Cashew apple pomace powder enriched the proximate, mineral, functional and structural properties of cereal based extrudates

Abstract

Cashew apple pomace, a major byproduct of cashew plantations and processing units, has the potential to be used as a vital source of nutritive components. The present study aims in the utilization of this pomace powder as a biofortifying agent during the preparation of cereal based extrudates. Enrichment of cereal extrudates was done by supplementing rice flour with cashew apple pomace powder (CAPP) at a rate of 0–25 per cent and it was found to considerably improve their biochemical properties. The incorporation of CAPP as an ingredient in the cereal based extrudates had significantly increased their ash, starch, protein and overall mineral content excluding phosphorous and boron content. Incorporation of CAPP in the extrudates significantly improved the phenolic (4.00 mg gallic acid equivalents g−1), flavonoid (0.35 mg catechin equivalents g−1) and total antioxidant activities (5.34 mg ascorbic acid equivalents g−1), over the cereal based control group. The colour parameters viz. hue and chroma were also found to be high with the CAPP incorporated extrudates. The hydrophilic nature of the CAPP reduced the compactness of pores, cavity space and increased the pore wall thickness in the extrudates. Dearth in textural properties i.e., firmness, work of extrusion, cut force and other physical properties i.e., expansion ratio, bulk density and the specific length was observed as a result of an increase in the rate of CAPP incorporation in the feed flour. Sensory scoring using nine-point hedonic scale indicated that CAPP can be incorporated in the range of 5–15 per cent for the snack purpose while >20% incorporation could be done for fish, poultry and other animal feed extrudates.