Co esponding au ho : S éphane Yao KOFFI
Copy igh © 2025 Au ho (s) e ain he copy igh o his a icle. This a icle is published unde he e ms o he C ea i e Commons A ibu ion Liscense 4.0.
Impac o ag oecological condi ions on he nu i ional and biochemical quali y o
cashew nu s (Anaca dium occiden ale l.) in Cô e d’I oi e
S éphane Yao KOFFI 1, 2, *, Réné YAO 1, Valé y Pie e NIABA 1 and Halbin James KOUADIO 1, 2
1 Labo a o y o Ag o alo iza ion, UFR Ag o o es y, Jean Lo ougnon Guédé Uni e si y, BP 150 Daloa, Cô e d’I oi e.
2 Cen e o S udy, Resea ch, Consul ing and Assis ance in Toxicology and Applied Hygiene (CERTOX), 01 BP 4352 Abidjan
01, Cô e d’I oi e.
GSC Biological and Pha maceu ical Sciences, 2025, 32(03), 232-242
Publica ion his o y: Recei ed on 09 Augus 2025; e ised on 20 Sep embe 2025; accep ed on 23 Sep embe 2025
A icle DOI: h ps://doi.o g/10.30574/gscbps.2025.32.3.0369
Abs ac
Cashew (Anaca dium occiden ale L.) is a majo expo c op and sou ce o income in Cô e d’I oi e, he wo ld’s leading
p oduce since 2015. Beyond i s economic impo ance, cashew ke nels a e alued o hei nu i ional and unc ional
p ope ies. Howe e , limi ed in o ma ion is a ailable on how p oduc ion en i onmen s a ec ke nel composi ion. This
s udy aimed o e alua e he in luence o ag oecological condi ions on he physico-chemical and mine al p ope ies o
cashew nu s p oduced in h ee key egions o Cô e d’I oi e : Bondoukou (Gon ougo), Dabakala (Hambol), and Mankono
(Bé é).
Composi e nu samples we e collec ed in each p oduc ion zone acco ding o EU Regula ion N°401/2006. S anda d
me hods we e applied o de e mine biochemical pa ame e s (d y ma e , p o ein, a , ibe , suga s) and mine al
componen s (Na, K, Ca, Mg, P, Fe, Zn, Cu).
Resul s e ealed ma ked a iabili y ac oss zones. Nu s om Mankono showed he highes a (50.14%) and die a y
ibe con en s (3.40 g/100 g). Dabakala samples we e cha ac e ized by ele a ed d y ma e (95.55 g/100 g) and p o ein
le els (19.15 g/100 g). In con as , Bondoukou nu s con ained highe suga concen a ions (1.93 °B ix ; 17.20 g/100 g
o al suga s) and impo an coppe le els (3.57 g/100 g).
These indings demons a e ha ag oecological ac o s signi ican ly a ec cashew nu composi ion, leading o
measu able di e ences in nu i ional quali y. Such a iabili y highligh s oppo uni ies o he egional alo iza ion o
I o ian cashew p oduc ion, while p o iding baseline da a o bo h indus ial p ocessing and nu i ion-o ien ed
u iliza ion.
Keywo ds: Cashew Nu s; Biochemical Composi ion; Mine al Con en ; Ag oecological Va iabili y; Cô e d’I oi e
1. In oduc ion
Cashew (Anaca dium occiden ale L.) is a e sa ile opical ee c op cul i a ed o i s nu s and apples. I h i es unde a
wide ange o clima ic condi ions and can g ow on poo soils, making i pa icula ly impo an in ma ginal ag icul u al
sys ems [1,2]. A ma u i y, he ee p oduces kidney-shaped nu s a ached o leshy peduncles commonly called cashew
apples [3]. In Cô e d’I oi e, cashew cul i a ion has apidly expanded and has become a key d i e o u al household
income and na ional economic g ow h [4,5]. Cashew p oduc ion is now es ablished ac oss almos all ecological egions
o he coun y, and Cô e d’I oi e emains he wo ld’s leading p oduce , wi h aw cashew nu ou pu eaching abou 1.2
million ons in 2023, ep esen ing oughly 40% o global supply [6].
