Sensory evaluation, nutrient composition and microbial load of cashew nut–chocolate spread
2018
Pamela Makafui Amevor | Damian Laryea | John Barimah
The purpose of the study is to evaluate the potential of cashew nut as a substitute in the production of chocolate spreads. Spread was produced from cashew nut slurry (CNS) and cocoa powder (CP). Formulations ranged from 75% to 95% CNS: 5% to 25% CP. Sensory evaluation was carried out on the samples. Two most preferred samples, B (90% CNS: 10% CP), E (75% CNS: 25% CP), and a control sample we re analysed for their pH, total soluble solids (TSS), microbial load, proximate and mineral compositions. TSS and pH of samples ranged from 4.45 ºBrix to 5.30 ºBrix and 6.25 to 6.41, respectively. Protein content of the two samples was 10.36% and 12.47%, ash was 1.69% and 1.85% and fibre content was 0.15% and 0.11% for sample E and B, respectively, which were all significantly (p < 0.05) higher than the control sample. Fat content was highest in sample B (51.25%). Carbohydrate content ranged from 33.43% to 45.81%, with the control sample having the highest. The cashew nut spread samples had the highest mineral compositions. Magnesium ranged from 17.50 to 27.04 mg/100g, sodium from 5.00 to 26.00 mg/100g and potassium from 2.50 to 22.00 mg/100g. Total plate count of samples ranged from 250 to 350 cfu/g while yeast and mould were less than 10 cfu/g. Production of cashew nut/chocolate composite spread, would increase the food uses of cashew nuts and encourage utilization of the nuts; thereby contributing to reducing postharvest losses as well as contribute to food security.
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