ABSTRACT
Composite biscuit was made with whole wheat
flour substituted with cashew apple powder. Cashew apple were sliced, dried at
65°C and milled to produce cashew apple powder (CAP) and used at different
levels of whole wheat flour substitution for biscuit production. The physical,
chemical, functional, microbiological and sensory qualities of biscuit produced
from composite blends of whole wheat flour and cashew apple powder in the ratio
of 100.0, 90:10, 85:15, 80:20, 75:25 and 0:100 were determined using standard
method of analysis with 100% of whole wheat flour /biscuit as control. In the
fibre sample 0:100 recorded the highest value (2.500%) while sample 90:10
recorded the least value (0.750%). Sample 100:0 recorded the highest value
(3.000%) for ash and sample 90:10 recorded the lowest value (2.250%) and in
vitamin C, 100 CAP recorded the highest value (25.810%) and sample 100:0
recorded the lowest value (3.510%),the ash, fibre and vitamin C contents ofthe
biscuits were improved .The functional properties showed that the bulk density
reduced as the level ofCashew Apple Powder increased.100% CAP recorded the
lowest bulk density(0.639)kg/m. 100% CAP recorded no value in Foam Stability,
Foam Capacity and Gelation Temperature. In the diameter, the control and sample
85:15 recorded the highest value ( 5.250; 5.250%). Sample 0:100 recorded the
lowest value (5.000) %. In weight, sample 80:20 recorded the highest value
(9.475%) and sample 90:10 recorded the lowest value(8.060%). Sensory evaluation
of the biscuit showed that substitution of whole wheat flour with cashew apple
powder up to 25% did not significantly affect the colour, taste, texture,
aroma, crispiness and overall acceptability (P>0.05) when compared with the
control sample. However, the biscuit with 100% cashew apple powder was
significantly different from other samples in all parameters evaluated.
Shelf-life study result showed that the control sample had the least growth
rate (5cfu/g on the 14th day) while the biscuit made with 100% CAP had the
highest growth rate (25cfu/g on the 7th day) in the fungal analysis carried
out.
ONWUBIKO, O (2024). Physiochemical, Sensory And Shelf-Life Studies Of Whole Wheat Flour Partially Substituted At Different Levels With Cashew Apple Powder And Biscuit:- Onwubiko Glory .C . Mouau.afribary.org: Retrieved Nov 13, 2024, from https://repository.mouau.edu.ng/work/view/physiochemical-sensory-and-shelf-life-studies-of-whole-wheat-flour-partially-substituted-at-different-levels-with-cashew-apple-powder-and-biscuit-onwubiko-glory-c-7-2
ONWUBIKO, ONWUBIKO. " Physiochemical, Sensory And Shelf-Life Studies Of Whole Wheat Flour Partially Substituted At Different Levels With Cashew Apple Powder And Biscuit:- Onwubiko Glory .C " Mouau.afribary.org. Mouau.afribary.org, 23 Oct. 2024, https://repository.mouau.edu.ng/work/view/physiochemical-sensory-and-shelf-life-studies-of-whole-wheat-flour-partially-substituted-at-different-levels-with-cashew-apple-powder-and-biscuit-onwubiko-glory-c-7-2. Accessed 13 Nov. 2024.
ONWUBIKO, ONWUBIKO. " Physiochemical, Sensory And Shelf-Life Studies Of Whole Wheat Flour Partially Substituted At Different Levels With Cashew Apple Powder And Biscuit:- Onwubiko Glory .C ". Mouau.afribary.org, Mouau.afribary.org, 23 Oct. 2024. Web. 13 Nov. 2024. < https://repository.mouau.edu.ng/work/view/physiochemical-sensory-and-shelf-life-studies-of-whole-wheat-flour-partially-substituted-at-different-levels-with-cashew-apple-powder-and-biscuit-onwubiko-glory-c-7-2 >.
ONWUBIKO, ONWUBIKO. " Physiochemical, Sensory And Shelf-Life Studies Of Whole Wheat Flour Partially Substituted At Different Levels With Cashew Apple Powder And Biscuit:- Onwubiko Glory .C " Mouau.afribary.org (2024). Accessed 13 Nov. 2024. https://repository.mouau.edu.ng/work/view/physiochemical-sensory-and-shelf-life-studies-of-whole-wheat-flour-partially-substituted-at-different-levels-with-cashew-apple-powder-and-biscuit-onwubiko-glory-c-7-2