Background: Dates play an essential role in the Libyan diet, particularly during Ramadan. As a result, there is considerable emphasis on ensuring that these dates are free from contaminants, especially nitrates, which are prevalent pollutants in food items. Therefore, this study aimed to evaluate the nitrate contents and the potential health risks associated with their consumption by adults and teenagers in various date varieties commonly consumed in Libya. 
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Methods: A total of sixteen date varieties, mainly gathered from southern Libya, were tested. The findings reveal that the average nitrate content in the date samples ranged between 498.66&plusmn;135.35 mg/kg in the Tafsert variety and 1147.02&plusmn;287.97 mg/kg in the Tagayat variety. To determine the potential health risks and safety of these dates, we assessed the Estimated Daily Intake (EDI), Acceptable Daily Intake (ADI) and Hazard Quotient (HQ). 
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Result: The results indicate that the EDI, ADI and HQ values remained below the thresholds established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). The EDI for nitrates was observed to range from 0.34 to 0.77 mg/kg body weight (bw)/day for adults and from 0.45 to 1.04 mg/kg bw/day for teenagers, while the acceptable limit is defined at 3.70 mg/kg bw/day. However, the findings also suggest that teenagers are more susceptible to nitrate levels in dates than adults. Therefore, the amount of dates consumed does not represent a risk to consumers. Additionally, the calculated HQ values for adults and teenagers varied from 0.21 to 0.48 and from 0.28 to 0.65, respectively. Since these HQ values are below 1, they indicate a low level of health risk for consumers.

Estimation of Nitrate Contents in Sixteen Varieties of Libyan Dates (Phoenix dactylifera L.) and Their Potential Health Risks

<div>Background: Dessert with good nutritional value could play an important role in the physical and mental growth and development of infants, children and teenagers as well as great tasty food choice of adult and ageing. The aim of the present study was to evaluate the nutritional and organoleptic quality of oat milk dessert. Nine types of dessert prepared from an admixture of oat milk and standardized milk having different ratio of 1:1, 1:2 and 1:3 indicate as TO1, TO2 and TO3, respectively and three different levels of paneer i.e. 5% 10% and 15% indicated as P1, P2 and P3 respectively were compared to each other.&nbsp; 
 
Methods: The study was executed in the Research Laboratory of Warner School of Food and Dairy Technology, SHUATS during 2012 - 2013. Dessert prepared from standardized milk with addition of 10 percent paneer which served as T0P2 (control). The experiment was replicated three times and the data was statistically analyzed by using analysis of variance ANOVA and critical difference (C.D) techniques. Dessert were determined according to the AOAC methods and their organoleptic acceptability by using 9 point Hedonic Scale.&nbsp; 
 
Result: Nutritional content of oat milk dessert experimental sample (TO3P3) showed that protein (9.23%), carbohydrate (28.55%), ash (2.13%) and fat (12.96%). Oat milk dessert gained acceptability in terms of sensory attributes hence was concluded to be a potential nutritious dessert for all vulnerable age group as nutrient-dense food.</div>

Estimation of Nitrate Contents in Sixteen Varieties of Libyan Dates (Phoenix dactylifera L.) and Their Potential Health Risks

Nutritional and Organoleptic Properties of Oat Milk Dessert Enriched with Paneer and Standardized Milk