Abstract:This research determined the effects of processing methods on the functional properties and mineral composition of cashew kernel flour. Three varieties of cashew nut were processed to flour using three methods. The oven-dried, hot oil bathed and roasted cashew nuts were cracked using a wooden mallet to obtain whole cashew kernel. The covering testa was removed by hand and winnowed to obtain whole cashew nuts. The samples were then milled separately using a manually operated attrition mill machine and sieved th… Show more
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