the sample (mg) (1)

where DF is the dilution factor (100ml5ml) which is equalto 20 MWN is the molecular weight of nitrogen which isequal to 1001 +en Ntimes 625 was used to convert nitrogencontent into protein content

26 Determination of Starch +e method of Pearson (1976)as adopted in [16] was used in this experiment 5 g of cashewapple juice was defatted in a flask with 100ml of 12 alcoholby shaking filtering and washing with 20ml of industrialalcohol +e defatted residue was washed into a flask with50ml of ammonia-free water heated in boiling water for20min cooled added 01 g of diastase (+water) andmaintained at 50ndash55degC for 2 hours After it was cooled it wasfiltered and the filtrate was made up to 250ml 200ml of thefiltrate was mixed with 20ml HCl (sp Gravity 1125) andheated in boiling water for 3 hours It was cooled and thenneutralized with NaOH solution and then made up to250ml+e estimation of the reducing sugars using Fehlingrsquossolution was carried out and the value obtained was cal-culated as dextrose (dextrosetimes 090 starch) +is experi-ment was repeated after clarification

27 Determination of the Nutritional Composition of CashewApple Juice Cashew apple juice clarified with 10 g250 cm3 ofM oleifera seed powder was used to determinethe nutritional composition as it produced the bestclarity

271 Determination of Calcium +is was determined fol-lowing the procedure of [16] 10 g of the ash solution ofcashew apple juice was taken into a 250ml beaker 1ml 30citric acid solution was added followed by 5ml 5 am-monium chloride solution +is was made up to 100ml withdistilled water and brought to boiling 10 drops of 004bromocresol green solution were added +is was followedby the addition of a 30 warm saturated 42 ammoniumoxalate solution+e precipitate formed was dissolved in fewdrops of concentrated HCl +is was neutralized slowly bythe dropwise addition of ammonia (088) +e beaker wasplaced on a steam bath for 30min +e beaker was removedand its content was filtered +e beaker was thoroughlywashed and the precipitate was dissolved by passing through50ml 2NH2SO4+is was filtered+e filter paper was rinsedand the filtrate was made up to 100ml with distilled water+e filtrate was heated to 70ndash80degC and then titrated with002N KMnO4 solution to a pink that persisted for about 30seconds

calculation 1ml KMnO4 2004mgmiddotCa (2)

272 Determination of Zinc Following the procedure of[16] the dithizone method was used to determine the zinccontent of cashew apple juice 10ml ash solution of cashewapple juice was pipette into a 30ml test tube 5ml acetatebuffer was added followed by 1ml 2 sodium thiosulphatesolution +en there was an addition of a 5ml 005dithizone solution +e mixture was left to react for about5min after which a 3ml carbon tetrachloride solution wasadded +e mixture was separated into two layers of whichthe upper layer was taken for specification reading at540 nm

Scientifica 3

calculation Znmg100 g

1113888 1113889 abs of sample times conc standard

abs of standard times weight of the sample

(3)

273 Determination of Copper +e optimized resorcinolmethod of copper determination described in [18] wasadopted in this experiment 06ml of 02M ammonia wasadded to a 10ml ash solution of cashew apple juice +en02ml of 01 resorcinol reagent was added well mixed andallowed standing at room temperature +e colour wasmonitored at 450 nm (UV-visible spectrophotometerSLndash150) following one hour standing at room temperature+e reaction mixture was incubated in a boiling water bathfor 3min and the reading of the sample was done within5min following the cooling to room temperature

274 Determination of Magnesium Following the proce-dure of [16] 10ml of ash solution of cashew apple juice waspipetted into a 250ml beaker 25ml pH 10 buffer was added+is was followed by the addition of 25ml of distilled water01 g EBT indicator was added and the solution swirled tocreate a wine-coloured solution that was titrated against001N EDTA to a clear blue endpoint +e percentage ofmagnesium was then calculated

275 Determination of Vitamin C +e method of [16] wasused 5 g of cashew apple juice was weighed into a flat-bottomed flask and 60ml TCAacetic acid solution wasadded +e mixture was left for about 60min before it wasfiltered +e filtrate was made up to 200ml 10ml was takenfor titration with 005 26-dichlorophenol indophenol +evitamin C content was calculated as follows

K y times z times DFwt of sample

(4)

where y was the titre of the sample z was the figure gottenwhen 50mg of the standard vitamin Cwas divided by its titrevalue DF was the dilution factor and K was then multipliedby a factor of 20 to give vitamin C content in mg100 g

28 Methods of Data Analysis +e data collected wereanalysed using mean and standard deviation to answer theresearch questions Similarly t-test statistic and analysis ofvariance (ANOVA) were used to test the null hypotheses at005 level of significance A null hypothesis was acceptedwhen the probability value was equal to or greater than 005and was rejected when the probability value was less than005 +e data collected from the responses of the panelmembers were analysed using mean +e decision on themean was taken using a real limit of number based on thegrand mean Any sensory attribute with a mean valueranging from 950 to above was interpreted as ldquolike ex-tremelyrdquo 850ndash949 was interpreted as ldquolike very muchrdquo750ndash849 as ldquolike moderatelyrdquo 650ndash749 as ldquolike slightlyrdquoamong others

3 Results and Discussion

31 Clarity of Clarified Cashew Apple Juice Cashew applejuice clarified with 10 gM oleifera seed powder had the bestclarity with the absorbance value of 0321 (Table 1) +ehighest turbidity was recorded in cashew apple juice clarifiedwith 5 gM oleifera seed powder with the absorbance value of0405 However after attaining the best clarity with 10 g Moleifera seed powder turbidity increased with an increase inthe inclusion level of M oleifera seed powder (Table 1) +eturbidity of the clarified cashew apple juice was statisticallyhigher in that it clarified with 5 g M oleifera seed powderthan others +e best clarity recorded in cashew apple juiceclarified with 10 g M oleifera seed powder was not signif-icantly different (pgt 005) from the clarity of those clarifiedwith 15 g and 20 g M oleifera seed powder (Table 1)

+e result was comparable to [19] who discovered that120 g1000ml dose of M oleifera seed powder as coagulantgave the highest water clarity by reducing the turbidity tolog10132NTU Similarly the result was in line with the study of[20] who found out that M oleifera seed powder significantlyimproved the clarity of water by reducing the turbidity +estudy [21] reported thatM oleifera seed powder improved thequality of drinking water by reducing the turbidity from339NTU to 410NTU +e mechanism of coagulation ofcolloidal particles with the powdered seeds of M oleiferaaccording to [22] consisted of adsorption and neutralization ofthe colloidal positive charges that attract the negativelycharged impurities +is mechanism was different from otherclarifying agents in removing the colloidal particles that in-creased the turbidity of cashew apple juiceWhile PVP chelatesthe colloidal particles and sediment them at the bottom starchremoves the particles through the technique of [23]

32 Colloidal Particles of Clarified Cashew Apple Juice+e tannin content of raw cashew apple juice was found tobe 002 and drastically reduced to 0004 with theelimination of 80 after clarification with 10 g Moringaoleifera seed powder (Table 2) +e amount of lignin presentin raw cashew juice was found to be 035 but declined to005 with the elimination of 86 after clarification with10 g of M oleifera seed powder In the same vein it wasfound that 095 of pectin was present in raw cashew juicebut was reduced to 030 with the elimination of 68 afterclarification with 10 g M oleifera seed powder +e resultalso revealed that 055 of starch was contained in rawcashew juice but was reduced to 015 with the eliminationof 73 after clarification with 10 g M oleifera seed powder+e protein content of raw cashew juice was found to be074 but was reduced to 000 after clarification with 10 gM oleifera seed powder inclusion (Table 2) +e resultequally showed that there was a statistically significant de-crease (plt 005) in the colloidal particle contents of cashewapple juice clarified by the inclusion of M oleifera seedpowder (Table 3) Tannin was the major cause of astringencyin raw cashew apple juice which was significantly reduced byclarifying the juice with M oleifera seed powder Similarlylignin pectin and starch were the main cause of cloudiness

4 Scientifica

in cashew apple juice +e result of this study appeared to bebetter than using cassava and rice starch for clarification asreported in [7] who discovered that cassava starch at 62mlldecreased tannin content at 34 while rice starch at 10mlldecreased tannin content at 4214 +e mechanism ofcolloidal particle reduction in cashew apple juice using Moleifera seed powder according to [19] was due to its pos-itively charged proteins which acted like magnets attractingpredominantly negatively charged particles +e authorsemphasized that under proper agitation these bound par-ticles grew in size to form the flocculates which settled bygravity and could easily be removed by filtration +isaccounted for the entire removal of protein from the clar-ified cashew apple juice

33 Nutritional Composition of the Clarified Cashew AppleJuice Cashew apple juice was found to contain 155mg

100 g vitamin C 0291mg100 g copper 576mg100 g cal-cium 021mg100 g zinc and 1632mg100 g magnesiumafter clarification with M oleifera seed powder (Table 4)+ere was no statistically significant difference (pgt 005) inthe nutritional composition of cashew apple juice producedusingM oleifera seed powder for clarification (Table 5) +eresult was comparatively better than [24] who clarifiedcashew apple juice with rice gruel and found to containvitamin C (10941mg100) calcium (101mg100 g) andmagnesium (61mg100 g) Unclarified cashew apple juicewas found to contain 1529ndash2151mgl of magnesium51mgl of copper [25] and 3709ndash4803mg100 g of vitaminC [2] In support of the findings [26] found out that un-clarified cashew apple juice contained 2314mg100ml ofvitamin C 430mg100ml of calcium 1092mg100ml ofmagnesium and 008ndash008mg100ml of copper and zinc+ere was a substantial decrease in the nutrient of cashewapple juice after clarification

Table 1 Mean and ANOVA analysis of the effects of M oleifera seed powder on the clarity of cashew apple juice

Inclusion levels 1st reading(absorbance)

2nd reading(absorbance)

3rd reading(absorbance)

Average(absorbance)

Stddeviation

Stderror

5 g M oleifera 0323 041 048 0405b 0079 004510 g M oleifera 0363 028 0318 0321a 0040 002315 g M oleifera 0365 0333 0351 0350a 0016 000920 g M oleifera 0383 036 0404 0382a 0022 0013

Table 2 Mean percentage analysis of the effects of Moringa oleifera seeds powder on the colloidal particles of cashew juice

Phytochemicals Before () After () Difference () RemovedTannin 002 0004 0016 80Lignin 035 005 03 86Pectin 095 03 065 68Starch 055 015 04 73Protein 074 0 074 100Total 261 0504 2106

