ABSTRACT

 Malnutrition has been the gravest single threat to the world’s public health and is an unbearable burden not only on the health systems, but the entire socio-cultural and economic status of the society. Nigeria is one of the developing countries experiencing malnutrition crises, as studies on the etiology of malnutrition showed evidence linking inadequate protein, energy, vitamins and minerals. Considering the health benefits of cashew nut, tire incorporation as composite blends may enhance the nutritional status of the Individuals. The objective of this research was to assess the chemical composition, sensory properties and to determine the proportion more acceptable in terms of nutrient and sensory properties of Bread and cake produced from blends of wheat (Tritucum Aestivumjand cashew nut (Anacardium occidentale L.) flour. For this purpose, cashew Nut flour has been incorporated into wheat flour for the production of bread and cakes. Products and Composite flours containing 0%, 40%, 50%, and 60% of cashew Nut were analyzed for their chemical, anti-nutrient and functional properties as well as the resulting loaves and cakes, for their sensory quality. The results revealed the following ranges, increase in proximate composition (fat 3.94mg/100g to 9.10mg/100g, fibre 0.72mg/100g to 1.06 mg/lOOg, ash 0.97mg/100g to 1.53mg/100g, and energy305mg/100g to 342.5mg/100g). However, this incorporation has resulted in a decrease in carbohydrate (60.48mg/100g to 53.14mg/100g) and moisture content (26.85mg/100g to 23.14mg/100g). Sample D (60% cashew nut) contains the highest amount of vitamins. Pro-vitamin A (32.6p), vitamin Bl (0.38mg/100g), vitamin B2 (0.35 mg/lOOg), vitamin B3 (2.93mg/100g), and vitamin C (9.48mg/100g). In the mineral composition, sample D contains the highest amount of mineral content, calcium (12.1mg/100g), sodium (22.3 lmg/100g), magnesium (99.66mg/100g), phosphorous (21.63mg/100g), potassium (103.1mg/100g), Iron (1.30mg/100g), Zinc (0.47mg/100g). The study of the functional properties of composite flours showed that the substitution resulted in a significant increase (p <0.05) of the oil absorption capacity (1.0lmg/100g), water absorption capacity (1.09mg/100g), bulk density (0.83mg/100g), foam stability (37.65mg/100g), swelling index (0.89mg/100g) while the foam capacity (31.02mg/100g) and gelation temperature (80.70°C) decreased. Sensory tests indicated that there is a significant difference (p <0.05) between bread and cake produced from wheat flour and all composite bread and cakes. However, it is suggested that cashew Nut flour could be suitably incorporated into wheat flour up to a rate of40%.