Table 1. Changes in proximate composition and energy of raw and roasted Terminalia catappa nut samples.
| Proximate composition | Raw nut | Roasted nut | p -values |
|---|---|---|---|
| Protein (%) | 31.24 ± 0.75b | 27.56 ± 1.96a | 0.039 |
| Crude fat (%) | 21.38 ± 0.90a | 19.52 ± 1.60a | 0.155 |
| Ash (%) | 7.25 ± 0.14b | 6.76 ± 0.23a | 0.036 |
| Moisture (%) | 10.01 ± 0.32b | 5.38 ± 0.04a | 0.000 |
| Crude fiber (%) | 5.00 ± 0.24b | 2.23 ± 0.06a | 0.001 |
| Carbohydrate (%) | 25.10 ± 1.10a | 38.68 ± 0.61b | 0.000 |
| Energy (kcal/100 g) | 417.6 ± 2.50a | 439.2 ± 8.10b | 0.012 |
Data represent mean ± standard deviation (SD) of triple measurements. Values with different superscripts in a row are statistically different at p < 0.05.