University of Basra master's thesis examines the nutritional value of palm pollen and its use in dairy products
A master's thesis at the University of Basra's College of Agriculture investigated the nutritional value of palm pollen, its antioxidant and microbial effects, as well as its use in the manufacture of functional curd.
The thesis, submitted by student Hoora Ahmed Ibrahim, aimed to exploit the Khakri and Ghanami red and green varieties to enhance the nutritional and sensory properties of milk.
The study included the results of the superiority of the red ghanami variety in terms of nutrient and antioxidant content, with an improvement in physiochemical and rheological characteristics. The study found that the fortified sample was characterized by a 1% difference in taste and 2% in texture.
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