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/ http://irep.iium.edu.my/2928/ http://irep.iium.edu.my/2928/1/Abstract_3_%28ICAB%29_Elwathig.doc

id	iium-2928
recordtype	eprints
spelling	iium-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 PeerReviewed 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
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
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/ http://irep.iium.edu.my/2928/ http://irep.iium.edu.my/2928/1/Abstract_3_%28ICAB%29_Elwathig.doc
first_indexed	2023-09-18T20:10:37Z
last_indexed	2023-09-18T20:10:37Z
_version_	1777407452721971200

Preparation of nutritious drink from date palm kernel

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