Evaluation of the Physico-chemical and Antioxidant Activity Properties of Attieke Flour Enriched with Cashew Kernel (Anacardium occidentale L.) and Moringa (Moringa oleifera L.) Powders

Main Article Content

Salimata Kone
Doudjo Soro
Ernest Kouadio Koffi

Abstract

The objective of this study is to produce an infant flour based on attiéké enriched with Moringa oleifera and cashew kernel (Anacardium ¶occidentale L.) powders. For this purpose, Moringa oleifera powder is incorporated in proportions of 10%, 15% and 20% into two types of composite flours (attiéké / unfermented cashew kernel and attiéké / fermented cashew kernel). Mineralogical, physico-chemical and antioxidant activity are performed. The results of the mineralogical analyzes showed potassium is the majority in composite flours. In addition, the calcium, magnesium, copper and zinc contents in the composite flours conformity with the standards. The fortification of attiéké flour with Moringa oleifera and cashew kernel powders resulted in an increase in phenolic compounds, antioxidant activity, as well as protein contents which vary from 11.59 ± 0.10 g / 100 g of 16.59 ± 0.26 g / 100 g. Moringa and cashew kernel powders have increased the nutritional quality of attiéké flour.

Keywords:
Nutritional quality, attiéké, Anacardium occidentale L, Moringa oleifera, fortification.

Article Details

How to Cite
Kone, S., Soro, D., & Koffi, E. (2019). Evaluation of the Physico-chemical and Antioxidant Activity Properties of Attieke Flour Enriched with Cashew Kernel (Anacardium occidentale L.) and Moringa (Moringa oleifera L.) Powders. Asian Food Science Journal, 12(1), 1-9. https://doi.org/10.9734/afsj/2019/v12i130077
Section
Original Research Article

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