This work evaluation kernels of Terminalia bellirica and Terminalia. arjuna coated with chocolate and it evaluated sensory qualities as compared with commercial peanut coated with chocolate. T. bellirica kernels recorded a high percentage of protein and oil (27.5±0.03 and 34±2.00 %) respectively compared to T. arjuna. On this concern fatty acid composition percentage of terminalia sp. compared to commercial olive oil. T. bellirica and T. arjuna kernels showed that higher palmitic acid content (22.58 and 21.04%) respectively compared to olives oil, Palmitoleic acid monounsaturated is an omega-7 compared to T. bellirica kernels and olive oil and stearic contained (8.77 and 5.76 %) respectively compared to olives oil (2.37%). Terminalia sp. had content omega-3 addition enhanced than olives oil of linoleic acid and omega-6 percentage. Moreover, kernels are an excellent source of total amino acids. It dominated amino acid profiles glutamic acid was the most predominant amino acid followed by arginine and serine for T. bellirica and T. arjuna kernels flour content (28.8 and 23.04 g/16gN) respectively of total essential amino acids . T. arjuna kernels enhanced content Ca, Mg and K. T. bellirica and T. arjuna also contained (0.145 ± 0.10 and 0.110±0.08 mg), (0.351 ± 0.01 and 0.293±0.02 mg), (0.792 ± 0.09 and 1.030±0.03 mg) and (1.450 ± 0.02 and 0.952±0.02 mg) of vitamin B1, B2, C and A respectively per 100g of the kernel. The results showed that terminalia kernels coated with chocolate are more nutritious highly acceptable healthy food.