From food waste to functional component: Cashew apple pomace

Figures & data

Figure 1. Cashew nut inside shell (A) and Cashew Apple (B) (Sucupira et al. 2020- reprinted with permission).

Figure 2. Review flow chart

Table 1. Overview of the chemical composition of whole cashew apple and wet and dried apple pomace.

	Whole cashew apple	Cashew apple pomace (wet)	Cashew apple pomace powder (dry)	References
Moisture (%)	81.3-85	67-78.8	3.5-9.3	(Dimoso, Makule, and Kassim 2020; Guedes-Oliveira et al. 2016; Matias et al. 2005; Patra, Abdullah, and Pradhan 2021; Santos, et al. 2007)
Protein (%)	0.7-1.1	1.8-4.9	3.3-13.8	(Lima et al. 2017; Maciel 2022; Matias et al. 2005; Ogunjobi and Ogunwolu 2010; Santos, et al. 2007; Singh et al. 2019)
Lipids (%)	0.66	0.24-0.70	0.86-4.85	(Amaral et al. 2021; Lima et al. 2017; Ogunjobi and Ogunwolu 2010; Portela 2022; Singh et al. 2019)
Carbohydrates (%)		13.9-19	44.5-77.5	(Akubor, Egbekun, and Obiegbuna 2014; de Medeiros et al. 2019; Lima et al. 2017; Nurerk and Junden 2021)
Total sugars (g/100 g)	8.4-10.6	2.5-7.7	2.2-30.6	(Guedes-Oliveira et al. 2016; Matias et al. 2005; Portela 2022; Santos, et al. 2007; Singh et al. 2019; Uchoa et al. 2009)
Reducing sugars (mg/100 g)			13.3-36	(Adegunwa et al. 2020; Matias et al. 2005)
Total dietary fiber (g/100 g)	3.6	11.8-12.5	35-79	(Batista et al. 2018; Guedes-Oliveira et al. 2016; Maciel 2022; Nurerk and Junden 2021; Portela 2022; Singh et al. 2019)
Insoluble dietary fiber (%)		0.96-12.4	27-39	(Batista et al. 2018; Muniz et al. 2020; Nurerk and Junden 2021; Portela 2022)
Soluble dietary fiber (%)		0.04-0.09	7.4-8	(de Medeiros et al. 2019; Duarte et al. 2017; Maciel 2022; Nurerk and Junden 2021; Portela 2022)
Ash (%)	1.08	0.17-2	0.7-2.7	(Guedes-Oliveira et al. 2016; Lima et al. 2017; Nurerk and Junden 2021; Ogunjobi and Ogunwolu 2010; Singh et al. 2019)
pH	3.8-5.1	4-4.3	3.4-4.7	(de Araújo et al. 2021; Dimoso, Makule, and Kassim 2020; Matias et al. 2005; Msoka et al. 2017; Ogunjobi and Ogunwolu 2010; Patra, Abdullah, and Pradhan 2021)
Ascorbic acid (mg/100 g)	101.6-330		6.61-901.2	(Msoka et al. 2017; Portela 2022; Prakoso and Mubarok 2021; Sucupira et al. 2020)
Vitamin A (IU)	10.8			(Santos, et al. 2007)
Carotenoids (µg/100 g)	7.8-12.7		1.7-5.3	(Msoka et al. 2017; Reina et al. 2022)
	Whole cashew apple	Cashew apple pomace (wet)	Cashew apple pomace powder (dry)	References
Total phenolics (mg GAE/100 g)	815.3		49.8-1037.6	(de Medeiros et al. 2019; Dimoso, Makule, and Kassim 2020; Sucupira et al. 2020)
Tannins (mg/100 g)	376.4-1387.8		299	(Msoka et al. 2017; Reina et al. 2022; de Medeiros et al. 2019; Dimoso, Makule, and Kassim 2020; Sucupira et al. 2020)
Calcium (mg/g)	1.45-10.23	0.99	7.4-26.1	(de Medeiros et al. 2019; Msoka et al. 2017; Patra, Abdullah, and Pradhan 2021; Preethi et al. 2021; Santos, et al. 2007) (Msoka et al. 2017; Reina et al. 2022;
Iron (mg/g)	0.0035-0.0041	0.31	0.7-18	de Medeiros et al. 2019; Msoka et al. 2017; Patra, Abdullah, and Pradhan 2021; Preethi et al. 2021; Santos, et al. 2007)
Zinc (mg/g)		0.07	0.1-9.9	(de Medeiros et al. 2019; Patra, Abdullah, and Pradhan 2021; Reina et al. 2022)
Potassium (mg/g)	0.0708	1.450.07	15.6-83.5	(de Medeiros et al. 2019; Msoka et al. 2017; Patra, Abdullah, and Pradhan 2021; Preethi et al. 2021)
Phosphorus (mg/g)	0.6-3.30	1.45	2.7-15.3	(de Medeiros et al. 2019; Msoka et al. 2017; Preethi et al. 2021; Santos, et al. 2007)
Magnesium (mg/g)	0.0348		2.5-4.5	(de Medeiros et al. 2019; Msoka et al. 2017; Preethi et al. 2021)
Sodium (mg/g)		0.54		(Patra, Abdullah, and Pradhan 2021)
Copper (mg/g)			0.3-42	(de Medeiros et al. 2019; Preethi et al. 2021)
Titratable acidity (%)	0.2-0.4	1.7	1.5-2.7	(Amaral et al. 2021; Matias et al. 2005; Msoka et al. 2017; Patra, Abdullah, and Pradhan 2021; Singh et al. 2019)

