1Dauda, A.O*., 1Abiodun, O.A. and 1Akintayo, O.A.2021-12-062021-12-062020Pages 59 - 66https://uilspace.unilorin.edu.ng/handle/20.500.12484/7068Cashew nut samples from the three main regions of Nigeria were collected and used for analysis. The cashew nut samples were evaluated for proximate composition viz: protein, crude fibre, ash, fat and carbohydrate using standard methods. The oil was analysed for both physical and chemical parameters in line with standard procedures. The protein content ranged between 23.42-26.39%, moisture content, 5.66-6.17%; ash, 3.03-3.18%; Oil, 40.15-42.03% and Crude Fibre, 5.60-6.12%; while carbohydrate content obtained was between 19.17-20.21%. The physico-chemical analysis of oil revealed saponification value to be between 233.19-237.00mg KOH/g oil; iodione value, 83.65-86.93mg KI/100g oil; peroxide value, 19.75-20.34meq O2/kg oil and free fatty acid 0.5046 -0.5601%, while refractive index and specific gravity ranged from 1.452 -1.463 at 200C and 0.848-0.860g/cm3 respectively. The oils have same light yellow colour.enCashew nutnutritional valuesphysico-chemical properties3 Main Regions of Nigericomparative analysiArticle