Effect of Fermentation (Saccharomyces Cerevisiae) on Improvement of Jackfruit Based Nutri Flour

ABSTRACT

Background: The main deleterious effect of jackfruit consumption is its low digestibility and flatulence factors, caused by the presence of oligosaccharides. An oligosaccharide is a carbohydrate comprised of a few saccharides, i.e., about three to ten monosaccharide units. Most types of oligosaccharides are indigestible, so they move through the small intestine to the large intestine, where bacteria finally break them down, and this can result in pathological symptoms such as headaches, dizziness, and even mental illness.Aim: With the aim of the present study being to reduce these antinutritional and anti-inflammatory factors, Saccharomyces cerevisiae was utilized to break down oligosaccharides into simpler compounds and, hence, reduce the indigestible factors.Materials and Methods: HPLC estimation of Oligosaccharides: The breakdown of oligosaccharides present in the jackfruit-based nutri flour (untreated and yeast-treated) was analyzed through high-performance liquid chromatography (HPLC) analysis. The reference sugars were: stachyose (purity 98%), D-(+)-glucose (purity >99.5%), fructose (purity 98%) and D-(+)-galactose (purity 98%), rhamnose (purity 98%) and D-arabinose (purity 99%); which were procured from Sigma-Aldrich Chemie GmbH (Aldrich Division; Steinheim, Federal Republic of Germany). HPLC-grade water.Results: In HPLC analysis, the retention time of standard stachyose, untreated nutri flour, and treated nutri flour was 6.93. Nutri flour treated with Saccharomyces cerevisiae @ 8 hr was found to be low in oligosaccharides compared to the control.Conclusion: Nutri flour treated with Saccharomyces cerevisiae had a very low sugar content compared to untreated flour. The fermentation resulted in the proteolytic degradation of protein into amino acids and the amylolytic breakdown of carbohydrates into sugars and organic acids.

KEYWORDS

• Stachyose
• Rhamnose and Arabinose
• Saccharomyces cerevisiae

Showing references and in-text citations exactly as published.

• DOI10.5530/ajbls.2024.13.19Copy

Copyright and licence

© 2024 Author(s)

This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited. CC BY 4.0

RELATED ARTICLES

Matched on section and article type within this issue of AJBLS.

• Article · VOLUME 13, ISSUE 1Verdant Treasures: Unveiling the Ecological Distribution, Conservation Status, and Medicinal Marvels of Pogonatum species in India-A Holistic ReviewSarath Ramesan Velu Vayalil, Swathi Sasidharan Nair, Manoj Gopal Sarayu · pp. 22-26Research ArticleSame type: Article
• Article · VOLUME 13, ISSUE 1A Systematic Review of the Role Played by Aquaporins in the Etiology of Rheumatoid ArthritisDebabrata Modak, Shreya Kar, Purnima Singh, Sudipta Kumar Roy, Soumen Bhattacharjee · pp. 27-34Research ArticleSame type: Article
• Article · VOLUME 13, ISSUE 1Phytochemical Screening and in vitro Antibacterial Activity of Hibiscus rosa-sinensis L. Leaf ExtractsMregangka Dowara, Indrani Gogoi, Shyamalima Saikia · pp. 35-39Research ArticleSame type: Article
• Article · VOLUME 13, ISSUE 1Estimation of Nutrient Content of Unfermented and Fermented Rice DrinksEmi Grace Mary Gowshika Rajendran, V. Gowri Ramesh · pp. 40-47Research ArticleSame type: Article