Efficacy of Component Resolved Diagnosis in Walnut and Cashew Nut Allergies
Mikita YamamotoSakura SatoTakashi InoueMakoto NishinoKen‐ichi NagakuraTomoyuki AsaumiKiyotake OguraNoriyuki YanagidaMotohiro Ebisawa
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Cashew nut
The bromatological characteristics of the concentrate obtained from the cashew nut (Anacardium occidentale L.) with other known concentrates were compared, tests were performed and application in different food products were evaluated their sensory characteristics.The results of obtaining the cashew nut concentrate reveal the full potential source of proteins for human nutrition, which can be used directly in processed products.The functional properties of the concentrate do not distance from the properties of other known ones, which suggests the possibility of being used in multiple food products.
Anacardium
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A low-cost cashew-nut cracker was designed, fabricated, and tested. Materials of construction were locally available and the cost affordable to peasant farmers in Nigeria. The machine consists of the main frame; a 600 mm x 900 mm mild steel table and a cracking jug assembly composed of the assembling plate; and the pillar pole, cutting case, knives or blades, hand lever, and springs (tension and return). The machine was tested using small, medium, and large nuts (the three sizes of the cashew nut). Machine efficiencies were obtained as 69.4, 75.5, and 75.7% for the three sizes, respectively. From the results obtained, it was concluded that even a simple device, such as the one fabricated, would considerably improve the capacity for processing cashew nut in Nigeria.
Cashew nut
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Peasant
Lever
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Universal testing machine
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A study was conducted to evaluate the effects of cashew (Anacardium occidentale L.) biotypes, nut forms and nut soaking in water on seedling emergence and growth. It was a 3×2×5 factorial experiment of 30 treatment combinations assigned in a randomized complete block design with four replicates. The factors were: cashew nut biotypes (madras, medium and extra-large); nut forms (sinkers and floaters in water) and duration of soaking (0, 6, 12, 18 and 24 h) before sowing. Parameters measured included percent sinkers and floaters; percent seedling emergence, seedling morphology and dry matter yield. Data were analyzed using descriptive statistics and ANOVA while means separation was done with DMRT. Percent sinkers:floaters ratios were significantly (p≤0.05) influenced by nut biotype. Ratios were 68:32, 88:12 and 14:86 in madras, medium and ex-large nut biotypes, respectively. Extra-large and medium nut biotypes had equal percent emergence which was significantly higher than for madras (75.0). Sinkers had similar percent emergence as floaters. Seedling height, stem diameter, leaf area and dry matter yield were in the order of extra-large nut biotype > medium > madras. Sinkers were significantly superior to floaters in seedling height and stem diameter, but similar in number of leaves and leaf area. Duration of soaking had no significant (p≤0.05) effect on the parameters measured. Interactions occurred between biotypes and nut forms. Conclusively, both sinker and floater nut forms of extra-large and medium nut biotypes could be sown, without soaking to obtain vigorous seedlings.
Anacardium
Cashew nut
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Anacardium
Cashew nut
Anacardiaceae
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Anacardium
Anacardiaceae
Cashew nut
Pistacia
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Wild capuchin monkeys ( Sapajus libidinosus ) at Serra da Capivara National Park, Brazil, regularly use stone tools to break open cashew nuts ( Anacardium spp.). Here we examine 2 approaches used by the capuchins to position the kidney-shaped cashew nuts on an anvil before striking with a stone tool. Lateral positioning involves placing the nut on its flatter, more stable side, therefore requiring less attention from the monkey during placement. However, the less stable and never previously described arched position, in which the nut is balanced with its curved side uppermost, requires less force to crack the outer shell. We observed cashew nut cracking in a field experimental setting. Only 6 of 20 adults, of both sexes, were observed to deliberately place cashew nuts in an arched position, which may indicate that the technique requires time and experience to learn. We also found that use of the arched position with dry nuts, but not fresh, required, in 63% of the time, an initial processing to remove one of the cashew nut lobes, creating a more stable base for the arch. This relatively rare behaviour appears to have a complex ontogeny, but further studies are required to establish the extent to which social learning is involved.
Cashew nut
Anacardium
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The traditional method of cracking roasted cashew nuts manually, using harmer or knife cutter is
labour-intensive, slow and tedious; besides, most mechanical crackers do not give satisfactory
results in terms of whole kernels percentage. A prototype machine was developed to crack
roasted cashew nuts. The box-like machine has a hinged and spring-loaded mild steel cracking
lid with grooves to hold a cast aluminum feeding tray which was machined to hold 25 nuts at a
time. Nuts get cracked by the impact of the lid against the feeding tray. The lid provides for a
minimum clearance from the feeding tray on which nuts are preloaded; this prevents the applied
force from being in excess of the required cracking force. The machine was tested with various
cashew nut sizes, and placement orientations. The percentage of whole kernels produced was
66.66 %. The capacity of the machine was estimated to be about 18.3 kg/hr. A device of this
nature can be manufactured for small entrepreneurs and village-level applications in the
developing countries where bulk of the world cashew is produced.
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Cashew nut
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