Produção de missô com castanha de caju empregando fermentação tradicional com Koji

Abstract

Cashew cultivation is of great socioeconomic importance in the Northeast region of Brazil, with the main products being the peduncle and the cashew nut kernel (CNK), the latter being the most economically significant. During the processing of CNK, there is a significant concern regarding the integrity of the kernels, as whole kernels have a higher market value, while broken ones are sold at lower prices. Miso, a traditional Japanese seasoning, has gained global popularity due to its culinary versatility, being used in soups, broths, pastes, confectionery, and other applications. It is produced through the fermentation of cooked soybeans mixed with rice colonized by the fungus Aspergillus oryzae (koji) and salt. In this process, the enzymes from the fungus break down starches and proteins in the soybeans, converting them into sugars and amino acids that give miso its complex flavors, such as umami. Given this, this study aimed to explore the action of koji enzymes on broken cashew nuts, seeking to add economic value to this byproduct and expand its gastronomic potential. After 30 days of fermentation at room temperature (24ºC-38ºC), the sample developed an aroma and color similar to commercial miso, with sweet notes and a caramelized tone. Based on the results of sensory analysis, a significant preference (p<0.05) was observed for the Overall Acceptance of CNK miso, with an average score of 6.69 ± 1.04 ("liked slightly"), compared to commercial miso, which scored 5.89 ± 1.04 ("neither liked nor disliked"). Regarding purchase intention, CNK miso received 25.64% of responses in the "definitely would buy" category, while commercial miso achieved 7.69%. It was concluded that the production of CNK miso is viable and promising for market inclusion, expanding the potential uses of cashew nuts.