Skip to main content
SpringerLink
Log in

Storage Stability and Physicochemical Properties of Cashew Nut Burger: Cassava Coating Influence

  • Research Article
  • Published:
Journal of Packaging Technology and Research Aims and scope Submit manuscript

Abstract

In an attempt to extend the shelf life and create variety for cashew nut consumption, processed cashew nut was coated with gelatinized cassava flour and analyzed for proximate composition, mineral elements, physicochemical characteristics and storage stability for of 12 weeks using sorption isotherm. The moisture content of the cassava coated with cashew nut burger was 1.16% and was significantly lower (p < 0.05) compared with commercial peanut burger. Potassium was the highest mineral element having 690 mg/100 g, while zinc was the least with 5.98 mg/100 g. The adsorption isotherm study showed that the monolayer moisture content was 2.1 and 2.2% at 30 and 40 °C, respectively. It was also observed that the moisture content during storage was low (2.10–2.20)% without any adverse effect on the storage qualities. Packaging of cashew nut burger coated with cassava flour in an air tight plastic container prevents contact with humid air and preserved nutrient and physiochemical qualities for a period of 6 weeks without deterioration. Hence, production and consumption of cassava coated cashew nut burger may promote and increase cashew nut values.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

Availability of data and materials

All data and materials are available upon request by contacting the authors.

Abbreviations

FFA:

Free fatty acids

PV:

Peroxide value

TBA:

Thiobarbituric acid number

ANOVA:

Analysis of variance

DNMRT:

Duncan’s New Multiple Range Test

EMC:

Equilibrium moisture content

aw:

Water Activity

B.E.T:

Brunauer–Emmet–Teller

Mo:

Monolayer moisture contents

References

  1. Timmermann EO, Chirife J (1991) The physical state of water sorbed at high activities in starch in terms of the GAB sorption equation. J Food Engineer 13:171–196

    Article  Google Scholar 

  2. Ndubisi AA (2020) Moisture sorption isotherms and isotherm model performance evaluation for food and agricultural products. In: Kyzas G, Lazaridis N (Eds) Sorption, 2020. IntechOpen

  3. Rahman MS, Labuza TP (1999) Hand book of food preservation. In: Rahman MS (ed) Handbook of food preservation. CRC Press, pp 166–168

  4. Harmooshi NN, Shirbandi K, Rahim F (2020) Environmental concern regarding the effect of humidity and temperature on 2019-nCoV survival: fact or fiction. Environ Sci Pollut Res 27:36027–36036

    Article  Google Scholar 

  5. Azam-Ali SH, EC Judge. (2001) FAO, Rome pp 1–54

  6. Dendena B, Corsi S (2014) Cashew, from seed to market: a review. Agron Sustain Dev 34:753–772

    Article  Google Scholar 

  7. Monteiro F, Catarino L, Batista D, Indjai B, Duarte M, Romeiras M (2017) Cashew as a high agricultural commodity in west africa: insights toward sustainable production in Guinea-Bissau. Sustainability 9:1666. https://doi.org/10.3390/su9091666

    Article  Google Scholar 

  8. Hu FB, Stampfer MJ (1999) Nut consumption and risk of coronary heart disease: a review of epidemiologic evidence. Curr Atheroscler Rep 1:204–209

    Article  Google Scholar 

  9. Akoma O, Onuoha SA, Akoma AO, Ozigis AA (2001) Physico-chemical attributes of wine produced from the yellow pulp of Parkia biglobosa using traditional juice extraction technique. Nig Food J 19:76–79

    Google Scholar 

  10. Fisman SM, Salvado A (2003) Recent developments in coating batters. Trends Food Sci Technol J 14:399–407

    Article  Google Scholar 

  11. Chinedum E, Kate E, Chinyere A, John A, Ahamefula I, Ike E (2014) Effect of partial replacement of wheat flour with high quality cassava flour on the chemical composition, antioxidant activity, sensory quality, and microbial quality of bread. Prevent Nutr Food Sci 19:115–123

    Article  Google Scholar 

  12. AOAC (2012) Association of Official analytical chemist, official methods of analysis, 19th Ed. AOAC International, Suite 500, 481 North Frederick Avenue, Gaithersburg, Maryland, pp 20877–2417