GSC Biological and Pha maceu ical Sciences, 2025, 32(03), 232-242
233
Cashew ke nels a e no only o economic impo ance bu also ep esen a aluable sou ce o nu i ion. They a e ich in
unsa u a ed a y acids, p o eins, i amins, essen ial mine als, amino acids, and die a y ibe . Regula consump ion o
ee nu s, including cashew, has been linked o mul iple heal h bene i s such as educed isks o ca dio ascula disease,
ype 2 diabe es, obesi y, and me abolic diso de s, as well as imp o ed an ioxidan s a us and bone mine al densi y [7,8].
Recen e iews u he highligh cashew as a unc ional ood wi h po en ial oles in ch onic disease p e en ion [7].
Despi e being he hi d mos p oduced ee nu wo ldwide, cashew emains compa a i ely unde - esea ched. While i s
biochemical and mine al composi ions ha e been s udied [1,9], e idence sugges s ha nu quali y a ies signi ican ly
ac oss ecological zones and p oduc ion en i onmen s [2,10,11]. In Cô e d’I oi e, mos esea ch has ocused on cashew
apples [12,13] o pes managemen [14,15] wi h limi ed a en ion gi en o ke nel quali y. Apa om a ew
mo phome ic and geno ypic s udies [16–18], he e is li le in o ma ion linking cashew nu composi ion o
ag oecological condi ions.
Based on his knowledge gap, we hypo hesize ha ag oecological condi ions s ongly in luence he biochemical and
mine al composi ion o cashew ke nels in Cô e d’I oi e. The objec i e o his s udy was he e o e o cha ac e ize he
a iabili y o key nu i ional and physico-chemical ai s o cashew nu s ac oss h ee majo p oduc ion zones. This wo k
p o ides baseline da a essen ial o he nu i ional alo iza ion o cashew, suppo s s a egies o egional p oduc
di e en ia ion, and con ibu es o he sus ainable de elopmen o he cashew alue chain in Cô e d’I oi e.
2. Ma e ial and me hods
2.1. Plan ma e ial
Cashew nu s om he h ee main p oduc ion a eas o Cô e d'I oi e we e used o his s udy. These nu s we e collec ed
om andomly selec ed a me s in wen y-one [21] di e en locali ies in Bondoukou (Gon ougo egion), Dabakala
(Hambol egion), and Mankono (Bé é egion) (Table 1). The cashew nu s we e collec ed be ween Feb ua y and May
2018.
Table 1 Quan i y o cashew nu s collec ed pe locali y
Zone
Locali ies
Quan i y (kg)
Bondoukou
Pélégoudi, Nan anbeni
53
Sé éoudé
47
Taoudi
55
Zépo
49
Wakiala
43
Sub o al
247
Dabakala
Ko olo
54
Sokala-Soba a
51
Ka oudou-bamba asso
57
Nassoulo
52
Kokolo
49
Sub o al
263
Mankono
Bouandougou, Kamo o
51
Bielou, Fisanko o
63
Dialako o, Mamou oudougou
67
Bé éda
58
Gbaziasso
47
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Kankanazo, Dandougou
56
Sub o al
342
TOTAL
852
2.2. Sample p epa a ion o analysis
The nu s collec ed om each locali y we e pooled oge he , o ming h ee di e en ba ches o cashew nu s acco ding o
he ag oecological p oduc ion zones (Reg. 401/2006). A ep esen a i e sample o 10 kg om each ba ch was aken
ollowing he in e na ional s anda d ISO 2859 (ISO 2859-1). The qua e ing me hod was hen used o p epa e
labo a o y samples in ended o physico-chemical analyses. Two opposi e ac ions we e combined o o m wo
subsamples. The i s was used o biochemical componen analysis, and he second o mine al componen analysis.
Thus, h ee 1-kg samples om each subsample o each ba ch, acco ding o cashew nu o igin, we e ob ained, p o ec ed
om ligh , and s o ed a oom empe a u e.
Raw cashew nu s we e cu along he shell in e sec ion line using a “calao” clamp. The ke nels ob ained we e g ound in
a po celain mo a un il a pas e was o med. The esul ing pas es we e placed in plas ic con aine s and s o ed a oom
empe a u e o subsequen analyses.