Table 2. Overview of studies that utilize wet cashew apple pomace (CAP) or dried powder (CAPP) as a food ingredient.

BURGERS AND MEAT SUBSTITUTES
Food product	Process	Amount of CAP or CAPP	Sensory test	Biochemical/functional results	Sensory results	Reference
Cashew burger	Apples homogenized and sieved to obtain CAP	CAP added at 89%, compared to 4 commercial burgers (beef, soy, vegetable and vegetable with chicken flavor	50 untrained judges. 9-point hedonic scale	Protein (5.75%) and fat content of cashew burger (7.9%) was lower than ¾ of commercial burgers. Moisture (49.47%), ash (2.89%) and pH (4.75) lower than all controls. Carbohydrates higher than all controls	Sensory score for CAP burger (5.9) lower than commercial products (6.5)	(Lima 2008) Brazil
Hamburger	Apples depulped, ground, residue washed, sanitized, dried and milled	CAPP substituting meat at 0, 7.13, 10.7 and 14.37%	60 high school students. 9-point hedonic scale. 5-point purchase intention scale	Increasing CAPP increased total carbohydrates, and dietary fiber. Moisture, pH, lipids, protein, ash and calories decreased As CAPP increased yield increased (from 70.23% to 75.73% with 7.13% CAPP, and less shrinkage (from 23.65% to 14.42%) Increasing shear force (from 3.88 kgf to 4.43 kgf), then decreasing for highest amount of CAPP (3.36 kgf)	Decreasing scores with increasing CAPP. Flavor with 10.7% not significantly different from control. Global impression control scale: 6.3 for control and 5.2 for 7.13% CAPP	(Pinho et al. 2011) Brazil
Hamburger	Apples, washed, sanitized, blended, sieved, fibers pressed	CAP added at 20, 30 and 50% of total ingredients, commercial hamburger as control	Pre-test with 10 trained panelists. Tested with 48 untrained panelists. 9-point hedonic scale.	As CAP increased, moisture content, ash, carbohydrates and vitamin C increased. Lipids decreased. Calcium, copper, magnesium, sodium and manganese increased with CAP Phosphorus, iron, potassium and zinc decreased with CAP	30% CAP best acceptance, close to 8. 44% found it better than commercial control	(Barros et al. 2012) Brazil
Chicken patties	Apples pulped, ground, filtered, bleached, washed, dried, milled	CAPP replaced vegetable fat at levels of 60, 70, 80 and 90% (3, 3.5, 4 and 4.5% of total ingredient content)	60 untrained judges. 9-point hedonic scale. Purchase intention with binomial scale and then 5-point scale	With 4.5% CAPP, lipids reduced from 7.62% to 4.40%. Energy value from 5.49 kcal/g to 4.95. Carbohydrates from 6.61% to 9.92% Cooking yield increased from 84.89% to 88.39%. Shear force and shortening values were not affected	Replacement of 60% of vegetable fat with washed CAPP (8) scored higher than control (7.9 points) Samples were not significantly different from each other, with substitution up to 90% was accepted (7.9 points) 78% would purchase control, and 79% would purchase 60% replacement of vegetable oil with washed CAPP	(Guedes-Oliveira et al. 2016) Brazil
Vegan burger	Commercial CAP washed and pressed 5x Other treatment: using enzymes	27% CAP of total ingredients from the two different treatments	48 judges. 9-point hedonic scale and 5-point purchase intention	Enzyme treated CAP had lower moisture (70.04%), ash (2.21%), proteins (5.77%), lipids (1.01%) and carbohydrates (20.97%), than not enzymatically treated. During storage at −18⁰C ascorbic acid, pH and adhesiveness reduced. Increased acidity, hardness and cohesiveness	Enzyme treated CAP did not differ sensorially. Sensory acceptance 7.6 and purchase intention 3.9 No changes in acceptability and purchase of intent during frozen storage	(Lima et al. 2017) Brazil
