Abstract
Controlled fermentation of Sweet potato (Ipomoea batatas) var. Beauregard by yeast, Saccharomyces boulardii (MAY 796) to enhance the nutritional value of sweet potato was investigated. An average 8.00 × 1010 Colony Forming Units (CFU)/g of viable cells were obtained over 5‐day high‐solid fermentation. Yeast cell viability did not change significantly over time at 4°C whereas the number of viable yeast cells reduced significantly at room temperature (25°C), which was approximately 40% in 12 months. Overall, the controlled fermentation of sweet potato by MAY 796 enhanced protein, crude fiber, neutral detergent fiber, acid detergent fiber, amino acid, and fatty acid levels. Development of value‐added sweet potato has a great potential in animal feed and human nutrition. S. boulardii‐ fermented sweet potato has great potential as probiotic‐enriched animal feed and/or functional food for human nutrition.
Highlights
KEYWORDS amino acid, Colony Forming Units (CFU), fatty acid, fermented, Ipomoea batatas, neutral detergent fiber, viable cell 1 | INTRODUCTION
When the fermented product was stored at room temperature (25°C) and at 4°C, there was a decrease in the Colony Forming Units (CFU) over the 12 months
The decrease in the CFU was not significant at 4°C (p = .8362), whereas the CFU decrease at room temperature was significant (p = .0032), which was about 44%. This information is very vital, since cell viability is critical for probiotic efficiency of the fermented- product
Summary
KEYWORDS amino acid, CFU, fatty acid, fermented, Ipomoea batatas, neutral detergent fiber, viable cell 1 | INTRODUCTION Because of the starch-rich nature of sweet potato and its co-products from processing industry, various fermentation routes have been used to develop value-added products Due to the probiotic nature of S. boulardii, attempts have been made to ferment various food products and agricultural produce to provide supplemental probiotic for humans as well as for animals. The overall objective of this study was to develop S. boulardii-fermented sweet potato and characterize the viable cell counts over time and nutritional profiling of the end product (Table 1).
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