Abstract In an attempt to extend the shelf life and create variety for cashew nut consumption, processed cashew nut was coated with gelatinized cassava flour and analyzed for proximate composition, mineral elements, physicochemical characteristics and storage stability for of 12 weeks using sorption isotherm. The moisture content of the cassava coated with cashew nut burger was 1.16% and was significantly lower (p < 0.05) compared with commercial peanut burger. Potassium was the highest mineral element having 690 mg/100 g, while zinc was the least with 5.98 mg/100 g. The adsorption isotherm study showed that the monolayer moisture content was 2.1 and 2.2% at 30 and 40 °C, respectively. It was also observed that the moisture content during storage was low (2.10–2.20)% without any adverse effect on the storage qualities. Packaging of cashew nut burger coated with cassava flour in an air tight plastic container prevents contact with humid air and preserved nutrient and physiochemical qualities for a period of 6 weeks without deterioration. Hence, production and consumption of cassava coated cashew nut burger may promote and increase cashew nut values.
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