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

Asian Journal of Biological and Life Sciences,2024,13,1,144-149.
Published:June 2024
Type:Research Article
Author(s) affiliations:

Soumya P.S.1,*, Suma Divakar2

1Department of Clinical Nutrition and Dietetics, St. Teresa’s College, Ernakulam, Kerala, INDIA.

2Department of Community Science, College of Agriculture, Vellayani, Thiruvananthapuram, Kerala, INDIA.


Background: The main deleterious effect of jackfruit consumption is its low digestibility and flatulence factors, caused by the presence of oligosaccharides. Oligosaccharide is a carbohydrate comprised of few saccharides, i.e., about three to ten monosaccharide units. Most types of oligosaccharides are indigestible, so they move through small intestine to large intestine, where bacteria finally break them down and it can result in pathological symptoms such as headaches, dizziness and even mental illness. Aim: With the aim of the present study is reducing these antinutritional and anti-inflammatory factors, Saccharomyces cerevisiae was utilised to breakdown oligosaccharides to simpler compounds and hence reduce the indigestible factors. Materials and Methods: HPLC estimation of Oligosaccharides: The breakdown of Oligosaccharides presents in the jackfruit based nutri flour (untreated and yeast treated) were analysed 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>99%), 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 control. Conclusion: Nutri flour treated with Saccharomyces cerevisiae had very low sugar content than untreated flour. The fermentation resulted in proteolytic degradation of protein into amino acids and amylolytic break down of carbohydrates into sugars and organic acids.