Dual enzyme treatment strategy for enhancing resistant starch content of green banana flour and in vitro evaluation of prebiotic effect

The primary focus of the present research article is to establish an optimized bioprocessing methodology especially designed to enhance the intrinsic content of resistant starch in green banana flour using a concoction of enzymes. The uniqueness of the process lies in the application of amylopullulanase and amyloglucosidase in a sequential manner. Although, the optimization step involving amylopullulanase has been already reported in our previous work and therefore, in the present study the second step concerning the effect of amyloglucosidase on starchy biomass has been studied. The optimized results for amyloglucosidase action depicted that 120 min of incubation time, particle size of 0.25 mm and enzyme activity of 0.05 nkat/g starch are the optimum values for maximum transformation of digestible starch to resistant starch. The resistant starch content as an outcome of this enzymatic treatment has been increased up to 806 g/kg from 385 g/kg. Furthermore, for determining the prebiotic effect of the modified flour in vitro studies has been performed.