Processing of date palm kernel (DPK) for production of nutritious drink

Date palm kernel (DPK) is a solid waste of date’s industry and date consumption. Kernel is about 12 -15% of the date (wt/wt) so if the world production is more than 7 (seven) million metric tons; the kernels (seeds) shall be about one million metric tons that almost consider waste. This research s...

Full description

Saved in:
Bibliographic Details
Main Author: Mirghani, Mohamed Elwathig Saeed
Format: Article
Language:English
Published: American-Eurasian Network for Scientific Information (AENSI) 2012
Subjects:
Online Access:http://irep.iium.edu.my/26020/1/Processing_of_date_palm_kernel_%28DPK%29_for_production_of_nutritious_drink.pdf
http://irep.iium.edu.my/26020/
http://www.aensiweb.com/anas/2012/575-582.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Universiti Islam Antarabangsa Malaysia
Language: English
id my.iium.irep.26020
record_format dspace
spelling my.iium.irep.260202013-03-07T06:19:45Z http://irep.iium.edu.my/26020/ Processing of date palm kernel (DPK) for production of nutritious drink Mirghani, Mohamed Elwathig Saeed TP248.13 Biotechnology Date palm kernel (DPK) is a solid waste of date’s industry and date consumption. Kernel is about 12 -15% of the date (wt/wt) so if the world production is more than 7 (seven) million metric tons; the kernels (seeds) shall be about one million metric tons that almost consider waste. This research studied the potential of producing a nutritious drink from DPK. The DPK powder was analyzed for nutritional compounds that resulted in protein 0.99 mg/g, glucose 0.74 g/L fructose 0.6 g/L and anther traces of simple sugars. Analysis of mineral elements in the ash showed the average values of Cu, 0.92 mg/L; Ca, 2.04 mg/L; Fe, 0.91 mg/L; Mn, 0.43 mg/L; Mg, 4.99 mg/L and K, 6.74 mg/L. Factorial design was used for optimization with three independent variables, which were the volume of water, 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, 30 g sucrose and 4.0 g citric acid. Analysis of the results was evaluated using Design-Expert (DX6) software by statistical tools. American-Eurasian Network for Scientific Information (AENSI) 2012 Article REM application/pdf en http://irep.iium.edu.my/26020/1/Processing_of_date_palm_kernel_%28DPK%29_for_production_of_nutritious_drink.pdf Mirghani, Mohamed Elwathig Saeed (2012) Processing of date palm kernel (DPK) for production of nutritious drink. Advances in Natural and Applied Sciences, 6 (5). pp. 575-582. ISSN 1995-0772 http://www.aensiweb.com/anas/2012/575-582.pdf
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 TP248.13 Biotechnology
spellingShingle TP248.13 Biotechnology
Mirghani, Mohamed Elwathig Saeed
Processing of date palm kernel (DPK) for production of nutritious drink
description Date palm kernel (DPK) is a solid waste of date’s industry and date consumption. Kernel is about 12 -15% of the date (wt/wt) so if the world production is more than 7 (seven) million metric tons; the kernels (seeds) shall be about one million metric tons that almost consider waste. This research studied the potential of producing a nutritious drink from DPK. The DPK powder was analyzed for nutritional compounds that resulted in protein 0.99 mg/g, glucose 0.74 g/L fructose 0.6 g/L and anther traces of simple sugars. Analysis of mineral elements in the ash showed the average values of Cu, 0.92 mg/L; Ca, 2.04 mg/L; Fe, 0.91 mg/L; Mn, 0.43 mg/L; Mg, 4.99 mg/L and K, 6.74 mg/L. Factorial design was used for optimization with three independent variables, which were the volume of water, 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, 30 g sucrose and 4.0 g citric acid. Analysis of the results was evaluated using Design-Expert (DX6) software by statistical tools.
format Article
author Mirghani, Mohamed Elwathig Saeed
author_facet Mirghani, Mohamed Elwathig Saeed
author_sort Mirghani, Mohamed Elwathig Saeed
title Processing of date palm kernel (DPK) for production of nutritious drink
title_short Processing of date palm kernel (DPK) for production of nutritious drink
title_full Processing of date palm kernel (DPK) for production of nutritious drink
title_fullStr Processing of date palm kernel (DPK) for production of nutritious drink
title_full_unstemmed Processing of date palm kernel (DPK) for production of nutritious drink
title_sort processing of date palm kernel (dpk) for production of nutritious drink
publisher American-Eurasian Network for Scientific Information (AENSI)
publishDate 2012
url http://irep.iium.edu.my/26020/1/Processing_of_date_palm_kernel_%28DPK%29_for_production_of_nutritious_drink.pdf
http://irep.iium.edu.my/26020/
http://www.aensiweb.com/anas/2012/575-582.pdf
_version_ 1643609057912684544