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