Proximate composition microbial and sensory analyses of butter made from cashew kernel pieces
Abstract:Cashew pieces are less valued compared to whole kernels. This study aimed to formulate cashew butter from splits (S), large white pieces (LWP) and small white pieces (SWP). Roasted and unroasted butter were made from S, SWP and LWP. The moisture, total ash, crude fat and crude protein contents for both raw and roasted butter products were evaluated by standard methods as per (AOAC, 2000). Also microbiological quality (total plate count, total coliform, S. aureus, Salmonella, E. coli, yeast and moulds) of the r… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.