Chemical, Mineral and Phytochemical Screening Assay of Date Palm Seeds for the Development of Date Palm Seed Coffee
[1]
Sobia Niazi, School of Food Science and Technology, Jiangnan University, Wuxi, China; National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
[2]
Seemab Rasheed, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
[3]
Imran Mahmood Khan, School of Food Science and Technology, Jiangnan University, Wuxi, China; National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
[4]
Ayesha Safdar, Department of Chemistry, Government College Women University, Sailkot, Pakistan.
[5]
Fozia Niazi, Faculty of Sciences, Gomal University, Dera Ismail Khan, Pakistan.
Date palm fruits possess high nutritional and therapeutic value with significant antioxidant, properties. The inedible parts of date palm (date seeds) are often discarded as waste however these are rich source of dietary fiber, phenolics and antioxidants. Present study is an attempt to explore the nutritional and phytochemical profile of date seeds and their utilization in food product development. Purposely, date seeds were analyzed for their proximate and mineral contents. Afterwards, date seeds extracts was obtained using methanol as extraction solvent. The extract was analyzed for total phenolic and flavonoids contents. Finally roasted date seed powder was used for the development of date seed coffee and analyzed for its sensory. The proximate composition of date seed powder showed that it contained 5.65±0.17% moisture, 1.17±0.04% ash, 5.85±0.23% crude protein, 7.95±0.39% crude fat, 64.75±2.59% crude fiber and 14.63±0.44% nitrogen free extracts. Amongst the minerals, potassium is present in maximum amount 375.87±11.7 mg/100g followed by phosphorus 125.58±5.02 mg/100g, magnesium 77.55±2.33 mg/100g, calcium 18.73±0.93 mg/100g and sodium 15.23±0.6 mg/100g. Moreover, the antioxidant profiling of date seed showed that the value of TPC 31.2±0.93 mg GAE/g of dry weight and flavonoids 29.5 mg/g dry weight. The developed date seed coffee was also sensory evaluated.
Date Seeds, Chemical Composition, Mineral Contents, Antioxidant, Date Seed Coffee
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