Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
Owiredu, I., Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana; Laryea, D., Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana; Barimah, J., Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
Purpose: The aim of this paper is to promote the utilization and diversification of cashew nuts through its use as a substitute for wheat flour in biscuit production. Design/methodology/approach: Wheat flour was substituted with cashew nut flour (CNF) at levels of 0, 20, 30 and 40 percent in the production of biscuit. The products obtained were subjected to proximate, mineral and sensory analysis. Findings: There was a significant increase in protein and fat contents from 7.75 and 22.11 percent to 12.89 and 32.11 percent, respectively, when CNF increased, whiles carbohydrate decreased from 66.67 to 48.04 percent. A significant increase in magnesium (27.93-97.03 mg/100 g), sodium (198.11-228.02 mg/100 g), phosphorus (55.90-149.00 mg/100 g), potassium (290.40-990.00 mg/100 g), zinc (0.72-2.00 mg/100 g) and iron (0.28-1.00 mg/100 g) was also observed as CNF increased. Sensory analysis revealed that there was no significant difference (p>0.05) between the 20 and 30 percent substituted samples, in terms of overall acceptability. Therefore, wheat flour could be substituted with CNF up to 30 percent in the production of biscuit. Originality/value: This study was done to ascertain the potential use of CNF as a substitute for wheat flour and a nutrient enrichment in biscuit production, in order to diversify its use; since it still remains an underutilized raw material in Ghana. © Emerald Group Publishing Limited.
