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VOL. 10, ISSUE 4 (2025)
Harnessing desert date seeds for sustainable and nutritious functional food formulations
Authors
Supriya Meena, Jaya Arora
Abstract
The increasing demand for sustainable and functional food products has
led to the exploration of agro-industrial by-products for nutritional
enhancement. Balanites aegyptiaca, a wild tree native to arid regions,
yields nutrient-rich seed cake as a by-product after oil extraction. This study
investigates the valorization of Desert date oilseed cake into protein rich
flour and its incorporation into functional food development in the form of
edible cookies at varying levels (100–200 g). Incorporation of 150 g Desert
date flour (C-150) yielded cookies with optimal sensory acceptability and
improved functional attributes. Physical hardness and color darkening increased
with higher substitution levels, while sensory scores declined beyond 150 g.
The study demonstrates that Desert date flour can serve as a viable,
sustainable ingredient in bakery products, aligning with circular bioeconomy
and nutritional security goals.
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Pages:68-72
How to cite this article:
Supriya Meena, Jaya Arora "Harnessing desert date seeds for sustainable and nutritious functional food formulations". International Journal of Food Science and Nutrition, Vol 10, Issue 4, 2025, Pages 68-72
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