Potential Use of Cashew Almond Aqueous Extract for Yoghurt Production

Abstract

Kernels of cashew (Anacardium occidentale L.) possess an enormous nutritional and technological potential. However, the almond is less consumed and processed by food industries in Côte d’Ivoire. The present study aims to bring added value to cashew kernel. The effect of this cashew almond extract was tested on fermentative activity of two lactic bacteria (Lactobacillus delbrueckii subsp bulgaricus and Streptococcus salivarius subsp thermophilus) specific for yoghurt production. The study consisted of making seven formulations composed of milk and aqueous extract of cashew almond. Different formulations namely F0, F1, F2, F3, F4, F5 and F6 contained 0%, 5%, 10%, 15%, 20%, 25% and 30% respectively of aqueous extract of cashew almond. Lactic ferment containing the above lactic bacteria was used for fermentation of each formulation. Effect of aqueous extract from cashew almond on fermentative activity of the two bacteria was carried out by pH, titratable acidity with duration of fermentation to obtain 80 Dornic degrees. The results showed that the fermentative activity of lactic bacteria tested was improved with formulations with 15% (F3) and 20% (F4). With these two formulations, the acidity of the yogurt reaches 80° D compared to the standard (F0%). The extract therefore seems to stimulate the activity of bacteria at these two rates. Beyond 20% of cashew almond extract, the extract seems to inhibit the activity of lactic acid bacteria. The aqueous extract of cashew almond may play a role in yogurt-like fermented milk technology.