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<p>This study evaluated the prebiotic and synbiotic potential of green banana (GBF), jackfruit (JFF), sweet potato (SPF), and cassava (CSF) flours in skim milk fermented with <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> BB-12. Proximate composition and starch profiling showed significant differences among flours (<i>p</i> &lt; 0.05), with GBF exhibiting the highest resistant starch (46.36 ± 0.94%) and SPF the highest digestible starch (75.40 ± 0.53%). Fermentation trials (1–5%, w/v) demonstrated concentration-dependent acidification in all treatments (<i>p</i> &lt; 0.05). At 6&#xa0;h, 3% GBF and JFF produced pronounced acidification, reaching pH values of 4.38 ± 0.12 and 4.29 ± 0.03 and titratable acidity of 0.54 ± 0.02% and 0.50 ± 0.03%, respectively, comparable to higher inclusion levels (<i>p</i> &gt; 0.05), whereas SPF and CSF exhibited slower acid development. Based on balanced acidification, 3% (w/v) was selected for further analysis. Probiotic viability, determined by standard plate count and direct microscopic count, increased significantly with flour supplementation compared to skim milk alone (<i>p</i> &lt; 0.05). At 3%, GBF-supported fermentation yielded the highest viable counts (8.42 ± 0.11 log<sub>₁₀</sub> CFU/mL), comparable to the inulin, used as positive control (<i>p</i> &gt; 0.05). Sensory evaluation revealed significant differences among treatments (<i>p</i> &lt; 0.05), with GBF exhibiting superior acceptability. Overall, GBF demonstrated the most favourable synbiotic performance, indicating its potential for fermented dairy applications.</p>

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Assessment of prebiotic potential of green banana, jackfruit, sweet potato, and cassava flours on Bifidobacterium animalis subsp. lactis BB-12 in a skimmed milk fermentation model

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  • 出版模式：

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  • 发表日期：

    2026年6月15日

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  • Neha Thakur,
  • Devendra Kumar,
  • Sanjod Kumar Mendiratta,
  • Ambashree Dubey,
  • Shristi Patel,
  • Mohd Suhail Banday,
  • António Raposo

摘要

This study evaluated the prebiotic and synbiotic potential of green banana (GBF), jackfruit (JFF), sweet potato (SPF), and cassava (CSF) flours in skim milk fermented with Bifidobacterium animalis subsp. lactis BB-12. Proximate composition and starch profiling showed significant differences among flours (p < 0.05), with GBF exhibiting the highest resistant starch (46.36 ± 0.94%) and SPF the highest digestible starch (75.40 ± 0.53%). Fermentation trials (1–5%, w/v) demonstrated concentration-dependent acidification in all treatments (p < 0.05). At 6 h, 3% GBF and JFF produced pronounced acidification, reaching pH values of 4.38 ± 0.12 and 4.29 ± 0.03 and titratable acidity of 0.54 ± 0.02% and 0.50 ± 0.03%, respectively, comparable to higher inclusion levels (p > 0.05), whereas SPF and CSF exhibited slower acid development. Based on balanced acidification, 3% (w/v) was selected for further analysis. Probiotic viability, determined by standard plate count and direct microscopic count, increased significantly with flour supplementation compared to skim milk alone (p < 0.05). At 3%, GBF-supported fermentation yielded the highest viable counts (8.42 ± 0.11 log₁₀ CFU/mL), comparable to the inulin, used as positive control (p > 0.05). Sensory evaluation revealed significant differences among treatments (p < 0.05), with GBF exhibiting superior acceptability. Overall, GBF demonstrated the most favourable synbiotic performance, indicating its potential for fermented dairy applications.