Selected Physio-Chemical Properties for the Processing of Cashew Apple (Anacardium Occidentale)

Selected physical, mechanical and chemical properties of cashew apple were investigated which includes length, width, thickness, mass, volume, density, angle of repose, static coefficient of friction on plywood, glass, mild steel and stainless steel surfaces, compressive force required to rupture the cashew apple, energy to break, Youngs modulus. Cashew apple was found to have length of 6.49 cm, width of 3.81 cm and thickness of 3.58 cm, average moisture content of 85% wet basis. The mean values of coefficient of static friction on glass (0.29) was the highest while that of wood was the lowest, while the average value of angle of repose was 15.45 degrees. The compressive force needed to rupture the cashew apple is 22.56N while the energy to break is 0.0025 J. The mean proximate compositions of the cashew apple were: pH (4.3), Vitamin C (123.5 mg/ml), Tannin (261.3 mg/ml), Total sugar (11.88 mg/ml), Fibre (4.1%) Protein (2.14 %). The mean mineral composition of the cashew apple has Potassium (69.7 +/- 0.35 ppm) as the highest and the lowest of Zinc (0.06 +/- 0 ppm). The properties stated constitute an important baseline for the design and development of various machines for handling and processing of the cashew apple.