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.
Show abstract
Full Text
