Cashew Kernels Research Articles

Influence of roasting conditions on physicochemical and fatty acid profile of raw and roasted cashew kernel (Anacardium occidentale) grown in Nigeria

This study aimed at evaluating the effect of roasting conditions on some physicochemical and nutritional properties of cashew nut lipid fractions at different temperature (100–160ᵒC) and time (20–60 min). Raw and roasted cashew nuts were also analyzed for their composition in fatty acid by GC-FID. Physicochemical properties of the oil showed that the oil yield of roasted cashew nut oil (56.67-31.67%) was significantly higher compared to unroasted oil (47.43%). Also, cashew nut oil with mean values revealed that acid (12-0.86 mg KOH/g of oil); saponification value (138.10-169.06 mgKOH/g of oil), iodine value (55.50-36.19 mg of I/100g of oil); TBA(0.012-0.18mg); p-anisidine value (0.55-0.66); peroxide value (7.26-3.05 meq/kg) and free fatty acid (1.07-1.50 % oleic acid) which indicated that cashew nut oil is edible, non-drying and may not be suitable for soap making. Results of GC-FID analysis of the ethyl esters of saturated and unsaturated fatty acid of raw and roasted cashew nut showed that unsaturated fatty acids represented 60.57% for unroasted samples with roasted samples (79.67–83.67%) while saturated fatty acids recorded (16.11–37.65%). The fatty acid composition of the oils shows the presence of four main fatty acids: palmitic (9.25–29.50%); stearic (4.4–9.34%); oleic (34.75–65.60%); and linoleic (1.35–20.66%) with high oleic to linoleic ratio associated with high oil stability. The order of increase is oleic > linoleic > palmitic > stearic in all the samples irrespective of roasting conditions. The result showed that minor changes occur in the fatty acids composition as the roasting temperature and time increased. It was concluded that the heat treatment used does not significantly affect the fatty acid profile content of cashew nuts preserving its antioxidant activity along with other bioactive compounds contained therein.

Formulation and Assessment of Cashew Kernel Milk as an Alternative to Cow’s Milk

Dairy free milk alternative was produced from tree nuts and legumes with high nutritional value, lactose free, cholesterol free and unsaturated fats unlike the mammalian milk. Dairy free milk alternative was obtained from cashew nut, coconut while skimmed milk from cow was used as reference standard. The prepared milk samples were analyzed for proximate, minerals and sensory attributes. The result revealed a reasonable amount of protein (12.26%) and coconut milk for cashew milk, 11.17% for soymilk, 8.52% for coconut milk while the standard cows skimmed milk, values obtained for cashew milk of 72.67%, soymilk and coconut milk was 64.22% contain the highest of 0.69 for ash while the plant milk also contain appreciable quantity which is directly related to the mineral content of the milk alternative. Cashew nut milk had the lowest pH values of 6. 10 and the lowest specific gravity of 1.010 g/cm3 . Fat content was high for cashew nut milk compared with the other milk samples. Sensory evaluation performed indicated that cashew milk was most preferred for the attributes of colour, mouthfeel while it ranked next to skimmed milk in taste and flavor. Cashew milk was ranked highest with values of 8.33 for overall acceptability compares well with skimmed milk with the value of 8.46 while the other milk alternatives had the values of 6.22 and 6.44 for soy milk and coconut milk respectively. The results therefore indicate that cashew milk can be used as alternative to dairy milk.

Nutritional profile, protein quality, and biological value of raw and roasted cashew kernels (Anacardium occidentale) grown in southwest Nigeria

