Effects of Fermentation on the Bioactive, Functional, and Technological Characteristics of Babassu and Brazil Nut Flours.

ABSTRACT: This study provides a comprehensive evaluation of the composition, bioactivity, and techno-functional properties of babassu (Attalea speciosa) mesocarp and Brazil nut (Bertholletia excelsa) flours, highlighting their potential as novel functional ingredients. Fermentation effects of Saccharomyces cerevisiae var. boulardii-17 on these properties were also investigated. Yeast cells (10⁸ cells mL^-1) were inoculated into flour suspensions (100 mg mL^-1), and samples were collected every 4 h over a 12-h fermentation period. In babassu flour, fermentation increased protein content and reduced lipid and ash levels, whereas Brazil nut flour showed minimal compositional changes, except for a decrease in carbohydrates. Lysine content increased in both substrates after

SUBMITTER: da Cruz LN 

PROVIDER: S-EPMC12424274 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature