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All Journal International Journal of Scientific Multidisciplinary Research (IJSMR)
Ni Made Ayu Suardani Singapurwa
Faculty of Agriculture, Warmadewa University, Denpasar, Bali
Decision Sciences, Operations Research & Management Education Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences

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Article Review the Potential of Banana Stems as a Source of Prebiotic Ni Made Ayu Suardani Singapurwa; Ni Wayan Nursini; Purwaningtyas Kusumaningsih; I Putu Candra; A.A. Made Semariyani
International Journal of Scientific Multidisciplinary Research Vol. 1 No. 7 (2023): August 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijsmr.v1i7.5343

Abstract

A Prebiotic is a food that cannot be digested by the human body but provides health benefits by increasing the growth or activity of good bacteria in the large intestine.  Prebiotics are indigestible foodstuffs that selectively stimulate the growth and/or activity of beneficial bacteria in the colon, improving health and well-being.  Prebiotics can be found in high-fibre foods such as whole grains, bananas, leafy greens, onions, garlic, and soybeans.  Bananas are one potential source of prebiotics because they contain dietary fibre compounds that can stimulate the growth of good bacteria in the large intestine. Banana stems contain dietary fibre compounds that can stimulate the growth of good bacteria in the large intestine, so it has the potential as a source of prebiotics.  Prebiotic flour can be prepared from banana stems by identifying the genotype of amylolytic bacteria
Co-Authors A.A. Made Semariyani I Putu Candra Ni Wayan Nursini Purwaningtyas Kusumaningsih