Characterisation of Physicochemical and Functional Properties of Three Date Fruit Varieties

Date fruit (Phoenix dactylifera L.) is a nutrient-dense fruit, known particularly for rich dietary fibre and natural sugars, making it a rapid dietary energy source during moments of hunger or after fasting. This study aimed to characterise the physicochemical and functional properties of three date fruit varieties (Medjool, Maktoom, and Barhee) in Tamale, Ghana. Fruit samples of the three date varieties were purchased from the market, sorted, cleaned, dried and milled into powder, and the physicochemical (pH, total soluble solids, colour, proximate, dietary energy) and functional properties (water and oil absorption capacity, bulk density, swelling capacity and swelling index) were determined using standard procedures. The results showed the fruit varieties differed significantly in pH, colour attributes, total soluble solids, protein, crude fibre, and functional traits. The pH analysis indicates that Medjool dates exhibit milder acidity, which may affect their taste and shelf stability. The Medjool dates had higher lightness (L*), redness (a*), yellowness (b*), chroma (C*) and hue than the rest, indicating a more vibrant and visually appealing colour. Additionally, Medjool dates are lighter in colour, with richer red and yellow hues, making them visually appealing. The Medjool dates had the highest total soluble solids (11.40 °Brix), followed by Maktoom (11.20 °Brix) and Barhee (10.65 °Brix). Maktoom dates had the highest fibre content (1.98%), whereas Medjool dates had the highest protein content (3.43%). The Maktoom variety had the highest water absorption capacity (338%), swelling capacity (2.80 g/g) and swelling index (2.63 mL/mL), but the poorest oil absorption capacity (182%). The Medjool variety had better oil absorption (236%) and density (0.54 g/mL and 0.65 g/mL), but lower swelling capacity (2.36 g/g) than the others. The findings indicate distinct properties of each date variety that can be leveraged to develop healthy, consumer-preferred food products, thereby enhancing food diversification and contributing to food and nutrition security.