Proximate and Mineral Composition of Roasted and Defatted Cashew Nut ( Anarcadium occidentale ) Flour

Omosuli Vincent Segun; Ibrahim Adewale Tesleem; Oloye Dare; Agbaje Rachael; Jude-Ojei Bolanle

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Proximate and Mineral Composition of Roasted and Defatted Cashew Nut ( Anarcadium occidentale ) Flour

机译：烤和脱脂腰果（Anacardium occidentale）面粉的近邻和矿物质组成

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Cashew nut ( Anarcadium occidentale ) was roasted, defatted and processed into flour. The flour was evaluated for its physicochemical characteristics (Proximate and Minerals). The proximate composition (%) was as follows: moisture (5.52±0.2) ash (4.41±0.1

机译：腰果（Anarcadium occidentale）被烤，脱脂并加工成面粉。对面粉的理化特性进行了评估（接近和矿物质）。最接近的组成（％）如下：水分（5.52±0.2）灰分（4.41±0.1

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《Pakistan journal of nutrition: PJN》 |2009年第10期|共3页
作者
Omosuli Vincent Segun; Ibrahim Adewale Tesleem; Oloye Dare; Agbaje Rachael; Jude-Ojei Bolanle;
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中图分类营养学;
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1. Compositional Studies and Physicochemical Characteristics of Cashew Nut ( Anarcadium occidentale ) Flour [J] . M.O. Aremu, A. Olonisakin, D.A. Bako, Pakistan journal of nutrition: PJN . 2006,第4期

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Proximate and Mineral Composition of Roasted and Defatted Cashew Nut ( Anarcadium occidentale ) Flour

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