Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2016, 4(5), 282-288
DOI: 10.12691/jfnr-4-5-3
Open AccessArticle

Functional Properties and in vitro Digestibility of Cashew Nut Flour

Olga Anne Amon Adouko1, Souleymane Traoré1, , Edith Adouko Agbo1 and Brou Kouakou1

1Department of Food Sciences and Technology, Laboratory of Nutrition and Food Safety, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire

Pub. Date: June 03, 2016

Cite this paper:
Olga Anne Amon Adouko, Souleymane Traoré, Edith Adouko Agbo and Brou Kouakou. Functional Properties and in vitro Digestibility of Cashew Nut Flour. Journal of Food and Nutrition Research. 2016; 4(5):282-288. doi: 10.12691/jfnr-4-5-3

Abstract

We investigated the physicochemical, functional properties and in vitro digestibility of cashew kernel-based flour. Study was conducted on kernels of cashew nuts harvested from fields. Technological treatments have been applied to these kernels: cooking (100°C/30 min), roasting (120°C/20 min). Flours obtained after kernel grinding namely, FTA, FAC, FRA and FIA have been used for physicochemical, functional properties and digestibility analysis. Results showed that technological treatments had a significant influence on studied parameters. Protein contents of FTA (20.42 ± 0.50 %) and FAC (19.23 ± 0.02 %) are lower than those of FRA (21.85 ± 0.04 %). Total carbohydrate content showed the same trends. In addition, FAC showed the lowest lipid content. We established the decrease of sodium and zinc content in treated flour compared to raw flour: FTA (1.09 ± 0.23 % vs 1.20 ± 0.34 %), FAC (0.87 ± 0.12 % vs 1.20 ± 0.34 %), FIA (1.02 ± 0.30 % vs 1.20 ± 0.34 %) for sodium and FTA (0.80 ± 0.11 % vs 0.85 ± 0.08 %), FAC (0.50 ± 0.08 % vs 0.85 ± 0.08 %), FIA (0.49 ± 0.07 % vs 0.85 ± 0.08 %) for zinc. Functional properties showed a significant decrease of oil absorption capacity and water solubility index. In addition, total carbohydrate content showed the same trends. Digestibility results have shown that FAC has the lowest hydrolysis percentage than FTA, FRA and FIA. The study shows that different cashew flours obtained are the real sources of energy and are very digestible. These flours can be use for supplemented cereal flour.

Keywords:
cashew nut- flours- biochemical parameters- cooking- in vitro digestibility

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