Comparison of Proximate Composition and Nutritional Qualities of Fifty-Three Cashew Accessions from Burkina Faso

---

Résumé

Cashew cultivation is growing in Burkina Faso, but nut production remains low. Identification of high-performance plant material with known varietal characteristics is essential for breeding. This study consisted of physical-chemical and nutritional characterization of almonds from a core selection of 53 cashew accessions from Burkina Faso. Proximate composition included contents in water, lipids, carbohydrates, proteins, ash, cellulose using standard methods. Major constituents were lipids with an average level of 50.71% ± 4.07%, followed by carbohydrates and proteins with average levels of 21.18% ± 3.81% and 20.62% ± 1.58%, respectively. Average water, ash and cellulose levels were 4.56% ± 0.39%, 2.87% ± 0.27% and 4.61% ± 2.52%, respectively. The analysis of variability within accessions, based on physical and chemical parameters, identified 3 groups that differ in lipids, carbohydrates, proteins, cellulose and energy value. The first group containing 17 accessions of fat-rich cashews, average protein levels and very high energy values is more interesting for tree improvement programs.

Mots-clés

Proximate, Cellulose, Cashew nut, Chemical composition, Food science, Carbohydrate, Composition (language), Biology, Chemistry, Biochemistry