Quality of Margarine Produced from Coconut and Cashew Kernel Oil Blends and their Potential as Shortening for Biscuit Production

Abstract

Background: Confectionery formulation from shortenings contain hydrogenated fat which lowers its nutritional value due to the  presence of large amount of saturated fatty acids. These saturated fatty acids in humans raise the levels of Low-Density Lipoproteins  (LDL) which may lead to coronary heart diseases, obesity etc.

Objective: This study evaluated the quality of margarine produced from coconut and cashew nut kernel oil and their potential as  shortening in biscuit production.

Methods: Coconut and cashew nut kernel oils were extracted and used for margarine production at a ratio of 100:0 (sample B), 80:20  (sample C), 70:30 (sample D) and 60:40 (sample E). Simas margarine (100% vegetable oil) served as the control (sample A). The samples  served as shortenings and used in the production of biscuits which were packaged until needed for analysis. 

Results: Free fatty acid  value of the margarines ranged from 0.47-1.84% while the peroxide value results ranged from 0.35-3.99 meq/kg. The protein content in  the biscuits ranged from 11.64 – 26.14%, crude fibre ranged from 6.49 – 12.46%. The weight of the biscuits ranged from 4.19 - 5.66 g while  the height ranged from 0.32 - 0.48 cm. The sensory evaluation showed that sample B was the most liked. 

Conclusion: The study showed  that margarine produced from coconut and cashew kernel oil blends can be used as a substitute for shortening at the levels of 70:30  thus, promoting the utilization of cashew nut oil and serving as a healthier option for biscuit produced from regular shortening.