Table 3 t-test analysis of the effects of M oleifera seed powder on the colloidal particle contents of cashew apple juice

One-sample test

t df Sig (2-tailed) Mean difference95 confidence interval of

the differenceLower Upper

Before 3259 4 0031 052200 00773 09667After 1779 4 0150 010080 minus00565 02581

Table 4 Mean analysis of the nutritional compositions of cashew apple juice clarified using M oleifera seed powder

Trial 1 (mg100 g) Trial 2 (mg100 g) Trial 3 (mg100 g) Mean (mg100 g)Vitamin C 1589 1532 1553 1558Copper 0236 0285 0352 0291Calcium 535 608 585 576Zinc 019 023 021 021Magnesium 1587 1731 1578 1632

Scientifica 5

34 Sensory Qualities of Clarified Cashew Apple JuiceFindings indicated that the panellists like very much theflavour (820 176) colour (835 170) general acceptability(842 134) and moderately like the aroma (740 125) ofclarified cashew apple juice (Table 6)+e acceptability of theflavour could be attributed to the reduction in the astrin-gency caused by the tannin content of the raw cashew applejuice +is was in line with the study of [27] who found outthat cashew apple juice was not consumed like other fruitjuices due to its characteristic astringent taste which causeda biting sensation of the tongue and throat

4 Conclusions

M oleifera seed powder increased the clarity of cashew applejuicewith the optimumresult being achieved at 10 g250 cm3Moleifera seed powder significantly decreased the tannins ligninpectin and starch that contributed to the astringency andcloudiness of the raw juice After clarification with M oleiferaseed powder the clarified juice still retained a significant amountof vitaminC copper calcium zinc andmagnesiumConsumersliked very much the flavour colour and general acceptabilityand moderately liked the aroma of the clarified juice

5 Recommendations

Based on the findings the following recommendations weremade

(1) M oleifera seed powder should be used for cashewapple juice clarification as it is locally available and toreduce the use of expensive imported clarifyingagents

(2) M oleifera seed powder should be used at the rate of10 g250 cm3 of cashew apple juice to maximizeclarity and reduce astringency

Data Availability

+e data used to support the findings of this study areavailable from the corresponding author upon request

Conflicts of Interest

+e authors declare that there are no conflicts of interest

References

[1] J Tola and Y Mazengia ldquoCashew production benefits andopportunities in Ethiopia a reviewrdquo Journal of Agriculturaland Crop Research vol 7 no 2 pp 18ndash25 2019

[2] M Adou F A Tetchi M Gbane K N Kouassi andN G Amani ldquoPhysio-chemical characterization of cashewapple juice (Anacardium occidentale L) from YamoussoukroCote drsquoIvoirerdquo Innovative Romanian Food Biotechnologyvol 11 pp 32ndash43 2012

[3] M E B D Oliveira G S F D Oliveira G A MaiaR D A Moreira and A C D O Monteiro ldquoAminoacidoslivres majoritarios no suco de caju variaccedilatildeo ao longo dasafrardquo Revista Brasileira de Fruticultura vol 24 no 1pp 133ndash137 2002

[4] M V Sajeev and P L Saroj ldquoSocial and economic benefits ofcashew (Anacardium occidentale) cultivation in DakshinaKannada Karnataka an analysis of the impact its determi-nants and constraintsrdquo Indian Journal of Agricultural Sci-ences vol 85 no 6 pp 821ndash826 2015

[5] H Fontoin C Saucier P-L Teissedre and Y Glories ldquoEffectof pH ethanol and acidity on astringency and bitterness ofgrape seed tannin oligomers in model wine solutionrdquo FoodQuality and Preference vol 19 no 3 pp 286ndash291 2008

[6] T R Castro F A P de Abreu and J O B Carioca ldquoUsingmembrane separation processes to obtain clarified cashewapple juicerdquo Revista Ciencia Agronomica vol 38 no 2pp 164ndash168 2007

[7] E S C A Dedehou J Dossou B Ahohuendo A SaidouA Ahanchede and M A Soumanou ldquoOptimization ofcashew (Anacardium occidentale L) apple juicersquos clarificationprocess by using cassava and rice starchrdquo Journal of AppliedBiosciences vol 9 pp 8989ndash9002 2015

[8] J M De Carvalho G A Maia R W de FigueiredoE S de Brito and S Rodrigues ldquoDevelopment of a blendednonalcoholic beverage composed of coconut water andcashew apple juice containing caffeinerdquo Journal of FoodQuality vol 30 no 5 pp 664ndash681 2007

[9] Y Zhong X Zhang R Yang et al ldquoClarifying effect ofdifferent clarifying agents in chaenomeles juice and winerdquoAIP Conference Proceedings vol 2079 Article ID 020044pp 1ndash9 2019

[10] I G Sandri R C Fontana D M Barfknecht and M M daSilveira ldquoClarification of fruit juices by fungal pectinasesrdquoLWTmdashFood Science and Technology vol 44 no 10pp 2217ndash2222 2011

[11] H P Sharma S Sharma Vaishali and K Prasad ldquoAppli-cation of non-thermal clarification in Fruit juice proc-essingmdasha reviewrdquo South Asian Journal of Food Technologyand Environment vol 1 no 1 pp 15ndash21 2015

[12] S Karmakar and S De ldquoCold sterilization and processmodeling of tender coconut water by hollow fibersrdquo Journal ofFood Engineering vol 200 pp 70ndash80 2017

[13] V G Jayalekshmy and P S John ldquoSagomdasha natural productfor cashew apple juice clarificationrdquo Journal of Tropical Ag-riculture vol 42 no 1-2 pp 67-68 2004

[14] I M Aho and J C Agunwamba ldquoUse of water extract ofMoringa oleifera seeds (Wemos) in raw water treatment inMakurdi Nigeriardquo Global Journal of Engineering Researchvol 13 pp 41ndash45 2014

Table 5 ANOVA analysis of the nutritional compositions ofcashew apple juice clarified using M oleifera seed powder

ANOVANutrients Sum of squares df Mean square F SigBetween groups 0981 2 049 lt001 100Within groups 51817569 12 4318131Total 51818550 14

Table 6 Mean analysis of the sensory qualities of cashew applejuice clarified using M oleifera seed powder

Attributes Mean Std deviation DecisionFlavour (taste) 820 176 Like very muchColour 835 170 Like very muchAroma (smell) 740 125 Like moderatelyGeneral acceptability 842 134 Like very much

6 Scientifica

[15] H Hendrawati I R Yuliastri N Nurhasni E RohaetiH Effendi and L K Darusman ldquo+e use of Moringa oleiferaseed powder as a coagulant to improve the quality ofwastewater and groundwaterrdquo IOP Conference Series Earthand Environmental Science vol 31 pp 1ndash10 2016

[16] Association of Official Analytical Chemists (AOAC) OfficialMethods of Analysis Association of Association OfficialAnalytical Chemists Washington DC USA 2010

[17] B S Virk and D S Sogi ldquoExtraction and characterization ofpectin from apple (malus pumila Cv amri) peel wasterdquo In-ternational Journal of Food Properties vol 7 no 3 pp 693ndash703 2014

[18] A M Shabir ldquoResorcinol method for colourimetric microdetermination of copper in pure formsrdquo International Journalof ChemTech Research vol 3 no 2 pp 661ndash670 2011

[19] F K Amagloh and A Benang ldquoEffectiveness of M oleiferaseed as a coagulant for water purificationrdquo African Journal ofAgricultural Research vol 4 no 1 pp 119ndash123 2009

[20] S Y Daniyan M E Abalaka and E O Eru ldquo+e use ofmoringa seed extract in water purificationrdquo InternationalJournal of Research in Ayurveda and Pharmacy vol 2 no 4pp 1265ndash1271 2011

[21] J Yusuf M B Yuakubu and A M Balarabe ldquo+e use of Moleifera seed as a coagulant for domestic water purificationrdquoIOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS) vol 10 no 1 pp 6ndash9 2015

[22] N Vikashni M Matakite K Kanayathu andS Subramanium ldquoWater purification using M oleifera andother locally available seeds in Fiji for heavy metal removalrdquoInternational Journal of Applied Science and Technology vol 2no 5 pp 125ndash129 2012

[23] E Dedehou J Dossou V Anihouvi and M M SoumanouldquoA review of cashew (Anacardium occidentale L) apple effectsof processing techniques properties and quality of juicerdquoAfrican Journal of Biotechnology vol 15 no 47 pp 2637ndash2648 2016

[24] J A Ukonze E Ogu F M Onu I Dimelu F O Ifeanyiezeand T E Ejiofor ldquoImpact of clarification process on thenutritional mineral and vitamin composition of cashew(Anacardium occidentale) apple juicerdquo African Journal ofBiotechnology vol 17 no 10 pp 337ndash342 2018

[25] M Adou F A Tetchi M Gbane P V N Koffi andN G Amani ldquoMineral composition or the cashew apple juice(Anacardium occidentale) of yamoussoukro Cote drsquoIvoirerdquoPakistan Journal of Nutrition vol 10 no 12 pp 1109ndash11142011

[26] S T Lowor and C K Agyente-Ba ldquoMineral and proximatecomposition of cashew apple (Anarcadium occidentale L)juice from northern savannah forest and coastal savannahregions in Ghanardquo American Journal of Food Technologyvol 4 no 4 pp 154ndash161 2009

[27] R R Cormier S Michodjehourn and B Fulcrand Clarifi-cation of Cashew Apple Juice and Commercial ApplicationsOxfarm Quebec Benin West Africa 2008

Scientifica 7

constant stirring It was allowed to stand overnight 50mlacetic acid (1M) was added allowed to stand for 5min +iswas followed by the addition of 25ml 05M CaCl2 It wasallowed to stand for 60min boiled for 1ndash2min and thenfiltered through previously prepared filter paper (filter paperwet in hot water dried in an oven at 102degC for 2 hrs cooled ina desiccator and weighed in a covered dish)+e precipitateswere washed with hot water until being free from chloride(tested using 1 silver nitrate) Filter paper containingcalcium pectate was dried overnight at 100degC cooled in adesiccator and weighed after which the percentage ofpectin was calculated

24 Determination of Tannin +e tannin content of thecashew apple juice was determined following the proceduredescribed in AOAC (2010) 1ml of the cashew apple juicewas mixed with folin-ciocalteu reagent (05 cm3) followedby the addition of saturated Na2CO3 solution (1 cm3) anddistilled water (8 cm3) +e reaction mixture was allowed tostand for 30min at room temperature +e supernatant wasrecorded by centrifugation and absorbance was recorded at725 nm using a UV-visible spectrophotometer +is exper-iment was repeated after clarification

