Chemical composition, physical and sensory properties of cakes prepared from flour blends of wheat and cashew nut kernels

Abstract

The chemical composition, physical and sensory properties of cakes prepared from flour blends of wheat and cashew nut kernels were investigated. Wheat and cashew nut kernels flour were blended at different proportions (100:0%; 90:10%; 80:20%; 70:30%; 60:40% and 50:50%) for cake making where 100% wheat flour was used as standard. Addition of cashew nut kernels four to wheat flour increased chemical composition of cake samples such as moisture, protein, fat, crude fiber, ash contents from (13.19 to 14.42%), (23.05 to 29.36%), (3.41 to 7.06%), (3.57 to 3.95%), (1.42 to 4.02%), while carbohydrate content decreased from (54.28 to 41.19Kcal), similar trend was observed for wheat flour. Mineral elements of cakes such as copper, iron, magnesium, sodium, calcium and phosphorus ranged from 0.13 to 0.19mg/100g, 2.95 to 4.43mg/100g, 61.65 to 164.64mg/100g, and 273.52 to 264. 24mg/100g, 56.33 to 123.27.05 mg/100 g and 298.70 to 356.03 mg/100g respectively. The weight (32.25 to 34.30 g) and volume (242.05 to 246.11 cm3 ) of wheat-cashew nut kernels flour cake increased, whereas batter density and volume index of cakes decreased from (0.90 to 0.83) and 103.65 to 99.47) with increasing levels of cashew nut kernels flour. There was no significant (p ≥ 0.05) difference in crust and crumb colour, crumb grain and texture between wheat cake and composite cakes but taste and overall acceptability of composite cakes were significantly different from the standard.