Cashew kernels are one of the most concentrated food products due to their fat and protein content and they are used in puddings and bakery products, hence the determination of their protein quality is an important nutritional factor in dietary protein requirements. Therefore, the study aimed at evaluating the effect of roasting conditions on the protein quality of cashew kernels at the temperature of 100–160 °C and time (20–60 min), and then analysing for the amino acid profile by GC-FID; protein predicted efficiency ratio (P-PER), essential amino acid index (EAAI), and the Isoelectric point (pI). About 2.0 kg of dried cashew kernels used were defatted using chloroform/methanol (2:1/v/v) as the extraction solvent and then analysed using standard methods. The results showed that seventeen amino acids were present in cashew nuts, where glutamic acid (15.27g/100gN); aspartic acid (12.20g/100gN); lysine (6.09g/100g N), and phenylalanine (5.06g/100g N) were predominant. Eight essential amino acids were present in cashew kernels, the highest value of 7.33g/100g were for lysine (6.09g/100gN); 1.70g/100gN (histidine); 3.42g/100gN (threonine); 3.63g/100gN (valine); 3.57 g/100gN (isoleucine); 7.33g/100gN (leucine); and 5.06g/100gN (phenylalanine). Roasting reduced the lysine content by 18.4%, phenylalanine by 12.06%, and aspartic acid by 41.4% at 160°C for 60 min, while serine (58.9%); glutamic acid (19.7%); arginine (47.4%), and histidine (115.9%) were increased, suggesting that cashew nuts contain high quality protein. P-PER results were 2.57 (raw), 171-2.61 (roasted); EAAI is 1.55(raw) and 1.38-1.55 (roasted), BV% is 76.15 (raw) and 67.61-76.89 (roasted); the Isoelectric points were 4.65 (raw) and 3.87- 4.54 (roasted), The Leu/Ileu ratio was 2.12 (raw) and 2.01-2.67 (roasted). It was concluded that the heat treatment used does not significantly affect the amino acid profile of cashew kernels, thus preserving their nutritional quality.

A comparative study of selected engineering properties of cashew kernels grown in Nigeria

Engineering properties aid in the design and construction of equipment for post processing of cashew kernels. In this study, the engineering properties of cashew kernels from different locations were evaluated. The physical, mechanical and thermal properties of the kernels at a moisture content of 5% (wet basis) were investigated. The samples used for the study were randomly selected from four different plantation locations across two basic agro-ecological zones of Nigeria. The experiments were carried out in three replicates for each of the properties examined in any location in order to get average values. The physical properties considered were length, width, sphericity, bulk density, true density and specific gravity while the mechanical properties evaluated were porosity, angle of repose, terminal velocity, coefficient of friction, compression force, stress and deformation. The thermal properties examined were specific heat capacity and thermal conductivity. The results showed no significant difference (p <0.05) in the physical and thermal properties. Similarly, there was no significant difference (p <0.05) on porosity, angle of repose and deformation while terminal velocity, coefficient of friction, compressive force and stress were significantly different (p <0.05). It can be concluded that a processing system developed using the property values of a particular variety of cashew kernel can be conveniently used with any other variety of the kernel. It is, however, recommended that varying force applications are to be used depending on variety of kernel. This is because there were significant differences (p<0.05) in the values of the mechanical properties examined and the end-product of the processing operationwill be the same due to the fact that deformation in all cases was significantly the same. Equally, the thermal response of the cashew kernel from different plantation locations will be the same since the thermal properties of the cashew kernels were significantly the same.

White whole (WW) grades cashew kernel’s classification using artificial neural network (ANN)

In this paper, we introduce an algorithm for the fitting of bounding rectangle to a closed region of cashew kernel in a given image. We propose an algorithm to automatically compute the coordinates of the vertices closed form solution. Which is based on coordinate geometry and uses the boundary points of regions. The algorithm also computes directions of major and minor axis using least-square approach to compute the orientation of the given cashew kernel. More promising results were obtained by extracting shape features of a cashew kernel, it is proved that these features may predominantly use to make the better distinction of cashew kernels of different grades. The intelligent model was designed using Artificial Neural Network (ANN). The model was trained and tested using Back-Propagation learning algorithm and obtained classification accuracy of 89.74%.Â

Smart Controller for Efficient Domestic Cashew nut Cutting Machine

India is one of the world’s largest country in terms of exportingers of cashews nuts in kernel form. Currently, more number of labours are engaged in the cashew processing industry. This research work, an automotive cashew shelling method is introduced to improve the production efficiency. It is an electronic based system which enables a continuous flow of shelless. After de-shelling the cashew nut, it falls beneath the cutter due to gravitational force and shelless cashew nuts cumulated in a vessel. Thus the proposed system has the advantage of reducing man power, time consuming and also increases the selling cost. It comprises two process. They are heating and punching process. Both processes are used to remove the cashew kernel from the shell without damage. Here a servo motor is used to extract the shell from the raw cashew. In addition, here PI controller is used to control the entire operation. Then, two blades are used to cleft the nut by operating as handle of cutter. Thus the operation forces the shell to fracture open without detaching the kernel.