2.3. Biochemical composi ion analysis
2.3.1. De e mina ion o hyd ogen po en ial (pH)
The pH was de e mined acco ding o ISO me hod [19] using a pH me e (pH me e , Hanna). The pH was measu emen
using an elec onic pH me e by imme sing he elec ode in in 5 mL o suspension (ke nel solu ion), and he pH alue
was ead di ec ly om he pH me e sc een. Be o e pH measu emen , he de ice was calib a ed using wo bu e
solu ions a pH 7.0 and 4.0.
2.3.2. De e mina ion o he Re ac ome ic D y Ex ac (°B ix)
The e ac ome ic d y ex ac (RDE) was de e mined using an ATR-W2 plus e ac ome e (2009/230, Ge many)
ollowing he me hod used by Adou [13]. A e cleaning and calib a ion wi h dis illed wa e , a d op o he cashew ke nel
solu ion is placed on he e ac ome e p ism. The de ice is hen closed and he eading is aken di ec ly om he sc een.
The eading is epea ed h ee imes.
2.3.3. De e mina ion o D y Ma e (DM) con en
D y Ma e Con en was de e mined acco ding o he me hod used by Adou e al. [20]. One g am o cashew lou was
weighed in o a p e-d ied po celain c ucible o known mass and d ied a 105 °C o 24 h. A e cooling in a desicca o ,
he c ucible was eweighed. D y ma e (%) was calcula ed as :
DM (%) = [(Pi – P0) / P1] × 100
Whe e :
Pi = he ini ial weigh o he sample, P0 = he mass o he emp y c ucible (g), P1 = he mass o he c ucible a e d ying
(g).
2.3.4. De e mina ion o Ti a able Acidi y (TA)
Th ee (3) g o cashew ke nel g ind we e mixed wi h 28 mL dis illed wa e and cen i uged a 3000 pm o 10 min. Ten
(10) ml o he il a e we e collec ed and mixed wi h 90 ml o dis illed wa e , and 2 o 3 d ops o phenolph halein
solu ion we e added o he mix u e. The i a able acidi y was de e mined as he olume (in ml) o 0.1 N NaOH equi ed
o neu alize he mix u e [21]. The esul s ep esen he a e age o h ee ials. The i a able acidi y a e is calcula ed
using he ollowing o mula :
TA (%) = (NNaOH × VNaOH × 0.09 × 100) / V
Whe e :
GSC Biological and Pha maceu ical Sciences, 2025, 32(03), 232-242
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V = olume o he sample aliquo , NNaOH = no mali y o he NaOH used (meq/L), VNaOH = olume o NaOH used (ml), 0.09
= milliequi alen weigh o lac ic acid.
2.3.5. De e mina ion o Fa Con en (FC)
Lipids we e ex ac ed om 10 g o cashew ke nel g ind using a Soxhle appa a us o 6 hou s [22]. The dehyd a ed
cashew ke nel g ind is in oduced in o an ex ac ion ca idge (Wa man ca idge) and inse ed in o he ex ac ion
lask. Ex ac ion was pe o med wi h 300 mL hexane a 70 °C. A e e apo a ion o sol en and d ying a 130 °C, a
con en was calcula ed as :
FC (%) = [(P2 – P1) / Pe] × 100
Whe e :
P1 = emp y lask weigh , P2 = lask + a weigh , Pe = sample weigh .
2.3.6. De e mina ion o c ude Ash Con en (AC)
A e lipid ex ac ion, h ee (03) g o cashew ke nel lou ob ained a e d ying we e used o he de e mina ion o he
ash con en acco ding o he g a ime ic me hod [23]. The incine a ion o he samples is ca ied ou in a mu le u nace
(Nabe he m GmbH, Ge many) a 550°C o 6 hou s. The c ucible is hen emo ed and cooled in a desicca o , hen
weighed again. The ash con en (AC) ob ained a e incine a ion is calcula ed using he o mula :
AC (%) = [(m3 – m1) / (m2 – m1)] × 100
Whe e :
m1 = weigh o emp y c ucible, m2 = weigh o c ucible + sample be o e incine a ion, m3 = weigh o c ucible + ash.