25 Determination of Protein +e micro-Kjeldahl methoddescribed by [16] was used in the determination of crudeprotein which involved the following stages

251 Digestion One gram of cashew apple juice wasdigested with a mixture of 20ml concentrated sulphuricacid a pinch of copper sulphate 2 g sodium sulphate and apinch of selenium catalyst +e mixture was heated till theblack liquid cleared Heating continued until the samplebecame completely digested +e digested sample wastransferred into a 100ml volumetric flask which wasweighed in preparation for distillation

252 Distillation Kjeldahl distillation apparatus was used10ml of 4 boric acid mixed indicator was introduced into aconical flask of 100ml +e conical flask was positioned atthe receiving end of the distillation unit using a clamp 10 mlof the digested cashew apple juice was first introduced intothe distillation unit followed by the addition of 10ml of 50NaOH gradually +e distillation process lasted for 5 to10min during which ammonia (NH3) was trapped in excessboric acid +e presence of ammonia changed the purplecolour of boric acid to green which is a common charac-teristic of an alkaline gas Ammonia trapped in the boric acidindicator was titrated using 001NHCl Crude proteincontent was calculated by the following formula

nitrogen titre times 001 times DF times MWN times 100

weight of the sample (mg) (1)

where DF is the dilution factor (100ml5ml) which is equalto 20 MWN is the molecular weight of nitrogen which isequal to 1001 +en Ntimes 625 was used to convert nitrogencontent into protein content

26 Determination of Starch +e method of Pearson (1976)as adopted in [16] was used in this experiment 5 g of cashewapple juice was defatted in a flask with 100ml of 12 alcoholby shaking filtering and washing with 20ml of industrialalcohol +e defatted residue was washed into a flask with50ml of ammonia-free water heated in boiling water for20min cooled added 01 g of diastase (+water) andmaintained at 50ndash55degC for 2 hours After it was cooled it wasfiltered and the filtrate was made up to 250ml 200ml of thefiltrate was mixed with 20ml HCl (sp Gravity 1125) andheated in boiling water for 3 hours It was cooled and thenneutralized with NaOH solution and then made up to250ml+e estimation of the reducing sugars using Fehlingrsquossolution was carried out and the value obtained was cal-culated as dextrose (dextrosetimes 090 starch) +is experi-ment was repeated after clarification

27 Determination of the Nutritional Composition of CashewApple Juice Cashew apple juice clarified with 10 g250 cm3 ofM oleifera seed powder was used to determinethe nutritional composition as it produced the bestclarity

271 Determination of Calcium +is was determined fol-lowing the procedure of [16] 10 g of the ash solution ofcashew apple juice was taken into a 250ml beaker 1ml 30citric acid solution was added followed by 5ml 5 am-monium chloride solution +is was made up to 100ml withdistilled water and brought to boiling 10 drops of 004bromocresol green solution were added +is was followedby the addition of a 30 warm saturated 42 ammoniumoxalate solution+e precipitate formed was dissolved in fewdrops of concentrated HCl +is was neutralized slowly bythe dropwise addition of ammonia (088) +e beaker wasplaced on a steam bath for 30min +e beaker was removedand its content was filtered +e beaker was thoroughlywashed and the precipitate was dissolved by passing through50ml 2NH2SO4+is was filtered+e filter paper was rinsedand the filtrate was made up to 100ml with distilled water+e filtrate was heated to 70ndash80degC and then titrated with002N KMnO4 solution to a pink that persisted for about 30seconds

calculation 1ml KMnO4 2004mgmiddotCa (2)

272 Determination of Zinc Following the procedure of[16] the dithizone method was used to determine the zinccontent of cashew apple juice 10ml ash solution of cashewapple juice was pipette into a 30ml test tube 5ml acetatebuffer was added followed by 1ml 2 sodium thiosulphatesolution +en there was an addition of a 5ml 005dithizone solution +e mixture was left to react for about5min after which a 3ml carbon tetrachloride solution wasadded +e mixture was separated into two layers of whichthe upper layer was taken for specification reading at540 nm

Scientifica 3

calculation Znmg100 g

1113888 1113889 abs of sample times conc standard

abs of standard times weight of the sample

(3)

273 Determination of Copper +e optimized resorcinolmethod of copper determination described in [18] wasadopted in this experiment 06ml of 02M ammonia wasadded to a 10ml ash solution of cashew apple juice +en02ml of 01 resorcinol reagent was added well mixed andallowed standing at room temperature +e colour wasmonitored at 450 nm (UV-visible spectrophotometerSLndash150) following one hour standing at room temperature+e reaction mixture was incubated in a boiling water bathfor 3min and the reading of the sample was done within5min following the cooling to room temperature

274 Determination of Magnesium Following the proce-dure of [16] 10ml of ash solution of cashew apple juice waspipetted into a 250ml beaker 25ml pH 10 buffer was added+is was followed by the addition of 25ml of distilled water01 g EBT indicator was added and the solution swirled tocreate a wine-coloured solution that was titrated against001N EDTA to a clear blue endpoint +e percentage ofmagnesium was then calculated

275 Determination of Vitamin C +e method of [16] wasused 5 g of cashew apple juice was weighed into a flat-bottomed flask and 60ml TCAacetic acid solution wasadded +e mixture was left for about 60min before it wasfiltered +e filtrate was made up to 200ml 10ml was takenfor titration with 005 26-dichlorophenol indophenol +evitamin C content was calculated as follows

K y times z times DFwt of sample

(4)

where y was the titre of the sample z was the figure gottenwhen 50mg of the standard vitamin Cwas divided by its titrevalue DF was the dilution factor and K was then multipliedby a factor of 20 to give vitamin C content in mg100 g

28 Methods of Data Analysis +e data collected wereanalysed using mean and standard deviation to answer theresearch questions Similarly t-test statistic and analysis ofvariance (ANOVA) were used to test the null hypotheses at005 level of significance A null hypothesis was acceptedwhen the probability value was equal to or greater than 005and was rejected when the probability value was less than005 +e data collected from the responses of the panelmembers were analysed using mean +e decision on themean was taken using a real limit of number based on thegrand mean Any sensory attribute with a mean valueranging from 950 to above was interpreted as ldquolike ex-tremelyrdquo 850ndash949 was interpreted as ldquolike very muchrdquo750ndash849 as ldquolike moderatelyrdquo 650ndash749 as ldquolike slightlyrdquoamong others

3 Results and Discussion

31 Clarity of Clarified Cashew Apple Juice Cashew applejuice clarified with 10 gM oleifera seed powder had the bestclarity with the absorbance value of 0321 (Table 1) +ehighest turbidity was recorded in cashew apple juice clarifiedwith 5 gM oleifera seed powder with the absorbance value of0405 However after attaining the best clarity with 10 g Moleifera seed powder turbidity increased with an increase inthe inclusion level of M oleifera seed powder (Table 1) +eturbidity of the clarified cashew apple juice was statisticallyhigher in that it clarified with 5 g M oleifera seed powderthan others +e best clarity recorded in cashew apple juiceclarified with 10 g M oleifera seed powder was not signif-icantly different (pgt 005) from the clarity of those clarifiedwith 15 g and 20 g M oleifera seed powder (Table 1)

+e result was comparable to [19] who discovered that120 g1000ml dose of M oleifera seed powder as coagulantgave the highest water clarity by reducing the turbidity tolog10132NTU Similarly the result was in line with the study of[20] who found out that M oleifera seed powder significantlyimproved the clarity of water by reducing the turbidity +estudy [21] reported thatM oleifera seed powder improved thequality of drinking water by reducing the turbidity from339NTU to 410NTU +e mechanism of coagulation ofcolloidal particles with the powdered seeds of M oleiferaaccording to [22] consisted of adsorption and neutralization ofthe colloidal positive charges that attract the negativelycharged impurities +is mechanism was different from otherclarifying agents in removing the colloidal particles that in-creased the turbidity of cashew apple juiceWhile PVP chelatesthe colloidal particles and sediment them at the bottom starchremoves the particles through the technique of [23]

32 Colloidal Particles of Clarified Cashew Apple Juice+e tannin content of raw cashew apple juice was found tobe 002 and drastically reduced to 0004 with theelimination of 80 after clarification with 10 g Moringaoleifera seed powder (Table 2) +e amount of lignin presentin raw cashew juice was found to be 035 but declined to005 with the elimination of 86 after clarification with10 g of M oleifera seed powder In the same vein it wasfound that 095 of pectin was present in raw cashew juicebut was reduced to 030 with the elimination of 68 afterclarification with 10 g M oleifera seed powder +e resultalso revealed that 055 of starch was contained in rawcashew juice but was reduced to 015 with the eliminationof 73 after clarification with 10 g M oleifera seed powder+e protein content of raw cashew juice was found to be074 but was reduced to 000 after clarification with 10 gM oleifera seed powder inclusion (Table 2) +e resultequally showed that there was a statistically significant de-crease (plt 005) in the colloidal particle contents of cashewapple juice clarified by the inclusion of M oleifera seedpowder (Table 3) Tannin was the major cause of astringencyin raw cashew apple juice which was significantly reduced byclarifying the juice with M oleifera seed powder Similarlylignin pectin and starch were the main cause of cloudiness

4 Scientifica

in cashew apple juice +e result of this study appeared to bebetter than using cassava and rice starch for clarification asreported in [7] who discovered that cassava starch at 62mlldecreased tannin content at 34 while rice starch at 10mlldecreased tannin content at 4214 +e mechanism ofcolloidal particle reduction in cashew apple juice using Moleifera seed powder according to [19] was due to its pos-itively charged proteins which acted like magnets attractingpredominantly negatively charged particles +e authorsemphasized that under proper agitation these bound par-ticles grew in size to form the flocculates which settled bygravity and could easily be removed by filtration +isaccounted for the entire removal of protein from the clar-ified cashew apple juice

