Question

The moisture content of dried cashew nut should be around

• A. 1 %
• B. 5 %
• C. 10 %
• D. 12 %

Hint:

For dried nuts like cashews, low moisture content (typically 3-5%) is key to prevent spoilage (mold, insects) and maintain quality (prevent rancidity, maintain texture). Too high moisture is bad for storage; too low can make them overly brittle.

Answer 1

The Correct Option is B

Proper drying of cashew nuts to an optimal moisture content is crucial for their shelf life, quality, and safety.
High moisture content (e.g., >7-8%): Leads to risks of mold growth, insect infestation, and faster spoilage, including rancidity (off-flavors due to oil degradation).
Very low moisture content (e.g., <3%): Can make the nuts excessively brittle, leading to breakage during handling and processing, and potentially affecting texture. For dried cashew kernels, the industry standard for safe storage and good quality is typically a moisture content in the range of 3% to 5%. Let's consider the options:
(1) 1%: While very stable against microbes, this is extremely low and could result in poor texture and brittleness.
(2) 5%: This level falls within the accepted optimal range. It's low enough to prevent spoilage and high enough to maintain desirable texture.
(3) 10%: Too high; cashew nuts at this moisture level would be prone to rapid deterioration.
(4) 12%: Definitely too high and would lead to spoilage. Therefore, around 5% is the most suitable moisture content for dried cashew nuts. 5 %

Answer 2

Range-elimination approach:
Dried food products are generally considered shelf-stable once moisture falls low enough to prevent mould and enzymatic spoilage, but not so low that the product becomes overly brittle and prone to breakage. For cashew kernels, moisture levels of 10% or 12% are far too high and would allow rapid microbial spoilage and rancidity during storage, ruling those two out. A moisture level of just 1% is unrealistically low for a processed nut and would cause excessive kernel breakage during grading and packing. That leaves 5%, which sits in the narrow band that keeps cashew kernels microbiologically safe while preserving acceptable texture, making it the industry-accepted target.