{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,7]],"date-time":"2026-01-07T07:57:21Z","timestamp":1767772641687,"version":"3.37.3"},"reference-count":68,"publisher":"Public Library of Science (PLoS)","issue":"1","license":[{"start":{"date-parts":[[2024,1,2]],"date-time":"2024-01-02T00:00:00Z","timestamp":1704153600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100006335","name":"Covenant University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100006335","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["www.plosone.org"],"crossmark-restriction":false},"short-container-title":["PLoS ONE"],"abstract":"<jats:p>Tropical almond (<jats:italic>Terminalia catappa<\/jats:italic> Linn.) is highly distributed within the tropics, but appears rather underutilized in developing countries like Nigeria. Specifically, relevant information regards the nutritional, health benefits, and pharmaceutical potential of roasted <jats:italic>T<\/jats:italic>. <jats:italic>catappa<\/jats:italic> nuts remains scanty. Comparing both raw and roasted <jats:italic>T<\/jats:italic>. <jats:italic>catappa<\/jats:italic> nuts should provide additional information especially from product development and potential commercial prospect standpoints. The changes in nutritional, health benefits, and pharmaceutical potentials of raw and roasted <jats:italic>T<\/jats:italic>. <jats:italic>catappa<\/jats:italic> nuts were, therefore, investigated. Whereas the raw <jats:italic>T<\/jats:italic>. <jats:italic>catappa<\/jats:italic> nuts obtained significantly (p &lt; 0.05) higher protein, ash, moisture, crude fiber, as well as vitamins C, and B<jats:sub>1-3<\/jats:sub> compared to the roasted ones, some contents like carbohydrates, energy, vitamin A, calcium, manganese, zinc, hydrogen cyanide, as well as oxalate would noticeably change (p &lt; 0.05) after the roasting process. Twenty phytochemicals were identified in both raw and roasted samples with the concentrations of quinine, ribalinidine, sapogenin, flavan-3-ol and tannin significantly reduced, while catechin seemed enhanced upon roasting. Promising drug-likeness, pharmacokinetic properties, and safety profiles could be predicted among the phytochemicals. Overall, roasting <jats:italic>T<\/jats:italic>. <jats:italic>catappa<\/jats:italic> nuts should enhance the nutritional contents, which could aid both absorption and palatability.<\/jats:p>","DOI":"10.1371\/journal.pone.0287840","type":"journal-article","created":{"date-parts":[[2024,1,2]],"date-time":"2024-01-02T19:29:56Z","timestamp":1704223796000},"page":"e0287840","update-policy":"https:\/\/doi.org\/10.1371\/journal.pone.corrections_policy","source":"Crossref","is-referenced-by-count":7,"title":["Changes in nutritional, health benefits, and pharmaceutical potential of raw and roasted tropical almond (Terminalia catappa Linn.) nuts from Nigeria"],"prefix":"10.1371","volume":"19","author":[{"given":"Ifeoma Felicia","family":"Chukwuma","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Emmanuel Chekwube","family":"Ossai","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Florence 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