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Evaluation of cashew nut flour in the production of biscuit

Ishmael Owiredu (Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana)
Damian Laryea (Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana)
John Barimah (Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 6 May 2014

409

Abstract

Purpose

The aim of this paper is to promote the utilization and diversification of cashew nuts through its use as a substitute for wheat flour in biscuit production.

Design/methodology/approach

Wheat flour was substituted with cashew nut flour (CNF) at levels of 0, 20, 30 and 40 percent in the production of biscuit. The products obtained were subjected to proximate, mineral and sensory analysis.

Findings

There was a significant increase in protein and fat contents from 7.75 and 22.11 percent to 12.89 and 32.11 percent, respectively, when CNF increased, whiles carbohydrate decreased from 66.67 to 48.04 percent. A significant increase in magnesium (27.93-97.03 mg/100 g), sodium (198.11-228.02 mg/100 g), phosphorus (55.90-149.00 mg/100 g), potassium (290.40-990.00 mg/100 g), zinc (0.72-2.00 mg/100 g) and iron (0.28-1.00 mg/100 g) was also observed as CNF increased. Sensory analysis revealed that there was no significant difference (p>0.05) between the 20 and 30 percent substituted samples, in terms of overall acceptability. Therefore, wheat flour could be substituted with CNF up to 30 percent in the production of biscuit.

Originality/value

This study was done to ascertain the potential use of CNF as a substitute for wheat flour and a nutrient enrichment in biscuit production, in order to diversify its use; since it still remains an underutilized raw material in Ghana.

Keywords

Citation

Owiredu, I., Laryea, D. and Barimah, J. (2014), "Evaluation of cashew nut flour in the production of biscuit", Nutrition & Food Science, Vol. 44 No. 3, pp. 204-211. https://doi.org/10.1108/NFS-06-2013-0067

Publisher

:

Emerald Group Publishing Limited

Copyright © 2014, Emerald Group Publishing Limited

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