  13. Oluwamukomi MO, Onayemi O (1987) Moisture equilibria of some dehydrated cassava and yam products. J Food Process Engineer 9:191–200

    Article  Google Scholar 

  14. Oluwamukomi MO (2009) Adsorption isotherm modeling of soy-melon-enriched and un-enriched gari using GAB equation. Afr J Food Sci 3:22–25

    Google Scholar 

  15. Oluwajuyitan TD, Ijarotimi OS (2019) Nutritional, antioxidant, glycaemic index and Antihyperglycaemic properties of improved traditional plantain-based (Musa AAB) dough meal enriched with tigernut (Cyperus esculentus) and defatted soybean (Glycine max) flour for diabetic patients. Heliyon 5:e1504–e1509

    Article  Google Scholar 

  16. FAO (2003) Food and Agriculture Organization of the United Nations. Panicum maximum, guinea grass, colonial grass, Tanganyika grass pp 1–30

  17. Oke OL, Umoh IB (1978) Lesser-known oil seeds chemical composition. Nutr Rep Inter 17:293–297

    Google Scholar 

  18. Fagbemi TN (2007) The influence of processing techniques on the energy, ash Properties and elemental composition of cashew nut. Nutr Food Sci J 38:136–145

    Google Scholar 

  19. Langford HG (1983) Dietary potassium and hypertension: epidemiologic data. Ann Inter Med 98:770–772

    Article  Google Scholar 

  20. Cappuccio FP, McGregor GA (1991) Does potassium supplementation lower blood pressure? A meta-analysis of published trials. J Hypertens 1:465–473

    Article  Google Scholar 

  21. Davies CD (2003) Low dietary copper increases fecal free radical production, fecal water alkaline phosphatase activity and cytotoxicity in healthy men. J Nutr 133:522–527

    Article  Google Scholar 

  22. Kirk RS, Sawyer R (1991) 9th ed. (student edition). England: Addision Wesley Longman Ltd, pp 33–36

  23. Rockland L (1960) Saturated salt solutions for static control of relative humidity between 5° and 40° C. Analysis Chem 32:1375–1376

    Article  Google Scholar 

  24. Chuzel G, Zhakia G, Didier S (1991) Adsorption isotherms of gari for estimation of packaged shelf‐life. Inter J Food Sci Technol 24:637–645

    Google Scholar 

  25. Iglesias H, Chirife J, Boquet R (1979) Mathematical description of water sorption isotherm of foods in the high range of water activity. Lebensm Wiss Technol 12:150–152

    Google Scholar 

  26. Brunauer S, Deming LS, Emmet PH, Teller E (1940) On the theory of Van der Waals adsorption of gases. J Am Chem Soc 62:1723–1732

    Article  Google Scholar 

  27. Chukwu O, Ajisegiri ESA (2005) Moisture sorption study of locally parboiled rice. Au J 11:03s–12s

    Google Scholar 

  28. Shreedhar A, Deoskar AV, Bhotmange MG, Rao BY, Shastri PN (2015) Moisture sorption behavior of some flour based traditional sweets. J Food Sci Technol 33:516–519

    Google Scholar 

Download references

Acknowledgements

The authors acknowledge the Department of Food Science and Technology, Federal University of Technology Akure, Nigeria for providing technical support during the cost of research.

Funding

This study did not receive any fund from any organization.

Author information

Authors and Affiliations

  1. Department of Nutrition and Dietetics, College of Health Sciences and Technology, Ijero Ekiti, Nigeria

    D. A. Olowookere & D. O. Igbokwe

  2. Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria

    T. N. Fagbemi, M. O. Oluwamukomi & T. D. Oluwajuyitan

Authors
  1. D. A. Olowookere
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. T. N. Fagbemi
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. M. O. Oluwamukomi
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. T. D. Oluwajuyitan
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. D. O. Igbokwe
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to T. D. Oluwajuyitan.

Ethics declarations

Conflict of interest

The author declare that they have no competing interest.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Olowookere, D.A., Fagbemi, T.N., Oluwamukomi, M.O. et al. Storage Stability and Physicochemical Properties of Cashew Nut Burger: Cassava Coating Influence. J Package Technol Res 5, 201–207 (2021). https://doi.org/10.1007/s41783-021-00124-1

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s41783-021-00124-1

Keywords

Search

Navigation