33 Nutritional Composition of the Clarified Cashew AppleJuice Cashew apple juice was found to contain 155mg

100 g vitamin C 0291mg100 g copper 576mg100 g cal-cium 021mg100 g zinc and 1632mg100 g magnesiumafter clarification with M oleifera seed powder (Table 4)+ere was no statistically significant difference (pgt 005) inthe nutritional composition of cashew apple juice producedusingM oleifera seed powder for clarification (Table 5) +eresult was comparatively better than [24] who clarifiedcashew apple juice with rice gruel and found to containvitamin C (10941mg100) calcium (101mg100 g) andmagnesium (61mg100 g) Unclarified cashew apple juicewas found to contain 1529ndash2151mgl of magnesium51mgl of copper [25] and 3709ndash4803mg100 g of vitaminC [2] In support of the findings [26] found out that un-clarified cashew apple juice contained 2314mg100ml ofvitamin C 430mg100ml of calcium 1092mg100ml ofmagnesium and 008ndash008mg100ml of copper and zinc+ere was a substantial decrease in the nutrient of cashewapple juice after clarification

Table 1 Mean and ANOVA analysis of the effects of M oleifera seed powder on the clarity of cashew apple juice

Inclusion levels 1st reading(absorbance)

2nd reading(absorbance)

3rd reading(absorbance)

Average(absorbance)

Stddeviation

Stderror

5 g M oleifera 0323 041 048 0405b 0079 004510 g M oleifera 0363 028 0318 0321a 0040 002315 g M oleifera 0365 0333 0351 0350a 0016 000920 g M oleifera 0383 036 0404 0382a 0022 0013

Table 2 Mean percentage analysis of the effects of Moringa oleifera seeds powder on the colloidal particles of cashew juice

Phytochemicals Before () After () Difference () RemovedTannin 002 0004 0016 80Lignin 035 005 03 86Pectin 095 03 065 68Starch 055 015 04 73Protein 074 0 074 100Total 261 0504 2106

Table 3 t-test analysis of the effects of M oleifera seed powder on the colloidal particle contents of cashew apple juice

One-sample test

t df Sig (2-tailed) Mean difference95 confidence interval of

the differenceLower Upper

Before 3259 4 0031 052200 00773 09667After 1779 4 0150 010080 minus00565 02581

Table 4 Mean analysis of the nutritional compositions of cashew apple juice clarified using M oleifera seed powder

Trial 1 (mg100 g) Trial 2 (mg100 g) Trial 3 (mg100 g) Mean (mg100 g)Vitamin C 1589 1532 1553 1558Copper 0236 0285 0352 0291Calcium 535 608 585 576Zinc 019 023 021 021Magnesium 1587 1731 1578 1632

Scientifica 5

34 Sensory Qualities of Clarified Cashew Apple JuiceFindings indicated that the panellists like very much theflavour (820 176) colour (835 170) general acceptability(842 134) and moderately like the aroma (740 125) ofclarified cashew apple juice (Table 6)+e acceptability of theflavour could be attributed to the reduction in the astrin-gency caused by the tannin content of the raw cashew applejuice +is was in line with the study of [27] who found outthat cashew apple juice was not consumed like other fruitjuices due to its characteristic astringent taste which causeda biting sensation of the tongue and throat

4 Conclusions

M oleifera seed powder increased the clarity of cashew applejuicewith the optimumresult being achieved at 10 g250 cm3Moleifera seed powder significantly decreased the tannins ligninpectin and starch that contributed to the astringency andcloudiness of the raw juice After clarification with M oleiferaseed powder the clarified juice still retained a significant amountof vitaminC copper calcium zinc andmagnesiumConsumersliked very much the flavour colour and general acceptabilityand moderately liked the aroma of the clarified juice

5 Recommendations

Based on the findings the following recommendations weremade

(1) M oleifera seed powder should be used for cashewapple juice clarification as it is locally available and toreduce the use of expensive imported clarifyingagents

(2) M oleifera seed powder should be used at the rate of10 g250 cm3 of cashew apple juice to maximizeclarity and reduce astringency

Data Availability

+e data used to support the findings of this study areavailable from the corresponding author upon request

Conflicts of Interest

+e authors declare that there are no conflicts of interest

References

[1] J Tola and Y Mazengia ldquoCashew production benefits andopportunities in Ethiopia a reviewrdquo Journal of Agriculturaland Crop Research vol 7 no 2 pp 18ndash25 2019

[2] M Adou F A Tetchi M Gbane K N Kouassi andN G Amani ldquoPhysio-chemical characterization of cashewapple juice (Anacardium occidentale L) from YamoussoukroCote drsquoIvoirerdquo Innovative Romanian Food Biotechnologyvol 11 pp 32ndash43 2012

[3] M E B D Oliveira G S F D Oliveira G A MaiaR D A Moreira and A C D O Monteiro ldquoAminoacidoslivres majoritarios no suco de caju variaccedilatildeo ao longo dasafrardquo Revista Brasileira de Fruticultura vol 24 no 1pp 133ndash137 2002

[4] M V Sajeev and P L Saroj ldquoSocial and economic benefits ofcashew (Anacardium occidentale) cultivation in DakshinaKannada Karnataka an analysis of the impact its determi-nants and constraintsrdquo Indian Journal of Agricultural Sci-ences vol 85 no 6 pp 821ndash826 2015

[5] H Fontoin C Saucier P-L Teissedre and Y Glories ldquoEffectof pH ethanol and acidity on astringency and bitterness ofgrape seed tannin oligomers in model wine solutionrdquo FoodQuality and Preference vol 19 no 3 pp 286ndash291 2008

[6] T R Castro F A P de Abreu and J O B Carioca ldquoUsingmembrane separation processes to obtain clarified cashewapple juicerdquo Revista Ciencia Agronomica vol 38 no 2pp 164ndash168 2007

[7] E S C A Dedehou J Dossou B Ahohuendo A SaidouA Ahanchede and M A Soumanou ldquoOptimization ofcashew (Anacardium occidentale L) apple juicersquos clarificationprocess by using cassava and rice starchrdquo Journal of AppliedBiosciences vol 9 pp 8989ndash9002 2015

[8] J M De Carvalho G A Maia R W de FigueiredoE S de Brito and S Rodrigues ldquoDevelopment of a blendednonalcoholic beverage composed of coconut water andcashew apple juice containing caffeinerdquo Journal of FoodQuality vol 30 no 5 pp 664ndash681 2007

[9] Y Zhong X Zhang R Yang et al ldquoClarifying effect ofdifferent clarifying agents in chaenomeles juice and winerdquoAIP Conference Proceedings vol 2079 Article ID 020044pp 1ndash9 2019

[10] I G Sandri R C Fontana D M Barfknecht and M M daSilveira ldquoClarification of fruit juices by fungal pectinasesrdquoLWTmdashFood Science and Technology vol 44 no 10pp 2217ndash2222 2011

[11] H P Sharma S Sharma Vaishali and K Prasad ldquoAppli-cation of non-thermal clarification in Fruit juice proc-essingmdasha reviewrdquo South Asian Journal of Food Technologyand Environment vol 1 no 1 pp 15ndash21 2015

[12] S Karmakar and S De ldquoCold sterilization and processmodeling of tender coconut water by hollow fibersrdquo Journal ofFood Engineering vol 200 pp 70ndash80 2017

[13] V G Jayalekshmy and P S John ldquoSagomdasha natural productfor cashew apple juice clarificationrdquo Journal of Tropical Ag-riculture vol 42 no 1-2 pp 67-68 2004

[14] I M Aho and J C Agunwamba ldquoUse of water extract ofMoringa oleifera seeds (Wemos) in raw water treatment inMakurdi Nigeriardquo Global Journal of Engineering Researchvol 13 pp 41ndash45 2014

Table 5 ANOVA analysis of the nutritional compositions ofcashew apple juice clarified using M oleifera seed powder

ANOVANutrients Sum of squares df Mean square F SigBetween groups 0981 2 049 lt001 100Within groups 51817569 12 4318131Total 51818550 14

Table 6 Mean analysis of the sensory qualities of cashew applejuice clarified using M oleifera seed powder

Attributes Mean Std deviation DecisionFlavour (taste) 820 176 Like very muchColour 835 170 Like very muchAroma (smell) 740 125 Like moderatelyGeneral acceptability 842 134 Like very much

6 Scientifica

[15] H Hendrawati I R Yuliastri N Nurhasni E RohaetiH Effendi and L K Darusman ldquo+e use of Moringa oleiferaseed powder as a coagulant to improve the quality ofwastewater and groundwaterrdquo IOP Conference Series Earthand Environmental Science vol 31 pp 1ndash10 2016

[16] Association of Official Analytical Chemists (AOAC) OfficialMethods of Analysis Association of Association OfficialAnalytical Chemists Washington DC USA 2010

[17] B S Virk and D S Sogi ldquoExtraction and characterization ofpectin from apple (malus pumila Cv amri) peel wasterdquo In-ternational Journal of Food Properties vol 7 no 3 pp 693ndash703 2014

[18] A M Shabir ldquoResorcinol method for colourimetric microdetermination of copper in pure formsrdquo International Journalof ChemTech Research vol 3 no 2 pp 661ndash670 2011

[19] F K Amagloh and A Benang ldquoEffectiveness of M oleiferaseed as a coagulant for water purificationrdquo African Journal ofAgricultural Research vol 4 no 1 pp 119ndash123 2009

[20] S Y Daniyan M E Abalaka and E O Eru ldquo+e use ofmoringa seed extract in water purificationrdquo InternationalJournal of Research in Ayurveda and Pharmacy vol 2 no 4pp 1265ndash1271 2011

[21] J Yusuf M B Yuakubu and A M Balarabe ldquo+e use of Moleifera seed as a coagulant for domestic water purificationrdquoIOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS) vol 10 no 1 pp 6ndash9 2015

[22] N Vikashni M Matakite K Kanayathu andS Subramanium ldquoWater purification using M oleifera andother locally available seeds in Fiji for heavy metal removalrdquoInternational Journal of Applied Science and Technology vol 2no 5 pp 125ndash129 2012

[23] E Dedehou J Dossou V Anihouvi and M M SoumanouldquoA review of cashew (Anacardium occidentale L) apple effectsof processing techniques properties and quality of juicerdquoAfrican Journal of Biotechnology vol 15 no 47 pp 2637ndash2648 2016

[24] J A Ukonze E Ogu F M Onu I Dimelu F O Ifeanyiezeand T E Ejiofor ldquoImpact of clarification process on thenutritional mineral and vitamin composition of cashew(Anacardium occidentale) apple juicerdquo African Journal ofBiotechnology vol 17 no 10 pp 337ndash342 2018

[25] M Adou F A Tetchi M Gbane P V N Koffi andN G Amani ldquoMineral composition or the cashew apple juice(Anacardium occidentale) of yamoussoukro Cote drsquoIvoirerdquoPakistan Journal of Nutrition vol 10 no 12 pp 1109ndash11142011

