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Effect of cashew nut protein concentrate substitution on the physicochemical properties, antioxidant activity and consumer acceptability of wheat bread

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Abstract

The effect of incorporating different proportions (5, 10, 15 and 20%) of cashew nut protein concentrate (CNPC) on the physicochemical properties, antioxidant activity and consumer acceptability of bread was investigated. Substitution of wheat flour with CNPC increased the water and oil absorption capacity, swelling capacity, peak and final viscosities. Substitution of CNPC in wheat bread significantly increased the protein (12.69–22.04 g/100 g), ash, crude fiber, calcium, magnesium, iron (2.09–3.36 mg/100 g), phosphorus and zinc (0.79–1.57 mg/100 g) content, while carbohydrate value decreased. Substitution of wheat flour with CNPC in bread increased the loaf weight while specific volume decreased (4.36–2.21 cm3/g). Acceptable bread was prepared with up to 15% CNPC; which contained the highest total phenolics (2.64 mg GAE/g), DPPH radical scavenging activity (71.22 µmol TE/100 g), ferric reducing antioxidant power (427.77 µmol TE/100 g) and ABTS radical scavenging activity (195.68 µmol TE/100 g) than the 100% wheat bread (1.28 mg GAE/g, 40.81 µmol TE/100 g, 375.62 µmol TE/100 g and 154.02 µmol TE/100 g).

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Abbreviations

CNP:

Cashew nut Powder

CNPC:

Cashew nut protein concentrate

OAC:

Oil absorption capacity

RVA:

Rapid visco analyzer

SC:

Swelling capacity

WAC:

Water absorption capacity

WF:

Wheat flour

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Acknowledgements

The authors thank Mr Yohanna for his technical support.

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria

    Shakirah Azeez, Chiemela Enyinnaya Chinma, Amina Joke Makanjuola & Rukayat Omolara Afolabi

  2. Africa Center of Excellence for Mycotoxin and Food Safety, Federal University of Technology, Minna, Nigeria

    Chiemela Enyinnaya Chinma

  3. Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria

    Fausat Lola Kolawole

  4. Department of Animal Production, Federal University of Technology, Minna, Nigeria

    Audu Yohanna

Authors
  1. Shakirah Azeez
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  2. Chiemela Enyinnaya Chinma
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  3. Amina Joke Makanjuola
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  4. Rukayat Omolara Afolabi
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  5. Fausat Lola Kolawole
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  6. Audu Yohanna
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Contributions

SA: Conceptualization, Data curation, Formal analysis, Writing-original draft and revision of reviewed manuscript. CC: Conceptualization, Reading of original draft of manuscript, reviewing and editing of original and reviewed manuscript. AM: Data curation, Formal analysis, analyses of data. RA: Data curation, Formal analysis, analyses of data. FK: Reading of original draft of manuscript, Review, editing and revision of reviewed manuscript. AY: Methodology, Formal analysis, analyses of data.

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Correspondence to Shakirah Azeez.

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Azeez, S., Chinma, C.E., Makanjuola, A.J. et al. Effect of cashew nut protein concentrate substitution on the physicochemical properties, antioxidant activity and consumer acceptability of wheat bread. J Food Sci Technol 59, 2200–2208 (2022). https://doi.org/10.1007/s13197-021-05233-y

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  • DOI: https://doi.org/10.1007/s13197-021-05233-y

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