ABSTRACT
Malnutrition has been the gravest single
threat to the world’s public health and is an unbearable burden not only on the
health systems, but the entire socio-cultural and economic status of the
society. Nigeria is one of the developing countries experiencing malnutrition
crises, as studies on the etiology of malnutrition showed evidence linking
inadequate protein, energy, vitamins and minerals. Considering the health
benefits of cashew nut, tire incorporation as composite blends may enhance the
nutritional status of the Individuals. The objective of this research was to
assess the chemical composition, sensory properties and to determine the
proportion more acceptable in terms of nutrient and sensory properties of Bread
and cake produced from blends of wheat (Tritucum Aestivumjand cashew nut
(Anacardium occidentale L.) flour. For this purpose, cashew Nut flour has been
incorporated into wheat flour for the production of bread and cakes. Products
and Composite flours containing 0%, 40%, 50%, and 60% of cashew Nut were
analyzed for their chemical, anti-nutrient and functional properties as well as
the resulting loaves and cakes, for their sensory quality. The results revealed
the following ranges, increase in proximate composition (fat 3.94mg/100g to
9.10mg/100g, fibre 0.72mg/100g to 1.06 mg/lOOg, ash 0.97mg/100g to 1.53mg/100g,
and energy305mg/100g to 342.5mg/100g). However, this incorporation has resulted
in a decrease in carbohydrate (60.48mg/100g to 53.14mg/100g) and moisture
content (26.85mg/100g to 23.14mg/100g). Sample D (60% cashew nut) contains the
highest amount of vitamins. Pro-vitamin A (32.6p), vitamin Bl (0.38mg/100g),
vitamin B2 (0.35 mg/lOOg), vitamin B3 (2.93mg/100g), and vitamin C
(9.48mg/100g). In the mineral composition, sample D contains the highest amount
of mineral content, calcium (12.1mg/100g), sodium (22.3 lmg/100g), magnesium
(99.66mg/100g), phosphorous (21.63mg/100g), potassium (103.1mg/100g), Iron
(1.30mg/100g), Zinc (0.47mg/100g). The study of the functional properties of
composite flours showed that the substitution resulted in a significant
increase (p <0.05) of the oil absorption capacity (1.0lmg/100g), water
absorption capacity (1.09mg/100g), bulk density (0.83mg/100g), foam stability
(37.65mg/100g), swelling index (0.89mg/100g) while the foam capacity (31.02mg/100g)
and gelation temperature (80.70°C) decreased. Sensory tests indicated that
there is a significant difference (p <0.05) between bread and cake produced
from wheat flour and all composite bread and cakes. However, it is suggested
that cashew Nut flour could be suitably incorporated into wheat flour up to a
rate of40%.
CHINAZA, B (2024). Production And Evaluate Bread And Cake Using Blends Of Wheat And Cashew Nut Flour:- Okoli, Chinaza B. Mouau.afribary.org: Retrieved Sep 08, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluate-bread-and-cake-using-blends-of-wheat-and-cashew-nut-flour-okoli-chinaza-b-7-2
BLESSING, CHINAZA. " Production And Evaluate Bread And Cake Using Blends Of Wheat And Cashew Nut Flour:- Okoli, Chinaza B" Mouau.afribary.org. Mouau.afribary.org, 18 Apr. 2024, https://repository.mouau.edu.ng/work/view/production-and-evaluate-bread-and-cake-using-blends-of-wheat-and-cashew-nut-flour-okoli-chinaza-b-7-2. Accessed 08 Sep. 2024.
BLESSING, CHINAZA. " Production And Evaluate Bread And Cake Using Blends Of Wheat And Cashew Nut Flour:- Okoli, Chinaza B". Mouau.afribary.org, Mouau.afribary.org, 18 Apr. 2024. Web. 08 Sep. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluate-bread-and-cake-using-blends-of-wheat-and-cashew-nut-flour-okoli-chinaza-b-7-2 >.
BLESSING, CHINAZA. " Production And Evaluate Bread And Cake Using Blends Of Wheat And Cashew Nut Flour:- Okoli, Chinaza B" Mouau.afribary.org (2024). Accessed 08 Sep. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluate-bread-and-cake-using-blends-of-wheat-and-cashew-nut-flour-okoli-chinaza-b-7-2