TY  - BOOK
AU  - Vandana V 
AU  - Indira V (Guide)
TI  - Quality evaluation of kernels of different cashew varieties
U1  - 640 
PY  - 2001///
CY  - Vellanikkara
PB  - Department of Home Science, College of Horticulture
N2  - The study on "Quality evaluation of kernels of different cashew 
varieties" was conducted to evaluate the physical characters, nutritional 
composition and processing characters of twenty three cashew varieties available 
and maintained at Cashew Research Station, Madakkathara. 
The physical characters evaluated were weight, length, breadth and 
thickness. The highest weight, length, breadth and thickness were observed m 
H-1600, M-33/3, Priyanka and H 2/15 respectively .. 
The nutrients analysed were moisture, protein, fat, carbohydrate, sugar, 
amino acid, fatty acid, calcium, iron and phosphorus. They were estimated before 
and after processing. The sugar content before processing, fatty acid content before 
and after processing and iron content after processing were highest in Sulabha 
whereas H-1600 had the highest mean value for sugar and fat contents after 
processing. The highest protein and amino acid contents before and after 
processing was observed in H-2/16. Dharasree had the highest mean value for fat 
content before processing and calcium after processing. Highest calcium content 
before and after processing was found to be in Madakkathara-2 and Dharasree 
respectively. Carbohydrate content was found to be highest in Anakkayam and 
lowest in Madakkathara-l before and after processing. Phosphorus and Iron 
contents before processing was found to be highest in Tree No. 40 and 
Madakkathara-l respectively .. There was significant variation between varieties 
with respect to all nutrients except phosphorus. The difference in nutrients before 
and after processing was not significant except in the case of calcium. 
After processing cashew nuts were analysed for characters such as 
kernel weight, shelling percentage, percentage yield of whole kernels and kernel 
count. Madakkathara-l and Madakkathara-2 had got the highest values for shelling 
percentage and percentage yield of whole kernels. Highest kernel weight was 
 
observed in Priyanka. The difference in processing characters of different varieties 
was found to be significant statistically. 
Based on the physical characters cashewnuts were divided into three 
clusters. Cluster I had eleven members which were Anakkayam, Madakkathara-2, 
Priyanka, Sulabha, Dharasree, H-2116, Tree No.40, VTH 30/4, VTH 59/2. M-33/3, 
M-44/3. Cluster IT contained Kanaka, Dhana, H-1600, H-2115 and Hybrid 4/5. 
Madakkathara-l , Amrutha, H-1610, Tree No.129, Vengurla-2, Vengurla-4 and 
M-26/2 constituted cluster Ill. Priyanka was found to be the best variety with 
respect to physical characters. 
Based on the nutritional composition cashew kernels were divided into 
four clusters. Cluster I had seven members which were Amrutha, Dhana, H-21I 6, 
Tree No.129, Tree No.40, M-44/3 and M-26/2. Dharasree H-1600 and M-33/3 
were included in cluster IT. Cluster ITl contained An akkayam , Madakkathara-l , 
Sulabha, H-2115, VTH-30/4, VTH-59/2 and Hybrid-4/5. Madakkathara-2, Kanaka, 
Priyanka, H-1610, Vengurla-2 and Vengurla-4 constituted cluster IV. Based on the 
nutritional characters Sulabha was found to be the best variety. 
Based on the processing characters cashew nuts were grouped into III 
clusters. Cluster I contained 7 varieties namely Dhana, Amrutha, Sulabha, H-2I16, 
Tree NoAO, VTH 30/4 and M-26/2. Anakkayam, Madakkathara-l , Kanaka, 
Priyanka, Dharasree, H-1600, H-2115, Tree NO. 129, Hybrid 4/5, M-33/3 and 
M-44/3 constituted cluster IT and Madakkathara-Z, H-1610, VTH-30/4, Vengurla-2 
and Vengurla-4 constituted cluster lll. Among the varieties Madakkathara-l was 
found to be the best with respect to processing characters. 
Priyanka with best physical characters and with nutritional composition 
almost similar to Sulabha and processing characters similar to Madakkathara-l can 
be considered as the best variety with respect to all characters. 


UR  - https://krishikosh.egranth.ac.in/handle/1/5810151219
ER  -