Prospective directions of using flower pollen as a source of food protein
2025
Prokhoda Irina | Slezko Elena | Gaponova Valentina | Kubyshkin Andrey | Bobkova Galina
The work studied the nutritional value of five samples of fresh and dried pollen from various species of plants: Rosales, Brassicaceae, Legumes, Asteraceae, Apiaceae. The results of the studies showed that all the studied pollen samples, collected at different periods of pollen-bearing plants flowering, contain a high amount of protein (19.63-21.09%) and practically correspond to the formula of ideal protein. It is more advisable to use pollen mixtures collected in the spring and summer and processed in a certain way, as an alternative source of food protein.
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