The study assessed the proximate composition of dry cake available in the local market of Chattogram, Bangladesh. The proximate pieces of dry cake of different brands were resolved by the standard method of Association of Official Analytical Chemists (AOAC). Proximate analysis was performed on nine brands (Brand A to I). Results of proximate analysis showed that moisture content of different brands of dry cake ranged from 0.25% to 3.22%, ash content ranged from 0.16% to 0.71%, fat content ranged from 25.30% to 31.57%, protein content ranged from 6.44% to 12.78%, carbohydrate content ranged from 58.48% to 63.16% respectively. The energy value of different brands of dry cake ranged from 515.54 (Kcal/100g) to 545.53(Kcal/100g) respectively. This composition shows that the structure varies from brand to brand and the dry cake could be a good source of protein, fat and high energy.

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The seeds of Terminalia sp. were evaluated for their nutritional characters to utilize them for humans. Immediate examinations indicated that the seed contained 3.95% dampness, 24.78% unrefined protein, 5.36% debris, 3.94% rough fiber, 53.75% fats, 17.05% sugar and 549.65 Kcal Calorific esteem. The seeds were seen as great wellsprings of minerals. Potassium (9285 ± 0.22 mg) was the uppermost, followed in plunging request by Ca (837.20±1.28 mg), Mg (788.68 ± 0.21 mg) and Na (24.69± 0.32 mg). The oil was observed to be high in un immersed greasy acids, particularly oleic and linoleic.