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Physicohemical Properties of Doum ( Hyphaene Thebaica ) Fruits and Utilization of Its Flour in Formulating Some Functional Foods
Alexandria Journal of Food Science and Technology
Doum (Hyphaene thebaica) fruit, and doum-fruit flour (DFF) were studied in terms of physicohemical properties as well as technological processing to prepare biscuits, crackers and pudding containing DFF. Chemical composition showed that DFF possessed low contents of crude protein and crude ether extract being, 2.87 and 0.76%, respectively. Non reducing sugars represented about (91.94 %) of the total sugars (43.70%). The DFF could be considered as a good source of minerals (K, Ca, Na, and Mg).doi:10.12816/0025396 fatcat:r5hjgrn27zhmrkjwnmppo44ivy