National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This research work aimed at obtaining a novel natural food product from pollen, safe and improved nutritional value, to be used as a dietary supplement or a functional ingredient for formulating other foods. Bee-collected pollen subjected to lactic acid fermentation using lactic acid bacteria Lactobacillus lactis and its effect on some of the natural characteristics of the pollen were studied. The optimum conditions for the pollen fermentation were provided that are, anaerobic condition for solid state fermentation at 35â°C for first 96 hours, then 20â°C for next 72 hours, and optimum moisture content was 35-40%. The process was characterized byt the production of lactic acid and decrease in pH and sugar content. As a result of this project the proteins were increased by 1.53%, total sugars were decreased by 32.6 %, lactic acid content increased by 1.35%, total free amino acid content increased by 1.99%, total poly-phenol content decreased by 1.8%, increment in all minerals and radical scavenging activity increased by 18.86% fermented pollen. The solid state fermentation of the bee pollen by Lactic acid bacteria were effective to increase its nutritional value.
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