Date “Tagyat variety” used in current study was obtained from a date farm located in Soknea, Gaffara, Libya. Thirty kilo gram of ripped date were taken in full ripe stage “Rutab stage”, then transferred to Food Industrial Department, Faculty of Science Engineering and Technology, Sebha University, Libya and kept under cooling condition until used. Dried milk, peeled white sesame seeds, peeled peanut, grated coconut, cacao powder and corn starch were obtained from the local market at Sebha, Libya.

The natural ripped date fruits were cleaned, sorted, washed then ground by electric grinder (Siemens food processor―MK 55290 kitchen machine) to homogenate paste. A sample for raw date analysis was taken and the paste was divided into two portions then kept for data bar preparation. Date bars were prepared according to mentioned formulas in Table 1. Peeled peanut powder, peeled white sesame seeds and grated coconut were used as coating materials after the bars being formulated, mixed and shaped as 2 × 10 cm (WxL). After removing the excessive coating materials, the prepared bars were packaged in polyethylene pages then subjected to the analysis.

The formulated confectionary DBs were subjected to chemical analysis (moisture, crude protein, crude lipids, ash, Total, reducing, non-reducing sugars) and caloric value according to methods of AOAC [22] . The minerals content includingsodium and potassium, were determined using flame photometry, while calcium, magnesium, iron, copper, manganese, zinc, cadmium, lead and mercury contents were determined by atomic absorption spectroscopy according to AOAC [22] . A standard colorimetric method was employed for phosphorus as mentioned by Borah et al. [23] .

The amino acids profile was carried out on DBs after using HPLC-PICO-TAY after hydrolysis by 6.0 N HCL for 24 h at 110˚C in evacuated ampoules. Quantitative determination of amino acids were carried out according to [24] .

Tryptophan was determined colorimetrically in the alkaline hydrolysate according to the method of Blouth et al. [25] .

^a: All mentioned ingredients were obtained on fresh status from the different local markets in Libya (see materials), CDB: DBs coated with grated coconut, SDB: DBs coated with peeled white sesame seeds, PDB: DBs coated with peeled peanut powder, CDKB: DBs contained 7% cacao powder and coated with grated coconut, SDKB: DBs contained 7% cacao powder and coated with peeled white sesame seeds and PKDB: DBs contained 7% cacao powder and coated with peeled peanut powder.

^{a, b, c, d, e, f}: There is no significant difference (P > 0.05) between any two means within the same rows that have the same superscript letter, ^*: The chemical composition was calculated on the wet weight base.

^a,b,c,d: There is no significant difference (p > 0.05) between any two means within the same rows that have the same superscript letter, ^*: The chemical composition was calculated on the wet weight base.

^{a, b, c, d}: There is no significant difference (P > 0.05) between any two means within the same rows that have the same superscript letter, -Not detected.

Proximate chemical composition and caloric value of six novel BDs prepared from previous raw materials are presented in Table 3. A significant difference (p < 0.05) was found among formulas with different rate at all chemical composition parameters and energy value. The moisture content of BDs was in range of 16.16 in CDKB to 17.49% in SDB. The crude protein content of the six BDs varied from 9.16% in PDB to 12.35% in SDKB. In the same context, SDKB was also recorded as the highest crude fat and energy value to be 11.75% and 382.87%, respectively. However, CDB had bottomed in crude fat and energy to arrive 10.32% and 372.28. Data presented in Table 3 showed that ash content was ranged from 2.39% to 2.78% in PDB and CDKB, re-

^{a, b, c, d, e, f}: There is no significant difference (P > 0.05) between any two means within the same rows that have the same superscript letter, ^*: The chemical composition was calculated on the wet weight base.

