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The nutritional value of Tenninalia catappa seed as a source of dietaly protein was investigated. The crude protein content of the seed was high (25.81 %). The amino acid analysis showed a goodpattem of the essential amino acids (EAA) (in g/16 g N) -leucine (7.32). isoleucine (3.58), valine (2.74), phenylalanine (3.04). tryptophan (0.9), methionine (1.48), lysine (3.39), threonine {2.94), histidine (2.96). Tyrosine (2.12) is the limiting amino acid. The protein quality of the seed was evaluated by in vivo bioassays using weanling male Sprague Dawley rats (50-60 g). The indices of protein quality measured include PER, BV, NPU and lD. There were positive correlation between PER and BV (r = 0.7105). PER and body weight gain (r = 0.9157), PER and nitrogen intake (r = 0.7428). The results showed that T. catappa seed protein has a good pattern of the EAA. is highly digestible, can support growth and positive nitrogen balance and thus has a high dietary protein quality.

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The effects of dry- (roasting) and moist-heat (boiling) treatments on the biochemical characteristics of Terminalia catappa (tropical almond) seed were determined. There were no significant differences in crude protein, fat, ash, and carbohydrate content of the seeds with respect to processing. Boiling increased significantly ( P < 0.05) the crude fibre, however roasting reduced it. Roasting had a better effect on the total dietary fibre (TDF) and gross energy level of the seeds than boiling. There were no significant differences in the effects of both processes on the amino acid, fatty acid and sugar profiles of the seeds. Roasting improved the potassium, phosphorus, copper and iodine, reducing the magnesium, calcium, zinc and iron contents. Boiling improved the sodium and selenium and reduced the potassium, magnesium and calcium levels.