**4. Conclusions**

To the best of our knowledge, this is the first study on the nutritional composition of *T. ferdinandiana* kernels. The present study indicated that the kernels contain high levels of protein and lipid. The mineral composition of *T. ferdinandiana* kernels reveal a very good source of fundamental minerals and micronutrients. Furthermore, the kernels can be considered as a potential dietary source of linoleic and oleic acid. From a nutritional point of view, our present results sugges<sup>t</sup> that *T. ferdinandiana* kernels have a high nutritional value and may contribute to a healthy diet. The utilization of kernels as a by-product from processing of *T. ferdinandiana* fruit will generate applications as a source of food

supplement ingredients for essential fatty acids and can represent an alternate source of protein in the food and feed industry. Ongoing studies on the quality aspects of *T. ferdinandiana* kernels will also include bioaccessibility and bioavailability to substantiate the nutritional value and potential health effects of this unexploited by product.

**Supplementary Materials:** The following are available online at http://www.mdpi.com/2304-8158/7/4/60/s1, Table S1: Trace element recoveries from reference materials.

**Acknowledgments:** This project is supported by RIRDC Grant (Project ID 201430161). Saleha Akter's Ph.D. is supported by Australian Government Research Training Program Scholarship.

**Author Contributions:** S.A. performed the experiments; collected, analyzed and interpreted the data and drafted the manuscript. Y.S., M.T.F., M.E.N. and U.T. conceived and designed the experiments, checked and approved the results and critically revised the manuscript. All authors read and approved the final version of the manuscript.

**Conflicts of Interest:** The authors declared no conflict of interests.
