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Journal of Food Technology
Year: 2010  |  Volume: 8  |  Issue: 1  |  Page No.: 14 - 17

Nutritional and Sensory Evaluation of Cashew Nut Butter Produced from Nigeria Cashew

S.O. Ogunwolu and M.A.K. Ogunjobi    

Abstract: Cashew nut butter recipe of 70, 80 and 90% cashew kernel inclusion was formulated and produced. Nutritional composition of the 3 cashew nut butter and a commercial Peanut butter was determined in terms of nutrient composition. The Nutritional composition of the cashew nut butter increased with the increased inclusion of cashew kernel in the recipe. The protein content of cashew nut butter compared favourably with that of commercial Peanut butter. Also, Magnesium, Phosphorous and Potassium content of 80 and 90% cashew nut butter were significantly higher than that of Peanut butter at p<0.05. Sensory evaluation conducted on the 3 cashew nut butter, with commercial Peanut butter as reference sample, revealed that Aroma and Taste of cashew nut butter were significantly different (p<0.05) from that of Peanut butter. Cashew nut butter of 80% cashew kernel inclusion was more accepted by the panellist than Peanut butter at p<0.05.

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