Fish burger	CA sanitized, washed, pressed	CAP added at 0, 5.88, 11.76 and 17.64% partially replacing mechanically separated fish	Pre-tested to determine formulation with 28 judges, sorting samples from most to least preferred 118 untrained judges tested 11.76% CAP compared with control by using 9-point hedonic scale and 5-point purchase intention scale.	Moisture increased from 61.83% to 63.22%. Ash from 0.15% to 0.24% and carbohydrates from 6.34% to 9.93%. Lipids decreased from 10.36% to 8.40%, and proteins from 21.32% to 18.21% pH of control (6.48) higher than with CAP (6.05) Total volatile bases (TVBN) and trimethylamine (TMA) was higher in control – indicating that the CAP helped preserve the experimental formulation. CAP “burger” had higher carotenoid and antioxidant activity.	Global impression score for control 6.93 and 7.81 with the CAP. Purchase intention for control 4.25 and 4.56 for CAP-based one	(da Silva Marques 2018) Brazil
Vegetarian burger with CAP and cowpea	Commercial CAP washed and pressed 5x	First ranking test with different proportions CAP/cowpea (60/40, 50/50, 40/60) 50/50 CAP/cowpea ratio selected	48 judges for ratio determination. 8 professionals from gastronomy in focus group 50 judges. 9-point hedonic scale and 5-point purchase intent	Compared to (Lima 2008) where burgers were made with only CAP, ash, protein and carbohydrate content increased, lipids decreased Lipids (1.19%) and energy value (113 kcal/100 g) lower than traditional meat burgers During frozen storage (-18⁰C) acidity increased and pH decreased. Burgers were microbiologically safe and shelf-stable for 6 months of frozen storage	Sensory score of 7.8. 86% of judges would buy it/would certainly buy it	(Lima et al. 2018) Brazil
Hamburger	Apples washed, sanitized and pressed	Hamburgers made with 15% CA juice or 9.5% CAP	48 untrained judges using 9-point hedonic scale and 5-point purchase of intention	No analysis done	CA juice hamburger scored 6.97 for taste; CAP scored 6.87. Texture with the CAP 6.56 and 6.35 for juice. The global impression scores similar for products with 6.85 for CA juice, and 6.81 with the CAP 66.66% would probably or certainly buy the burger with CA juice, 60.42% would buy with CAP	(de Oliveira Rosa and Lobato 2020) Brazil
Vegan burger	Commercial CAP washed and pressed 5x, then freeze-dried	5 different burgers, two commercial controls, with and without CAPP. Other burgers with 20% CAPP and pea/chickpea/lentil	Pre-test with 14 participants to decide formulation. 60-80 judges using 9-point hedonic scale and 5-point purchase intention	Protein content lower than commercial control (14.5% down to 4.4%) Lipids in commercial control 12.1%, while with CAPP + chickpea it was at 0.8% Ash decreased from 2.7% to 1.9% Carbohydrates up from 11.3% in commercial control to 26.1% in CAPP + chickpea. Caloric value reduced from 212.8 to 129.8 kcal.	Appearance scores better for CAPP containing products than commercial control (highest 6.8 with chickpea and CAPP) Global impression for commercial control and CAPP + pea/chickpea 5.9, while it was 6.1 with CAPP + lentils and 6.7 for commercial CAPP product. This product also had better texture (7.4) than commercial control without CAPP (6.2) 63.75% would probably or certainly buy the commercial CAPP burger	(Maciel 2022) Brazil
BAKED GOODS
Food product	Process	Amount of CAP or CAPP	Sensory test	Biochemical/functional results	Sensory results	Reference
Cake	Juice extracted, pressed, dried pomace, milled. Then submerged fermentation for 4 days, dried and milled	Fermented CAPP substituted 0, 10, 30, 50, 70, 90 and 100% wheat flour	10 judges. 9-point hedonic scale	Ash, protein, fiber, lipids, moisture and pH increased with the CAP that was fermented. Carbohydrate content decreased compared to unfermented CAPP. Crude fiber in control 1.5%, while 7.5% with 10% CAPP. Protein from 5.2% to 11.5%. Ash from 1.5% to 3.5%. Ether extract from 14% to 19% Water retention increased with fermented sample (from 4 ml/g in fresh CAPP to 6.9 ml/g), and color changed from broken white to deep cream Weight of cake lower for 10 and 100% CAPP. Volume lower with CAPP. Moisture loss higher, except for 50, 70 and 90% substitution	General acceptability decreased with increasing substitution levels. Control scored 7.2 and with 10% CAPP 6.7. Appearance score for control 5 and with 50% CAPP 5.9 Texture for 10% CAPP (5.7) was higher than for control (5.4)	(Aderiye, Igbedioh, and Caurie 1992) Nigeria
