Abstract
ABSTRACTDates are among the major food staples in the oil‐rich but food‐poor region of the Persian Gulf. Dry dates are a typical “empty calorie” food, containing over 80% carbohydrates, but only about 3% protein. By adding yeast protein producedfrom petroleum, and other inexpensive nutrient supplements to surplus low cost dates and date wastes, date bars were produced having a high acceptability, protein and fat levels of 10%, and two‐to‐threefold increase in protein bioavailability, and several of the B‐vitamins and minerals. Retention of sensory quality, and nutrient quantity and/or bioavailability was affected by time‐temperature of storage with only minimal effect when stored at or below 5d̀C for 6 months.
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