Efekti metoda prerade na funkcionalna svojstva i mineralni sastav brašna od zrna indijskog oraha

Abstract

This research determined the effects of processing methods on the functional properties and mineral composition of cashew kernel flour. Three varieties of cashew nut were processed to flour using three methods. The oven-dried, hot oil bathed and roasted cashew nuts were cracked using a wooden mallet to obtain whole cashew kernel. The covering testa was removed by hand and winnowed to obtain whole cashew nuts. The samples were then milled separately using a manually operated attrition mill machine and sieved through a 200 mm aperture mesh screen to obtain flours with uniform particle sizes. The processed samples of flour were taken to the laboratory where functional properties and mineral composition were determined. The result showed that the functional properties of cashew flour processed with a hot oil bath, oven-dried, and roasted varied significantly at (p>0.05). Foaming capacity, emulsification capacity and foaming stability for a hot oil bath, oven-dried and roasted samples respectively were found to be higher in the roasted samples. Water absorption capacity and oil absorption capacity for a hot oil bath, oven-dried and roasted were found to be higher in hot oil bath samples. Swelling capacity and solubility for a hot oil bath, oven-dried and roasted samples respectively, were observed to be higher in oven-dried samples. The mineral composition of cashew flour samples processed using a hot oil bath, oven-dried and roasting were varied significantly at (p>0.05) across the varieties and processing methods. Phosphorus, Ca, Mg, K, Mn, Cu, Zn for hot oil bath, Oven-dried and roasted samples respectively, were significant in hot oil bath samples while Na and iron for hot oil bath, Oven-dried and roasted samples respectively were dominant in oven-dried flour samples. Generally, it was observed that the processing methods adopted significantly influenced mineral and functional properties of cashew kernel flour at (p>0.05). The cashew kernel flour displayed good characteristics of functional and mineral properties. Therefore, flour can serve as a functional ingredient in the formulation of snack products as an alternative to legumes/wheat flour.