Banana flour as a substrate for the development of probiotic health foods

C.L. Sharon, V. Usha, E.R. Aneena, D. Girija, P.S. Lakshmy

Abstract


A staple based food mixture if developed from the commonly used foods in a community and then fermented with probiotic organism will have a better profile of nutrients, acceptability and therapeutic value. The present study was undertaken to develop a banana based probiotic fermented food mixture involving Lactobacillus acidophilus. The total viable count ofL. acidophilusin the products was maximized while variables like substrate concentration, quantity of the inoculum, time of incubation, pH and temperature were kept at acceptable levels. Each developed food mixture (25g) was mixed with 150 ml water and stirred to obtain uniform slurry, the pH adjusted to 4.5 and autoclaved at 121°C (1.5 kg cm-2) for 15 mts, cooled, inoculated with 300μl(119×106 cfu ml-1) liquid culture of L.acidophilus (24 hour old culture) and incubated at 37°C for 24 hours. After fermentation it was freeze dried. The results revealed that banana flour is a good substrate for developing a probiotic food with a total viable count ofL.acidophilusranging from 9.13 to 9.45 log cfu g-1. The viable count ofL.acidophilusin the developed probiotic food mixtures was within the recommended level of probiotic organism to assure health benefits.


Keywords


Banana, Probiotic, Lactobacillus acidophilus, Optimisation.

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A KAU publication [CODEN: JTAGEI; ISSN 0971-636X; eISSN 0973-5399]