Title

Prebiotic potential of ubi flour (Dioscorea alata L.)

Date

2023

Abstract

Prebiotics are non-digestible carbohydrates commonly found in some foods that selectivity allow the growth of beneficial bacteria in the gut that confers health benefits to the host. The prebiotic potential of flour from the commercial varieties of Ubi in Laguna [Philippines] was evaluated. Culture media were supplemented with these varieties of ubi flour as sole carbon source. The growth of selected Lactobacillus spp. and E.coli, were evaluated as representative of the gut microbiota. This study showed that the flour selectively inhibited the growth of E. coli and favored the growth of Lactobacillus sp. which is known as beneficial bacteria in the gastrointestinal tract. Increase in cell density in control and treated culture media and pH were used as indicators or the fermentation of the ubi flour. Both varieties exhibited a positive prebiotic score in the vitro analysis. Chemical analysis of the flour indicated the presence of high amount of both dietary fiber and resistant starch. These two components were implicated in the ability of the ubi flour to favor the growth of the beneficial bacteria in the vitro analysis contributing to its prebiotic potential.

Book Title

Screening of resistant starch in indigenous Philippine root crops as an index of prebiotic potential

En – AGROVOC descriptors

DIOSCOREA ALATA; YAMS; NONCEREAL FLOURS; PROBIOTICS; LACTOBACILLUS; BENEFICIAL ORGANISMS; FOOD PROCESSING; FOOD TECHNOLOGY

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