Chemical Composition, Functional and Pasting Properties of Cashew Pomace and Wheat Flours

Abstract

The study investigated the quality of cashew pomace flour. Ripe cashew fruits were washed and the juice was extracted. The residue known as cashew pomace was cut into thin slices (2.3 mm thick) blanched in 1% (w/v) sodium metabisulphite solution (100°C, 10 min), oven dried (50°C), milled and sieved through 60 mesh sieve. Wheat flour was also obtained from a reputable store. Each flour was analyzed separately for chemical composition, functional and pasting properties. The cashew pomace flour contained higher ash (2.6 %), crude fiber (4%) and carbohydrate (78.2%) but lower crude fat (1.2%) and crude protein (6%) contents than wheat flour. The ash, crude fiber, carbohydrate, fat and crude protein contents of wheat flour were 0.9, 3.2, 75.5, 3.2 and 10% respectively. The cashew pomace flour had significantly higher (P <0.05) water and oil absorption capacities but lower emulsion and foaming properties than wheat flour. The cashew pomace flour possessed lower peak viscosity, final viscosity, trough viscosity, breakdown viscosity and setback viscosity than wheat flour. These properties improved in the wheat/cashew pomace flour blends. The study showed that cashew pomace flour has potential for use in various food systems.

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