Potentials of raw and cooked walnuts (Tetracapidium conophorum) as sources of valuable nutrients for good health

Abstract

Background: The present study estimated nutrient composition of walnuts before and after cooking with respect to its potential as valuable source of nutrients for daily intake. Method: Walnut fruits were purchased from live different markets in Ijebu-Ode local government area and its environs. The fruits samples were divided into two portions, labelled R (lor raw) and C (cooked). The C samples were cooked at I00"C for I hr and allowed to cool to room temperature. The seeds of both C and R samples were ground and analyzed for proximate, macro and micro minerals using methods of Association of Official Chemists.