Pollen beverage from date palm spathe: impact of fortification with ginger on the nutritional and sensory quality of the product

Date palm spathes are by-products of date cultivation, which normally go to waste. To improve sustainability, this study reports the development of a date palm pollen beverage prepared from date palm spathes and examines the impact of ginger and pollen grains on its nutritional and sensory properties. Date spathe pollen beverage fortified with 1% ginger exceeded all other beverages in total protein, fat, carbohydrate, vitamin C, Mn, and Fe...