Cookies	Commercial CAP dried	CAPP added at 0, 5, 10 and 15% of total weight	28 untrained judges. 9-point hedonic scale	Pomace dark yellow, astringent and fibrous	Taste and odor with 10% CAPP same as control. Color and texture scores lower than for control.	(Matias et al. 2005) Brazil
Cookies	Commercial CAP washed, cut into pieces, dried and milled	CAPP substituted 0, 5, 10, 15 and 20% of wheat flour content	Tested 4 days after production. 102 untrained judges. 9-point hedonic scale	As CAPP increased, pH decreased, and total dietary fiber increased. Color darkened with the CAP addition	15% CAPP was found to be better than control. With increasing amounts, scores decreased	(Uchoa et al. 2009) Brazil
Cake	CA washed, juice extracted, pomace sliced, blanched with sodium metabisulphite, drained, dried and milled	Mixture of CAPP (30%) and SBF (70%) substituted for 5, 10, 15, 20, 25 and 30% of WF	20 trained panelists. 5-point hedonic scale	Compared to WF, CAPP had higher ash and fiber content, and lower protein and fat content CAPP had lower bulk density, least gelation concentration, emulsion capacity, emulsion and foam stability than WF. Higher WAI, OAI and foaming capacity With substitution of WF, diameter and width stayed the same, but weight and height decreased with increasing amounts of CAPP/SBF blend	No difference on overall acceptability with 0, 5 and 10% substitution (4.5). Color and texture scores decreased, while flavor increased. Higher levels of substitution showed decreasing scores	(Akubor, Egbekun, and Obiegbuna 2014) Nigeria
Chocolate and cake	Apples cleaned, in salt solution, washed, in potassium metabisulphite, washed, sliced, blanched, drained, dried, milled	Different formulations tested with varying amounts of butter, ghee, sugar and maida.	10 judges. 5-point hedonic scale	18% CAPP in CA chocolate and 6,1% in CA cake showed good acceptance The chocolate had vitamin C content of 58 mg/100 g, and 0,42% tannins. Microbiologically stable storage for 6 months The cake could be stored for 1 month without microbial spoilage	The CA chocolate received score of 3.21. The CA cake got a sensory score of 4.80	(Sobhana et al. 2015) India
Buns (hamburger), sweet bun and cake	CAP dried in solar dryer and milled	CAPP substituted for wheat flour at levels of 5, 10 and 20% for buns 10% for cake	30 untrained judges. Ranking test for the buns, and 9-point hedonic scale for cake	Fermentation/yeast interfered with increasing CAPP. Higher temperature and baking time needed with higher levels of CAPP	No significant difference for flavor of buns with 5 and 10% CAPP. Acceptance of cake not changed by CAPP addition. For the cake, a score of 7.6 was given	(Moura, da Silva, and da Silva 2015) Brazil
Cookies	CA soaked at 80 degrees for 20 minutes, rinsed in cold water, pressed, washed, dried and milled	CAPP substituted wheat flour at 0, 5, 10, 15 and 20%	20 untrained panelists with 9-point hedonic scale	Fat content increased from 18.1% in control to 19.4% with 20% CAPP. Protein content decreased from 11.8% to 9.3% Ash increased from 1.4% to 2.5% and fiber from 6.9% to 9.4% Samples with 20% CAPP had a higher weight (3.31 g) compared to control (2.75 g). Diameter reduced from 3.13 cm to 3.02 cm, while height increased from 0.42 cm to 0.5 cm	Overall acceptability for control 8.3. Not significantly different for 20% CAP with 7.8	(Ebere, Emelike, and Kiin-Kabari 2015) Nigeria
Biscuits	Juice extracted, blanched, drained, dried, milled	CAPP substituted for wheat flour at levels of 0, 5, 10, 20, 30, 40, 50 and 100%	20 trained panelists. 5-point hedonic scale	Biscuits with 10% CAPP had lower protein (4.5%) and moisture, but higher ash (1.7%), fiber (3.2%) and carbohydrate content (67.6%) than control Weight, height and spread ratio reduced with CAPP substitution. Length of biscuits with 10-50% CAPP reduced. Volume increased for 5 and 10% CAPP. Density with CAPP lower than control. Darkening with CAPP. Increasing level of CAPP negatively affected texture, with less cohesiveness and crumblier	Sensory scores decreased with increasing CAPP in biscuits. No significant difference in scores up to 10% substitution. With score of 4.3 for control, and 4 for 10% CAPP	(Akubor 2016) Nigeria
