A research issued by the King Khalid University (KKU) has recommended adding Chamaerops to bread products for patients with diabetes, or those with blood pressure, and or those with kidney diseases. This is because it is known that Chamaerops contains nutrient fibers, and it is an antioxidant. In addition, diabetes or blood pressure patients should drink Chamaerops juice because it can help to replenish the body with vitamins and minerals.

The research entitled "Secrets of Chamaerops " was conducted by a student - Salha Assiri - from the Department of Home Economics at the Faculty of Arts and Sciences for Girls in Mahyel. Dr. Lamyaa Othman Mlasa supervised the research which applied descriptive approach.

The research aimed at detecting the possibility of adding Chamaerops to bread products, such as cakes, in order to raise the nutritional value and to improve the organoleptic properties. The research also aimed at adding Chamaerops to the meals of diabetics and patients with high blood pressure, those with kidney diseases, as well as those with cholesterol, in addition to the use of Chamaerops juice to compensate for the shortage of vitamins and minerals.

The research has shown that Chamaerops is a type of palm trees, which is elliptical, edible, and good for the treatment of high blood pressure, and its aqueous extract is also useful for the treatment of schistosomiasis. Chamaerops tree is a perennial tree and its fruits are the best regulators of blood pressure, and they can be eaten fresh, or its core can be removed, then can be dried and crushed into the stromal layer in the form of a fine powder. Moreover, among the advantages of Chamaerops is that it can be used in baking products because it has special texture, flavor, and nutritional value.

The researcher conducted an experiment when she added Chamaerops for bread products as it contains vitamins, fiber, minerals and antioxidants, and as it adds to bread products sensory desirable properties. Three samples of cake were made; the first was completely free of Chamaerops, and the second contains the Chamaerops by 15%, while the third contains the 20% Chamaerops. Sensory evaluation was conducted to the cake samples that contain Chamaerops. The evaluation was carried out by faculty members and student in the nutrition laboratory at the Faculty of Arts and Sciences in Mahyel Asir.

The sensory evaluation results of the cake sample that contained 15% of Chamaerops showed that it is the best sample in terms of color, followed by the sample that contained 20% of Chamaerops, then the Chamaerops free sample. This confirmed that the addition of Chamaerops to cake improves color, as evaluated by residents. Results also revealed that the sample that contained 20% of Chamaerops is the best in terms of taste, as free Chamaerops sample received fewer grades in terms of taste. This confirms that the addition of Chamaerops to cake gives a taste better than that sample cake which was free of Chamaerops. Results also showed that the cake sample that contained 15% of Chamaerops was the best in terms of flavor, followed by the sample that contained 20% of Chamaerops, and 50% of the attendees accepted cake that had Chamaerops.