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The proximate compositions of raw and cooked nuts of Tetracarpidium conophorum (African walnut) were quantitatively evaluated using the methods of the Association of Official Analytical Chemists (AOAC). The results of the study showed that the raw and cooked walnut contain 2.0% and 31.0% moisture and 19.39% a nd 15.90% carbohydrate respectively. They also contain crude protein of 23.01% and 28.00%, crude fat of 52.1 % and 21.1%, crude fibre of 1.0% and 2.0% and ash of 2.0% for raw and cooked walnut respectively. The energy value for raw and cooked walnut was 638.5 and 365.5 Kcal respectively. The T. conophorum is rich in fat with moderate values of crude protein and results revealed that the carbohydrate while the ash and fiber content were shown to be very low. The study also revealed that T. conophorum suggested that can be an interesting source of nutrient with their potential use in food industries. T conophorum is an excellent food material with a potential in combating nutritional It is insecu rity in rural communities where they are found in abundance. It can also be useful for supplementation in school children feeding programme.
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