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EXTRACTION OF CASHEW NUT SEED OIL AND ITS EFFECT ON COLI FORM

 

ABSTRACT

 

Inhibitory effect of cashew (Anacardium occidentale) cotyledon oil was carried out using Escherichia Coli as test organism. The processed and loasted cashew nuts were bought and subjected to oil extraction using the soxhlet method. The extracted oil was absorbed on filter paper discs in varying concentrations and placed on seeded nutrient agar plates. The plates were incubated at 370C for 24 to 48 hours and observed for zones of inhibitation. The results obtained showed that there was a 26.78% yield of the oil. The cashew cotyledon oil was not soluble in 99% ethanol. There were no inhibitory zones on the taste plate indicating that the cashew oil had no inhibition effect on E. coli, the test organism. This shows that due to non-dissolution the cotyledon oil does not have inhibitory characteristic on the test organism inoculated on the plate.

 

 

 

 

TABLE OF CONTENTS

 

CHAPTER ONE

1.0   INTRODUCTION                                              1

1.1   BACKGROUND OF THE STUDY                       1

1.2   USE OF CASHEW NUT                                    2

1.3   STATEMENT OF THE PROBLEM                     3

1.4   AIM OF THE STUDY                                        3

1.5   SIGNIFICANCE OF THE STUDY                       4     

1.6   LIMITATION OF THE STUDY                            4

 

CHAPTER TWO

2.0   LITERATURE REVIEW                                   5

2.1   HISTORY OF ESSENTIAL OIL                          5

2.2   GROWING OF CASHEW NUT TREES               6     

2.3   DISEASES OF THE PANT AND FRUIT              10

2.4   MICRO-ORGANISM INVOLVED IN

ATTACKING HARVESTED FRUITS                   11

2.5   PROCESSING OF CASHEW NUT                      12   

2.6   NUTRITIONAL VALUE OF CASHEW NUT         16

2.7   HEALTH BENEFITS OF CASHEW NUTS          17

2.8   MEDICINAL VALUE OF CASHEW NUT             19

 

CHAPTER THREE

3.0   MATERIALS AND METHODS                         20

3.1   MATERIALS                                                     20

3.1.1 SAMPLE PROCUREMENT                               20   

3.1.2 REAGENT AND EQUIPMENT USED                        20

3.2.0 METHODS                                                      20

3.2.1 EXTRACTION OF OIL FROM CASHEW SEED 20

3.3.2 STERILIZATION OF GLASS WARES                        22   

3.2.3 PREPARATION OF MEDIA                              22

3.2.4 PROCUREMENT OF THE TEST ORGANISMS 22

3.2.5 INHIBITORY TEST FOR THE CASHEW OIL     23   

 

CHAPTER FOUR

RESULT                                                                   24

 

CHAPTER FIVE

DISCUSSION, CONCLUSION

AND RECOMMENDATIONS                                    26

DISCUSSION                                                           26

CONCLUSION                                                          26

RECOMMENDATIONS                                             27   

 

REFERENCE                                                           28                                                   

 

 

 

 

CHAPTER ONE

 

1.0   INTRODUCTION

1.1   BACKGROUND OF THE STUDY

The cashew tree is evergreen, and serves as food to many in so many ways in that all the parts are consumable and they are highly medicinal. The trees are most frequent found in coasted areas. It grows up to 12 meters high and has a spread of 25 meters. Its extensive root system allows it to tolerate a wide range of moisture levels and soil types, although, commercial production is advisable only in well-drained, sandy, loam and red soil (Denny et al 2000).

 

The main commercial product of the cashew trees is the nut. In the main producing area of East Africa and India, 95% or more of the apple crop is not eaten, as the taste is not popular. However, in some parts of South America and West Africa, local inhabitants regard the apple, rather than the nut kernel, as a delicacy. In Brazil, the apple is used to manufacture jams, and alcoholic drinks (Douglas, 2005).

 

The cashew fruit (Anacardium Occidentale the family of Anacardiaceae) is unusual in comparison with other trees nuts since the nut is outside the fruit. The cashew apple is an edible false fruits, attached to the externally boom nut by a stem. In its raw sate, the shell of the nut is leathery, not brittle. It contains the thick vesicant oil, a thin taste skin surrounds the kernel and keeps it separated form the inside of the shell. The primary products of cashew nuts are the kernels which have value as confectionery nuts. Cashew nut shell liquid (CNSL) is an important industrial raw material for resin manufacture and the shells can be burned to provide heat for the decorticating operation.

 

1.2   USES OF CASHEW NUT

• Cashew are eaten as a snack either on it’s own, salted or sweeted
• Cashew are nutty yet pleasantly sweet in taste. They are relished as garnish in sweets and desserts
• The nut are widely used in confectionray, as an addition to biscuits, sweets and cakes

 

 

1.3   STATEMENT OF THE PROBLEM

In the third world, mostly in the villages, people still depend on herbal medicine. From literature it is know that eating the apple or their tender leaves of the cashew plant helps to relieve diarrhea. In Guyana, the stem bark are cut off cooked overnight and used for diarrhea treatment. In other parts of the world, the roots, leaves and cashew nuts are used. Since diarrhea is wide spread in the hinter land, it is essential to find out if the extracted oil will have the same effect as the whole cotyledon of the nut.

 

1.4   AIM OF THE STUDY

1. To extract oil from cashew nut
2. To determine if the oil has any anti microbial effect in coliform organism like E. coil.

 

Hypothesis

Ho:   Cashew nut oil had no inhibitory effect on Esherichia coil.

Hi:    Cashew nut oil had an inhibitory effect on Eschericha coil.

 

1.5   SIGNIFICANCE OF THE STUDY

This is initial since other part of the plant even the whole cotyledors have some preventive effect on diarrheic conditions.

1.6   LIMITATION OF THE STUDY

This work is limited to extraction of oil from cashew nut and its effect on coliform only because of financial constrain to work on other bacterial.

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