Effect of soaking, germination and roasting on Nutritional, functional and Anti-nutritional characteristics of date (Phoenix Dactylifera) seeds

Abstract

Date seeds are by-products of date palm fruit and are considered as an agro-waste and hence go underutilized. They are an excellent, natural and inexpensive source of dietary fiber, proteins, minerals, antioxidants and phenolic compounds. The present study was undertaken to assess the changes in the nutritional, antinutritional and functional characteristics of Mazafati date seeds after the process of soaking, sprouting and roasting. The date seeds were soaked for 48 hours and sprouted for 15 days at room temperature and then roasted at 220^oC for 15 minutes in a hot convection oven and ground into a powder. The various quality characteristics of non-sprouted date seeds powder (NSDSP) and Sprouted date seeds powder (SDSP) was further analyzed for its. It was found that SDSP had a significant (p<0.05) increase in moisture, protein, dietary fiber, Total ash, phenolic and Flavonoid content and a significant improvement in the Anti-oxidant capacity compared to NSDSP. A significant decrease in the carbohydrates, fat, tannins and phytates was also observed in SDSP when compared to NSDSP. Hence, bio-processing technique like sprouting can enhance the nutritional value of date seeds and can be utilized as a functional ingredient in various foods products and can contribute in agro-waste reduction.