[26] S T Lowor and C K Agyente-Ba ldquoMineral and proximatecomposition of cashew apple (Anarcadium occidentale L)juice from northern savannah forest and coastal savannahregions in Ghanardquo American Journal of Food Technologyvol 4 no 4 pp 154ndash161 2009

[27] R R Cormier S Michodjehourn and B Fulcrand Clarifi-cation of Cashew Apple Juice and Commercial ApplicationsOxfarm Quebec Benin West Africa 2008

Scientifica 7

calculation Znmg100 g

1113888 1113889 abs of sample times conc standard

abs of standard times weight of the sample

(3)

273 Determination of Copper +e optimized resorcinolmethod of copper determination described in [18] wasadopted in this experiment 06ml of 02M ammonia wasadded to a 10ml ash solution of cashew apple juice +en02ml of 01 resorcinol reagent was added well mixed andallowed standing at room temperature +e colour wasmonitored at 450 nm (UV-visible spectrophotometerSLndash150) following one hour standing at room temperature+e reaction mixture was incubated in a boiling water bathfor 3min and the reading of the sample was done within5min following the cooling to room temperature

274 Determination of Magnesium Following the proce-dure of [16] 10ml of ash solution of cashew apple juice waspipetted into a 250ml beaker 25ml pH 10 buffer was added+is was followed by the addition of 25ml of distilled water01 g EBT indicator was added and the solution swirled tocreate a wine-coloured solution that was titrated against001N EDTA to a clear blue endpoint +e percentage ofmagnesium was then calculated

275 Determination of Vitamin C +e method of [16] wasused 5 g of cashew apple juice was weighed into a flat-bottomed flask and 60ml TCAacetic acid solution wasadded +e mixture was left for about 60min before it wasfiltered +e filtrate was made up to 200ml 10ml was takenfor titration with 005 26-dichlorophenol indophenol +evitamin C content was calculated as follows

K y times z times DFwt of sample

(4)

where y was the titre of the sample z was the figure gottenwhen 50mg of the standard vitamin Cwas divided by its titrevalue DF was the dilution factor and K was then multipliedby a factor of 20 to give vitamin C content in mg100 g

28 Methods of Data Analysis +e data collected wereanalysed using mean and standard deviation to answer theresearch questions Similarly t-test statistic and analysis ofvariance (ANOVA) were used to test the null hypotheses at005 level of significance A null hypothesis was acceptedwhen the probability value was equal to or greater than 005and was rejected when the probability value was less than005 +e data collected from the responses of the panelmembers were analysed using mean +e decision on themean was taken using a real limit of number based on thegrand mean Any sensory attribute with a mean valueranging from 950 to above was interpreted as ldquolike ex-tremelyrdquo 850ndash949 was interpreted as ldquolike very muchrdquo750ndash849 as ldquolike moderatelyrdquo 650ndash749 as ldquolike slightlyrdquoamong others

3 Results and Discussion

31 Clarity of Clarified Cashew Apple Juice Cashew applejuice clarified with 10 gM oleifera seed powder had the bestclarity with the absorbance value of 0321 (Table 1) +ehighest turbidity was recorded in cashew apple juice clarifiedwith 5 gM oleifera seed powder with the absorbance value of0405 However after attaining the best clarity with 10 g Moleifera seed powder turbidity increased with an increase inthe inclusion level of M oleifera seed powder (Table 1) +eturbidity of the clarified cashew apple juice was statisticallyhigher in that it clarified with 5 g M oleifera seed powderthan others +e best clarity recorded in cashew apple juiceclarified with 10 g M oleifera seed powder was not signif-icantly different (pgt 005) from the clarity of those clarifiedwith 15 g and 20 g M oleifera seed powder (Table 1)

+e result was comparable to [19] who discovered that120 g1000ml dose of M oleifera seed powder as coagulantgave the highest water clarity by reducing the turbidity tolog10132NTU Similarly the result was in line with the study of[20] who found out that M oleifera seed powder significantlyimproved the clarity of water by reducing the turbidity +estudy [21] reported thatM oleifera seed powder improved thequality of drinking water by reducing the turbidity from339NTU to 410NTU +e mechanism of coagulation ofcolloidal particles with the powdered seeds of M oleiferaaccording to [22] consisted of adsorption and neutralization ofthe colloidal positive charges that attract the negativelycharged impurities +is mechanism was different from otherclarifying agents in removing the colloidal particles that in-creased the turbidity of cashew apple juiceWhile PVP chelatesthe colloidal particles and sediment them at the bottom starchremoves the particles through the technique of [23]

32 Colloidal Particles of Clarified Cashew Apple Juice+e tannin content of raw cashew apple juice was found tobe 002 and drastically reduced to 0004 with theelimination of 80 after clarification with 10 g Moringaoleifera seed powder (Table 2) +e amount of lignin presentin raw cashew juice was found to be 035 but declined to005 with the elimination of 86 after clarification with10 g of M oleifera seed powder In the same vein it wasfound that 095 of pectin was present in raw cashew juicebut was reduced to 030 with the elimination of 68 afterclarification with 10 g M oleifera seed powder +e resultalso revealed that 055 of starch was contained in rawcashew juice but was reduced to 015 with the eliminationof 73 after clarification with 10 g M oleifera seed powder+e protein content of raw cashew juice was found to be074 but was reduced to 000 after clarification with 10 gM oleifera seed powder inclusion (Table 2) +e resultequally showed that there was a statistically significant de-crease (plt 005) in the colloidal particle contents of cashewapple juice clarified by the inclusion of M oleifera seedpowder (Table 3) Tannin was the major cause of astringencyin raw cashew apple juice which was significantly reduced byclarifying the juice with M oleifera seed powder Similarlylignin pectin and starch were the main cause of cloudiness

4 Scientifica

in cashew apple juice +e result of this study appeared to bebetter than using cassava and rice starch for clarification asreported in [7] who discovered that cassava starch at 62mlldecreased tannin content at 34 while rice starch at 10mlldecreased tannin content at 4214 +e mechanism ofcolloidal particle reduction in cashew apple juice using Moleifera seed powder according to [19] was due to its pos-itively charged proteins which acted like magnets attractingpredominantly negatively charged particles +e authorsemphasized that under proper agitation these bound par-ticles grew in size to form the flocculates which settled bygravity and could easily be removed by filtration +isaccounted for the entire removal of protein from the clar-ified cashew apple juice

33 Nutritional Composition of the Clarified Cashew AppleJuice Cashew apple juice was found to contain 155mg

100 g vitamin C 0291mg100 g copper 576mg100 g cal-cium 021mg100 g zinc and 1632mg100 g magnesiumafter clarification with M oleifera seed powder (Table 4)+ere was no statistically significant difference (pgt 005) inthe nutritional composition of cashew apple juice producedusingM oleifera seed powder for clarification (Table 5) +eresult was comparatively better than [24] who clarifiedcashew apple juice with rice gruel and found to containvitamin C (10941mg100) calcium (101mg100 g) andmagnesium (61mg100 g) Unclarified cashew apple juicewas found to contain 1529ndash2151mgl of magnesium51mgl of copper [25] and 3709ndash4803mg100 g of vitaminC [2] In support of the findings [26] found out that un-clarified cashew apple juice contained 2314mg100ml ofvitamin C 430mg100ml of calcium 1092mg100ml ofmagnesium and 008ndash008mg100ml of copper and zinc+ere was a substantial decrease in the nutrient of cashewapple juice after clarification

Table 1 Mean and ANOVA analysis of the effects of M oleifera seed powder on the clarity of cashew apple juice

Inclusion levels 1st reading(absorbance)

2nd reading(absorbance)

3rd reading(absorbance)

Average(absorbance)

Stddeviation

Stderror

5 g M oleifera 0323 041 048 0405b 0079 004510 g M oleifera 0363 028 0318 0321a 0040 002315 g M oleifera 0365 0333 0351 0350a 0016 000920 g M oleifera 0383 036 0404 0382a 0022 0013

Table 2 Mean percentage analysis of the effects of Moringa oleifera seeds powder on the colloidal particles of cashew juice

Phytochemicals Before () After () Difference () RemovedTannin 002 0004 0016 80Lignin 035 005 03 86Pectin 095 03 065 68Starch 055 015 04 73Protein 074 0 074 100Total 261 0504 2106

Table 3 t-test analysis of the effects of M oleifera seed powder on the colloidal particle contents of cashew apple juice

One-sample test

t df Sig (2-tailed) Mean difference95 confidence interval of

the differenceLower Upper

Before 3259 4 0031 052200 00773 09667After 1779 4 0150 010080 minus00565 02581

Table 4 Mean analysis of the nutritional compositions of cashew apple juice clarified using M oleifera seed powder

Trial 1 (mg100 g) Trial 2 (mg100 g) Trial 3 (mg100 g) Mean (mg100 g)Vitamin C 1589 1532 1553 1558Copper 0236 0285 0352 0291Calcium 535 608 585 576Zinc 019 023 021 021Magnesium 1587 1731 1578 1632

Scientifica 5

34 Sensory Qualities of Clarified Cashew Apple JuiceFindings indicated that the panellists like very much theflavour (820 176) colour (835 170) general acceptability(842 134) and moderately like the aroma (740 125) ofclarified cashew apple juice (Table 6)+e acceptability of theflavour could be attributed to the reduction in the astrin-gency caused by the tannin content of the raw cashew applejuice +is was in line with the study of [27] who found outthat cashew apple juice was not consumed like other fruitjuices due to its characteristic astringent taste which causeda biting sensation of the tongue and throat

4 Conclusions

M oleifera seed powder increased the clarity of cashew applejuicewith the optimumresult being achieved at 10 g250 cm3Moleifera seed powder significantly decreased the tannins ligninpectin and starch that contributed to the astringency andcloudiness of the raw juice After clarification with M oleiferaseed powder the clarified juice still retained a significant amountof vitaminC copper calcium zinc andmagnesiumConsumersliked very much the flavour colour and general acceptabilityand moderately liked the aroma of the clarified juice

5 Recommendations

Based on the findings the following recommendations weremade

(1) M oleifera seed powder should be used for cashewapple juice clarification as it is locally available and toreduce the use of expensive imported clarifyingagents

(2) M oleifera seed powder should be used at the rate of10 g250 cm3 of cashew apple juice to maximizeclarity and reduce astringency

Data Availability

+e data used to support the findings of this study areavailable from the corresponding author upon request

