UMRI Sciences des Procédés Alimentaires, chimiques et Environnementaux, Institut Nationale Polytechnique Félix Houphouët-Boigny (INP-HB), Yamoussoukro, Côte d’Ivoire
The aim of this study is to evaluate the potential of fermented cashew kernel flour and unfermented kernel flour to be used in pastry and bakery. For this reason, these flours were produced and incorporated in varying proportions (20%, 40%, 60% and 80%) in wheat flour. The physicochemical characteristics and functional properties of cashew almond composite flours have been studied. The results showed that the fermentation of cashew kernels helped to significantly increase the protein, lipid and total polyphenol contents of cashew kernel flour. Also it was noted an improvement in the bioavailability of iron, zinc, calcium by fermentation. From 20% incorporation of cashew kernel flours, the physicochemical characteristics and functional properties studied of composite flours differed significantly (P <0.05) from those of wheat flour. Given the high oil absorption capacity and water absorption capacity (P <0.05) compared to wheat flour and the good nutritional quality of cashew kernel flours, they could be used in pastry and in bakery.
This study has been led to develop Bambara groundnut in Côte d'Ivoire, legume under used, using it as part of fortification and substitution of wheat for the production of bread flour. The physicochemical characteristics of the flour composed and breads, followed by the sensory analysis of the witness (100% wheat flour) breads and compound bread where wheat flour (FB) is overridden at the rate of 5%, 10%, 15% and 20% by the bambara groundnut seeds were made. Going from 0% to 20% substitution, the chemical composition of the FB/FV breads improves respectively in protein, ash, fibre and fat. FB/FV breads from the rate of substitution have volumes significantly higher than bread witness. Sensory evaluation indicates that there are no significant difference (p≤0, 05) between the light bread and all breads FB/FV. This study would suggest that seeds of bambara groundnut could be properly incorporated into the flour of wheat until the rate of 20%.
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