Nutritional profiling of functional beverage herbal coffee formulation based on date and fenugreek seeds

This study was conducted to develop a herbal coffee formulation using roasted date seeds and fenugreek seeds. 25 formulations were prepared by mixing date seed powder and fenugreek seed powder in different ratios and were evaluated for sensory acceptability. 05 out 25 formulations were selected for further analysis; F1 (4:1) was the most preferred, with the highest scores for colour, appearance, aroma, taste, and overall acceptability, and mineral composition, nutritional parameters, and phytochemical constituents. F1 formulation of 18 types of different mineral analysis by using ICP-OES. F1 formulation presents the mineral content, including potassium, magnesium, phosphorus, iron, and manganese. It also provides information on the crude fibre, ash content, and Vitamin C. Phytochemical screening confirmed the presence of alkaloids, flavonoids, saponins, and phenolic compounds. The results revealed that the developed herbal coffee formulation is a nutritionally rich, acceptable, and promising functional beverage with potential health benefits and value addition to underutilised seed materials.