Characterization of wheat flour enriched with cashew apple (Anacardium occidentale L.) fiber for cake production

The potential of cashew apple fiber in enriching wheat flour for production of acceptable cake was attempted. Wheat and cashew apple fiber composite flours were produced by substituting wheat flour with 5–30% cashew apple fiber while 100% wheat flour was used as control. Physicochemical properties of the composite flours and sensory acceptability of the cakes produced were examined. Titratable acidity (140–500 mg/kg) and soluble tannins (0.46–1.76%) increased while pH (3.59–5.62) decreased with increase in cashew apple fiber composition. The oil absorption capacity (71.45–67.26%) decreased (p