Dried cashew nuts at 8.2% moisture content from the store of Cocoa Research Institute of Nigeria, Ibadan were used for this study. The cashew nuts were categorized into sizes following reported standard and processed according to the recommended procedures. Kernels obtained were also similarly processed. Mechanical related and biochemical characteristics of the nuts and kernels were investigated. True density of the nut sizes showed wide range average values which were statistically not significantly different (P ≤ 0.05). Co-efficient of friction among nut sizes was significantly different with average values that were marginally different. Shelling or whole kernel recovery after shelling and percentage white whole kernel after peeling indicated wide range difference according to nut sizes. Peelability decreased from 0.93 to 0.14 Kg/hr from extra large to madras nut sizes. Almost all the biochemical characteristics were marginally different. The oil content of the kernels was 45.5-48.5% (w/w) which were 2.2:1 -2.1:1 kernel to oil ratio. Cashew Nut Shell Liquid (CNSL) content ranged from 39 -49.7% (w/w). Differences in kernel and testa contents were also marginal ranging from 29.4 to 36.2% and 7.3 to 13.2% respectively. Similarity and differences in the characteristics of cashew nut sizes as revealed can be a good tool for decision-making by engineers, producers and processors for general development in cashew business.

Raw cashew nuts were processed to obtain cashew kernels. Part of the kernels was roasted using mud oven while another part was honey coated and dried. The two samples were subjected to chemical, microbial and sensory analysis to compare their quality attributes. Differences were observed in some chemical compositions of the two samples; moisture content value of the oven roasted kernel was significantly (p<0.05) higher than that of honey-coated kernel but generally below the maximum level of 8% for safe storage of kernels. Protein, crude fibre, ash and energy value of the honey coated sample were significantly (p<0.05) higher than that of oven roasted sample, while there were no significant (p>0.05) differences in the crude fat and fatty acids. Sodium, potassium, calcium and magnesium were significantly higher (p<0.05) in the oven roasted than honey coated cashew samples. However, phosphorous in honey coated kernel was significantly (p<0.05) higher than that of oven roasted kernel. Total viable count of the samples are within the standard limits of 10 4 to less than 10 6 cfu/g of ready-to-eat food products, Yeast and mould counts of the two samples are within the maximum standard of 10 4 sfu/g. From the sensory evaluation results, honey coated kernel was more acceptable than oven roasted kernel. This study revealed that there was significant difference in the chemical and sensory attributes of the oven roasted and honey coated cashew kernel and that, coating of cashew kernel with honey has an added nutritional advantage compared with oven roasted ready-to-eat cashew kernel.