Chemical Composition Study of Three Varieties of Date seeds (Iraqi, Saudi and Yemeni) and their Utilization as caffeine-free coffee alternative

Abstract

The study aimed to investigate the chemical composition of three widely available types of date seed in the Yemeni market (Iraqi, Saudi, and Yemeni) and their potential use as caffeine-free coffee alternative. Quantitative estimation was conducted for moisture, ash, protein, fiber, fat, carbohydrates, and caffeine, along with a descriptive estimation for alkaloids, tannins, and resins. Date seed coffee was prepared and sensory evaluation was performed by trained panelists. The results showed that Yemeni date seeds had the highest extraction Rate on average (30%), while Saudi date seeds had higher moisture, protein, fat, and fiber contents on average (8.997, 6.897, 11.167, and 16.333%, respectively). Yemeni date seeds contained the highest carbohydrate content on average (58.290%). All tested date seeds were caffeine-free, while the chemical composition for Yemeni coffee were 7, 0.9, 13.9, 14.4, 12.8, 4.1, and 1.5% for moisture, ash, protein, fat, fiber, carbohydrates, and caffeine, respectively. Descriptive estimation results showed the absence of alkaloids in all date seeds and coffee samples, with the presence of both tannins and resins. For sensory evaluation indicated high values for all attributes of date seeds coffee alternative, with Saudi date seeds coffee outperforming other types, suggesting its potential use as a caffeine-free coffee alternative and its associated health benefits.