Germination-induced changes in date palm seed (Pheonix dactilyfera) flour and their impact on rice cake quality

Abstract

This study investigated the effect of germination time on the chemical compositions, techno-functional and sensory properties of date seed flour and rice cakes . Date seed were germinated for 0, 1, 2, or 3 weeks, dried and milled to powder. Polished rice was pretreated and soaked with date seed flour germinated for 1 week in distilled water for 12 h and milled. Three different rice cakes were then produced from rice, germinated and ungerminated date seed (100:0:0, 95:5:0, and 95:0:5). The prepared samples were also analyzed for proximate, mineral, vitamins, phytochemical , physical and sensory properties . The moisture, ash, fat, protein, carbohydrate, energy value the germinated date seed flour was 5.70–7.85 %, 1.65–3.17 %, 8.10–13.90 %, 4.42–8.58 %, 66.59–75.84 %, and 396.82–427.20 kcal/100 g, respectively, while that of rice cakes were 4.60–10.18 %, 5.69–12.69 %, 0.73–1.00 %, 18.39–20.40 %, 5.31–11.23 %, 52.30–63.37 %, respectively. As germination progressed, the moisture, protein, carbohydrate, energy value of germinated date seed flour increased significantly (p < 0.05) while ash and fat decreased significantly (p < 0.05). The water absorption capacity, bulk density, oil absorption capacity and emulsifying capacity were 2.25–2.65 mL/g, 0.67–0.74 g/mL, 1.30–2.00 mL/g, and 42.52–45.41 %, respectively. The sensory result showed that 100 % rice flour had better scores followed by cakes produced from 5 % ungerminated date seed flour. This study showed that germination could improve the nutritional composition and techno-functional properties of date seed flour, enhancing its applicability in food processing.