Physicochemical and functional properties of full fat and defatted cashew kernel flours

International Journal of Food Science and Technology

Volumn 44, Issue 3, 2009, Pages 581-585

  Alobo, Arubi P ^a   Agbo, Blessing N ^a   Ilesanmi, Solomon A ^a  

^a Federal Polytechnic Idah   (Nigeria)

Author keywords

Cashew kernel; Full fat and defatted flours; Physicochemical and functional properties

Indexed keywords

ANACARDIUM OCCIDENTALE;

EID: 59549096709     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01853.x     Document Type: Article

References (26)

1. Achinewu, S.C. (1987). Thiamin, riboflavin and niacin contents of fermented fluted pumpkin (Telferia occidentalis) and castor seeds. Nigerian Journal of Nutritional Science, 8, 51 61.
2. Alobo, A.P. (1999). Production and organoleptic assessment of 'akara' from bambara groundnut (Voandzeia subterranean L. Thouars). Plant Foods for Human Nutrition, 5, 313 320.
3. AOAC (1984). Official Methods of Analysis. Association of Official Analytical Chemists, 14th edn. Washington, DC : AOAC.
4. Bicalho, B. Schuch, M.L. (2001). Volatile compounds of cashew (Anacardium occidentale) apple. Natureforsch, 56, 35 39.
5. Coffmann, C.W. Garcia, V.V. (1977). Functional properties and amino acid content of a protein isolate from wing bean flour. Journal of Food Technology, 12, 473 477.
6. Dashiell, K.E., Singh, S.R., Narayana, O., Ogundipe, H.O. Akem, C.N. (1990) Research No. 2. Soybean Research. Pp. 42. Ibadan : IITA.
7. Egbekun, M.K. Ehieze, M.U. (1997). Composition and functional properties of full fat and defatted beniseed (Sesamum indicum L.) flour. Plant Foods for Human Nutrition, 51, 35 41.
8. Eneche, H.E. (2005). Enrichment of starchy flours with African yam bean protein concentrate. Nigerian Journal of Scientific and Technical Research, 2, 30 37.
9. Ene-Obong, H.N. Carnovance, E.A. (1992). Comparison of the proximate and mineral composition of lesser-known legumes in Nigeria. Journal of Food Chemistry, 43, 169 175.
10. Giami, S.Y. Bekebain, D.A. (1992). Proximate composition and functional properties of raw and processed full fat fluted pumpkin (Telferia occidentalis) seed flour. Journal of Food Science and Agriculture, 59, 321 325.
11. IITA (1990). Soybeans for Good Health: How to Grow and use Soybeans in Nigeria. Soybean Research in Nigeria. Pp. 64. Ibadan : IITA.
12. McWatters, K.H. Cherry, J.P. (1977). Emulsification, foaming and protein solubility properties of defatted soybean, peanut, field pea and pecan flours. Journal of Food Science, 42, 1444 1447.
13. Mulvihihill, D.H. Kinsella, J.E. (1987). Gelation characteristics of whey proteins and β-lactoglobulins. Food Technology, 41, 102 111.
14. Narayana, K. Narasinga-Rao, M.S. (1982). Functional properties of raw and heat processed winged bean (Prophocorpus tetragonolobus) flour. Journal of Food Science, 47, 1534 1538.
15. Okezie, B.O. Bello, A.E. (1988). Physicochemical and functional properties of winged bean flour and isolate compared with soy isolates. Journal of Food Science, 53, 450 455.
16. Oliver-Bever, B. (1986). Medicinal Plants in Tropical West Africa. London : Cambridge University Press.
17. Osborne, D.R. Voogt, P. (1978). Calculation of calorific value. In : Analysis of Nutrients in Foods. Pp. 107 110. London, UK : Academic Press.
18. Padilla, F.C., Alvarez, M.T. Alaro, M.J. (1996). Functional properties of barinas nut (Caryodendron orinecense Karst., Euphorbiaceae) flour compared to those of soybean. Food Chemistry, 57, 191 196.
19. Pearson, D. (1976). The Chemical Analysis of Foods, 7th edn. Edinburgh : Churchill Livingstone.
20. Pomeranz, Y. Meloan, C.E. (1978). Food Analysis: Theory and Practice. Rev. edn. Westport, CT : AVI Publication.
21. Sathe, S.K. Salunkhe, D.K. (1981). Functional properties of the great Northern bean (Phaseolus vulgaris L) proteins, emulsion, foaming, viscosity and gelation properties. Journal of Food Science, 46, 71 81.
22. Smith, A.K. Circle, S.J. (1972). Soybean: Chemistry and Technology. Westport, CT : AVI Publishing Co.
23. Snedecor, G.W. Cochran, W.G. (1980). Statistical Methods. Ames, IA : Iowa state university.
24. Sosulski, F.W., Garrat, M.O. Slinkard, A.E. (1976). Functional properties of ten legume flours. Journal of Food Science and Technology, 9, 66 69.
25. Srinivas, H. Narasinga-Rao, M.S. (1986). Functional properties of poppy seed meal. Journal of Agricultural Food Chemistry, 34, 222 224.
26. Yasumatsu, K., Sawada, K., Moritaka, S., Mikasi, M., Toda, T. Tshi, K. (1972). Whipping and emulsifying properties of soybean products. Journal of Agricultural Biochemistry, 36, 719 727.