Strengthening Export Competitiveness of Vietnam Cashew Kernels

Strengthening Export Competitiveness of Vietnam Cashew Kernels

Quality Evaluation of Composite Bread Produced from Wheat and Fermented Cashew Kernel Flours

The aim of this research was to produce bread from composite flours (fermented cashew kernel/wheat), determine their physicochemical and sensory properties. The Hagberg falling number (FN) and rheological properties of wheat flour replaced with fermented cashew kernel flour at 10, 20 30 and 40% were evaluated. The physical properties and proximate composition of loaves were determined. Also sensory characteristics of breads were evaluated. Results showed that the substitution of wheat flour with fermented cashew kernel flour negatively impacted the rheological properties and increased the falling number. Thereby, composite flours obtained from wheat flour substitution with fermented cashew kernel flour at 10 and 20 percent levels were retained for bread production. The weight, volume and specific volume of loaves varied from 208 to 229 g, 433 to 657 cm3 and 1.80 to 3.20 cm3/g respectively. The crude protein, fat, crude fibre, moisture and ash contents of the composite breads increased significantly (P&lt;0.05) with increase in the proportion of fermented cashew kernel flour. The carbohydrate contents were observed to decrease significantly (P&lt;0.05) from 38.08 to 56.18% with increase in the percentage of the cashew kernel flour incorporation. Sensory evaluation of the bread samples showed that substitution level of 10% fermented cashew kernel flour produced bread that was acceptable to the consumers whereas at 20% were neither like nor dislike. Therefore, it is recommended to use a level of substitution of wheat flour with fermented cashew kernel flour not exceeding 20% for bread production.

Evaluation of the Physico-chemical and Antioxidant Activity Properties of Attieke Flour Enriched with Cashew Kernel (Anacardium occidentale L.) and Moringa (Moringa oleifera L.) Powders

The objective of this study is to produce an infant flour based on attiéké enriched with Moringa oleifera and cashew kernel (Anacardium ¶occidentale L.) powders. For this purpose, Moringa oleifera powder is incorporated in proportions of 10%, 15% and 20% into two types of composite flours (attiéké / unfermented cashew kernel and attiéké / fermented cashew kernel). Mineralogical, physico-chemical and antioxidant activity are performed. The results of the mineralogical analyzes showed potassium is the majority in composite flours. In addition, the calcium, magnesium, copper and zinc contents in the composite flours conformity with the standards. The fortification of attiéké flour with Moringa oleifera and cashew kernel powders resulted in an increase in phenolic compounds, antioxidant activity, as well as protein contents which vary from 11.59 ± 0.10 g / 100 g of 16.59 ± 0.26 g / 100 g. Moringa and cashew kernel powders have increased the nutritional quality of attiéké flour.

Sustainable Energy for Drying of Cashew Kernels – Experimental Research

Drying is an important process in food preservation. In cashew processing industries cashew kernels are dried for easy peeling of the thin brownish sticky layer known as testa. For this it is necessary to reduce the average moisture content of 13% to 5%. Drying is achieved by direct and indirect methods like traditional open sun and using conventional energy through dryers. Due to control of the air properties in indirect drying cashew kernels can be dried at faster rate and can retain their quality. Air flow passages also play an important role in drying process. The objective of the study is to investigate experimentally the energy consumption for drying 1 kg of cashew kernel using electrically assisted heating and to evaluate the feasibility of active solar air dryer for drying in cashew processing industries. An electrical heat-assisted dryer (EHD) and an active solar flat plate collector air dryer (ASAD) systems are designed and developed using locally available materials. Both the systems are tested for reduction in moisture content with series of experiments. EHD is tested with three different drying chambers for optimum drying rate. In its final test drying chamber without baffle plates has resulted in reduction in moisture content to required level by 5% in three hours with drying rate of 2.8 kg/h against 6.5% and 6.8% in single tray version and four trays with baffle plate version. The drying efficiency of drying chamber is found to be 30.54%. In ASAD system the experimental results ensure the drying of cashew kernels within stipulated time of 6 hours with drying rate of 1.66 kg/h and energy consumption of 255 kJ against 270 kJ of electrical heater drying. The drying chamber exhibits an efficiency of 50.89%. The study suggests that the design is feasible to small, cottage industries for cashew kernel drying. The energy savings up to 3750 kJ per day for a batch of 15 kg is possible.

