PROXIMATE AND FIBER FRACTION COMPOSITIONS OF WHEAT-CASHEW APPLE FLOUR BLENDS 2

• B.I. Kayode

  Department of Food Science and Technology, College of Food Science and Human Ecology,Federal University of Agriculture, Abeokuta, Nigeria Department of Hospitality and Tourism Management, College of Food Science and Human Ecology, Federal University of Agriculture, Abeokuta, Nigeria

  Author

• M.O. Adegunwa

  Department of Food Science and Technology, College of Food Science and Human Ecology,Federal University of Agriculture, Abeokuta, Nigeria Department of Hospitality and Tourism Management, College of Food Science and Human Ecology, Federal University of Agriculture, Abeokuta, Nigeria

  Author

Dietary fibre has been recognized in the preparation of food with high nutritional quality in maintaining human overall physical well-being.Cashew apples were washed, cut into pieces before juice extraction. The cashew apples residues were conditioned in water at ratio 1:2, pH 4.5 at 35ºC for 15minutes, oven dried at 55oC and milled to obtain flour. Six composite flours were made from wheat flour supplemented with cashew apple flour at different proportions of 5, 10, 15, 20, 25, 30% and wheat flour as control. The inclusion of cashew apples showed gradual increase in moisture (11.13-12.58%), fat (1.48-2.11%) and fiber (0.99-3.85%) with concomitant decrease in ash (2.49-1.95%), protein (11.15-10.11%), and carbohydrate (72.76-69.30%).The neutral detergent soluble (NDS) ranged from 53.6774.67% while control flour was higher in NDS (78.67%) and hemicellulose (16.57%). The range of values obtained for neutral detergent fibre and acid detergent fibre were: 21.27%-32.20% and 8.97%-21.33% respectively. Most of the fiber fractions were significantly different (p<0.05) at different levels of inclusion of cashew apple flour. This study recommended wheat and cashew apple flour blends as rich sources of digestible fibres when compared with control as an advantage to consumers.

1. B.I. Kayode, Department of Food Science and Technology, College of Food Science and Human Ecology,Federal University of Agriculture, Abeokuta, Nigeria Department of Hospitality and Tourism Management, College of Food Science and Human Ecology, Federal University of Agriculture, Abeokuta, Nigeria

   Department of Food Science and Technology, College of Food Science and Human Ecology,Federal University of Agriculture, Abeokuta, Nigeria Department of Hospitality and Tourism Management, College of Food Science and Human Ecology, Federal University of Agriculture, Abeokuta, Nigeria

2. M.O. Adegunwa, Department of Food Science and Technology, College of Food Science and Human Ecology,Federal University of Agriculture, Abeokuta, Nigeria Department of Hospitality and Tourism Management, College of Food Science and Human Ecology, Federal University of Agriculture, Abeokuta, Nigeria

   Department of Food Science and Technology, College of Food Science and Human Ecology,Federal University of Agriculture, Abeokuta, Nigeria Department of Hospitality and Tourism Management, College of Food Science and Human Ecology, Federal University of Agriculture, Abeokuta, Nigeria

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