African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6574

Full Length Research Paper

Nutrient potential of Almond seed (Terminalia catappa) sourced from three states of Eastern Nigeria

Mbah B. O.*, Eme P. E. and Eze C. N.
  Department of Home Science, Nutrition and Dietetics, University of Nigeria Nsukka, Enugu State, Nigeria.
Email: [email protected]

  •  Accepted: 06 September 2012
  •  Published: 28 February 2013



The study was carried out to evaluate the proximate and nutrient contents of Almond (Terminalia catappa) seeds obtained from three states of eastern Nigeria, namely: Imo, Enugu and Anambra states. Hundred seeds were handpicked from each state. The physical characteristics (length, circumference, whole weight, weight of kernels (nuts) and the hull) of the fruits were measured. Proximate, physiochemical and anti-nutritional content analysis were performed on triplicate samples of raw or roasted kernels across the locations after sun drying. The treatment means (location x processing) were compared using Steel and Torrie (1960) procedure. Location significantly (p<0.05) affected the protein, fibre and carbohydrate (CHO) contents of the seeds. Protein content of T. catappa seeds was highest (24.2%) in Anambra and lowest (14.5%) in Imo. Roasting decreased the CHO content from 35.6 to 33%. Roasted seed is advantageous since it increased protein, fat and fibre content of T. catappa. Calcium, iron, zinc and tannin were influenced by location. Seeds from Enugu had the least content of these nutrients. However, those from Imo were the largest in size and had the highest kernel and seed weights. As judged by the results the concentration of macro and micronutrients in this lesser known legume have promising potentials to alleviate the risk of some nutritional deficiency diseases in Nigeria.


Key words: Nutrient, potentials, phytochemicals, anti-nutrient content, Almond seeds.