Date palm seeds are considered as waste products from date processing industries/factories that produce dates sweeteners, syrup, powder and date confectioneries, which triggers the need for the utilization of excess seeds obtained after consumption and processing. This study assessed the imitation coffee produced from this bye products for its sensory attributes and proximate composition. This article aimed at producing imitation coffee drink from date palm seeds for value addition and new product developments. The samples were analyzed for sensory evaluation which includes: appearance, aroma, taste, mouthfeel and overall acceptability and the proximate composition analyzed includes; moisture content, ash, crude fibre, crude fat, crude protein and carbohydrate content. The results obtained shows that appearance had average mean score from the lowest to the highest in sample C to A (7.30 – 8.80), aroma from sample B to A (6.80 – 7.25); taste from sample B to A (7.20 – 8.49), mouthfeel ranged from sample B to sample A (7.20 – 7.40) and the overall acceptability ranged from sample C to A (6.38 – 7.94) respectively. This revealed that the control sample A were most preferred followed by sample C produced from date palm seed sieved with 100 µm sieve. While, the proximate composition of the sample shows that moisture content ranged from (13.55 – 14.36 %), ash (4.27 – 5.35 %), fibre (0.97 – 1.21 %), crude fat (0.18 – 1.25 %), crude protein (1.44 – 2.05 %) and carbohydrate content ranged from (77.20 – 78.34 %). This article exploits the potential viability of date seed as an alternative source of imitation coffee drink with high sensorial acceptability, rich in ash content which is an expression of its mineral content, and low moisture. This article highlights the high chance of it utilizing date seeds as an alternative substitute to coffee, Hence, further studies are required to assess and compare the physiochemical, and antinutritional factors of the samples.

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