Nutritional Characterisation, Fatty Acid Profile and Microbiological Compliance of Cashew Butter (Anacardium occidentale L.) Sold in Côte d’ivoire and Produced through Local Artisanal Processing

Abstract

Aims: This study assesses the nutritional quality (vitamin A, vitamin E, and lipid content) and microbiological quality, including contamination by Aspergillus flavus, of cashew nut butter produced through local artisanal processing and sold in Côte d’Ivoire. Study Design: An analytical cross-sectional study combining nutritional composition analysis and microbiological quality assessment of commercially available cashew butter samples. Place and Duration of Study: Samples were purchased from large shopping centres in the Cocody district of Abidjan, Côte d’Ivoire. Various analyses were carried out simultaneously at the LAPISEN and ENVAL laboratories during April and May 2026. Methodology: Five (5) cashew butter samples obtained from local artisanal processing were collected. Vitamin A and vitamin E contents, total lipid content, and fatty acid profile were determined, and the microbiological quality of each sample was evaluated, including screening for contamination by Aspergillus flavus and Aspergillus parasiticus. Results: Samples were found to be low in vitamin A (200.07 ± 11.81 to 577.19 ± 10.09 µg/100 g) but had appreciable levels of vitamin E (12.56 ± 0.01 to 20.14 ± 0.04 mg/100 g). Their lipid content was high (27.60 ± 0.01 to 47.83 ± 0.70%), largely dominated by unsaturated fatty acids. On the microbiological front, two (2) of the five (5) samples showed very satisfactory bacteriological quality. However, all samples were contaminated by Aspergillus flavus. Conclusion: Locally processed cashew butter sold in Abidjan has genuine nutritional value owing to its richness in unsaturated fatty acids and vitamin E, but its sanitary quality still needs improvement. Strengthening Good Agricultural Practices, Good Storage Practices, and Good Manufacturing Practices at every stage of the cashew value chain appears necessary to secure this product in the long run.