Physico-Chemical, Functional and Sensory Properties of Composite Bread prepared from Wheat and defatted Cashew (Anacardium occidentale L.) Kernel Flour

Bread is a global staple (Bibiana et al., 2014), produced from wheat flour (Komlaga et al., 2012). Inmost African countries, consumption has increased considerably in recent years (Rinaldi et al., 2015). This increased trend in bread consumption has been the result of a number of factors including urbanization and a growing population, a shift in food preferences towards snacks (biscuits, bread, etc.) and increased wealth in tropical countries (Ogunjobi and Ogunwole, 2010). The ever-increasing consumption of this foodstuff in the tropics has increased the demand for wheat, which is the main ingredient in bread making. Also with the statistics, it is expected that demand for foods based on this cereal, such as bread, will increase by 2050 (Sibanda et al., 2015). Unfortunately, wheat is a temperate crop that is not conducive to tropical areas because of soil and adverse weather conditions (Abdelghafor et al., 2011). As a result, the countries in these areas, most of which are in the process of development, are spending huge sums (25,000 billion CFA francs in 2011) on importing wheat. Due to concerns over the economic implications of dependence on wheat imports in developing countries, FAO in the 1960s stimulated research on the use of local resources available for partial substitution or total wheat flour (Eriksson et al., 2014). To this end, several flours derived from local cereals, tubers, oilseeds and legumes have been used at various proportions for the production of flours and composite breads (Olaoye et al., 2006, Méité et al., 2008). It is in this vein that this study was born to limit the use of wheat in the manufacture of bread and other pastries, through a mixture of wheat and cashew kernel flours.

The cashew nut is one of the most important cultures in Ivory Coast. According to the Cotton and Cashew nut Council (2016), Ivorian production has grown rapidly from 6 000 tons in 1990 to 725 000 tons in 2015, making it the world'slargest producer of raw cashew nuts. However, almost all cashew nut production (+ 90%) is exported to Vietnam and India. It is good to know that the almond contained in cashew nut contains important nutrients such as fatty acids (40 to 57 g / 100 g), including linoleic and oleic acids (20% and 60% of the fat content), proteins (20 to 24 g / 100 g), carbohydrates (2 to 25 g / 100 g)and appreciable amounts of micronutrients (Ogunwolu et al., 2009, Nascimento et al., 2010). In addition, Emelike et al. (2015) showed that delipidation increased the protein content of cashew kernels from 19.8% to 34%. Moreover, Mukuddem-petersen et al. (2005) demonstrated that cashew kernel intake reduced the risk of cardiovascular disease, type 2 diabetes, and colon cancer.

Considering the economic and nutritional potential of cashew nuts, the use of cashew kernel flour could be considered as an ingredient in bakery products. However, it is very little consumed by Ivorians and moreover, very little of information are currently available on the use of this food product in food of great consumption and great distribution. The objective of this study is to evaluate the effect of the partial substitution of wheat flour by delipidated cashew kernel flour on the physicochemical, functional and sensory properties of composite breads.