Open AccessValue‐added probiotic development by high‐solid fermentation of sweet potato with Saccharomyces boulardii
Author(s) -
Campbell Carmen,
Nanjundaswamy Ananda K.,
Njiti Victor,
Xia Qun,
Chukwuma Franklin
Publication year - 2017
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.441
Subject(s) - ipomoea , saccharomyces boulardii , fermentation , yeast , probiotic , food science , biology , chemistry , botany , biochemistry , bacteria , genetics
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 × 10 10 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.