^a,b,c,d: There is no significant difference (p > 0.05) between any two means within the same rows that have the same superscript letter, ^*: The chemical composition was calculated on the wet weight base.

spectively. These results are higher than those obtained by Abd El-Fattah (1995). All formulated diets seem to have adequate carbohydrate content which ranged from 56.65 in CDB to 59.81% in PDB. The Total and reducing sugar contents varied from 46.32% to 48.07% and 41.14% to 43.08% in CDKB and SDB, respectively. These results are in agreement with results obtained by Abd El-Fattah [32] .

The minerals content in novel DBs was tabulated in Table 4. Remarkably, the CDB was higher all major elements than other formulas. Conversely, PDB was lower such elements than other formulas. The predominant mineral was potassium recorded highest content (719.85 mg∙100 g⁻¹) in CDB while it was recorded the lowest content (621.94 mg∙100 g⁻¹) in PDB.CDB, CDKB and SDB showed higher P than all formulas to be 113.83, 104.83 and 103.17 mg∙100 g⁻¹, respectively. These results are lower than those obtained by Abd El-Fattah [32] . Amazingly, PDB recorded the lowest all major elements than other formulas. Concerning CDKB showed the second rate followed by in its content of all major elements. A small difference was found among all formulas. Iron content in different formulas is given in the same table, which was ranged from 3.29 in SDB to 5.14 mg∙100 g⁻¹ in CDKB. Likewise, CDB and CDKB had peaked in its content of copper and manganese to be 1.40 and 1.37 and 1.10 and 1.08 mg∙100 g⁻¹ comparing with other formulas, while CDB and CDKB were the highest zinc to around 3.60 and 3.53 mg∙100 g⁻¹. Concerning the lowest minor elements content, the PDB was lower zinc, copper and manganese than other formulas. Obtained results are in agreements of iron and manganese and higher of zinc and copper with found by Abd El-Fattah [32] . This difference may be due to the type of date, geographical conditions and climate. According to the aforementioned data it could be said that, if a baby was given 100 g of any novel DBs would provide the baby with about 15% - 19% or calcium, 48% - 100% for magnesium, 52% - 94% for iron, 66% for zinc and 77% - 100% for copper of the recommended by FAO [33] and NAS [34] . It is apparent that novel DB_s contain appreciable amounts of Ca, Mg, P, Fe, Zn and Cu compared tomany other food sources. Novel DB_s are rich source of Ca (average content of 76.57 mg/100g on dry basis) is higher than Cow’s milk which reorted to contain 72 mg∙100 g⁻¹ [35] . The average concentration of Mg in novel DB_s (48.14 mg 100 g⁻¹ on dry basis) is quite higher than those found in human milk or Cow^’s milk 4 and 12 mg/100 ml, respectively [34] . The amount of P present in novel DB_s (average value 121.05 mg∙100g⁻¹ on dry basis) approaches ½ that present in whole dry milk 250 mg∙100 g⁻¹ [35] . With an average value of about 4.71 mg/100 g on dry basis of iron, novel DB_s could be considered a rich source of iorn when compared with milk and milk products which are reported to contain less than 1 mg∙100 g⁻¹ [35] . Taking in concentration that zinc is becoming more deficient in human foods [34] , an average value of 3.97 mg∙100 g⁻¹ on dry basis could be considered as rich source better than milk (3 - 5 µg∙g⁻¹). Having an average value of 1.54 mg∙100 g⁻¹ on dry basis, novel DB_s are a good source for Cu compared to human milk (0.6 - 1.05 mg∙L⁻¹) as reported by FAO [33] .

^{a, b, c, d}: There is no significant difference (P > 0.05) between any two means within the same rows that have the same superscript letter, -Not detected.