2.3.7. De e mina ion o P o ein Con en (P)
P o ein was de e mined by he Kjeldahl me hod as desc ibed by Zhou e al. [24]. One (1) g o ke nel lou was diges ed
in concen a ed H₂SO₄ wi h coppe sul a e ca alys , dis illed wi h NaOH, and i a ed wi h 0.1 N H₂SO₄. The p o ein
con en was calcula ed by mul iplying he o al ni ogen con en by a con e sion ac o o 6.25, using he ollowing
o mulas :
TP (%) = [(VH₂SO₄ × 0.1 × 0.014) / P₀] × 6.25 × 100
Whe e: VH₂SO₄ = Volume o sul u ic acid used (mL), P₀ = Mass o he sample (g), 0.014 = Ra io o he mola mass o ni ogen
pe li e o i an solu ion.
2.3.8. De e mina ion o To al Suga s in cashew nu s (TS)
The de e mina ion o o al suga s was ca ied ou by he phenol-sul u ic me hod [25]. P io o he de e mina ion, Ten
(10) g o g ound ke nel we e added o 90 ml o dis illed wa e , hen o exed o 30 min. The suspension (ke nel
solu ion) was le o es o 10 min. Ten (10) mL o 80 C e hanol was added o 1 mL o ke nel solu ion and hen
cen i uged a 2500 pm o 15 min. The supe na an was eco e ed and hen 2 mL lead ace a e was added and
cen i uged a 2500 pm o 15 min. The supe na an was collec ed again and 2 mL oxalic acid was added. E e y hing
is cen i uged a 2500 pm o 15 minu es. In addi ion, he supe na an is collec ed and b ough o he wa e ba h (80 C).
A e cooling, dis illed wa e was added o he sample o he p e ious le el. Fo he de e mina ion o o al suga s, 2 mL
phenol (5%) was added o 2 mL o he solu ion aken om a es ube. Then 8 mL concen a ed sul u ic acid (H2SO4)
(96%) was added apidly and he mix u e was s i ed immedia ely. E e y hing is pu in he da k o 30 min. A yellow
colo a ion de elops, s able o se e al hou s. Abso bance is measu ed a 490 nm. The concen a ion o o al suga s is
de e mined wi h e e ence o a s anda d glucose ange.
2.3.8. De e mina ion o C ude Fibe (CF) con en
C ude ibe con en was es ima ed acco ding o he me hods desc ibed by Thiex [26]. One (1) g o o cashew ke nel lou
is boiled in 50 ml o H₂SO₄ (0.25 N) and hen in 50 ml o NaOH (0.31 N) o 1h. The esul ing esidue is d ied a 105°C
o 8 h hen incine a ed a 550°C o 3 h.
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2.4. Mine al Composi ion Analysis
Mine al composi ion was de e mined ollowing he o icial me hods used [27,28]. B ie ly, 5 g o almond cake we e o en-
d ied a 105 °C o 24 h, cooled in a desicca o , and 0.3 g o he d ied ma e ial was ashed in a po celain c ucible a 600
°C o 5 h in a mu le u nace un il whi e ash was ob ained. A e cooling o oom empe a u e, he ash was ea ed wi h
5 ml o ni ic acid (1 N) and e apo a ed o d yness on a ho pla e, ollowed by he addi ion o 5 ml o hyd ochlo ic acid
(1 N) and hea ing a 400 °C o 30 min. The esidue was dissol ed in 10 ml o hyd ochlo ic acid (0.1 N), ans e ed in o
a 50 ml olume ic lask, and supplemen ed wi h 5 ml o lan hanum chlo ide o supp ess Ca and K in e e ences.
Elemen al concen a ions we e quan i ied using a omic abso p ion spec opho ome y (AAS) a he ollowing
wa eleng hs: Mg (285.2 nm), K (766.5 nm), Zn (213.9 nm), Fe (248.3 nm), Ca (424.7 nm), Cu (324.8 nm), and Na (589.0
nm). Calib a ion cu es we e es ablished om s anda d solu ions o each elemen , and blank solu ions we e un
be ween successi e samples.
Phospho us (P) was analyzed colo ime ically a e we diges ion ollowing Abo (2017) [29]. The me hod is based on
he molybdenum blue eac ion, whe e he o ma ion and educ ion o he phosphomolybdic complex yields a blue
colo a ion measu ed a 885 nm. Mine al con en s (T, mg·kg⁻¹) we e calcula ed acco ding o he equa ion :
T(mg⋅kg−1)= [(Csample – Cblank) / m] ×V
Whe e :
Csample = Sample concen a ion ob ained by AAS, Cblank = blank concen a ion, V = olume (ml) o hyd ochlo ic acid 0.1
N, m = mass (mg) o he calcined d y sample.
2.5. Rep oducibili y o Analyses
All de e mina ions (pH, d y ma e , ibe , o al suga s, ash, a , mine als) we e ca ied ou in iplica e. Resul s a e
exp essed as mean alues ± s anda d de ia ion.
2.6. S a is ical Analysis
Da a we e analyzed using STATISTICA e sion 7.1. Fi s , analysis o a iance (ANOVA) a a 5% signi icance le el was
applied. When signi ican di e ences we e de ec ed, Tukey’s pos hoc es was used o iden i y di e ing a iables.
Secondly, p incipal componen analysis (PCA) was pe o med o isualize pa ame e ela ionships and o assess he
dis ibu ion o physico-chemical a iables o cashew nu s acco ding o p oduc ion zones.
3. Resul s
3.1. Biochemical componen s o cashew nu s by p oduc ion zones
3.1.1. pH, Ti a able Acidi y, RDE (°B ix), D y Ma e , and Ash con en o cashew nu s
Signi ican di e ences we e obse ed be ween p oduc ion zones o pH, acidi y, d y ma e , °B ix, and ash con en
(Table 2). Dabakala cashew nu s eco ded he highes d y ma e con en (95.65%), while Bondoukou nu s showed he
highes °B ix alue (1.93). Ash con en was also signi ican ly highe in Bondoukou cashew nu s (4.41%).
Table 2 pH, RDE (°B ix), i a able acidi y, d y ma e , and ash con en o cashew nu s om di e en p oduc ion zones
Pa ame e
Mankono
Dabakala
Bondoukou
Mean
pH
6.35 ± 0.05ᵃ
6.36 ± 0.03ᵃ
6.39 ± 0.03ᵇ
6.37 ± 0.04
Ti a able acidi y (%)
0.06 ± 0.008ᵃ
0.04 ± 0.01ᵇ
0.06 ± 0.008ᵃ
0.06 ± 0.01
RDE (°B ix)
1.08 ± 0.18ᵃ
1.16 ± 0.26ᵃ
1.93 ± 0.05ᵃ
1.42 ± 0.44
D y ma e (%)
95.47 ± 0.17ᵃ
95.65 ± 0.31ᵃ
95.47 ± 0.31ᵃ
95.53 ± 0.27
Ash (%)
4.08 ± 0.14ᵃ
4.34 ± 0.12ᵇ
4.41 ± 0.10ᵇ
4.28 ± 0.18
Values in he same ow ollowed by he same le e a e no signi ican ly di e en a he 5% le el (Tukey es ).
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3.1.2. To al To al suga s, P o ein, Fa , and C ude Fibe con en o cashew nu s
The analysis esul s also show ha he o al suga s, p o ein, a , and ibe con en o nu s a ies depending on he o igin
o he nu s. Indeed, Dabakala and Bondoukou cashew nu s con ained signi ican ly mo e p o ein (19.15 and 18.95
g/100g, espec i ely) han Mankono nu s (18.47 g/100g). Fibe con en was highes in Mankono cashew nu s (3.40
g/100g). Fa con en was sligh ly highe in Mankono (50.14%) and Dabakala (48.35%) compa ed o Bondoukou
(46.36%) (Table 3).
