Development of a Biological Technique to Produce a Bioactive-Rich Food Ingredient from Carob Kibble
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A submerged fermentation was developed to enhance levels of bioactive compounds and associated bioactivity in carob kibble. The fermentation uses Saccharomyces cerevisiae at an inoculum level of 17 %, initial pH of 7.5, temperature of 28oC, agitation of 162.5 rpm, and a duration of 15 h. Both D-pinitol, total phenolic contents and antioxidant activity were improved by 124, 66 and 64%, respectively, by the fermentation. The fermentation is potentially commercial viability with some further work.
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