Development of a Biological Technique to Produce a Bioactive-Rich Food Ingredient from Carob Kibble

Abstract

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.