Table 3 To al suga s, p o ein, a , and c ude ibe o cashew nu s om di e en p oduc ion zones
Pa ame e s
Mankono
Dabakala
Bondoukou
Mean
To al suga s (g/100g)
16.80 ± 0.14ᵃ
17.17 ± 0.14ᵃ
17.20 ± 0.17ᵃ
17.06 ± 0.24
P o ein (g/100g)
18.47 ± 0.06ᵃ
19.15 ± 0.09ᵇ
18.95 ± 0.28ᵇ
18.86 ± 0.34
Fa (g/100g)
50.14 ± 1.92ᵃ
48.35 ± 2.15ᵃ
46.36 ± 3.68ᵃ
48.28 ± 2.58
Fibe (g/100g)
3.40 ± 0.13ᵃ
3.02 ± 0.31ᵇ
3.02 ± 0.29ᵇ
3.15 ± 0.30
Values in he same ow ollowed by he same le e a e no signi ican ly di e en a he 5% le el (Tukey es ).
3.2. Mine al Componen s o Cashew Nu s by P oduc ion Zones
3.2.1. Mac o-elemen composi ion o cashew nu mine als
The mine al composi ion o cashew nu s e ealed i e mac o-elemen s (Na, Mg, Ca, P, K). Values anged om 33.27–
35.57 mg/100g (Na), 250.92–251.79 mg/100g (Mg), 465.20–466.15 mg/100g (P), 659.84–665.60 mg/100g (K), and
37.46 mg/100g (Ca). Zone o o igin signi ican ly in luenced hese le els (p < 0.05).
Figu e 1 Mac o-elemen concen a ions in cashew nu s om di e en p oduc ion zones
3.2.2. Mic o-elemen composi ion o cashew nu mine als
Th ee mic o-elemen s (Fe, Cu, Zn) we e iden i ied. Only i on showed signi ican di e ences be ween zones : 5.15
mg/100g (Bondoukou), 4.91 mg/100g (Dabakala), and 5.27 mg/100g (Mankono).
(a)
(a)
(a)
(a)
(a)
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Figu e 2 Mic o-elemen concen a ions in cashew nu s om di e en p oduc ion zones
3.3. E ec o Ag oecological Zones on Biochemical Componen s
Axes F1 and F2 explain 100% o he o al a iabili y (Figu e 3A). Obse a ion o he co ela ion ci cle e eals ha all
biochemical pa ame e s s udied a e well ep esen ed. The dis ibu ion o p oduc ion zones on he ac o ial plane (F1-
F2) e ealed he p esence o h ee classes based on hei simila i y c i e ia (Figu e 3B). The p incipal componen
analysis (PCA) g ouped he zones in o h ee classes: Bondoukou (class I: swee e nu s), Mankono (class II: highe in
ibe and a ), and Dabakala (class III: highe in p o ein and d y ma e ).
Figu e 3 PCA p ojec ion o biochemical componen s and ep esen a ion o p oduc ion zones (F1–F2). (TS : o al
suga s)
3.4. E ec o Ag oecological Zones on Mine al Componen s
The F1 and F2 axes o PCA explain all (100%) o he a iances (Figu e 4A). PCA also dis inguished h ee g oups
acco ding o hei pa icula i y (Figu e 4B) : Bondoukou (highe in Cu), Mankono (highe in Fe), and Dabakala (highe
in mac o-elemen s such as P and K).
I
II
III
A
B
e
D y ma e
Fa
Ti a able acidi y
Ash
TS
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Figu e 4 PCA p ojec ion o mine al componen s and ep esen a ion o p oduc ion zones (F1–F2). (Ca: calcium, K:
po assium, Mg: magnesium, P: phospho us, Zn: zinc, Na: sodium)
4. Discussion
This s udy demons a es a ma ked a iabili y in he physicochemical and mine al composi ion o cashew nu s ac oss
he ag oecological zones o Bondoukou, Dabakala, and Mankono. This indica es ha en i onmen al and p oduc ion
condi ions signi ican ly in luence nu quali y. Mo eo e , simila esul s ha e been con i med in ecen s udies such as
ha by [2] in: Co ela ing he Mo phology o Anaca dium occiden ale L. F ui s om 30 O cha ds wi h hei
Physicochemical and Nu i ional P ope ies, which epo ed p o ein le els in cashew ke nels a ying om 19.7 o 24.0
g/100 g depending on he accession and loca ion. Likewise, Cha ac e iza ion o Cashew Nu Ge mplasm o Ke nel
Quali y A ibu es [30] e ealed subs an ial di e si y in ke nel quali y ai s— u he suppo ing ou inding ha
geog aphic o igin plays a la ge ole in shaping nu i ional composi ion.
