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 evaluation of 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-evaluation-of-bread-and-cake-using-blends-of-wheat-and-cashew-nut-flour-okoli-chinaza-b-7-2
BLESSING, CHINAZA. " Production and evaluation of bread and cake using blends of wheat and cashew nut flour:- Okoli, Chinaza B." Mouau.afribary.org. Mouau.afribary.org, 15 Apr. 2024, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-bread-and-cake-using-blends-of-wheat-and-cashew-nut-flour-okoli-chinaza-b-7-2. Accessed 08 Sep. 2024.
BLESSING, CHINAZA. " Production and evaluation of bread and cake using blends of wheat and cashew nut flour:- Okoli, Chinaza B.". Mouau.afribary.org, Mouau.afribary.org, 15 Apr. 2024. Web. 08 Sep. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-bread-and-cake-using-blends-of-wheat-and-cashew-nut-flour-okoli-chinaza-b-7-2 >.
BLESSING, CHINAZA. " Production and evaluation of 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-evaluation-of-bread-and-cake-using-blends-of-wheat-and-cashew-nut-flour-okoli-chinaza-b-7-2