Nutritional and Phytochemical Profiling of Snack Foods Enhanced with Cashew Pomace

Abstract

Cashew pomace (CP), a residual by-product of cashew apple processing, has long been regarded as agro-industrial waste. Its potential as a rich source of dietary fibre and antioxidants has been underexplored. Thus, the study aimed to investigate its potential application as a functional ingredient that could enhance the nutritional profile and health-promoting properties of snack products. Fresh cashew fruits were harvested from the biological garden of the Nigerian Stored Products Research Institute (NSPRI). Juice was extracted, and the resulting by-product (CP) was dried for 72 hours and then homogenized. Functional snack formulations were developed by fortifying wheat flour (WF) with cashew pomace flour (CPF) at inclusion levels of 2.5%, 5%, and 10% to produce chin-chin, cookies, and puff-puff. Proximate analysis, functional properties, mineral analysis, antinutrient tests, and antioxidant tests were conducted. Incorporation of CPF at 2.5%, 5%, and 10% significantly increased ash, fibre, and carbohydrate content. Compared to the control sample, fortified snacks showed increased bulk density, water absorption, and swelling capacity. Sensory scoring using a nine-point hedonic scale indicated that CPF can be incorporated in the range of 2.5–5% for snack purposes, whereas higher substitution levels negatively affected some sensory attributes. Although fortification enhanced nutritional quality, it also resulted in increased levels of phytates, tannins, and saponins, indicating potential mineral bioavailability constraints. Incorporating cashew pomace into functional snacks at controlled levels offers a sustainable approach to snack fortification and food waste valorization, with further processing required to mitigate anti-nutritional effects.