Exploration of making date seed's flour and its nutritional contents analysis

摘要

The date palm (Phoenix dactylifera L) is one of the oldest fruit plants that identical with people's lives in the Middle East including The Kingdom of Saudi Arabia since ancient times. The date palm is known and consumed by most of people in the form of fruit flesh, while its seed is discarded tough it is rich in nutrient. Therefore, need to be explored the potential of date seed through product innovation of foodstuffs with a high nutritional value. The aims of this study were to 1) know how to make flour from date seed, and 2) determine nutritional content of date seed's flour. This study was experiment and conducted in July, 2015 at the laboratory of food technology, Family Welfare Education department. Chemical analysis was used to determine nutrients content. The results showed that 1) the flour of date seed produced from the process of washing, soaking, flushing, boiling, draining, drying, grinding, and sieving; 2) the flour of date seed's flour have a macro nutrients value. This study explains that date seed is regarded as rubbish, in fact, it has a high value that can be an alternative substitution of wheat flour.