Characterization of wheat flour enriched with cashew apple (Anacardium occidentale L.) fiber for cake production

Adegunwa, M.O.; Kayode, Bukola Idowu; Kayode, R. M. O.; Akeem, Sarafa A.; Adebowale, A.A.; Bakare, H.A.

doi:10.1007/s11694-020-00446-9

Cited by 27 publications

(13 citation statements)

References 25 publications

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“…Cashew apples are used to process a number of value added products such as juice, wine, jam, pickles, and ethanol (David and Prasad, 2015; Runjala and Kella, 2017). In Sub-Saharan Africa, processing of cashew apples into products such as juice (Akinwale, 2000; Gyedu-Akoto, 2011), jam (Gyedu-Akoto, 2011), wine (Ogunjobi and Ogunwolu, 2010), ethanol (Deenanath et al, 2015) and cashew fiber (Adegunwa et al, 2020) has been studied. Strangely enough, there are few studies on drying of cashew apples specifically, sun or solar drying (Falade et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Challenges and opportunities toward sustainable consumption and value addition of cashew apples in Tanzania

et al. 2020

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Cashew apple is an important healthy fruit due to its high nutrient contents, particularly vitamin C. However, its full potential is yet to be realized in low technological countries. This paper explores farmers’ consumption habits, processing methods, and utilization constraints faced. Also, osmotic-solar dried product was developed. In an exploratory survey, 600 farmers across the surveyed districts were interviewed. The study revealed that the majority of farmers consume raw cashew apples, with 61.9% consuming more than five fruits a day and about 56.0% consuming almost every day during the season. About 43.7% of farmers traditionally process cashew apple porridge and alcohol. Lack of knowledge on post-harvest handling (86.2%), and processing technologies (82.7%) were mostly claimed to hamper the utilization. The developed dried products retained 59.4% of total acidity, 37.4% of total ascorbic acid, and 68.5% tannins. In addition, the product received better sensory scores and overall acceptability. Though solar drying relies heavily on weather conditions, where possible it could be a better alternative to traditional methods. The combination of blanching, osmotic dehydration and solar drying could provide economically feasible value added products to both urban and rural settings and ultimately reduce the post-harvest losses and unleash their economic potential.

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Section: Introductionmentioning

confidence: 99%

Challenges and opportunities toward sustainable consumption and value addition of cashew apples in Tanzania

et al. 2020

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“…It also includes the material’s ability to retain the absorbed water, especially under atmospheric conditions that can instigate rapid moisture loss. Increasing quantities of protein and starch result in increasing WAC of food materials or products due to their hydrophilic compositions. , Proteins can absorb an amount of water about three times its initial size, and starches in their degraded forms can absorb about 3–8 times an amount of water compared to its initial size . Therefore, in a food system where starch degradation is limited or nonoccurrent, proteins remain the predominant determinant of the WAC of the food material.…”

Section: Characteristics For Circular Food Applicationsmentioning

confidence: 99%

Circularity of Cashew Apples: Examining the Product-Process Pathways, Techno-Functional, Nutritional/Phytomolecular Qualities for Food Applications

Aidoo

Kwofie

Ngadi

2022

ACS Food Sci. Technol.

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Cashew apples are produced in greater quantities worldwide; nonetheless, a vast majority are discarded. However, existing literature have established several potentials of cashew apple, especially in improving food and nutrition security, advancing industry, and promoting socio-economic development. In this evolving era of circular food economy for food system sustainability, these potentials could be rightly harnessed in addressing existing irregularities in the food value chain. However, appropriate utilization of any food material is incumbent on prior knowledge of their characteristics. To promote valorization of cashew apple in food and nutritional applications, the authors present a comprehensive review and global database of the nutritional, bioactive, and techno-functional characteristics of cashew apples and derived products, together with associated health benefits. The paper also emphasized some food circularity pathways for cashew apple, including advances in their exploration, and their major processing steps. Insights from this review portray cashew apple as a substantial nutritional resort and a much reliable and affordable substrate for industrial explorations, especially in producing beverages, flour, animal feed, and functional extracts. For non-food applications, cashew apple has been successfully explored as an agro-industrial byproduct for renewable energy generation, especially ethanol production, and could progress into a commercially viable energy generation substrate. In growing regions where the apple is rampantly underutilized, maximizing exploration of its food circularity potentials could essentially bridge local food and nutritional disparities and significantly minimize waste burden, consequent to a reduction in environmental impacts from the cashew industry. Furthermore, this would promote the food industry in growing regions and provide an avenue to buffer their economic system through job creation and enhanced food accessibility, thereby ameliorating the socio-economic conditions in such areas.

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“…Physicochemical properties of the composite flours and sensory acceptability of the cakes produced were examined. Sensory acceptability of cakes produced from wheat flour substituted with 5-10% cashew apple fiber compared favorably with wheat flour cake (Adegunwa et al, 2020) [37] .…”

Section: Cashew Apple Jelly and Cakementioning

confidence: 99%

Value addition in cashew apple: A review

Poornakala¹,

Indumathi²,

Shanthi³

2020

Int. J. Chem. Stud.

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Cashew apple is a tropical fruit which is an important byproduct of the cashew nut processing industry. It can be consumed as fresh fruit, but also possess sensory and nutritional characteristics for food process industrialization, due to its fleshy pulp, soft peel, no seeds and strong exotic flavor. These fruits are being wasted across various parts of the cashew growing countries due to its short production period and high perishability. It is a less utilized product because of its astringent and acrid principles. Numerous quantities of cashew apple are being wasted annually because the focus was on nuts alone. There is a need to address these problems by developing a technique which is easily adoptable and cost effective. Also, the processing should not affect the quality of the product. Cashew apple and their products have a potential market in the domestic and international forum. Though there are some limitations, certain physical and chemical processing steps are to be followed to bring out quality and palatable cashew apple products with significant nutritive qualities. The value added products from cashew apple is a thrust area of research for food technologists, industrialists and farmers and of course these products are a definite alternate solution for nutritional source. Processing of cashew apple will turn out to be economic potential for farmers, entrepreneurs and consumers. In this present review, we discussed about the feasibility of production of various value added cashew apple processed foods.

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Characterization of wheat flour enriched with cashew apple (Anacardium occidentale L.) fiber for cake production

Cited by 27 publications

References 25 publications

Challenges and opportunities toward sustainable consumption and value addition of cashew apples in Tanzania

Challenges and opportunities toward sustainable consumption and value addition of cashew apples in Tanzania

Circularity of Cashew Apples: Examining the Product-Process Pathways, Techno-Functional, Nutritional/Phytomolecular Qualities for Food Applications

Value addition in cashew apple: A review

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