Surely, amino acid compositional data are only the first in the nutritional assessment of any food protein. The amino acids composition for isolated protein from different formulas is given in Table 5. Obtained data showed that, seventeen amino acids were identified. Obviously, the SDB was the highest essential amino acids than other formulas, whilst the CDKB was the lowest essential amino acids. Then, leucine and lysine recorded the highest amount essential amino acids at all different formulas, it shows a value of 0.459 and 0.440, 0.371 and 0.428, 0.415 and 0.433, 0.339 and 0.389, 0.432 and 0.431 and 0.403 and 0.418 g∙g⁻¹ nitrogen in SDB, CDB, PDB, CDKB, SDKB and PKDB, respectively. Also, the SDB was higher methionine, lysine and histidine than hens’ egg as represented in FAO [36] . On the other hand, the SDB had bottomed in some non-essential amino acids like aspartic, glutamic, serine and proline. Nevertheless, the PDB was the lowest formulas in its content from glycine, alanine and argenine. Conversely, the CDKB had peaked at the most of non-essential amino acids and it was replaced by PKDB, PDB and SDKB in aspartic, serine and argenine, respectively. Thus, the SDB and SDKB were the highest EAA and the lowest N-EAA and vice versa in CDKB; however, the SDKB and SDB had peaked in total amino acids.

Data in Table 6 illustrate the nutritional evaluation of DBs proteins. From the results, it could be noticed that the SDB, SDkB and PDB, DB_s had the highest amount of EAA, ratios of E:N, E:T, E:P and EAAI (%), which contained 46.654, 44.853 and 44.234 g/16 g nitrogen, 0.983, 0.890 and 0.878 for E:N, 0.496, 0.471 and 0.468 for E:N ratio, 0.467, 0.449 and 0.422 for E:P ratio and 86.86%, 83.51% and 82.36% for EAAI. Thus, it was recorded higher than beef’ protein and lower than egg’ protein according to FAO [36] .

As recommended by FAO and WHO, there are two main categories being very important for determining the protein quality, one of them in depends on calculating individual (A) to essential (E) amino acids ratios. Ratios for the tested protein as well as these for different FAO patterns, hen’s egg and cow^’s milk (control ratio). Data in Table 7 illustrated the assessment of each amino acid level individually to total essential amino acids of DBs comparing them to the available amino acids references. From these results, it could be noticed that methionine

EAA: Essential amino acids. N-EAA: Non-essential amino acid.

A/E Ratio = mg amino acid per grams total essential amino acids.

was the most deficient amino acid in all formulated DBs. The lower ratios than controls were observed for Therionine and leucine in all formulated DB_s and addition of valine in CDB DB_S. Although differed greatly, the ratios for other essential amino acids matched or exceeded the corresponding ratios of the controls.

Data in Table 8 shows the certain amino acids of each formulated DB comparing to FAO pattern mg∙g⁻¹ protein. With regard to the limiting amino acids of formulated DBs, it could be noticed that the Therionine is the most deficient and the first limitingacid in CDB, PDB and SDKB, while the first limiting amino acid was tyrosine, isoleucine and methionine in SDB, CDKB and PKDB. The second limiting amino acid was methionine in SDB, PDB and SDKB, while it was Therionine in CDKB and PKDB and it was isoleucine in CDB. The third limiting amino acid was tyrosine in CDB, SDKB and PKDB, while it was Therionine, isoleucine and phenylalanine in SDB, PDB and CDKB, respectively.

Sensory evaluation of food products is an important criterion by which its consumer acceptability can be assessed. Thus, six DBs were formulated and organoleptically evaluated toward taste, odor, texture, color, and appearance where the overall acceptability was the summation of given score, Table 9. Surely, significant differences (p < 0.05) were observed among formulas in order its parameter. Generally, The PDB and PKDB have bottomed comparing to other formulas, conversely, the SDB and SDKB have peaked. For example, the SDKB was the highest sensory characteristics, and it was followed by SDB to be 90.77% and 88.98%, respectively for instance. Also, lowest texture was observed in CDB being 15.60%. However, the CDKB was listed as the lowest color around to 11.23%. Moreover, the overall acceptability scores indicated that the different diets could be arranged as PDB > PKDB > CDKB > CDB > SDB > SDKB.