Valorization of Date Pits into a Functional Coffee Alternative Compositional, Antioxidant and Sensory Evaluation

Abstract

Functional foods, which provide health benefits beyond basic nutrition, have historical roots in ancient dietary traditions thus the incorporation of functional foods into daily diets helps in promoting health and well-being. In this regard, date fruit pits emphasize the unexploited byproduct with significant functional and nutritional properties. Pakistan faces the substantial post-harvest loses. Date fruit pits often wasted despite their nutritional and bioactive moieties. This research explores date pits as a sustainable coffee substitute while minimizing the food waste, three formulations were analyzed where (T_o) 100% black coffee, (T1) 100% date pit coffee and (T₂) 70% black coffee and 30% date pit coffee blend. Results exhibit that T_o had the highest ash content (3.99±0.01) and T₂ had the highest pH (9.11±0.03) and moisture content (8.84±0.01). Date pit coffee proposes acceptable sensory attribute, strong antioxidant profile, low calorie content and distinguishable health and environmental sustainability benefits. These outcomes uphold its potential as an ecofriendly, functional, caffeine free coffee substitute, an imperative need for waste reduction and elevating sustainable food system practices.