eng Science and Education Publishing American Journal of Food and Nutrition 2374-1163 2026-10-19 14 4 148 154 10.12691/ajfn-14-4-2 AJFN20261442 article CAMARA Monty Abibata cm_abibata@yahoo.fr 1 KONE-SORO Haffiata 1 NYAMIEN Yves Bleouh Jean 1 KONE Kisselmina Youssouf 2 Laboratoire de Biotechnologies et Valorisation Agroalimentaire, Universit¨¦ Peleforo GON COULIBALY, Korhogo, C?te d¡¯Ivoire Laboratoire des Proc¨¦d¨¦s Industriels de Synth¨¨ses de l'Environnement et des Energies Nouvelles, Institut National Polytechnique F¨¦lix Houphou?t-Boigny, Yamoussoukro, C?te d¡¯Ivoire The objective of this study was to enhance the value of cashew kernel by evaluating the nutritional potential of their pastes and the quality of their oils. The physicochemical characteristics, nutritional properties, and quality indexes of cashew kernel pastes and oils were determined using standard analytical methods. All of the parameters studied showed a significant difference (p < 0.05). The results showed that cashew kernel pastes were slightly acidic (6.01 ± 0.02 to 6.33 ± 0.02) with a low moisture content (1.2 ± 0.09% to 2.28 ± 0.13%). The samples recorded different mean value macronutrient contents: fat (36.36 ± 7.86%), carbohydrates (50.05 ± 8.03%), protein (8.98 ± 0.57%), crude fiber (0.59 ± 0.18%), with an average energy value of 563.39 ± 37.57 kcal. The pastes were richest in vitamins C (8.67 ± 1.83 mg/100 g) and E (15.91 ± 2.97 mg/100 g) and the minerals Ca (116.44 mg/kg), K (176.39 mg/kg), and Mg (183.99 mg/kg). The mean values for the quality indexes of the oils obtained were 112.70 ± 1.17 g I/100 g, 1.46 ± 0.005, and 0.85 ± 0.21 meq O?/kg for the iodine value, refractive index, and peroxide value, respectively. The pastes are rich in nutrients and constitute a good source of energy with high oil quality. They could be incorporated into certain diets. https://pubs.sciepub.com/ajfn/14/4/2/ajfn-14-4-2.pdf Cashew kernel paste oil nutritional potential quality Anacardium occidentale