Revealing the efficacy of postbiotics on the functional and nutritional characteristics of bioprocessed Nendran banana (Musa paradisiaca) flour for optimization of weaning mix

Abstract

The hidden hunger and micronutrient deficiency currently prevailing across the globe affecting nearly 45 million children, presents a worrying scenario, notwithstanding the ambitious target of the SDGs to eradicate all forms of malnutrition by 2023. Bioprocessing is being utilized as a promising tool for optimization of functional foods, controlled fermentation could be applied to foods to improve their nutritional and therapeutic potential. Nendran banana (Musa paradisiaca) flour is a complementary food introduced to children during the weaning phase. However, fortification is recommended for this weaning mix to compensate for the lack of certain essential nutrients. In this regard, the present study deals with the optimal bioprocessing conditions for Nendran banana flour via controlled fermentation with probiotic strain Lactobacillus rhamnosus GG 347 for varying time duration from 0 to 72 h to develop a weaning mix with postbiotic benefits. A notable improvement in the protein and starch digestibility were noticed in Nendran flour upon fermentation. Minerals including sodium, potassium, and magnesium found to be increased over the fermentation period. The in vitro protein digestibility was enhanced during fermentation from 31.06 ± 2.62–70.23 ± 3.47 %, while the percentage of starch hydrolysis also improved from 21 % to 73 %, rendering the complex starches in the raw Nendran flour into more easily digestible fractions. The polysaccharide content and the FTIR (Fourier Transmission Infrared Spectroscopy) analysis further validates the pattern of starch degradation over time. A distinct picture of structure degradation and deformities was observed on the surface of the particles via scanning electron microscopy. The efficacy of postbiotics in enhancing the antioxidant potential of the flour after L. rhamnosus fermentation was determined using a DPPH scavenging assay. 94.22 % radical scavenging activity was observed with 3 mg/mL crude extract concentration at a 36 h fermented sample. Thus, a weaning mix was optimized using Nendran banana flour fermented for 36 h with L. rhamnosus via D-optimal mixture design.