Changes in Protein, Carbohydrate and lipid content of cashew kernels during storage under two humidity conditions

The changes occuring to cashew kernels during storage at two hu-midity levels- 80 % to 20 % with re-spect to organoleptic characteristics, protein content, carbohydrate con-tent, oil content, iodine and peroxide values were studied. From the present study it is concluded that organoleptic characteristics of cashew kernels deteriorates with in-crease in humidity. Decrease in pro-tein and carbohydrate content of stored cashew kernel is dependent on humidity. Humidity increased oxidative rancidification