Oyetunji Akinola
Federal Polytechnic,Nigeria
Title: Nutritional potential of date palm fruit (phoenix dactylifera) and its possible use as sweetener
Biography
Biography: Oyetunji Akinola
Abstract
This study was carried out to determine the Proximate, Minerals, Anti nutrient composition and Functional properties, and to evaluate the sensory properties of the pap Sweetened with the formulated date flour. The result of proximate composition were as follows: moisture (5.12g), fat (14.48g), ash (7.09g), Crude protein (20.87g), Crude fiber (2.30g), total Carbohydrate (50.04g). the mineral value were: Calcium (51mg), Magnesium (40mg), Potassium (126mg), Zinc (2.42mg), Cooper (0.25mg), Iron (1.39mg), , Manganese (2.00mg) and Sodium (70.95mg). The result of anit nutrient composition were as followTannin (2.10mg), Saponion (47.00mg), Phytate (40.00mg) and Oxalate (5.00mg). The results of the functional properties were: water absorption capacity (67.33), oil absorption capacity (79.33), Bulk density (10.0) and gelatinization (77oc). The result obtained from the sensory evaluation showed that the taste and flavor of the pap sweetened with the formulated date flour was equally acceptable as that of granulated sugar. There were no significant differences in colour and mouth feel of the two samples but the texture and appearance of pap sweetened with sugar was slightly preferred to that of date flour. The granulated sugar was slightly more acceptable than date flour as a sweetener. Date palm fruit contain an appreciable amount of nutrient such as minerals and fibre if improved upon in terms of texture and appearance can help in controlling the blood sugar level when consumed as sugar substitute