Cupcakes	Apples sanitized, washed, juice extracted, CAP dried, milled	CAPP substituted for WF at 0, 5 and 12%	70 untrained panelists. 9-point hedonic scale and 5-point purchase intention	With increasing CAPP moisture and sucrose decreased. Reducing sugar, fiber and calories increased with increasing CAPP	Sensory scores showed no significant difference in global impression between formulation. 0%: 8 5%: 7.66 10%: 7.69 Appearance scores decreased with increasing CAPP amount due to the darker color	(de Morais et al. 2018) Brazil
Cookies	Commercial cashew apple pomace dried and milled	CAPP substituted for wheat flour at levels of 0, 10 and 15%	100 untrained judges. 9-point hedonic scale	Acidity, moisture, ash, fibers, protein and lipid content increased with increasing amount. Carbohydrates and pH decreased with increasing CAPP content Microbiological analysis showed acceptable results	Sensory score for experimental cookies received better scores than control (6.17), with 10% being highest (6.8). Texture (7.2) and aroma (7.08) scores increased with the CAPP	(de Araújo et al. 2021) Brazil
Cake	CA washed, juice extracted, 15 min. hot water treatment, filtered, dried, milled	CAPP substituted for wheat flour at 0, 5, 10, 15, 20, 25 and 30%	50 semi-trained panelists. 9-point hedonic scale	Titratable acidity and total soluble tannins in the flours increased with increasing CAPP. pH decreased Calcium, magnesium, phosphorus, zinc and iron content significantly increased. Sodium and potassium decreased Oil absorption capacity and bulk density of flours decreased, but water absorption capacity and rehydration index significantly increased with increasing CAPP Viscosity (peak, trough, breakdown, setback and final viscosity) and peak time decreased. Pasting temperature increased as CAPP levels increased Equilibrium moisture content of flour increased with increasing levels of CAPP With increasing CAPP, the yellowness and redness increased, while lightness decreased	Decreasing acceptance with increasing levels of CAPP. 5% CAPP (7.33) was not significantly different from control on overall acceptability (8.0), but texture was (from 8.2 to 7.27)	(Adegunwa et al. 2020) Nigeria
OTHER FOOD PRODUCTS
Food product	Process	Amount of CAP or CAPP	Sensory test	Biochemical/functional results	Sensory results	Reference
Cereal bar	Apples cleaned, sanitized, juice extracted, filtered, dried and milled. Sterilized, fermented 9 hours, dried and ground	Fermented cashew apple pomace (FCAPP) replaced oat at varying levels: 0%, 66% and 39% (with 39% fermented guava peels, FGP)	40 judges. 9-point hedonic scale and 5-point purchase intent	Compared to control, moisture and protein content increased. Lipids increased for only FCAPP and decreased for FCAPP + FGP. Ash decreased for only FCAPP but increased for FCAPP + FGP. Carbohydrate and dietary fiber content decreased, as well as lightness of product and caloric values Hardness, cohesiveness and gumminess decreased with substitution Good stability during 28 days storage, with increased hardness, cohesiveness and gumminess	Sensory score for FCAPP (7.15) and FCAPP + FGP (7). Purchase intent 4.0 for all samples	(Muniz et al. 2020) Brazil
Cashew apple paçoca* (Brazilian savory dish) and cashew apple “meat” ball	Commercial CAP and artisanal CAP (produced manually). Apples sanitized, juice extracted, pomace pressed	49.2% CAP used for cashew apple paçoca 30.1% CAP used for cashew apple ball 4 treatments for CAP products: boiled, steamed, fried and in oven	Tested 2 hours after making with 60 untrained panelists. 9-point hedonic scale. 5-point purchase intent	Ascorbic acid content in artisanal fiber significantly different than industrial CAP (901.2 mg/100 g and 20.3 mg/100 g). Difference in phenolic content with artisanal (97.4 mg GA/100 g) and industrial CAP (49.8 mg GA/100 g) Treatments with frying and cooking in oven better retained bioactive compounds	Sensory analysis score for cashew apple paçocas 6.86. Purchase intent 3.80. For cashew apple “meat” ball 6.86 and 3.65	(Sucupira et al. 2020) Brazil
