Physicochemical and functional properties of full fat and defatted cashew kernel flours

Abstract

Full fat and defatted cashew kernel flours were prepared and analysed for their physicochemical and functional properties. There were significant increase in protein and carbohydrate contents of the flour as a result of defatting. The defatted flour possessed higher Ca, P, Na and K contents. It had improved gel strength, foaming and emulsion properties. Foam capacity for the full fat and defatted flours increased from 42% to 50% and 55% to 57% with increased NaCl concentration up to 0.25 and 0.05 m, respectively. The foam capacity and stability of the flours were also pH dependent. The emulsion activity and stability of both flours decreased with increasing NaCl concentration. Minimum and maximum protein solubility were at pH 4 and 8, respectively for the full fat and defatted flours. These results suggest that defatted cashew flour may have potential application as a functional ingredient and as a supplement in foods.Keywords Cashew kernel, full fat and defatted flours, physicochemical and functional properties.

Physical properties of ebony seed (Pithecellobium flexicaule) and functional properties of whole and defatted ebony seed meal

“…Ash (4.61 g/100 g) and crude fiber (0.51 g/100 g) contents in the DESM were also higher than in the WESM (ash=3.63; crude fiber=0.34 g/ 100 g). This effect of defatting on the different chemical parameters coincides with that reported in other studies (Alobo et al 2009;Rodríguez-Miranda et al 2012). Energy content in the DESM (1,755.71 kJ/100 g DM) was lower than for the WESM (2,232.55 kJ/100 g d.b.…”

“…In the DESM, protein content was higher than in other defatted seed byproducts such as neem Azadiracha indica (24.10 g/100 g) (Romero and Vargas 2005), rapeseed Brassica olerácea L. (32.85 g/100 g) (Gonçalvess et al 1997) and chickpea (23.53 g/100 g) (Ionescu et al 2009), but lower than those of peanut Arachis hypogaea L. (46.6 g/ 100 g) (Ferreyra et al 2007), cashew Anacadium occidentale (46.50 g/100 g) (Alobo et al 2009) and pumpkin seed (64.13 g/100 g) (Rodríguez-Miranda et al 2012). According to Bressani (2002), higher level of protein content of seed materials has nutritional significanse, since moderate intake of these sedes will greatly increase the total dietary protein intake of the consumers.…”

“…Higher protein concentration improves gel firmness. Protein denaturation and starch gelling can also influence gelling properties (Alobo et al 2009). The fact that the DESM formed gels at low concentrations suggests its use in formulating cheese substitutes, or as an additive to promote gel formation in food products.…”

“…Energy content in the DESM (1,755.71 kJ/100 g DM) was lower than for the WESM (2,232.55 kJ/100 g d.b. ), probably due to defatting since lipids provide more energy per gram than proteins and carbohydrates combined (Alobo et al 2009). The WESM value was higher than the 1,507.19-1,613.46 kJ/ 100 g d.b.…”

Physicochemical and functional properties of full‐fat and defatted Moringa oleifera kernel flour

“…As result of defatting, the protein content of the flour increased significantly (P < 0.05) from 36.18 to 62.76 g ⁄ 100 g. The defatted flour exhibited increases in carbohydrate and ash contents. Earlier reports by Egbekun & Ehieze (1997) and Alobo et al (2009) have showed similar changes in soybeans, beniseed and cashew nut. The results showed that the energy value of the full-fat flour was higher than that of the defatted flour; this is because the fat content of a food material contribute more to its energy per unit weight than protein and carbohydrate contents.…”