Nutrient Composition and Sensory Properties of Wheat Bread Substituted with Defatted and Undefatted Cashew Kernel (Anacardium occidentale Linn.) Flours

Abstract

This study was undertaken to investigate the nutrient composition and sensory properties of wheat flour bread substituted with defatted and undefatted cashew kernel flours. Cashew kernel was processed into flour and thereafter divided into two portions. One portion was left undefatted while the other portion was defatted using a hydraulic press. Bread was prepared from the blends of wheat and defatted/undefatted cashew kernel flours using 90:10, 80:20, 70:30, of wheat flour to defatted cashew kernel flour (DCF) and wheat flour to undefatted cashew kernel flour (UCF), and 100% wheat flour as control. Bread samples were subjected to sensory evaluation within 30 minutes of production. Proximate analysis and amino acid profile of the bread samples were carried out using standard methods. Result of the proximate analysis of the bread samples revealed a significant (p<0.05) increase in ash (1.05-2.19%), protein (8.46-34.22%) and crude fibre (1.85-6.20%) with a corresponding decrease in moisture (11.05-21.28%) and carbohydrate contents (57.21-36.37%) as substitution of wheat flour with DCF and UCF increased. Amino acid analysis revealed that wheat/DCF composite breads were significantly (p<0.05) higher in lysine (7.00 g/100 g), phenyl alanine (3.99 g/100 g), tryptophan (0.89 g/100 g), valine (4.33 g/100 g) and methionine (1.47g/100 g) than the wheat/UCF composite bread. Similarly, wheat/DCF composite breads were significantly (p<0.05) higher in proline (3.45 g/100 g), arginine (5.68 g/100 g), tyrosine (3.78 g/100 g), alanine (4.25 g/100 g), glutamic acid (11.81 g/100 g), glycine (3.06 g/100 g), serine (4.00 g/100 g) and aspartic acid (7.32 g/100 g) indicating higher protein quality in the wheat/DCF composite breads than in wheat/UCF composite breads. Bread samples substituted with 10% UCF and 20% DCF compared favourably with the control wheat flour bread for taste, crust, colour and general acceptability. Therefore, it is recommended to use a level of substitution of 10% UCF and 20% DCF for the production of bread of adequate nutritional and sensorial qualities.

Effects of processing methods on the functional properties and mineral composition of cashew kernel flour

“…The sample that recorded the lowest values of phosphorus was roasted cashew flour with values that ranged from 0.26%, 0.25% and 0.30% for ROCS, RRCS and RYCS respectively. This report is significantly lower than the report of Emelike et al, (2015) on the mineral composition of defatted and raw cashew flour. The values are not enough to contribute significantly to the Nigerian diet and thus mitigate the prevalent micronutrient deficiency disease.…”

“…They were then divided into three batches of 900g each. The batches were introduced to different processing methods (roasting, oven drying and hot oil bating) using the methods reported by Emelike and Ebere, (2015) and Emelike et al, (2017) on the physiochemical properties of defatted and Undefatted Cashew flour. The cashew nuts were poured out after 1 minute and allowed to cool for 1 hour and the brittle shell was broken with a wooden mallet and the kernel extracted.…”

“…The recent trend in the supply of human nutrition is the consumption of functional food products that are not only enriched with basic nutrients but also help to limit certain diseases due to varied health-related problems associated with imported wheat flour consumption (Ide et al, 2019 andEmelike et al, 2015). The most apparent role is to provide the basis for dietary assessment and the formulation of healthier diets (Ndife et al, 2014).…”

“…The most apparent role is to provide the basis for dietary assessment and the formulation of healthier diets (Ndife et al, 2014). This situation has created the need for the consumption of low-carbohydrate diets, slowly digested starchy foods, and also increase the intake of functional foods (Emelike et al, 2015 andHurs andMartins, 2005). Ready meals and food served in canteens are increasingly included in this approach considering their contribution to daily nutrition (Anthony et al, 2018 andEhimen et al, 2017).…”

Formulation of fiber enriched crackers biscuit: Effect on nutritional composition, physical and sensory properties

“…Cashews are a good source of several essential minerals, including magnesium, copper, zinc, and phosphorus. These minerals play important roles in many physiological processes, such as bone health, immune function, and energy metabolism [ 5 ]. Cashew kernels are a good source of fats, including stearic, oleic, and linoleic acids in a ratio of approximately 1:2:1.…”