Enhancing the nutritional profile of purple sweet potato flour through fermentation with Lactiplantibacillus plantarum InaCC B157: A functional food perspective

Enhancing the nutritional profile of purple sweet potato flour through fermentation with Lactiplantibacillus plantarum InaCC B157: A functional food perspective

Background and Aim: Purple sweet potatoes (Ipomoea batatas var. Ayamurasaki) possess high nutritional potential due to their rich content of amino acids, minerals, and fatty acids. However, their nutritional profile can be further improved through fermentation. This study aimed to evaluate the abili...

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Main Authors: Tiurma Pasaribu, Yati Sudaryati Soeka, Novik Nurhidayat, Suciatmih Suciatmih, Titin Yulinery, Evi Triana, Tri Ratna Sulistiyani, Ninik Setyowati, Desty Dwi Sulistyowati, Dwi Ningsih Susilowati
Format: Article
Language:English
Published: Veterinary World 2025-07-01
Series:Veterinary World
Subjects:
amino acids
fatty acids
fermentation
functional food
lactiplantibacillus plantarum
purple sweet potato
solid-state fermentation
Online Access:https://www.veterinaryworld.org/Vol.18/July-2025/8.pdf
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https://www.veterinaryworld.org/Vol.18/July-2025/8.pdf

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