摘要：Date bar was made using local ingredients such as date paste, roasted chickpea, roasted white oat, skim milk, and dark chocolate. The main objective was to utilize date palm during the production time in order to overcome losses during storage and enable the local people especially growing children to consume balanced and nutritious snacks. In this study, date bars were produced using fifteen different treatments (Ti to T5). The bars from different treatments were then evaluated for proximate analysis, total soluble solids, acidity, minerals, total polyphenols, sensory evaluation, and microbial analysis. The results suggested that Ti had the highest moisture, fat, portein contents and best organoleptic properties. T5 were rich in NFE and T4 had the highest TSS. Among the minerals, the most abundant was Mg and the least was copper in all tested treatments. The data concerning the microbial analysis suggest that T1 and T4 were the best concerning the total plate count, whereas T1 had the lower total mold and yeast count. From this study, it is concluded that these bars have a long shelf life and have all the nutrients in appreciable quantities that can possibly serve as healthy for adults and mainly school going children.
