Valorization of Date Seed Waste: Development of Functional Dates Enriched with Low-Roasted Full Date Seed Powder

Document Type : Original Research

Authors

1 Food Sci. and Tech. Dept., Faculty of Agric., New Valley Univ., Egypt.

2 Food Sci. and Tech. Dept., Faculty of Agric., Assuit Univ., Egypt.

10.21608/nvjas.2025.381630.1318

Abstract

The date palm industry generates substantial seed waste, an underutilized resource rich in dietary fiber, lipids, proteins, and bioactive compounds, including natural antioxidants. Currently, these seeds are largely discarded or used as low-value livestock feed. This study investigated the chemical composition, phenolic content, and flavonoid profiles of date seeds from the Saidy cultivar. Furthermore, it evaluated the sensory attributes of novel functional dates created by incorporating low-roasted full date seed powder (LRFDSP) into pitted fruits. Chemical analysis revealed date seeds to be a significant source of fiber (74-80% dry weight), fat (10-13%), protein (5-6%), and ash (0.9-1.8%). The Saidy variety demonstrated notable carbohydrate and phenolic compound content, suggesting its potential for valorization through incorporation of seed powder into food formulations. Fortification with LRFDSP significantly enhanced the fiber content and antioxidant potential of the functional dates while maintaining acceptable sensory characteristics. This approach offers a sustainable strategy for repurposing date seed waste, creating value-added functional foods with enhanced nutritional and technological properties.

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