Physicochemical, Functional, and Nutritional Characterization of Cashew (Anacardium occidentale L.) Apple Flour and Its Use in

Postharvest losses of cashew (Anacardium occidentale L.) apple, an underutilized fruit in Sri Lanka, could be reduced by processing it into flour. This study evaluated three methods of cashew apple flour (CAF) preparation: oven drying of raw fruit (Method 1), boiled fruit (Method 2), and blanched fruit (Method 3), followed by grinding to fine powder. Flours were analyzed for their physicochemical and functional properties and proximate composition. Method 2 produced the most desirable flour characteristics, with high bulk density (0.67 g/mL), water absorption capacity (274.60%), and swelling power (8.95 g). Proximate composition of CAF from Method 2 included 2.24% ash, 4.54% crude fibre, 72.12% carbohydrate, 4.31% fat, and 9.08% crude protein. It was further tested in cookie formulations by blending with wheat flour (WF) at 0%, 10%, 20%, 30% and 40% substitution levels. Physical parameters were assessed, and products underwent sensory evaluation. Cookies with CAF-WF blends did not differ significantly (P>0.05) from the 100% WF control in weight, diameter, height, or spread ratio, though variations were observed in volume and density. The 30% CAF-70% WF blend yielded the best sensory attributes, including overall acceptability, appearance, colour, flavour, texture, and aroma. Compared to the control, this formulation contained lower protein (12.33%), fat (16.25%), and ash (1.57%), but significantly higher fibre (6.33%) levels. Overall, Method 2 produced CAF with favourable functional properties suitable for bakery applications. Incorporation of CAF at 30% substitution improved cookie fibre content without negatively affecting sensory quality. CAF thus has potential for value addition in food systems, though further research is needed on pasting properties, shelf life, and storability of CAF and CAF-based products.