Functional Properties of Roasted and Defatted Cashew Nut (Anarcadium occidentale) Flour

Abstract

Functional properties of roasted and defatted cashew nut (Anarcadium occidentale) flour were determined using standard methods. The mean values of the various parameters for functional properties (%) were: water absorption capacity (240.0+0.3), oil absorption capacity (220.0+0.3), bulk density (g/m³) (0.73+0.2), emulsion activity (45.5+0.2), emulsion stability (54.2+0.3), foaming capacity (12.0+0.1) foaming stability (6.7+0.2) and least gelation concentration (0.0+0.1). These properties of the flour showed that it could be used as a thicker in food products, binder in meat emulsion and in the colloidal food systems as emulsion stabilizer.

Keywords: Cashew nut, flour, oil absorption, stabilizer