title: Effect of storage temperatures and humidity on proximate composition, peroxide value and iodine value of raw cashew nuts.
abstract: The equilibrium moisture content (EMC) of raw cashew nuts (RCN) were determined using the standard static gravimetric method at 30 °C, 40 °C and 50 °C for relative humidity (RH) ranging from 43 to 90 %. The proximate composition analysis, peroxide value and iodine value of RCN were assessed at this equilibrium stage. The RCN kept under the humidity of 86 and 90 percentage at all studied temperatures developed mold growth within 24-48 h of time. The better storage condition assessed for raw cashew nut is 67 % of RH at 30 °C and the values obtained for EMC, proximate composition analysis, peroxide value and iodine value are within the same range as observed with harvested RCN. Highlights • Raw cashew nut storage condition identified • It was analysed with different temperature (30 (°)C, 40 (°)C and 50 (°)C) and relative humidity (43 %-90 %) • Better storage condition for raw cashew nut is in 67 % of RH at 30 (°)C • In this condition the EMC was 8.11 % as within the range of moisture in harvested RCN.
authors.affiliation: Department of Biotechnology, Cashew Export Promotion Council Laboratory and Technical Division, Mundackal, Kollam, 691001 Kerala India.
authors.forename: Sabna
authors.initials: S
authors.lastname: Ajith
authors.affiliation: Department of Biotechnology, Cashew Export Promotion Council Laboratory and Technical Division, Mundackal, Kollam, 691001 Kerala India.
authors.forename: S
authors.initials: S
authors.lastname: Pramod
authors.affiliation: Department of Biotechnology, Cashew Export Promotion Council Laboratory and Technical Division, Mundackal, Kollam, 691001 Kerala India.
authors.forename: C
authors.initials: C
authors.lastname: Prabha Kumari
authors.affiliation: Department of Biotechnology, Cashew Export Promotion Council Laboratory and Technical Division, Mundackal, Kollam, 691001 Kerala India.
authors.forename: V P
authors.initials: VP
authors.lastname: Potty
keywords: Carbohydrate; Fat; Iodine value; Moisture; Peroxide value; Protein; Raw cashew nut