Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
June 10, 2026Cogent Food & AgricultureOpen Access

Enhancement of the nutritional and bioactive properties of oil palm pollen through solid-state fermentation with Lactobacillus rhamnosus

View Full Paper
Ask AI
Bookmark
Share

Authors

EPEggi Pur PinanditaOSOsfar SjofjanSMSri Minarti

Discussion

Loading...

Member takes

Overview

Randomized trial demonstrates improved nutritional and bioactive properties in palm pollen, suggesting better bee feed options.

Key Points

  • This study aims to enhance the nutritional and bioactive properties of palm pollen using solid-state fermentation.
  • Four treatments were designed: control pollen, raw palm pollen, palm pollen with honey, and fermented palm pollen with L. rhamnosus and honey.
  • Nutritional composition, vitamin content, amino acid profile, and antioxidant capacity were analyzed using ANOVA and other statistical tests.
  • Fermented palm pollen (T4) had 26.83% crude protein, 0.094 mg/100 g retinol, and 185.41 mg GAE/g total phenolics (p < 0.01).
  • Essential minerals and flavonoid content improved, while crude fat and fiber content decreased after fermentation.

Cite This Study

Pinandita et al. (2026) studied this question.

synapsesocial.com/papers/6a2901536f82f25be989da72https://doi.org/10.1080/23311932.2026.2683168
View Full Paper
Ask AI
Bookmark
Share