Abstract

This prospective study consisted in determining the physico-chemical and nutritional composition of the pollen produced in different localities of Burkina Faso. The main constituents were determined by standard methods. The results show a mass proportion (g/100 g) of dry matter between 17.15 ± 3.69 to 34.65 ± 5.05 for proteins, 43.93 ± 2.05 to 59.11 ± 5, 05 for carbohydrates, 5.29 ± 0.05 to 18.94 ± 0.18 for total lipids and an energy value between 366.29 and 454.84 (Kcal/100 g). The pH, dry matter, Brix degree, titratable acidity, humidity, and total ash were respectively between 3.63 ± 0.056 and 5.3 ± 0.042, 91.15 ± 0.07 and 93.20 ± 0.14, 0.17 ± 0.03 and 2.06 ± 0.05, 4.49 ± 0.01 and 24.5 ± 0.00, 6.80 ± 0.14 and 8.85 ± 0.07, 2.19 ± 0.57 and 7.3 ± 0.57. The calcium, sodium, iron, zinc, potassium and magnesium contents were respectively between 4.91 ± 0.35 and 57.12 ± 0.176; 4.50 ± 0.007 and 8.94 ± 0.049; 4.82 ± 0.035 and 17.34 ± 0.530; 11.23 ± 0.021 and 59.33 ± 0.098; 8.60 ± 0.141 and 33.46 ± 0.742 and 2.75 ± 0.0127 and 108.88 ± 0.120. The results obtained on the physicochemical and nutritional characteristics of the pollen produced in Burkina Faso could be used in food formulation.

Key words: Pollen, physicochemical, nutritional characteristics, Burkina Faso.