@article{fdi:010057233,
  title = {{F}ermentation by amylolytic lactic acid bacteria and consequences for starch digestibility of plantain, breadfruit, and sweet potato flours},
  author = {{H}aydersah, {J}. and {C}hevallier, {I}. and {R}ochette, {I}sabelle and {M}ouquet {R}ivier, {C}laire and {P}icq, {C}hristian and {M}arianne {P}{\'e}pin, {T}. and {I}card-{V}erni{\`e}re, {C}hrist{\`e}le and {G}uyot, {J}ean-{P}ierre},
  editor = {},
  language = {{ENG}},
  abstract = {{T}he potential of tropical starchy plants such as plantain ({M}usa paradisiaca), breadfruit ({A}rtocarpus communis), and sweet potato ({I}pomoea batatas) for the development of new fermented foods was investigated by exploiting the capacity of some lactic acid bacteria to hydrolyze starch. {T}he amylolytic lactic acid bacteria ({ALAB}) {L}actobacillus plantarum {A}6 and {L}actobacillus fermentum {O}gi {E}1 were able to change the consistency of thick sticky gelatinized slurries of these starchy fruits and tubers into semiliquid to liquid products. {C}onsequently, a decrease in apparent viscosity and an increase in {B}ostwick flow were observed. {T}hese changes and the production of maltooligosaccharides confirmed starch hydrolysis. {S}ucrose in sweet potato was not fermented by strain {A}6 and poorly fermented by strain {O}gi {E}1, suggesting possible inhibition of sucrose fermentation. {I}n all 3 starchy plants, rapidly digestible starch ({RDS}) was higher than slowly digestible starch ({SDS}) and resistant starch ({RS}) represented between 17% and 30% dry matter ({DM}). {T}he digestibility of plantain was not affected by fermentation, whereas the {RDS} content of breadfruit and sweet potato decreased and the {RS} content increased after fermentation. {P}ractical {A}pplication: {T}he characteristics resulting from different combinations of gluten free starchy plants (plantain, breadfruit, sweet potato) and amylolytic lactic acid bacteria ({ALAB}) offer opportunities to develop new functional fermented beverages, mainly for breadfruit and sweet potato, after further investigation of their formulation, sensory attributes, nutritional, and prebiotic characteristics.},
  keywords = {digestibility ; lactobacillus fermentum ; lactobacillus plantarum ; resistant starch ; starch},
  booktitle = {},
  journal = {{J}ournal of {F}ood {S}cience},
  volume = {77},
  numero = {8},
  pages = {{M}466--{M}472},
  ISSN = {0022-1147},
  year = {2012},
  DOI = {10.1111/j.1750-3841.2012.02811.x},
  URL = {https://www.documentation.ird.fr/hor/fdi:010057233},
}