Jam	Commercial CAP washed, filtered and steamed. Plus concentrated CA juice	Jam made using CAP, 0, 5, 10 and 15% CA juice, and water, sugar, pectin and salt	30 untrained panelists. 9-point hedonic scale	Jam color darkened with the addition of CA juice pH of jam within regulations, with 2.8, and Aw 0.65	Best score for CAP jam with 5% CA juice, with 7.60, compared to 6.47 for control	(Nurerk and Junden 2021) Thailand
Cereal based extrudates	Juice extracted from CA and dried	CAPP substituted for rice flour at 0, 5, 10, 15, 20 and 25%	30 panelists. 9-point hedonic scale	CAPP significantly higher in ash than RC and CF. CAPP rich source of starch, protein, ascorbic acid, phenols, flavonoids and total antioxidant activity CAPP high mineral content: potassium, phosphorus, iron, manganese, zinc, copper and boron – compared to CF and RC. Extrudates showed increasing values of these as CAPP levels increased CAPP darker than CF and RC. WAI, WSI and OAI higher for CAPP than CF and RC Extrudates: expansion ratio, bulk density and lightness decreased. Specific length, firmness, moisture content, WSI and OAI increased	All CAPP samples, except 25% CAPP, higher scores than control (6.03), with 15% CAPP scoring highest (6.65)	(Preethi et al. 2021) India
Plant-based vatapá** (Afro-Brazilian savory dish)	Commercial CAP washed and pressed 3x, then freeze-dried. CAPP soaked in water and drained before cooking	Vatapá with 10, 15 and 20% CAPP (reduced amount of other ingredients, like cashew nut, tomato, coconut oil etc.)	Preliminary focus group with 8 people for product formulation Then 57 untrained panelists. 9-point hedonic scale and 5-point purchase intention. Check all and rate all questionnaires	With washing, pH increased, and acidity and soluble solids decreased. WAI and OAI increased with washing Lipids, ash, protein, carbohydrate, pH and energy value decreased with increasing CAPP. Moisture content increased Terms used to describe formulations: Fibrous texture, yellow, brown color, bitter taste	No significant difference between 10 and 15% CAP, with scores of 7.14 and 7.07. Purchase intention of 3.88 for both. 20% had lower scores, 6.63, and 3.28 for purchase intention	(Portela 2022) Brazil
Croquette-type plant-based product	Commercial CAP, washed with water and expeller pressed 3x	CAP added at 30, 40 and 50%, partially replacing soy protein	Pretests for the processing conditions. 60 untrained panelists. 9-point hedonic scale and 5-point purchase intention	Lipid content decreased from 1.8% with 30% CAP to 1.2% with 50% CAP. Proteins also decreased from 9.61% to 7.2%, while carbohydrates increased from 31.6 to 36.5% Freeze dried CAP was lighter in color, had higher amounts of phenols and vitamin C, as well as higher oil and water binding capacity than the CAP that was dried with air dryer and belt dryer.	All scores given on global impression, external and internal appearance, texture and taste were rated at 7.6 or higher. No significant difference in scores between the formulations. Global impression with 40% CAP scored 8.0, and 90% would probably or certainly buy the product	(Saldanha 2022) Brazil

CAP = cashew apple pomace, CAPP = cashew apple pomace powder, SDF = soluble dietary fibers, IDF = insoluble dietary fibers, FCAPP = fermented cashew apple pomace powder, FGP = fermented guava peels, RF = rice flour, CF = corn flour, WAI = water absorption index/capacity, WSI = water solubility index, OAI = oil absorption index/capacity, SBF = soybean flour, WF = wheat flour.

* Ingredients: CAP, cassava flour, purple onion, ghee, garlic, broth and spices.

** Ingredients: CAP, water, coconut milk, cashew nuts, French bread, tomato extract, oil and spices.

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