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Preparation of nutritious drink from date palm kernel

This research work was undertaken to explore the potential use of date pits for food industry and to produce edible product which was the nutritious DPK drink. The DPK powder extracted was examined for the toxicity by using Brine Shrimp Lethality Bioassay method. After the DPK powder was confirmed t...

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Main Authors: Mirghani, Mohamed Elwathig Saeed, Jaswir, Irwandi, Kabbashi, Nassereldeen A., Mustapha, Nurul Hanan
Format: Conference or Workshop Item
Language:English
Published: 2010
Subjects:
Q Science (General)
Online Access:http://irep.iium.edu.my/2928/1/Abstract_3_%28ICAB%29_Elwathig.doc
http://irep.iium.edu.my/2928/
http://www.act.sd/africact/?q=en
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spelling my.iium.irep.29282011-11-11T10:42:42Z http://irep.iium.edu.my/2928/ Preparation of nutritious drink from date palm kernel Mirghani, Mohamed Elwathig Saeed Jaswir, Irwandi Kabbashi, Nassereldeen A. Mustapha, Nurul Hanan Q Science (General) This research work was undertaken to explore the potential use of date pits for food industry and to produce edible product which was the nutritious DPK drink. The DPK powder extracted was examined for the toxicity by using Brine Shrimp Lethality Bioassay method. After the DPK powder was confirmed to be free from any toxin, the DPK powder was analyzed for the nutritional compounds which resulted in protein 0.9809 mg, glucose 0.7351 g/L and fructose 0.6 g/L. Analysis of the mineral elements in the ash gave the following average values: Cu, 0.9227 mg/g; Ca, 2.0352 mg/g; Fe, 0.9108 mg/g; Mn, 0.4285 mg/g; Mg, 4.99 mg/g and K, 6.74 mg/g. The experiment was continued with the preparation of the DPK drink and the nutritional values of DPK drink were analyzed in which the differences in the measurement were not very significant. Factorial design was used for the optimization with 3 independent variables which were the volume of water and the amount of sucrose and citric acid. The maximum overall acceptability through the sensory evaluation test was achieved for the DPK drink formulation of 150 ml water, 300 g sucrose and 4 g citric acid with the dilution of 1:3. Analysis of the result was evaluated by using Design-Expert (DX6) software by statistical tools. Date palm kernel (DPK) contains high value-added components to be included in food products. Key words: Date palm kernel (DPK), nutritious, optimization, Phoenix dactylifera, toxicity test. 2010 Conference or Workshop Item REM application/pdf en http://irep.iium.edu.my/2928/1/Abstract_3_%28ICAB%29_Elwathig.doc Mirghani, Mohamed Elwathig Saeed and Jaswir, Irwandi and Kabbashi, Nassereldeen A. and Mustapha, Nurul Hanan (2010) Preparation of nutritious drink from date palm kernel. In: 2nd International Conference on Applied biotechnology (ICAB 2010), Friendship Hall, Khartoum, Sudan, 25 - 27 October 2010 . http://www.act.sd/africact/?q=en
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic Q Science (General)
spellingShingle Q Science (General)
Mirghani, Mohamed Elwathig Saeed
Jaswir, Irwandi
Kabbashi, Nassereldeen A.
Mustapha, Nurul Hanan
Preparation of nutritious drink from date palm kernel
description This research work was undertaken to explore the potential use of date pits for food industry and to produce edible product which was the nutritious DPK drink. The DPK powder extracted was examined for the toxicity by using Brine Shrimp Lethality Bioassay method. After the DPK powder was confirmed to be free from any toxin, the DPK powder was analyzed for the nutritional compounds which resulted in protein 0.9809 mg, glucose 0.7351 g/L and fructose 0.6 g/L. Analysis of the mineral elements in the ash gave the following average values: Cu, 0.9227 mg/g; Ca, 2.0352 mg/g; Fe, 0.9108 mg/g; Mn, 0.4285 mg/g; Mg, 4.99 mg/g and K, 6.74 mg/g. The experiment was continued with the preparation of the DPK drink and the nutritional values of DPK drink were analyzed in which the differences in the measurement were not very significant. Factorial design was used for the optimization with 3 independent variables which were the volume of water and the amount of sucrose and citric acid. The maximum overall acceptability through the sensory evaluation test was achieved for the DPK drink formulation of 150 ml water, 300 g sucrose and 4 g citric acid with the dilution of 1:3. Analysis of the result was evaluated by using Design-Expert (DX6) software by statistical tools. Date palm kernel (DPK) contains high value-added components to be included in food products. Key words: Date palm kernel (DPK), nutritious, optimization, Phoenix dactylifera, toxicity test.
format Conference or Workshop Item
author Mirghani, Mohamed Elwathig Saeed
Jaswir, Irwandi
Kabbashi, Nassereldeen A.
Mustapha, Nurul Hanan
author_facet Mirghani, Mohamed Elwathig Saeed
Jaswir, Irwandi
Kabbashi, Nassereldeen A.
Mustapha, Nurul Hanan
author_sort Mirghani, Mohamed Elwathig Saeed
title Preparation of nutritious drink from date palm kernel
title_short Preparation of nutritious drink from date palm kernel
title_full Preparation of nutritious drink from date palm kernel
title_fullStr Preparation of nutritious drink from date palm kernel
title_full_unstemmed Preparation of nutritious drink from date palm kernel
title_sort preparation of nutritious drink from date palm kernel
publishDate 2010
url http://irep.iium.edu.my/2928/1/Abstract_3_%28ICAB%29_Elwathig.doc
http://irep.iium.edu.my/2928/
http://www.act.sd/africact/?q=en
_version_ 1643605050835075072
score 13.211869

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