Okpanachi, U.Ayoade, J.A.Tuleun, C. D.2023-12-112023-12-112016-01-01Akinwale, T. O. (1999). Fermentation and post fermentation chances in cashew wine. The Journal of Technology in Africa, 4( 3): 100-102. AOAC (Association of Official Analytical Chemists), (1990). Official Methods of Analysis, Washington D.C. USA. Armah, I. N. A (2011). The effect of starter-grower pigs fed diets containing varying levels of dried cashew (Anarcadium occidentale l.) pulp (DCP). An M.Sc. Thesis in Animal Nutrition (2008) submitted to the School of Graduate Studies Kwame Nkrumah University of Science and Technology, Kumasi, Ghana. http://hdl.handle.net/123456789/81 Azam-Ali, S. H. and Judge, E. C. (2004). Small-scale cashew nut processing. FAO, United Nations.http://www.fao.org/inpho_archive/content/documents/vlibrary/ac306e/ac306e0htm Barry, T. N (1987). Secondary compounds of forages. In: Hacker, J. B. and Temouth, J. H. (Eds.) Nutrition of Herbivores. A.P. Sydney. pp. 91-120. DFID (2006). Poisons and anti-Nutritive factors. http//www.smallstock.info/info/feedhealth/poisondata. Dubuc, B. (1997). Cashew Apple Juice, Anyone? IDRC Reports. International Development Research Centre, Ottawa, Canada 23(1): 1 Fanimo, A. O., Oduguwa, O. O., Alade, A. A., Ogunnaike, T. O. and Adesehinwa, A. K (2003). Growth performance, nutrient digestibility and carcass characteristic of growing rabbits fed cashew apple waste. Livestock Research for Rural Development 15 (8). Harbone, J. B. (1973). Phytochemical Methods. A guide to Modern Techniques of Plant Analysis, London, Chapman and Hall Company. 279 p. Kumar, R (1991). Anti-nutritional factors, the potential risk of toxicity and methods to alleviate them. Proceeding of FAO Expert consultation held at the Malaysian Agricultural Research and Development Institute. Kuala Lumpur, Malaysia. Oct. 14-18, 1991.1597- 5527https://keffi.nsuk.edu.ng/handle/20.500.14448/2703Apples or pulps of both red and yellow cashew were picked from cashew plantations within and around Anyigba in Dekina Local Government Area of Kogi State. The collected apples were washed, sliced and sun-dried. It was then milled and samples of the two varieties (red and yellow) were taken to the laboratory for both proximate composition and anti-nutritional factors analysis. Proximate composition of all the components for both varieties were not significantly affected (p>0.05) by variety. Numerically however, red cashew pulp had the highest dry matter, crude protein and crude fibre while the yellow variety had the highest ether extract, ash and carbohydrate values. Tannin, saponin, phytate, oxalate and flavonoids were analysed as anti-nutrients. None of the phytonutrients showed significant difference (p > 0.05). The red cashew pulp had the highest values for Tannin, phytate and oxalate while the yellow variety recorded the highest values for saponin and flavonoids. It was concluded that phytonutrients present in the pulps of both cashew varieties are in very low amounts. It was recommended that since both varieties of cashew are rich in one component or the other, crop scientists should work towards increasing their production.enComposition, Proximate, Red Cashew Pulp, Yellow Cashew Pulp, Protein, Tannin, Phytochemical.Article