Conflicts of Interest

+e authors declare that there are no conflicts of interest

References

[1] J Tola and Y Mazengia ldquoCashew production benefits andopportunities in Ethiopia a reviewrdquo Journal of Agriculturaland Crop Research vol 7 no 2 pp 18ndash25 2019

[2] M Adou F A Tetchi M Gbane K N Kouassi andN G Amani ldquoPhysio-chemical characterization of cashewapple juice (Anacardium occidentale L) from YamoussoukroCote drsquoIvoirerdquo Innovative Romanian Food Biotechnologyvol 11 pp 32ndash43 2012

[3] M E B D Oliveira G S F D Oliveira G A MaiaR D A Moreira and A C D O Monteiro ldquoAminoacidoslivres majoritarios no suco de caju variaccedilatildeo ao longo dasafrardquo Revista Brasileira de Fruticultura vol 24 no 1pp 133ndash137 2002

[4] M V Sajeev and P L Saroj ldquoSocial and economic benefits ofcashew (Anacardium occidentale) cultivation in DakshinaKannada Karnataka an analysis of the impact its determi-nants and constraintsrdquo Indian Journal of Agricultural Sci-ences vol 85 no 6 pp 821ndash826 2015

[5] H Fontoin C Saucier P-L Teissedre and Y Glories ldquoEffectof pH ethanol and acidity on astringency and bitterness ofgrape seed tannin oligomers in model wine solutionrdquo FoodQuality and Preference vol 19 no 3 pp 286ndash291 2008

[6] T R Castro F A P de Abreu and J O B Carioca ldquoUsingmembrane separation processes to obtain clarified cashewapple juicerdquo Revista Ciencia Agronomica vol 38 no 2pp 164ndash168 2007

[7] E S C A Dedehou J Dossou B Ahohuendo A SaidouA Ahanchede and M A Soumanou ldquoOptimization ofcashew (Anacardium occidentale L) apple juicersquos clarificationprocess by using cassava and rice starchrdquo Journal of AppliedBiosciences vol 9 pp 8989ndash9002 2015

[8] J M De Carvalho G A Maia R W de FigueiredoE S de Brito and S Rodrigues ldquoDevelopment of a blendednonalcoholic beverage composed of coconut water andcashew apple juice containing caffeinerdquo Journal of FoodQuality vol 30 no 5 pp 664ndash681 2007

[9] Y Zhong X Zhang R Yang et al ldquoClarifying effect ofdifferent clarifying agents in chaenomeles juice and winerdquoAIP Conference Proceedings vol 2079 Article ID 020044pp 1ndash9 2019

[10] I G Sandri R C Fontana D M Barfknecht and M M daSilveira ldquoClarification of fruit juices by fungal pectinasesrdquoLWTmdashFood Science and Technology vol 44 no 10pp 2217ndash2222 2011

[11] H P Sharma S Sharma Vaishali and K Prasad ldquoAppli-cation of non-thermal clarification in Fruit juice proc-essingmdasha reviewrdquo South Asian Journal of Food Technologyand Environment vol 1 no 1 pp 15ndash21 2015

[12] S Karmakar and S De ldquoCold sterilization and processmodeling of tender coconut water by hollow fibersrdquo Journal ofFood Engineering vol 200 pp 70ndash80 2017

[13] V G Jayalekshmy and P S John ldquoSagomdasha natural productfor cashew apple juice clarificationrdquo Journal of Tropical Ag-riculture vol 42 no 1-2 pp 67-68 2004

[14] I M Aho and J C Agunwamba ldquoUse of water extract ofMoringa oleifera seeds (Wemos) in raw water treatment inMakurdi Nigeriardquo Global Journal of Engineering Researchvol 13 pp 41ndash45 2014

Table 5 ANOVA analysis of the nutritional compositions ofcashew apple juice clarified using M oleifera seed powder

ANOVANutrients Sum of squares df Mean square F SigBetween groups 0981 2 049 lt001 100Within groups 51817569 12 4318131Total 51818550 14

Table 6 Mean analysis of the sensory qualities of cashew applejuice clarified using M oleifera seed powder

Attributes Mean Std deviation DecisionFlavour (taste) 820 176 Like very muchColour 835 170 Like very muchAroma (smell) 740 125 Like moderatelyGeneral acceptability 842 134 Like very much

6 Scientifica

[15] H Hendrawati I R Yuliastri N Nurhasni E RohaetiH Effendi and L K Darusman ldquo+e use of Moringa oleiferaseed powder as a coagulant to improve the quality ofwastewater and groundwaterrdquo IOP Conference Series Earthand Environmental Science vol 31 pp 1ndash10 2016

[16] Association of Official Analytical Chemists (AOAC) OfficialMethods of Analysis Association of Association OfficialAnalytical Chemists Washington DC USA 2010

[17] B S Virk and D S Sogi ldquoExtraction and characterization ofpectin from apple (malus pumila Cv amri) peel wasterdquo In-ternational Journal of Food Properties vol 7 no 3 pp 693ndash703 2014

[18] A M Shabir ldquoResorcinol method for colourimetric microdetermination of copper in pure formsrdquo International Journalof ChemTech Research vol 3 no 2 pp 661ndash670 2011

[19] F K Amagloh and A Benang ldquoEffectiveness of M oleiferaseed as a coagulant for water purificationrdquo African Journal ofAgricultural Research vol 4 no 1 pp 119ndash123 2009

[20] S Y Daniyan M E Abalaka and E O Eru ldquo+e use ofmoringa seed extract in water purificationrdquo InternationalJournal of Research in Ayurveda and Pharmacy vol 2 no 4pp 1265ndash1271 2011

[21] J Yusuf M B Yuakubu and A M Balarabe ldquo+e use of Moleifera seed as a coagulant for domestic water purificationrdquoIOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS) vol 10 no 1 pp 6ndash9 2015

[22] N Vikashni M Matakite K Kanayathu andS Subramanium ldquoWater purification using M oleifera andother locally available seeds in Fiji for heavy metal removalrdquoInternational Journal of Applied Science and Technology vol 2no 5 pp 125ndash129 2012

[23] E Dedehou J Dossou V Anihouvi and M M SoumanouldquoA review of cashew (Anacardium occidentale L) apple effectsof processing techniques properties and quality of juicerdquoAfrican Journal of Biotechnology vol 15 no 47 pp 2637ndash2648 2016

[24] J A Ukonze E Ogu F M Onu I Dimelu F O Ifeanyiezeand T E Ejiofor ldquoImpact of clarification process on thenutritional mineral and vitamin composition of cashew(Anacardium occidentale) apple juicerdquo African Journal ofBiotechnology vol 17 no 10 pp 337ndash342 2018

[25] M Adou F A Tetchi M Gbane P V N Koffi andN G Amani ldquoMineral composition or the cashew apple juice(Anacardium occidentale) of yamoussoukro Cote drsquoIvoirerdquoPakistan Journal of Nutrition vol 10 no 12 pp 1109ndash11142011

[26] S T Lowor and C K Agyente-Ba ldquoMineral and proximatecomposition of cashew apple (Anarcadium occidentale L)juice from northern savannah forest and coastal savannahregions in Ghanardquo American Journal of Food Technologyvol 4 no 4 pp 154ndash161 2009

[27] R R Cormier S Michodjehourn and B Fulcrand Clarifi-cation of Cashew Apple Juice and Commercial ApplicationsOxfarm Quebec Benin West Africa 2008

Scientifica 7

in cashew apple juice +e result of this study appeared to bebetter than using cassava and rice starch for clarification asreported in [7] who discovered that cassava starch at 62mlldecreased tannin content at 34 while rice starch at 10mlldecreased tannin content at 4214 +e mechanism ofcolloidal particle reduction in cashew apple juice using Moleifera seed powder according to [19] was due to its pos-itively charged proteins which acted like magnets attractingpredominantly negatively charged particles +e authorsemphasized that under proper agitation these bound par-ticles grew in size to form the flocculates which settled bygravity and could easily be removed by filtration +isaccounted for the entire removal of protein from the clar-ified cashew apple juice

33 Nutritional Composition of the Clarified Cashew AppleJuice Cashew apple juice was found to contain 155mg

100 g vitamin C 0291mg100 g copper 576mg100 g cal-cium 021mg100 g zinc and 1632mg100 g magnesiumafter clarification with M oleifera seed powder (Table 4)+ere was no statistically significant difference (pgt 005) inthe nutritional composition of cashew apple juice producedusingM oleifera seed powder for clarification (Table 5) +eresult was comparatively better than [24] who clarifiedcashew apple juice with rice gruel and found to containvitamin C (10941mg100) calcium (101mg100 g) andmagnesium (61mg100 g) Unclarified cashew apple juicewas found to contain 1529ndash2151mgl of magnesium51mgl of copper [25] and 3709ndash4803mg100 g of vitaminC [2] In support of the findings [26] found out that un-clarified cashew apple juice contained 2314mg100ml ofvitamin C 430mg100ml of calcium 1092mg100ml ofmagnesium and 008ndash008mg100ml of copper and zinc+ere was a substantial decrease in the nutrient of cashewapple juice after clarification

Table 1 Mean and ANOVA analysis of the effects of M oleifera seed powder on the clarity of cashew apple juice

Inclusion levels 1st reading(absorbance)

2nd reading(absorbance)

3rd reading(absorbance)

Average(absorbance)

Stddeviation

Stderror

5 g M oleifera 0323 041 048 0405b 0079 004510 g M oleifera 0363 028 0318 0321a 0040 002315 g M oleifera 0365 0333 0351 0350a 0016 000920 g M oleifera 0383 036 0404 0382a 0022 0013

Table 2 Mean percentage analysis of the effects of Moringa oleifera seeds powder on the colloidal particles of cashew juice

Phytochemicals Before () After () Difference () RemovedTannin 002 0004 0016 80Lignin 035 005 03 86Pectin 095 03 065 68Starch 055 015 04 73Protein 074 0 074 100Total 261 0504 2106

Table 3 t-test analysis of the effects of M oleifera seed powder on the colloidal particle contents of cashew apple juice

One-sample test

t df Sig (2-tailed) Mean difference95 confidence interval of

the differenceLower Upper

Before 3259 4 0031 052200 00773 09667After 1779 4 0150 010080 minus00565 02581

Table 4 Mean analysis of the nutritional compositions of cashew apple juice clarified using M oleifera seed powder