F om he s a is ical analysis o ou da a, Dabakala nu s showed he highes p o ein concen a ions; his is consis en
wi h he esul s o he Bu kina Faso s udy whe e p o ein in ke nels anged be ween 22 and 24% in some accessions [2].
Meanwhile, Bondoukou nu s s ood ou o suga con en (°B ix and o al suga s); which pa allels conclusions om
global analyses o cashew ke nels. Indeed, a s udy o esh aw cashew ke nels om a ious o igins (including Cô e
d'I oi e, India, B azil, Vie nam) e ealed ha hey a e ich in suga and p o ein wi h a e age con en s o 20.5 and 21.3%
espec i ely [9].
The ele a ed a and ibe con en s ound in Mankono nu s also ind suppo in he li e a u e. The same s udy o di e se
ke nel o igins indica ed a a ound 48.3% on a e age, wi h high p opo ions o unsa u a ed a y acids, and a subs an ial
die a y ibe con en [9]. In addi ion, ano he s udy unde sco es ha cashew ke nels a e ich in heal hy lipids, bioac i e
compounds, ibe , and mine als, all modula ed by geno ype, en i onmen , and cul i a ion p ac ices [31].
Conce ning mine al con en , ou obse a ion ha mac oelemen s (P, K, Ca, Mg, Na) a ied signi ican ly by o igin is
consis en wi h ag o-mo phological and nu i ional assessmen s in Bu kina Faso [2], which iden i ied di e ences in
mine al p o iles (e.g., po assium, phospho us) ac oss geog aphical and gene ic accessions. Simila ly, wo k
cha ac e izing physical p ope ies and ge mplasm highligh s ha ag oecological cha ac e is ics, associa ed wi h
geno ypic a ia ion, a ec ke nel yield, g ain size, and indi ec ly mine al accumula ion [11,21].
O e all, hese esul s ein o ce he a gumen ha ag oecological zones signi ican ly a ec he composi ion o cashew
nu s. Va iables such as soil ype, ain all pa e n, ha es in e al, and pos -ha es p ac ices in cashew nu p oduc ion
in e ac wi h geno ype o p oduce measu able di e ences in p o ein, a , ibe , o al suga s, and mine al concen a ions.
Ou indings, iewed in ligh o hese ecen disco e ies, suppo he po en ial o egion-based alo iza ion o cashew
nu s adap ed o local condi ions.
I
II
III
A
B
GSC Biological and Pha maceu ical Sciences, 2025, 32(03), 232-242
240
5. Conclusion
This s udy e ealed signi ican a iabili y in he physico-chemical and mine al composi ion o cashew nu s (Anaca dium
occiden ale L.) om h ee majo p oduc ion zones in Cô e d’I oi e. Nu s om Bondoukou we e cha ac e ized by highe
suga and coppe con en s, hose om Dabakala by ele a ed p o ein and d y ma e , and hose om Mankono by highe
a and ibe le els. These esul s con i m ha ag oecological condi ions play a decisi e ole in shaping he nu i ional
and biochemical quali y o cashew nu s.
These indings p o ide a scien i ic basis o he egional alo iza ion o cashew nu p oduc ion in Cô e d’I oi e. They
highligh oppo uni ies o de eloping di e en ia ed p oduc s linked o speci ic p oduc ion zones, while also in o ming
b eeding p og ams and quali y imp o emen s a egies. Fu he mo e, gi en he inc easing global demand o nu i ious
and unc ional oods, p omo ing he dis inc nu i ional a ibu es o I o ian cashew nu s could enhance hei
compe i i eness in in e na ional ma ke s.
Compliance wi h e hical s anda ds
Disclosu e o con lic o in e es
The e is no con lic o in e es .
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