Abstract:
Proximate composition and mineral concentration of cashew nut grown in two different sites were determined using standard analytical procedures. Nutritional quality characteristics of the genotypes showed variability. Hybrid H1 appeared to be suitable for a number of variables such as protein, fat, potassium, copper, iron, zinc and vitamin C. Hybrids H2, H6, H17, H18 and H22 were the best in iron, zinc and vitamin C contents. Regarding the location, it was observed that Nachingwea kernels were richer than those of Chambezi in zinc and copper while on the other hand Chambezi kernels were richer in the rest of nutritional variables namely crude protein, fat, potassium, magnesium and iron contents. |
