Table 2. Changes in vitamin components of raw and roasted Terminalia catappa nut samples.
| Vitamin contents (mg/100 g) | *Raw nuts | *Roasted nuts | p-values |
#RNI (Adult, 19+ years) References Male Female |
|---|---|---|---|---|
| A (Retinol) | 0.23± 0.20a | 0.28± 0.01b | 0.018 | 0.9 0.7mg/day (Agbai et al., 2021) |
| E (Carotenoid) | 24.77± 2.25a | 26.00± 1.00a | 0.437 | 10 8 mg/day (RDA, 1989) |
| B1 (Thiamin) | 0.32± 0.03b | 0.15± 0.04a | 0.004 | 1.2 1.1 mg/day (FAO/WHO, 2001) |
| B2 (Riboflavin) | 1.14± 0.02b | 0.67± 0.10a | 0.001 | 1.3 1.1 mg/day (FAO/WHO, 2001) |
| B3 (Niacin) | 3.52± 0.10b | 2.52± 0.20a | 0.001 | 16 14 NEs (FAO/WHO, 2001) |
| C (Ascorbic acid) | 0.10± 0.01b | N.R. | 0.000 | 45 45 mg/day (FAO/WHO, 2001) |
Key
*Data of the current study
# Published references; N.R.: No record; RNI: Recommended nutrient intake; NEs: Niacin equivalent; Data represent mean ± standard (SD) of triple measurements. Values with different superscripts in a row are statistically different at p < 0.05.