Monthana Weerawatanakorn, Supatcha Janporn, Chi-Tang Ho, and Visith Chavasit

pp. 507 - 514

Abstract

To evaluate their potential use as a new dietary source, the seeds of Terminalia catappa Linn were analyzed for their
nutritional and antinutritional properties, and to determine the effect of roasting. The TC seeds contained high levels of
protein, oil and essential minerals. The 2 most limiting amino acids were Tryptophan and Lysine. Oleic acid (C18:1) and linoleic
acid (C18:2) are the main fatty acids which were determined at 32.4 and 30.3%, respectively. The ratio of saturated: monounsaturated: polyunsaturated fatty acid was close to what is recommended in the dietary guidelines of the American Heart
Association. Contents of phenolic compounds and phytates (IP4 + IP5 + IP6) in raw seeds were 64.9 g of GAE/g and 2,110
mg/100g, which are comparable to the values in edible nuts. Trypsin inhibitor activity was 2.3 trypsin inhibitor units/mg.
After roasting at 180°C for 4 min, both phenolic compounds and trypsin activity were reduced, while IP6 phytate degraded
into IP4 and IP5 forms.