IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) e-ISSN: 2319-2402,p- ISSN: 2319-2399.Volume 14, Issue 2 Ser. I (February. 2020), PP 10-13 www.iosrjournals.org DOI: 10.9790/2402-1402011013 www.iosrjournals.org 10 | Page Sensory Properties of Sausage Roll Produced From Cashew Nut Butter *Jegede O.A., 1 Olubode T., 1 Ibrahim K.O., 1 Akinola M.O., 1 Ojo F. K., 1 andOyeleke E.O. 1 1 Department of Home and Rural Economics, Federal College of Agriculture, Moor Plantation Ibadan, Oyo State, Nigeria Abstract: Cashew nut kernels are important nut consumed in Nigeria due to their sensory and nutritional attributes. The effect of substitution of margarine with cashew nut butter in sausage roll production was studied. Cashew nut (Anacardium occidentale L.) butter was produced and incorporated into the ingredients used for the production of sausage roll. Sensory evaluation was carried out at the Home Science Kitchen, Federal College of Agriculture, Ibadan. 30 panelists consisting of students of and members of staff who were familiar with eating sausage roll were employed for the process. Three sausage samples were produced, one made with commercial margarine which was the control, second with 100% cashew nut butter and the third with 50% margarine and 50% cashew nut butter. The result showed that sausage roll made with 100% margarine had the highest overall acceptability of 8.3 with sample C being sausage made with 50% cashew nut butter and 50% commercial margarine having a score of 7.5. Sample C had a comparative mouth-feel with the control as well as in overall acceptability. The use of cashew nut butter in confectionaries could be done at 50% level of substitution. Keywords: snacks, margarine, nuts, butter, cashew --------------------------------------------------------------------------------------------------------------------------------------- Date of Submission: 17-01-2020 Date of Acceptance: 05-02-2020 --------------------------------------------------------------------------------------------------------------------------------------- I. Introduction Cashew nut (Anarcadium occidentale) is a heart – like shape fruit widely grown in tropical countries of the world. Cashew industry is ranked third in the world production of edible nuts with world production in 2017 amounting to 3,971,046 tonnes [1]. West Africa provides nearly half (49%) of the world total production of cashew. The major cashew producing region of the world is West Africa, South East Asia and East Africa [2]. Nigeria produced an estimated 98,253 tonnes in 2017. Production of cashew nut comes both from wild and cultivated trees. Cashew apples are sometimes made locally into fruit drinks, wines and pickles. In some countries, they are also dried to produce a date like caramel fruit [3]. One of the most important product of cashew tree is the nut, it is often used in baking and confectioneries. It is rich in minerals and vitamins that are essential for robust health [4]. They are excellent source of copper, and a good source of phosphorus, magnesium, manganese and zinc. Cashew nuts are good sources of pantothenic acid, pyridoxine, riboflavin and thiamin [5]. Approximately 82% of the fat is unsaturated fatty acid which makes it good for health and most especially for the heart [6]. Although, cashew is known to have some anti – nutritional factors and components such as tannin and oxalates which can affect it utilization [7]. However, methods used for its processing help to reduce the percentage concentration of the components to minimal level that makes it safe for human consumption [8]. Cashew nuts are cholesterol free and their high anti-oxidant content assist in lowering the risk of coronary hear and cardiovascular diseases [9]. Primary product of cashew nut is the edible portion of the nut and it is consumed in three ways: directly by the consumer as roasted and salted nuts, in confectionery and bakery product and as butter spread on bread [10,11,12]. Fat and oil function in various ways in batter and dough,they tenderize baked products, improve mouth-feel, contribute structure, lubricate, incorporate air and transfer heat [13].Only about 3% of the cashew produced in Nigeria is locally processed. Hence, the aim of this research was to provide alternative use for cashew nut by processing it into butter and using it in baking process. Using cashew nut butter in bakery could help improve the nutrient composition of baked goods, ensure proper utilization of the nut, as well as create variety in flavour and taste of baked goods available for consumption. II. Materials And Methods 2.1. Raw material source Unroasted cashew nuts were purchased from a Bere market in Ibadan, Oyo state, Nigeria. Food ingredients such as wheat flour, sugar, salt, margarine, egg and baking powder were purchased at Apata market in Ibadan, Oyo state, Nigeria. The emulsifier was purchased from Agbeni market in Ibadan.