Abstract This research investigates the proximate compositions of raw and cooked walnut kernel sample to achieve standard methods were adopted. The proximate compositions of both of the samples were carbohydrates, moisture, ash, crude fat, crude proteins and crude fibre for the raw sample were 77.06%, 4.12%, 2.27%, 5.53%, 4.88% and 6.14% while, for the cooked sample 76.91%, 6.41%, 2.20%, 3.67% 3.56% and 7.25% respectively. Protein contents were found to be (4.88%) and (3.56%) for the raw and cooked samples therefore, walnut could be considered as a good source of proteins, high protein foods are excellent addition to vegetarian.
Keywords: Kernel, proximate, raw, cooked.