• Dr. G. Ramasamy
• R.Govindaraju
• G.Sivaganga

Moisture content and pH values are very important factors for fungal growth of roasted cashew nuts. Cashew nut was conducted along the coastal regions. Physico chemical properties of roasted cashew nuts from processors and vendors were also evaluated. From the survey, it was found that immediately after roasting, cashew nuts were stored in plastic buckets (87.5% and other materials such as paper boxes (12.5%).The moisture content were in a range of 3.72 + 0.31 to 4.36 + 0.15 and 3.80 + 0.19 TO 4.59 + 1.85% for roasted cashew nuts from processors and vendor respectively. The PH values of roasted cashew nuts from processors and vendors were 6.31+0.10 to 6.52+0.21 and 6.37 + 0.15 to 6.58 + 0.07 respectively. The PH values observed were in a range which is conductive for fungal growth and toxin production.Thereforeaneedtoascertainphysicochemicalqualityaspredetermined factors for fungal growth in roasted cashew in roasted cashew nuts is relevant to ensure quality and public health safety.

Roasted cashew nuts, pH, moisture and storage practices

"Physical and Chemical Quality of Street Vended Roasted Cashew nuts in India", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.13, Issue 2, page no.c619-c621, February-2026, Available :http://www.jetir.org/papers/JETIR2602293.pdf

"Physical and Chemical Quality of Street Vended Roasted Cashew nuts in India", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.13, Issue 2, page no. ppc619-c621, February-2026, Available at : http://www.jetir.org/papers/JETIR2602293.pdf