Abstract Broken kernels are among the by-products of processing cashew nuts which have less commercial value. The present work aimed to obtain a cashew kernel protein concentrate from broken kernels. and then characterize it as well as using it in a vegetable burger formulation. The concentrate was obtained by isoelectric precipitation at four different pHs and subsequent drying. https://zfilwde3ib9y.nizarblog.com/35079992/setup-of-aslt-parameters-for-evaluation-of-the-shelf-life-for-the-new-dry-snack-food-product