EFFECT OF FERMENTATION ON THE QUALITY OF FLOUR AND BISCUIT FROM CASHEW KERNEL FLOUR

Bleou Jean Jaurès TOUZOU, Doudjo SORO, Soronikpoho SORO, Kouadio Ernest KOFFI

Abstract

The purpose of this paper is to investigate the effect of fermentation on the quality of cashew kernel flour for biscuit making. Fermented and unfermented cashew kernels flours produced were used to substitute wheat flour. Functional properties of flours were evaluated. Chemical and sensory characteristics of various biscuits obtained were used to compare them. Fermentation improved water absorption capacity, foaming and emulsification properties but reduced (P < 0.05) oil absorption capacity of cashew kernel flour. The analysis of nutritive values showed that fermentation increased the protein and fat contents respectively from 34.10±0.41 to 38.67±0.4 and from 28.16±0.07 to 31.02±0.18. Substitution of wheat flour by cashew kernels flours increase protein, fat, fiber and ash contents of biscuits. Biscuits from cashew kernel flour overall acceptability decreased with fermented cashew kernel flour incorporation. Negative correlation was observed between brown colour score and overall acceptability also between aroma (cashew kernel aroma and fermented cashew kernel aroma) scores and overall acceptability of biscuits. Panelists accepted regarding overall acceptability, biscuits containing 100 % unfermented cashew kernel flour and those containing 40 % of fermented cashew kernel flour. Substitution of wheat flour by unfermented cashew kernel flour and 40 % by fermented cashew kernel flour would improve nutritive values of biscuits and cashew kernel consumption locally.

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