Evaluation of prebiotic potential of sweet potato (Ipomoea batatas L.) through in vitro assay

Date

12-2014

Degree

Bachelor of Science in Agricultural Biotechnology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Lotis E. Mopera

Restrictions

Restricted: Not available to the general public and to those bound by the confidentiality agreement. Access is available only after consultation with author/thesis adviser.

Abstract

The importance of sweet potato as a crop and sweet potato flour as a food supplement was evaluated through assessment of its prebiotic potential. Resistant starch and total dietary fiber content of the selected sweet potato varieties were also determined. In addition, the effect of sweet potato diet was assessed through microbial population quantification, pH and % titratable acidity at 0-hour and 24-hour incubation of Lactobacillus species and Escherichia coli in glucose, Super Bureau flour, Taiwan flour, yacon and fructo-oligosaccharide. Prebiotic activity score was obtained using the change in cell growth of Lactobacillus species relative to the change in cell growth of Escherichia coli under equivalent conditions. Total dietary fiber and resistant starch content were observed to be higher in Taiwan flour than Super bureau flour however, no significant difference was observed in the resistant starch concentration between the two varieties. Higher change in cell density of the Lactobacillus species was observed compared to Escherichia coli. This can be accounted to the physiological benefits of resistant starch and total dietary fiber present in the sweet potato flour. Also, lower pH values were detected in the medium after 24 hours of incubation of the Lactobacillus species compared to the pH values detected in the medium after 24 hours of incubation of Escherichia coli. Low pH values can be accounted to enhanced metabolic activity of the Lactobacillus species, thus a more efficient fermentation process leading to an increased acid production. Higher prebiotic activity score was observed in Taiwan flour than Super bureau flour nevertheless, statistical analysis showed no significant difference between the two varieties with the same concentration. In addition, significant variations were detected in the prebiotic activity score of the different treatments on Lactobacillus casei, but no significant variation detected in the prebiotic activity score of the different treatments on Lactobacillus plantarum and Lactobacillus acidophilus.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2014 A127 /O78

Notes

Major: Food Biotechnology

status: in process

loc: Cataloging Sec.

Document Type

Thesis

This document is currently not available here.

Share

COinS