The aim of this study was to evaluate impact of technological treatments on cashew nut flours. Study was conducted on cashew harvested from fields. Technological treatments have been applied to cashew kernels: cooking (100°C/30 min) and roasting (120°C/20 min). Flours obtained after kernels grinding namely, FTA, FAC, FRA and FIA, have been used for biochemical analysis. The analyses were on fatty acids, essential amino acids, antioxidant activities and anti-nutritional factors. Results showed that treatments had a significant influence on studied parameters. Saturated fatty acid (%) content in FIA (18.2 ± 0.01) was higher than that in other flours: FTA (15.54 ± 0.01), FAC (15.91 ± 0.01) and FRA (15.65 ± 0.01). Heat treatments promoted the increasing of essential amino acids content, a significant decreasing of antioxidant activities and anti-nutritional factors compared to the crude flour. All these features suggest that cashew flours could be used for supplemented cereal flour in child dietary.