Trial 1 (mg100 g) Trial 2 (mg100 g) Trial 3 (mg100 g) Mean (mg100 g)Vitamin C 1589 1532 1553 1558Copper 0236 0285 0352 0291Calcium 535 608 585 576Zinc 019 023 021 021Magnesium 1587 1731 1578 1632

Scientifica 5

34 Sensory Qualities of Clarified Cashew Apple JuiceFindings indicated that the panellists like very much theflavour (820 176) colour (835 170) general acceptability(842 134) and moderately like the aroma (740 125) ofclarified cashew apple juice (Table 6)+e acceptability of theflavour could be attributed to the reduction in the astrin-gency caused by the tannin content of the raw cashew applejuice +is was in line with the study of [27] who found outthat cashew apple juice was not consumed like other fruitjuices due to its characteristic astringent taste which causeda biting sensation of the tongue and throat

4 Conclusions

M oleifera seed powder increased the clarity of cashew applejuicewith the optimumresult being achieved at 10 g250 cm3Moleifera seed powder significantly decreased the tannins ligninpectin and starch that contributed to the astringency andcloudiness of the raw juice After clarification with M oleiferaseed powder the clarified juice still retained a significant amountof vitaminC copper calcium zinc andmagnesiumConsumersliked very much the flavour colour and general acceptabilityand moderately liked the aroma of the clarified juice

5 Recommendations

Based on the findings the following recommendations weremade

(1) M oleifera seed powder should be used for cashewapple juice clarification as it is locally available and toreduce the use of expensive imported clarifyingagents

(2) M oleifera seed powder should be used at the rate of10 g250 cm3 of cashew apple juice to maximizeclarity and reduce astringency

Data Availability

+e data used to support the findings of this study areavailable from the corresponding author upon request

Conflicts of Interest

+e authors declare that there are no conflicts of interest

References

[1] J Tola and Y Mazengia ldquoCashew production benefits andopportunities in Ethiopia a reviewrdquo Journal of Agriculturaland Crop Research vol 7 no 2 pp 18ndash25 2019

[2] M Adou F A Tetchi M Gbane K N Kouassi andN G Amani ldquoPhysio-chemical characterization of cashewapple juice (Anacardium occidentale L) from YamoussoukroCote drsquoIvoirerdquo Innovative Romanian Food Biotechnologyvol 11 pp 32ndash43 2012

[3] M E B D Oliveira G S F D Oliveira G A MaiaR D A Moreira and A C D O Monteiro ldquoAminoacidoslivres majoritarios no suco de caju variaccedilatildeo ao longo dasafrardquo Revista Brasileira de Fruticultura vol 24 no 1pp 133ndash137 2002

[4] M V Sajeev and P L Saroj ldquoSocial and economic benefits ofcashew (Anacardium occidentale) cultivation in DakshinaKannada Karnataka an analysis of the impact its determi-nants and constraintsrdquo Indian Journal of Agricultural Sci-ences vol 85 no 6 pp 821ndash826 2015

[5] H Fontoin C Saucier P-L Teissedre and Y Glories ldquoEffectof pH ethanol and acidity on astringency and bitterness ofgrape seed tannin oligomers in model wine solutionrdquo FoodQuality and Preference vol 19 no 3 pp 286ndash291 2008

[6] T R Castro F A P de Abreu and J O B Carioca ldquoUsingmembrane separation processes to obtain clarified cashewapple juicerdquo Revista Ciencia Agronomica vol 38 no 2pp 164ndash168 2007

[7] E S C A Dedehou J Dossou B Ahohuendo A SaidouA Ahanchede and M A Soumanou ldquoOptimization ofcashew (Anacardium occidentale L) apple juicersquos clarificationprocess by using cassava and rice starchrdquo Journal of AppliedBiosciences vol 9 pp 8989ndash9002 2015

[8] J M De Carvalho G A Maia R W de FigueiredoE S de Brito and S Rodrigues ldquoDevelopment of a blendednonalcoholic beverage composed of coconut water andcashew apple juice containing caffeinerdquo Journal of FoodQuality vol 30 no 5 pp 664ndash681 2007

[9] Y Zhong X Zhang R Yang et al ldquoClarifying effect ofdifferent clarifying agents in chaenomeles juice and winerdquoAIP Conference Proceedings vol 2079 Article ID 020044pp 1ndash9 2019

[10] I G Sandri R C Fontana D M Barfknecht and M M daSilveira ldquoClarification of fruit juices by fungal pectinasesrdquoLWTmdashFood Science and Technology vol 44 no 10pp 2217ndash2222 2011

[11] H P Sharma S Sharma Vaishali and K Prasad ldquoAppli-cation of non-thermal clarification in Fruit juice proc-essingmdasha reviewrdquo South Asian Journal of Food Technologyand Environment vol 1 no 1 pp 15ndash21 2015

[12] S Karmakar and S De ldquoCold sterilization and processmodeling of tender coconut water by hollow fibersrdquo Journal ofFood Engineering vol 200 pp 70ndash80 2017

[13] V G Jayalekshmy and P S John ldquoSagomdasha natural productfor cashew apple juice clarificationrdquo Journal of Tropical Ag-riculture vol 42 no 1-2 pp 67-68 2004

[14] I M Aho and J C Agunwamba ldquoUse of water extract ofMoringa oleifera seeds (Wemos) in raw water treatment inMakurdi Nigeriardquo Global Journal of Engineering Researchvol 13 pp 41ndash45 2014

Table 5 ANOVA analysis of the nutritional compositions ofcashew apple juice clarified using M oleifera seed powder

ANOVANutrients Sum of squares df Mean square F SigBetween groups 0981 2 049 lt001 100Within groups 51817569 12 4318131Total 51818550 14

Table 6 Mean analysis of the sensory qualities of cashew applejuice clarified using M oleifera seed powder

Attributes Mean Std deviation DecisionFlavour (taste) 820 176 Like very muchColour 835 170 Like very muchAroma (smell) 740 125 Like moderatelyGeneral acceptability 842 134 Like very much

6 Scientifica

[15] H Hendrawati I R Yuliastri N Nurhasni E RohaetiH Effendi and L K Darusman ldquo+e use of Moringa oleiferaseed powder as a coagulant to improve the quality ofwastewater and groundwaterrdquo IOP Conference Series Earthand Environmental Science vol 31 pp 1ndash10 2016

[16] Association of Official Analytical Chemists (AOAC) OfficialMethods of Analysis Association of Association OfficialAnalytical Chemists Washington DC USA 2010

[17] B S Virk and D S Sogi ldquoExtraction and characterization ofpectin from apple (malus pumila Cv amri) peel wasterdquo In-ternational Journal of Food Properties vol 7 no 3 pp 693ndash703 2014

[18] A M Shabir ldquoResorcinol method for colourimetric microdetermination of copper in pure formsrdquo International Journalof ChemTech Research vol 3 no 2 pp 661ndash670 2011

[19] F K Amagloh and A Benang ldquoEffectiveness of M oleiferaseed as a coagulant for water purificationrdquo African Journal ofAgricultural Research vol 4 no 1 pp 119ndash123 2009

[20] S Y Daniyan M E Abalaka and E O Eru ldquo+e use ofmoringa seed extract in water purificationrdquo InternationalJournal of Research in Ayurveda and Pharmacy vol 2 no 4pp 1265ndash1271 2011

[21] J Yusuf M B Yuakubu and A M Balarabe ldquo+e use of Moleifera seed as a coagulant for domestic water purificationrdquoIOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS) vol 10 no 1 pp 6ndash9 2015

[22] N Vikashni M Matakite K Kanayathu andS Subramanium ldquoWater purification using M oleifera andother locally available seeds in Fiji for heavy metal removalrdquoInternational Journal of Applied Science and Technology vol 2no 5 pp 125ndash129 2012

[23] E Dedehou J Dossou V Anihouvi and M M SoumanouldquoA review of cashew (Anacardium occidentale L) apple effectsof processing techniques properties and quality of juicerdquoAfrican Journal of Biotechnology vol 15 no 47 pp 2637ndash2648 2016

[24] J A Ukonze E Ogu F M Onu I Dimelu F O Ifeanyiezeand T E Ejiofor ldquoImpact of clarification process on thenutritional mineral and vitamin composition of cashew(Anacardium occidentale) apple juicerdquo African Journal ofBiotechnology vol 17 no 10 pp 337ndash342 2018

[25] M Adou F A Tetchi M Gbane P V N Koffi andN G Amani ldquoMineral composition or the cashew apple juice(Anacardium occidentale) of yamoussoukro Cote drsquoIvoirerdquoPakistan Journal of Nutrition vol 10 no 12 pp 1109ndash11142011

[26] S T Lowor and C K Agyente-Ba ldquoMineral and proximatecomposition of cashew apple (Anarcadium occidentale L)juice from northern savannah forest and coastal savannahregions in Ghanardquo American Journal of Food Technologyvol 4 no 4 pp 154ndash161 2009

[27] R R Cormier S Michodjehourn and B Fulcrand Clarifi-cation of Cashew Apple Juice and Commercial ApplicationsOxfarm Quebec Benin West Africa 2008

Scientifica 7

34 Sensory Qualities of Clarified Cashew Apple JuiceFindings indicated that the panellists like very much theflavour (820 176) colour (835 170) general acceptability(842 134) and moderately like the aroma (740 125) ofclarified cashew apple juice (Table 6)+e acceptability of theflavour could be attributed to the reduction in the astrin-gency caused by the tannin content of the raw cashew applejuice +is was in line with the study of [27] who found outthat cashew apple juice was not consumed like other fruitjuices due to its characteristic astringent taste which causeda biting sensation of the tongue and throat

4 Conclusions

M oleifera seed powder increased the clarity of cashew applejuicewith the optimumresult being achieved at 10 g250 cm3Moleifera seed powder significantly decreased the tannins ligninpectin and starch that contributed to the astringency andcloudiness of the raw juice After clarification with M oleiferaseed powder the clarified juice still retained a significant amountof vitaminC copper calcium zinc andmagnesiumConsumersliked very much the flavour colour and general acceptabilityand moderately liked the aroma of the clarified juice

5 Recommendations

Based on the findings the following recommendations weremade

(1) M oleifera seed powder should be used for cashewapple juice clarification as it is locally available and toreduce the use of expensive imported clarifyingagents

(2) M oleifera seed powder should be used at the rate of10 g250 cm3 of cashew apple juice to maximizeclarity and reduce astringency

Data Availability

+e data used to support the findings of this study areavailable from the corresponding author upon request

