Proximate, vitamin and mineral compositions of palm kernel nut (Elaeis guineensis) in the raw and processed form was investigated using standard analytical methods. The proximate composition (g/100g) for the raw palm kernel nut was as follows: moisture 7.15±0.21, dry matter 92.86±0.21, ash 2.90±0.00, crude fibre 11.38±0.04, ether extract 52.40±3.11, crude protein 8.69±0.01 and carbohydrate 19.59±0.00. The mineral composition (mg/100 g) revealed for calcium 21.47±0.01, magnesium 28.29±0.54, sodium 37.80±0.07, potassium 20.30±0.023, phosphorus 5.78±0.02 and iron 1.14±0.08. The vitamin composition (mg/100 g) was as follows: vitamin B1 0.09±0.01, vitamin B2 0.05±0.01, vitamin C 1.51±0.01, vitamin E 6.16±0.23 and vitamin A 2.49±0.00. For the processed palm kernel nut had the following from the proximate composition (g /100 g): moisture 6.35±0.078, dry matter 93.66±0.078, ash 2.87±0.035, crude fibre 11.32±0.120, ether extract 49.56±0.057, crude protein 8.58±0.177 and carbohydrate 21.34±0.40. Results show that processing has little effect on the nutritional contents of palm kernel nuts. The vitamin composition was affected by processing; while the proximate and mineral compositions were not significantly altered. Palm kernel nuts may thus be consumed in any forms preferred by an individual except for patients deficient in certain vitamins. The nuts are good sources of energy and trace elements.

 

Key words: Palm (Elaeis guineensis) kernel, nutrient composition, mineral, vitamin.