Development of plant-based infant complementary food from Cucumeropsis mannii, Dioscorea dumetorum, Musa paradiasica, and Malus domestica fermented with lactic acid bacteria
This study demonstrates the enhancement of nutritional properties in infant food using plant-based ingredients and lactic acid bacteria.
Key Points
Fermentation increased the nutritional quality of a plant-based infant food formulation, reducing harmful anti-nutritional factors.
The formulation with Lacticaseibacillus paracasei showed the highest free amino acid content at 401.8 mg/100 g, indicating improved protein availability.
Significant reductions in phytic acid and saponins were observed, supporting the safety and digestibility of the food for infants.
Overall, the findings highlight the potential of lab-based fermentation to enhance the sensory and nutritional profile of plant-based infant foods.