Potentials of biodegraded cashew pomace for cake baking.
The use of biodegraded cashew pomace processed into flour for cake baking was investigated. The physico-chemical changes during the submerged fermentation of the pomace and the organoleptic qualities of the composite cake were also monitored. There was an increase of about 50% in protein content of the pomace after 96 h of fermentation. However, a reduction of about 61% in the total microbial count after 24 h was due to the toxic effect of the organic acids on the microbial cells during fermentation. The cashew flour had high crude fibre (ca. 20-33%) and carbohydrate (ca. 16-47%) values. The composite cake made from a 10:90 combination of 96 h-degraded cashew flour/wheat flour respectively was the most accepted. The cake which had a specific volume of 0.53 ml/g lost 11.1% moisture when 38 g of its batter was exposed to 190 degrees C for 10 minutes. This cake had a calorie value of 293.8/100 g and may be useful in feeding diabetic patients who require low carbohydrate foods.
Aderiye
B I
BI
Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria.
Igbedioh
S O
SO
Caurie
S A
SA
D004040:Dietary Carbohydrates / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D002149:Energy Intake; D005285:Fermentation; D005433:Flour; D005638:Fruit; D006801:Humans; D009753:Nutritive Value; D013649:Taste; D014908:Triticum
D004040:Dietary Carbohydrates; D004043:Dietary Fiber; D004044:Dietary Proteins