Physico-Chemical, Functional and Sensory Properties of Composite Bread prepared from Wheat and defatted Cashew (Anacardium occidentale L.) Kernel Flour

Abstract— This study is part of the valuation of the cashew nut (Anacardium occidentale L.). For this purpose, defatted cashew kernel flour (powder) has been incorporated into wheat flour for the production of breads. Composite flours containing 0%, 10%, 20%, 30% and 40% of delipidated cashew kernel were analyzed for their physico-chemical and functional properties as well as the resulting loaves, for their sensory quality. The results showed that the substitution of wheat flour with cashew nuts flour increases the protein, fat, ash, fiber, energy and mineral content of wheat / cashew nut composites flours. However, this incorporation has resulted in a decrease in carbohydrate content. The study of the functional properties of composite flours showed that the substitution resulted in a significant increase (p <0.05) of the water absorption capacity (CAE) and oil (CAH) while the density decreased. Sensory tests indicated that there is a significant difference (p <0.05) between control bread and all composite breads. However, it is suggested that cashew kernel flour could be suitably incorporated into wheat flour up to a rate of 20%.