Conflicts of Interest

+e authors declare that there are no conflicts of interest

References

[1] J Tola and Y Mazengia ldquoCashew production benefits andopportunities in Ethiopia a reviewrdquo Journal of Agriculturaland Crop Research vol 7 no 2 pp 18ndash25 2019

[2] M Adou F A Tetchi M Gbane K N Kouassi andN G Amani ldquoPhysio-chemical characterization of cashewapple juice (Anacardium occidentale L) from YamoussoukroCote drsquoIvoirerdquo Innovative Romanian Food Biotechnologyvol 11 pp 32ndash43 2012

[3] M E B D Oliveira G S F D Oliveira G A MaiaR D A Moreira and A C D O Monteiro ldquoAminoacidoslivres majoritarios no suco de caju variaccedilatildeo ao longo dasafrardquo Revista Brasileira de Fruticultura vol 24 no 1pp 133ndash137 2002

[4] M V Sajeev and P L Saroj ldquoSocial and economic benefits ofcashew (Anacardium occidentale) cultivation in DakshinaKannada Karnataka an analysis of the impact its determi-nants and constraintsrdquo Indian Journal of Agricultural Sci-ences vol 85 no 6 pp 821ndash826 2015

[5] H Fontoin C Saucier P-L Teissedre and Y Glories ldquoEffectof pH ethanol and acidity on astringency and bitterness ofgrape seed tannin oligomers in model wine solutionrdquo FoodQuality and Preference vol 19 no 3 pp 286ndash291 2008

[6] T R Castro F A P de Abreu and J O B Carioca ldquoUsingmembrane separation processes to obtain clarified cashewapple juicerdquo Revista Ciencia Agronomica vol 38 no 2pp 164ndash168 2007

[7] E S C A Dedehou J Dossou B Ahohuendo A SaidouA Ahanchede and M A Soumanou ldquoOptimization ofcashew (Anacardium occidentale L) apple juicersquos clarificationprocess by using cassava and rice starchrdquo Journal of AppliedBiosciences vol 9 pp 8989ndash9002 2015

[8] J M De Carvalho G A Maia R W de FigueiredoE S de Brito and S Rodrigues ldquoDevelopment of a blendednonalcoholic beverage composed of coconut water andcashew apple juice containing caffeinerdquo Journal of FoodQuality vol 30 no 5 pp 664ndash681 2007

[9] Y Zhong X Zhang R Yang et al ldquoClarifying effect ofdifferent clarifying agents in chaenomeles juice and winerdquoAIP Conference Proceedings vol 2079 Article ID 020044pp 1ndash9 2019

[10] I G Sandri R C Fontana D M Barfknecht and M M daSilveira ldquoClarification of fruit juices by fungal pectinasesrdquoLWTmdashFood Science and Technology vol 44 no 10pp 2217ndash2222 2011

[11] H P Sharma S Sharma Vaishali and K Prasad ldquoAppli-cation of non-thermal clarification in Fruit juice proc-essingmdasha reviewrdquo South Asian Journal of Food Technologyand Environment vol 1 no 1 pp 15ndash21 2015

[12] S Karmakar and S De ldquoCold sterilization and processmodeling of tender coconut water by hollow fibersrdquo Journal ofFood Engineering vol 200 pp 70ndash80 2017

[13] V G Jayalekshmy and P S John ldquoSagomdasha natural productfor cashew apple juice clarificationrdquo Journal of Tropical Ag-riculture vol 42 no 1-2 pp 67-68 2004

[14] I M Aho and J C Agunwamba ldquoUse of water extract ofMoringa oleifera seeds (Wemos) in raw water treatment inMakurdi Nigeriardquo Global Journal of Engineering Researchvol 13 pp 41ndash45 2014

Table 5 ANOVA analysis of the nutritional compositions ofcashew apple juice clarified using M oleifera seed powder

ANOVANutrients Sum of squares df Mean square F SigBetween groups 0981 2 049 lt001 100Within groups 51817569 12 4318131Total 51818550 14

Table 6 Mean analysis of the sensory qualities of cashew applejuice clarified using M oleifera seed powder

Attributes Mean Std deviation DecisionFlavour (taste) 820 176 Like very muchColour 835 170 Like very muchAroma (smell) 740 125 Like moderatelyGeneral acceptability 842 134 Like very much

6 Scientifica

[15] H Hendrawati I R Yuliastri N Nurhasni E RohaetiH Effendi and L K Darusman ldquo+e use of Moringa oleiferaseed powder as a coagulant to improve the quality ofwastewater and groundwaterrdquo IOP Conference Series Earthand Environmental Science vol 31 pp 1ndash10 2016

[16] Association of Official Analytical Chemists (AOAC) OfficialMethods of Analysis Association of Association OfficialAnalytical Chemists Washington DC USA 2010

[17] B S Virk and D S Sogi ldquoExtraction and characterization ofpectin from apple (malus pumila Cv amri) peel wasterdquo In-ternational Journal of Food Properties vol 7 no 3 pp 693ndash703 2014

[18] A M Shabir ldquoResorcinol method for colourimetric microdetermination of copper in pure formsrdquo International Journalof ChemTech Research vol 3 no 2 pp 661ndash670 2011

[19] F K Amagloh and A Benang ldquoEffectiveness of M oleiferaseed as a coagulant for water purificationrdquo African Journal ofAgricultural Research vol 4 no 1 pp 119ndash123 2009

[20] S Y Daniyan M E Abalaka and E O Eru ldquo+e use ofmoringa seed extract in water purificationrdquo InternationalJournal of Research in Ayurveda and Pharmacy vol 2 no 4pp 1265ndash1271 2011

[21] J Yusuf M B Yuakubu and A M Balarabe ldquo+e use of Moleifera seed as a coagulant for domestic water purificationrdquoIOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS) vol 10 no 1 pp 6ndash9 2015

[22] N Vikashni M Matakite K Kanayathu andS Subramanium ldquoWater purification using M oleifera andother locally available seeds in Fiji for heavy metal removalrdquoInternational Journal of Applied Science and Technology vol 2no 5 pp 125ndash129 2012

[23] E Dedehou J Dossou V Anihouvi and M M SoumanouldquoA review of cashew (Anacardium occidentale L) apple effectsof processing techniques properties and quality of juicerdquoAfrican Journal of Biotechnology vol 15 no 47 pp 2637ndash2648 2016

[24] J A Ukonze E Ogu F M Onu I Dimelu F O Ifeanyiezeand T E Ejiofor ldquoImpact of clarification process on thenutritional mineral and vitamin composition of cashew(Anacardium occidentale) apple juicerdquo African Journal ofBiotechnology vol 17 no 10 pp 337ndash342 2018

[25] M Adou F A Tetchi M Gbane P V N Koffi andN G Amani ldquoMineral composition or the cashew apple juice(Anacardium occidentale) of yamoussoukro Cote drsquoIvoirerdquoPakistan Journal of Nutrition vol 10 no 12 pp 1109ndash11142011

[26] S T Lowor and C K Agyente-Ba ldquoMineral and proximatecomposition of cashew apple (Anarcadium occidentale L)juice from northern savannah forest and coastal savannahregions in Ghanardquo American Journal of Food Technologyvol 4 no 4 pp 154ndash161 2009

[27] R R Cormier S Michodjehourn and B Fulcrand Clarifi-cation of Cashew Apple Juice and Commercial ApplicationsOxfarm Quebec Benin West Africa 2008

Scientifica 7

[15] H Hendrawati I R Yuliastri N Nurhasni E RohaetiH Effendi and L K Darusman ldquo+e use of Moringa oleiferaseed powder as a coagulant to improve the quality ofwastewater and groundwaterrdquo IOP Conference Series Earthand Environmental Science vol 31 pp 1ndash10 2016

[16] Association of Official Analytical Chemists (AOAC) OfficialMethods of Analysis Association of Association OfficialAnalytical Chemists Washington DC USA 2010

[17] B S Virk and D S Sogi ldquoExtraction and characterization ofpectin from apple (malus pumila Cv amri) peel wasterdquo In-ternational Journal of Food Properties vol 7 no 3 pp 693ndash703 2014

[18] A M Shabir ldquoResorcinol method for colourimetric microdetermination of copper in pure formsrdquo International Journalof ChemTech Research vol 3 no 2 pp 661ndash670 2011

[19] F K Amagloh and A Benang ldquoEffectiveness of M oleiferaseed as a coagulant for water purificationrdquo African Journal ofAgricultural Research vol 4 no 1 pp 119ndash123 2009

[20] S Y Daniyan M E Abalaka and E O Eru ldquo+e use ofmoringa seed extract in water purificationrdquo InternationalJournal of Research in Ayurveda and Pharmacy vol 2 no 4pp 1265ndash1271 2011

[21] J Yusuf M B Yuakubu and A M Balarabe ldquo+e use of Moleifera seed as a coagulant for domestic water purificationrdquoIOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS) vol 10 no 1 pp 6ndash9 2015

[22] N Vikashni M Matakite K Kanayathu andS Subramanium ldquoWater purification using M oleifera andother locally available seeds in Fiji for heavy metal removalrdquoInternational Journal of Applied Science and Technology vol 2no 5 pp 125ndash129 2012

[23] E Dedehou J Dossou V Anihouvi and M M SoumanouldquoA review of cashew (Anacardium occidentale L) apple effectsof processing techniques properties and quality of juicerdquoAfrican Journal of Biotechnology vol 15 no 47 pp 2637ndash2648 2016

[24] J A Ukonze E Ogu F M Onu I Dimelu F O Ifeanyiezeand T E Ejiofor ldquoImpact of clarification process on thenutritional mineral and vitamin composition of cashew(Anacardium occidentale) apple juicerdquo African Journal ofBiotechnology vol 17 no 10 pp 337ndash342 2018

[25] M Adou F A Tetchi M Gbane P V N Koffi andN G Amani ldquoMineral composition or the cashew apple juice(Anacardium occidentale) of yamoussoukro Cote drsquoIvoirerdquoPakistan Journal of Nutrition vol 10 no 12 pp 1109ndash11142011

[26] S T Lowor and C K Agyente-Ba ldquoMineral and proximatecomposition of cashew apple (Anarcadium occidentale L)juice from northern savannah forest and coastal savannahregions in Ghanardquo American Journal of Food Technologyvol 4 no 4 pp 154ndash161 2009

[27] R R Cormier S Michodjehourn and B Fulcrand Clarifi-cation of Cashew Apple Juice and Commercial ApplicationsOxfarm Quebec Benin West Africa 2008

Scientifica 7