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Characterization of wheat flour enriched with cashew apple (Anacardium occidentale L.) fiber for cake production

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Abstract

The potential of cashew apple fiber in enriching wheat flour for production of acceptable cake was attempted. Wheat and cashew apple fiber composite flours were produced by substituting wheat flour with 5–30% cashew apple fiber while 100% wheat flour was used as control. Physicochemical properties of the composite flours and sensory acceptability of the cakes produced were examined. Titratable acidity (140–500 mg/kg) and soluble tannins (0.46–1.76%) increased while pH (3.59–5.62) decreased with increase in cashew apple fiber composition. The oil absorption capacity (71.45–67.26%) decreased (p < 0.05) while rehydration index (5.07–21.07%) and water absorption capacity (62.00–76.25%) increased (p < 0.05) with increased inclusion of cashew apple fiber. Ranges of values obtained for pasting properties were: peak time (5.40–5.83 min), pasting temperature (69.75–79.48 °C), peak (123.33–176.75 RVU), trough (63.42–80.92 RVU), breakdown (59.92–97.25 RVU), final (125.33–215.92 RVU) and setback (61.92–135.00 RVU) viscosities. Calcium (396.12–486.42 mg/kg), magnesium (1428.19–2683.48 mg/kg), phosphorus (3914.44–5495.15 mg/kg), zinc (27.62–43.63 mg/kg) and iron (41.12–59.55 mg/kg) contents of the composite flours significantly (p < 0.05) increased while sodium (43.24–53.37 mg/kg) and potassium (3173.88–4086.44 mg/kg) decreased with increasing cashew apple fiber composition. Order of increase of equilibrium moisture content of the flours at different water activities, which also increased with increasing cashew apple fiber composition was KNO3 (aw − 0.93) > NaCl (aw − 0.76) > Mg(NO3)·6H2O (aw − 0.50). Significant decrease in lightness (L*) and increase in redness (a*) and yellowness (b*) of the composite flours with increased inclusion of cashew apple fiber were observed. Sensory acceptability of cakes produced from wheat flour substituted with 5–10% cashew apple fiber compared favorably with wheat flour cake.

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Acknowledgements

Mrs. Rebecca Kayode is acknowledged for her assistance during the collection of cashew fruits that were used for this study.

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Authors and Affiliations

  1. Department of Hospitality and Tourism Management, College of Food Science and Human Ecology, Federal University of Agriculture, Abeokuta, Nigeria

    Mojisola O. Adegunwa & Henry A. Bakare

  2. Department of Food Science and Technology, College of Food Science and Human Ecology, Federal University of Agriculture, Abeokuta, Nigeria

    Bukola I. Kayode & Adesola A. Adebowale

  3. Department of Home Economics and Food Science, Faculty of Agriculture, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria

    Bukola I. Kayode, R. M. O. Kayode & Sarafa A. Akeem

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  1. Mojisola O. Adegunwa
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Correspondence to Sarafa A. Akeem.

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Adegunwa, M.O., Kayode, B.I., Kayode, R.M.O. et al. Characterization of wheat flour enriched with cashew apple (Anacardium occidentale L.) fiber for cake production. Food Measure 14, 1998–2009 (2020). https://doi.org/10.1007/s11694-020-00446-9

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