Production et caracterisation biochimique du tourteau de cajou (anacardium occidentale l.)

The aim of this stady is to valorise the co-products of cashew nuts. To this end, co-products were collected from companies involved in cashew processing based in Abidjan (Ivory Cost). For a quantity of 100±0.25kg of co-products collected for the production of cashew meal, 2.17±1.57kg of skins and 5.61±1.18kg of other impurities are sorted. The reusable quantity of co-products as 92.22±3.75kg. The production of cashew meal (sorted co-products 92.22±3.75kg), allowed us to extract 22.25±1.83kg of an oil + water mixture and 66.85±5.11kg of meal. By the oil extraction technique applied, the extraction rate was 24.13% and the cashew meal production rate 72.50%. The physicochemical characterisation of the cashew meal revealed a dry matter content of fat (8.57±0.76%), crude protein (20.34±0.34%), crude cellulose (5.28±0.14%), total ash (4.78±0.85%) and metabolizable energy (3762.38 ± 40.29). The minerals measured in cashew meal revealed an important source of mineral salts and mineral trace elements. Vitamins B1, B2 and C are also present in cashew co-products could be valorised to a level that would reduce industrial waste. Cashew mea lis an excellent source of crude protein with the presence of eight (8) amino acids in this protein. The high quantity of mineral elements (macro and trace elements) and the presence of vitamins B1, B2 and C in cashew meal make it a raw material for animal feed. Cashew meal could thus allow the improvement of animal production through the valorisation of protein sources.