ABSTRACT
Cashew nut is one of the topmost edible crops in the world. However, one of the challenges of this crop is processing. Designing an equipment for the processing of cashew nut requires the knowledge of its physical properties data. The dataset in this article contained the physical properties of raw and roasted cashew nuts. The physical properties include length, width, thickness, geometric mean diameter, sphericity, true density, bulk density, porosity and mass of cashew nut. Two experiments were performed. In one experiment, raw cashew nut was roasted in groundnut oil. In the second experiment, raw cashew nut was roasted in palm-kernel oil. The physical properties of the nuts were measured before and after roasting in hot oil. The data were subjected to a paired sample t-test analysis to determine the level of significant difference. The data of the cashew nut graded with machine and sorted with hand manually were compared. The data provided in this article will be useful in designing various types of equipment for grading, separating and cleaning cashew nut. It will also be useful in the design of storage structures and processing machines.