Evaluation of fresh bee pollen
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Abstract
The bee pollen is an excellent natural food that can be part of our daily diet and used in numerous conditions. It has a high nutritional level, because this product is a concentrate of nutrients consisting of proteins, vitamins and minerals. Presently work was carried out the chemical and microbiological evaluation of the fresh bee pollen gathered in the counties of Artemisa and Mayabeque in the months of January and March of the year 2014 with the purpose of knowing the initial conditions of the same one before being processed for the obtaining of Directed of Industrial Bee Bread (PAID in Spanish) taken place in the Centre for Apicultural Research (CIAPI in Spanish).They were used 63 samples stored at -20°C in the CIAPI, to which you determined parameters such as moisture, protein content, acidity, pH, microorganisms at 30°C, filamentous fungi and yeasts according to established standards. Was obtained as a result that the values of moisture, protein content, acidity and pH of fresh bee pollen from both provinces are within the limits specified by Rodriguez et al. (2009). The pollen with geographical origin Mayabeque has better conditions of humidity and content of proteins, being its values means of 22,49 (4,11) % and 20,36 (6,34) %, respectively, with relationship to the county Artemisa, this last with values means of 14,70 (5,77) % for the content of proteins and of 28,06 (3,46) % for the humidity.
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