(Department Of Science And Laboratory Technology, Nasarawa State University Keffi., 2016-04-09) Akubor, P. I
The cashew pomace flour was used to substitute 5, 10,15,20,30 and 50% wheat flour in biscuits which were evaluated for the
chemical, physical and sensory properties. The 100% cashew pomace flour biscuits occupied more volume but had less density
and spread ratio than the 100% wheat flour biscuit. The wheat/cashew pomace flour biscuits were not significantly different
(P>0.05) in weight, length, width, height, density and spread ratio. Biscuits containing up to 10% cashew pomace flour were not
significantly different (P>0.05) from the 100% wheat flour biscuit in all the sensory attributes assessed. The biscuit containing 10
% cashew pomace had lower moisture (10%) and crude protein (4.5 %) but higher ash (1.7%), crude fat (17%), crude fibre
(3.1%) and carbohydrate contents than the 100% wheat flour biscuit. The 100% wheat flour biscuit contained 7, 12 and 62.67%
moisture, crude protein and carbohydrate, respectively.