Effect of period of steaming and drying temperature on chemical properties of cashew nut

This study investigated effect of period of steaming (20, 30 and 40 min) and drying temperature (50, 60 and 70°C) on the chemical properties of cashew nut. The nuts were packaged in glass bottle, polyethylene bag and plastic bottle and stored under ambient condition (28 ± 3°C) for 12 weeks. The samples were analyzed immediately after drying and at two weeks interval during storage for chemical properties. The ranges of the properties studied are - moisture content (4.16 to 6.76%), oil extracted (40.08 to 47.01%), oil colour intensity (0.08 to 0.58A), residual sugar content (1.57 to 6.04%), residual cashew nut shell liquid (CNSL) (0.30 to 3.77%), acid value (0.58 to 12.32 ml/g), peroxide value (2.80 to 25.32 mEq/kg) and anisidine value (0.85 to 5.94 ml/g). Steam boiling time and drying temperatures has significant differences (p < 0.05) on the chemical properties of the dried cashew nuts. Cashew nuts processed by steam boiling for 40 min and dried at 70°C recorded the best quality, as it reduces both the residual CNSL and the moisture content of the kernel. It also had a positive influence on the % residual sugar of the sample.   Key words: Cashew nut, steaming period, drying temperature, chemical properties.