The influence of roasting conditions on volatile flavour compounds in raw and roasted cashew kernels (Anacadium ocidentale) grown in Nigeria

The use of inappropriate temperature-time combinations during the roasting of nuts could lead to quality defects, such as burnt taste, short shelf-life, rancidity, and poor flavour. In this study, cashew kernels were roasted in a forced airflow-drying oven for 20, 40,and 60 min at 100, 120, 140, and 160°C. The productswere evaluated for volatile flavour compounds and the sensory evaluation of the roasted cashew kernelsat different roasting conditions. The volatile fraction was isolated using the combined steam distillation–extraction procedure and identified by gas chromatography–flame-ionization detection (GC-FID). The consumer acceptability test was carried out by 100 panellists using nine point hedonic scales to assess preferences for like or dislike, colour, taste, texture, flavour,and overall acceptability. It was found that there were significant differences in flavour compounds between the different conditions of roasting. Twenty-nine volatile compounds were identified in both fresh and roasted cashew kernelscomprising five main classes,which consist of 12 hydrocarbons, eight aldehydes, four ketones, three alcohols,and one acid. The volatile compounds(mg/100g) ranged from 5.03x10-2to 1.20 (2-butanone), 7.46x10-6to 1.85 (hexanal), 8.91x10-6to 1.94 (acetone), 6.74x10-1to 2.24 (benzaldehyde). The amount of generated volatile compounds increased astheroasting temperature and time increased. The consumer acceptability test revealed that samples roasted for 40 or 60 min at 140°C produced the most acceptable product in terms of all the measured attributes. The study showed that the roasting conditions produced acceptable cashew kernelsof desirable colour and superior flavour quality that enhance direct and commercial utilization.

The impact of processing methods on chemical composition, mineral bioavailability and functional properties of Nigerian-grown cashew flour

In this study, the effect of processing methods on the nutritional quality and functional properties of cashew ( Anacardium occidentale Linn) kernels were investigated. The kernels were soaked, autoclaved, roasted or germinated at varying time duration; raw kernel served as control. The samples were analysed for chemical, mineral bioavailability and functional properties. Data was subjected to analysis of variance and means were separated by the Duncan multiple range test. The result of chemical composition analyses revealed that raw cashew kernels contained 3.55±0.08% moisture, 21.3±0.05% protein, 45.0±0.15% fat, 2.53±0.02% fibre, 1.59±0.02% ash, 26.1±0.01% carbohydrate, 521.75 Kcal/g energy, 2210.09±0.02mg/kg calcium, 1712.54±0.03mg/kg magnesium, 60.04±0.01 mg/kg iron and 36.74±0.02mg/kg zinc. Tannin, phytate and oxalate concentrations in the raw cashew kernel were 10.14±0.03 mg/kg, 99.30±0.02mg/kg and 11.03±0.03mg/kg respectively. Increased fat, ash and fibre levels were noted for treated samples compared to raw kernels. Mineral concentrations were increased significantly by various treatments compared to raw kernel; however, germination resulted in the highest increase of mineral content. A reduction trend was observed in phytate, oxalate and tannin concentrations in the treated samples with respect to increased processing time. Consequently, various treatments influenced the bioavailability of mineral elements. Treated samples exhibited significant differences in loose and packed bulk densities, water and oil absorption capacities when compared to raw kernels. Germination shows potential to generate not only much needed nutrients in cashew for human development, but also improved bioavailability of nutrients and functionality compared to other processing methods. This approach can used in Community Nutrition and Emergency Feeding Programmes, in developing countries, where the consequence of anti-nutritional factors may worsen the incidence of malnutrition and disease.

Evaluation of the engineering properties of cashew kernel obtained from different plantations in Nsukka

In this study, the engineering properties of cashew kernels grown in Nsukka were evaluated. The experiments were carried out in replicates from different plantations in order to achieve near accurate average values. The results showed no significant difference in the physical and thermal properties while terminal velocity, coefficient of friction, compressive force and stress were significantly different. Thus, since the physical properties were significantly the same then a processing system developed using the property values of a particular batch of kernel can be conveniently used with any other batch of the kernel. However varying force applications are to be used depending on the batch due to significant differences in the values of the mechanical properties and end-product of operation the same due to the fact that deformation was significantly the same. The thermal response of any batch will be the same since the thermal properties were significantly the same. Keywords: thermal, mechanical, physical, cashew, kernel, processing

