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VOL. 9, ISSUE 11 (2024)
Investigating the nutritional, therapeutic and probiotic benefits of fermented Borassus flabellifer sap with insect-enhanced production
Authors
B Jeba Josilin, M Prathika, T Kumaran
Abstract
The Palmyra palm (Borassus flabellifer Linn.) is a significant
sugar-producing plant that thrives across tropical Asian regions. In India, its
jaggery and sweet sap are commonly used as alternatives to table sugar,
offering essential minerals, vitamins, and beneficial biological compounds. Fermented
plant-based beverages have been a staple in various cultures worldwide, and
among these is toddy is a traditional alcoholic drink made from the sap of the
Palmyra palm. Known locally as toddy, this naturally fermented beverage is
particularly popular in rural areas of India. In recent years, there has been a
growing trend toward plant-based functional probiotic products, largely due to
increasing lactose intolerance and dairy allergies. This shift highlights the
importance of exploring traditional beverages like sap for their potential
probiotic and nutritional advantages. Despite its rich historical and cultural
roots, research on the microbiological and biochemical properties of sap
remains limited. The fermented sap of Borassus flabellifer, also known
as the toddy palm or Palmyra palm, is now being recognized for its potential
probiotic effects. This article reviews the benefits of Borassus flabellifer
fermented sap, with a focus on its probiotic properties and its impact on
gastrointestinal health.
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Pages:110-113
How to cite this article:
B Jeba Josilin, M Prathika, T Kumaran "Investigating the nutritional, therapeutic and probiotic benefits of fermented <i>Borassus flabellifer</i> sap with insect-enhanced production". International Journal of Entomology Research, Vol 9, Issue 11, 2024, Pages 110-113
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