Comparaison des proprietes chimiques de lhuile et tourteaux darachide et de noix de cajou vendus sur les marches de Daloa, Cote dIvoire

Diomande Masse, Kouame Kan Benjamin, Koko Anauma Casimir

The objective of this study is to evaluate and compare the physico-chemical properties of peanut and cashew nut oils and cakes sold in the Daloa markets with a view to identifying their appropriate uses in nutrition and food technology. The seeds and nuts were shelled, dried, crushed and pressed to separate the oil from the cake. The chemical parameters of the sample oils were evaluated by thiosulphate (for peroxide index), hydrochloric acid (for saponification index), and sodium hydroxide (for acidity) assays. The moisture, protein, ash, carbohydrate content of groundnut cake and cashew nuts were determined using the AOAC method (1995). The energy value is calculated using the specific coefficients of Atwater and Benedicte (1902) for proteins, lipids and carbohydrates. The results show that the fat yields of peanut seeds (28.26 ± 0.08 g / 100gMS) are substantially identical to those of cashew (29.37 ± 0.06 g / 100gMS). It is the same for their cakes (71.74 ± 0.21 g / 100gMS against 70.63 ± 0.05 g / 100gMS). The peroxide value of the ARA oil (7.87 ± 0.15) is twice as high as that of the CAJ oil (3.16 ± 0.31). The saponification value of the ARA oil (173.98 ± 0.6) is also higher than that of the CAJ oil (167 ± 1.86). On the other hand, the total acidity of the oil is high for CAJ (1.62 ± 0.01 meq / 100g) and low for ARA (1.25 ± 0.20 meq / 100g). The chemical characterization of the cake shows that that of CAJ (3.95 ± 0.01g / 100gMS) is richer in moisture than that of ARA (3.95 ± 0.01g / 100gMS). On the other hand TX ARA (47 ± 0.01g / 100gMS) is richer in protein than that of TX CAJ (44.21 ± 0.1g / 100gMS). The fat contents (31.14 ± 0.10 g / 100gMS against 31.91 ± 0.09 g / 100gMS), in ash (3.57 ± 0.04 g / 100gMS against 3.57 ± 0.02 g / 100gMS) and carbohydrates (15.48 ± 1.7g / 100gMS versus 16.35 ± 0.10g / 100gMS) are identical for TX ARA and TX CAJ. It is the same for the energy value (530.23 ± 0.6 Kcal / 100g) against 529.51 ± 0.56 Kcal / 100g). TX ARA and TX CAJ cakes could contribute to the fight against protein-energy diseases, and also be used in livestock feed because of their high protein and energy content and minerals.