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Pakistan Journal of Nutrition
  Year: 2009 | Volume: 8 | Issue: 10 | Page No.: 1649-1651
DOI: 10.3923/pjn.2009.1649.1651
 
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Proximate and Mineral Composition of Roasted and Defatted Cashew Nut (Anarcadium occidentale) Flour
Omosuli Vincent Segun, Ibrahim Adewale Tesleem, Oloye Dare, Agbaje Rachael and Jude-Ojei Bolanle

Abstract:
Cashew nut (Anarcadium occidentale) was roasted, defatted and processed into flour. The flour was evaluated for its physicochemical characteristics (Proximate and Minerals). The proximate composition (%) was as follows: moisture (5.52±0.2) ash (4.41±0.1), crude fat (34.95±0.2), crude protein (27.31±0.0) crude fibre (1.42±0.2) carbohydrate (by difference) 25.39 and energy (Kcal) (534.35). The result of the mineral composition (mg/100 g) showed that roasted and defatted cashew nut flour contains calcium (21.4±0.23) potassium (38.5±0.1) magnesium (36.4±0.3) Iron (0.8±0.1) Zinc (0.9±0.1), Sodium (22.6±0.2) Copper (0.4±0.1). It is obvious that the flour is a good source of energy, protein and minerals.
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How to cite this article:

Omosuli Vincent Segun, Ibrahim Adewale Tesleem, Oloye Dare, Agbaje Rachael and Jude-Ojei Bolanle, 2009. Proximate and Mineral Composition of Roasted and Defatted Cashew Nut (Anarcadium occidentale) Flour. Pakistan Journal of Nutrition, 8: 1649-1651.

DOI: 10.3923/pjn.2009.1649.1651

URL: https://scialert.net/abstract/?doi=pjn.2009.1649.1651

 
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