The impact of processing methods on chemical composition, mineral bioavailability and functional properties of Nigerian-grown cashew flour

In this study, the effect of processing methods on the nutritional quality and functional properties of cashew (Anacardium occidentale Linn) kernels were investigated. The kernels were soaked, autoclaved, roasted or germinated at varying time duration; raw kernel served as control. The samples were analysed for chemical, mineral bioavailability and functional properties. Data was subjected to analysis of variance and means were separated by the Duncan multiple range test. The result of chemical composition analyses revealed that raw cashew kernels contained 3.55±0.08% moisture, 21.3±0.05% protein, 45.0±0.15% fat, 2.53±0.02% fibre, 1.59±0.02% ash, 26.1±0.01% carbohydrate, 521.75 Kcal/g energy, 2210.09±0.02mg/kg calcium, 1712.54±0.03mg/kg magnesium, 60.04±0.01 mg/kg iron and 36.74±0.02mg/kg zinc. Tannin, phytate and oxalate concentrations in the raw cashew kernel were 10.14±0.03 mg/kg, 99.30±0.02mg/kg and 11.03±0.03mg/kg respectively. Increased fat, ash and fibre levels were noted for treated samples compared to raw kernels. Mineral concentrations were increased significantly by various treatments compared to raw kernel; however, germination resulted in the highest increase of mineral content. A reduction trend was observed in phytate, oxalate and tannin concentrations in the treated samples with respect to increased processing time. Consequently, various treatments influenced the bioavailability of mineral elements. Treated samples exhibited significant differences in loose and packed bulk densities, water and oil absorption capacities when compared to raw kernels. Germination shows potential to generate not only much needed nutrients in cashew for human development, but also improved bioavailability of nutrients and functionality compared to other processing methods. This approach can used in Community Nutrition and Emergency Feeding Programmes, in developing countries, where the consequence of anti-nutritional factors may worsen the incidence of malnutrition and disease.

Design and development of rapid and environment friendly conditioner for cashew nut processing

AbstractConventional hot air conditioning of cashew kernels before peeling is a time‐consuming operation causing environmental pollution. The aim of this research study was to design and develop a rapid and environment‐friendly cashew kernel conditioner and study the quality of the conditioned cashew kernels. Infrared heating was found suitable for rapid conditioning of cashew kernels, based on which a rapid conditioning machine was designed and developed. Drying kinetics study revealed that developed conditioner was suitable for rapid cashew kernel conditioning. Diffusivity values for conventional hot air and developed conditioning were found as 1.80 × 10−10 and 1.96 × 10−9 m2/s, respectively. Sensory evaluation study revealed no significant differences (p &lt; .05) among differently conditioned cashew kernel samples. The well‐insulated conditioner was energy efficient (77.78%) and its operation had no harmful impact on the environment.Practical applicationsDeveloped infrared cashew kernel conditioner was found suitable for rapid cashew kernel conditioning. It is environmental friendly and energy efficient in operation. This developed conditioning machine would meet the requirement of cashew nut processing industries as suitable replacement of conventional hot air dryers. Processing time would get reduced significantly and the compact design would allow to accommodate the machine in less floor space. Developed machine is easy to operate for anyone with basic technical knowledge.

Surface Engineering Effect on Optimizing Hydrogenation Timing of Green Hydrogenated Chitosan-Mediated CuO (H-Cht-CuO) for Cashew-kernel-oil Hydrogenation

The effect of polycrystallite surface engineering on the time required to fully hydrogenate green chitosan-mediated CuO to form hydrogenated chitosan-mediated CuO (H-Cht-CuO) as well as the catalytic properties of both CuO and H-Cht-CuO have been investigated. The prepared chitosan mediated CuO was obtained from the reaction of copper (II) sulphatepentahydrate with green alkali (aqueous extract of ripe plantain peel ash) <i>via</i> sol-gel technique (chitosan-gel mediated) and heated at 550°C for 6 h. The resultant sample was divided into two portions. The first was used as the control experiment (0 min) while the second was hydrogenated at varying times of 2 to 8 mins to form the H-Cht-CuO samples. A second CuO (control) without chitosan was also synthesized for structural and surface morphological comparisons with the chitosan-mediated using the XRD and SEM techniques, respectively. The XRD reflections showed differences in peak intensities with the chitosan-mediated having broader peaks while its SEM pores were 8.5 times larger than those of CuO (non chitosan-mediated). UV-Vis analysis of the samples showed that the 2 mins H-Cht-CuO sample had the maximum absorptivity while CuO (control-chitosan mediated) had the least. Both samples were used as catalysts in the hydrogenation of Cashew kernel oil. The GC-MS results showed that the Oleic acid component was reduced from 84.36% to 0.06% and 0%, Linoleic acid from 8.68% to 3.63% and 0% with increase in Stearic acid (saturated C₁₈) from 4.88% to 34.97% and 84.76% by the CuO and H-Cht-CuO, respectively.

