Evaluation of the prebiotic potential of banana hybrid cultivars (Musa acuminata M. balbisiana) using in vitro assay

Date

7-2015

Degree

Bachelor of Science in Agricultural Biotechnology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Lotis E. Mopera

Abstract

Two banana varieties namely, Saba and Latundan, were evaluated for their prebiotic potential using in vitro assay. Biochemical analyses such as resistant starch quantification and total dietary fiber determination were done to measure resistant starch and dietary fiber which are factors to consider in evaluating the prebiotic potential of banana. Prebiotic activity was assessed through microbial population quantification, pH and titratable acidity (%) after 24-hour incubation of Lactobacilli and Escherichia coli in glucose, Saba flour, Latundan flour, yacon and fructo-oligosaccharide (FOS). Using the cell density obtained from microbial population quantification, the prebiotic activity score for the prebiotic microorganisms such as Lactobacilli was obtained. There was no significant difference in the total dietary fiber between the two varieties of banana. On the other hand, resistant starch in Latundan was significantly higher than in Saba. Higher change in cell density was observed in Lactobacilli than in E. coli. Consequently, there is lower pH and corresponding high titratable acidity observed in Lactobacilli over E. coli after 24 hr incubation which can be attributed to the dietary fiber and resistant starch content of the banana flours. Higher prebiotic activity score was observed in Latundan over Saba which can be attributed to higher total dietary fiber and resistant starch observed in Latundan showing variability of the prebiotic activity with the variety or cultivar of the crop. In addition, low prebiotic activity was observed in the positive controls such as yacon and FOS which was due to the lower rate of fermentation by the Lactobacilli. Based on the results obtained, banana showed its significance as a crop, as a functional food, and as a prebiotic for further industrial and personal use.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 A127 /Y43

Document Type

Thesis

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