Date seed constitutes approximately 10-14% of the fruit weight, which is often discarded as waste. Date seed is rich in cellulose, hemicelluloses and several nutrients. Indeed, it can be considered as a potential and available source of vitamins, antioxidants, minerals, oil and dietary fiber. We aimed to produce kind of functional bread containing dietary fiber and antioxidants of date seed with high added value of consuming agricultural wastes. Adiposity and its consequent problems are increasingly prevailing throughout the world as a result of human diets lacking adequate fiber. Wheat bran is currently the main source of fiber used in human nutrition. However, excessive consumption of unprocessed bran may reduce the absorption of elements such as iron and calcium. Adding processed date seed powder to bread will promote consumer health due to providing vitamins A and E, minerals like iron, zinc, selenium and manganese, as well as dietary fiber needed for human body. Moreover, date seed powder does not negatively affect technological properties of bread such as increment volume and staling due to oil it contains, and thus it can be used in larger amounts compared to wheat bran.

Raw materials, hygienic and organic date seeds without any remains of pesticides, herbicides and chemical fertilizers, are provided from local industries with date based products. Date seeds are initially winnowed, cleaned and washed. The seeds are then soaked in water for 48 h at 30 ºC to remove anti-nutritional compounds including tannins and lignin. Finally, the seeds are dried at 50 ºC and then milled using hammer mill (particle size is finer than 100 µm). Obtained powder is added to wheat flour and other additives in predetermined proportion. After fermentation, the bread is baked in a rack oven with indirect heat.