MICROBIOLOGICAL QUALITY, CHEMICAL AND SENSORY ASSESSMENT OF LOCALLY PACKAGED CASHEW NUTS SOLD IN BENIN CITY, NIGERIA

Chemical, microbial and sensory analyses of processed cashew nuts (Anacardium occidentale) samples commonly marketed in Benin City was evaluated using standard methods. The pH moisture content ranged from 4.9±0.05 -5.6±0.06 3.42±0.05 - 5.35±0.3% respectively. Proximate analysis showed the nut contained protein (32.55 ± 0.00- 35.73 0.10 %), carbohydrate (17.70 0.40-19.39 0.00 lipid (9.18 0.30-10.37 0.20 ash ( 8.76 0.50-9.65 0.13%) fibre (7.57 0.30-8.14 % ) range indicated minerals with highest concentration include potassium, phosphorus magnesium 662±5.50-665±3.20, 588±1.86-593±2.10 293±2.41-297±3.10mg/100g that order. Of all manganese had least 1.67±0.35-1.70±0.60mg/100g. Microorganisms isolated stored include: Staphylococcus aureus, S. epidermidis, Bacillus spp, Aspergillus niger, flavus, fumigatus, Saccharomyces Penicillium digitatum, Rhizopus nigricans Mucor pusillus. No Escherichia coli Salmonella spp were samples. fungal count after 28 days storage various packaging material revealed less than 103 cfu/g for two Sensory evaluation glass bottle is best as it rated closest to fresh product at 28±20C.