Abstract
ABSTRACT
 Terminalia catappa L. (Indian almond) is an underutilized crop rich in minerals but investigation and information on the bioavailability of minerals and the presence of anti-nutritional factors in the nut is lacking. Several traditional food-processing methods are used domestically to enhance the bioavailability of micronutrients and decrease the effects of anti-nutrients in plant-based diets. This study was therefore intended to determine the effect of thermal processing on anti-nutritional factors and in vitro digestibility of minerals of Terminalia catappa nuts. The mineral concentration (Na, Ca, P, Mg, Cu, Fe and Zn) of raw and processed T. catappa seed were determined. The mineral concentration of the raw T. catappa nut was significantly higher (p
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