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- W2809793485 abstract "<p style=text-align: justify;><strong>Objective:</strong> Daily consumption of raw banana improves human health because of its resistant starch. Breakdown of starch during ripening and processing, makes it unavailable for fermentation by gut microbiota. The objective of this study was to evaluate the effect of ripening and processing on prebiotic potential of banana. <strong>Methodology:</strong> Fermentation ability has been assessed <em>in vitro</em> and <em>in vivo</em>. <em>In vitro</em> prebiotic evaluation of banana was carried out for raw, ripe and processed banana as a sole carbon source in modified medium. <em>In vivo</em> evaluation was carried out after 4 weeks of administration of raw and ripe banana pulp flour to male Wistar rats. <strong>Results and Discussion:</strong> <em>In vitro</em> prebiotic evaluation of banana resulted increase in <em>L. acidophilus</em> populations, pH reduction, increase in total titratable acidity than control. In a 4-week animal trial, daily administration of raw banana pulp flour increased CFU/gm of <em>Lactobacillus</em> species in caecum content and lowered the pH of the caecum significantly. Acidic pH of gut created by fermentation of prebiotic provides unfavorable condition for the growth of pathogens. Bacteriocin produced by <em>Lactobacilli</em> inhibited the growth of pathogens. Protection of large intestine from pathogens improves health of large intestine. Physicochemical changes during ripening and processing significantly reduced the prebiotic potential of banana. <p style=text-align: justify;><strong>Key words:</strong> Banana, <em>L. acidophilus</em>, Prebiotic, Resistant starch." @default.
- W2809793485 created "2018-07-10" @default.
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- W2809793485 date "2018-10-12" @default.
- W2809793485 modified "2023-09-26" @default.
- W2809793485 title "Investigation of Effect of Ripening and Processing on Prebiotic Potential of Banana" @default.
- W2809793485 doi "https://doi.org/10.5530/jyp.2018.10.90" @default.
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