Physiochemical, Sensory And Shelf-Life Studies Of Whole Wheat Flour Partially Substituted At Different Levels With Cashew Apple Powder And Biscuit:- Onwubiko Glory .C

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.