Effect of processing on chemical composition of cashew nut (Anacardium occidentale)

Cashew nuts (Anacardium occidentale) were processed by drying, boiling, fermentation, germination and roasting. Whole and defatted cashew nut flours were analysed for proximate and amino acid composition. The extracted oils were analysed for fatty acids. Processing techniques significantly (p <= 0.05) affected the proximate composition of the nuts. The major Unsaturated fatty acids are oleic acid (57.9-66.8%) and linoleic acid (10.4-17.7%). The saturated fatty acids are palmitic acid, (8.9-11.7%) and stearic acid (6.9-8.4%). The most abundant amino acid is glutamic acid (183.5-214.0 mg/g crude protein). The limiting amino acids are tryptophan (3.9-9.2 mg/g crude protein) and leucine (34.8-38.2 mg/g crude protein).