Constraints faced by Tamil Nadu farmers in cultivation and value addition of cashew

Cashew (Anacardium occidentale L) is an economically important tropical crop. India is the single largest producer and exporter of cashew kernels accounting for about 40 per cent of the global share. Cashew is a highly labour intensive industry in terms of both production and processing. Tamil Nadu is the sixth largest producer state of cashew nut in India. But the productivity is way behind the country's average productivity. The study was conducted to see the demographic characteristics of cashew farmers and identify the constraints faced by them in cashew cultivation and value addition. Pest and disease occurrence, high demand for labour during harvesting and unfavourable climate were the constraints faced in cultivation. Lack of adequate capital and lack of awareness on the different value addition practices were identified as the constraints in taking up value addition in cashew.

A study on export direction of Indian cashew kernels-Markov chain approach

Cashew (Anacardium occidentale L) is an economically important tropical crop. The nut is among country's top four agricultural exports along with basmati rice, spices and tea. India is the largest producer of raw cashew nut contributing 20 per cent of total global production. This paper is aimed at understanding the export pattern of Indian cashew using Markov chain analysis. It was found that USA was the only stable importer of Indian cashew kernels. Though there were many major importers India could not hold the consistent share in global market. The competition from Vietnam was one of the major reasons for this downfall. Therefore policies to achieve competitive edge in global market are needed to be framed.

Physicochemical, Mineral and Sensory Characteristics of Cashew Nut Milk

Physicochemical and sensory characteristics of cashew nut milk were investigated. Cashew nut milk was produced and added with sugar and vanilla flavour at different proportions. The proximate and mineral composition of the plain cashew nut milk was analysed, as well as the physicochemical and sensory characteristics of the cashew nut milk containing sugar and vanilla flavour were analysed. The results revealed a reasonable amount of protein (5.00%), fat (5.49%), ash (0.90%) and carbohydrate (5.95%) in the plain cashew nut milk with high moisture content of 82.66%. Physicochemical analysis showed that the cashew kernel milk with only sugar content had higher sugar value of 14% and specific gravity of 1.06g/cm3 but low in pH (5.60) than other samples. Viscosity was higher for the plain milk (2.80Cp) with low acidity (0.04%) than other samples. The plain cashew nut milk sample contained appreciable quantities of calcium (4.75mg/100g), potassium (7.15mg/100g), iron (3.00mg/100g), magnesium (2.00mg/100g) and phosphorus (2.00mg/100g). The sensory analysis showed that the cashew kernel milk with only sugar incorporation was most acceptable for all sensory parameters and this is in correspondence to the total sugar content as this sample had more sugar as compared to others. The addition of sugar and vanilla flavour significantly (p<0.05) affected the pH, titratable acidity and sensory properties of cashew kernel milk. The incorporation of sweeteners in cashew kernel milk should be encouraged and the milk utilized by health conscious individuals so as to stabilize the cost of dairy milk.

English

Cashew yoghurt was formulated using cashew kernel milk. The physicochemical, microbiological and organoleptic assessment of the resulting product was examined and compared with commercial yoghurts. Results indicated that crude protein of 16.8% for cashew milk yoghurt compared favorably with 14.82% of commercial yoghurt. Caloric value of cashew yoghurt (133.06 kJ) was higher than that obtained for commercial yoghurts (112.01 kJ). Microbiological study revealed a total count of 1x106 CFU/g, which was attributed to the culture used in the fermentation process. The cashew milk yoghurt was generally accepted by the panelist as there were no differences in the sensory characteristics examined; however, there was a difference at p> 0.05 for mouth feel for the sample studied. It can be concluded that cashew milk serves as a potential recipe for acceptable yoghurt formulation. Key words: Cashew kernel, yoghurt, sensory, protein, organoleptic.