Effects of Fermentation and Extrusion on the Amino and Fatty Acid Compositions of Unripe Plantains and Soybean Blends

Background and Objective: Traditional processing methods can alter the nutritional composition of food, impacting the bioavailability of essential nutrients. However, limited research exists on how fermentation and extrusion affect unripe plantain-soybean blends’ fatty acid and amino acid profiles. This study aims to evaluate the effects of fermentation and extrusion on the fatty acid and amino acid profiles of unripe plantain soybean blends. It investigates how these processes influence nutrient content and bioavailability. The goal is to determine whether these treatments enhance the blend’s nutritional value and suitability as a protein and fat source. Materials and Methods: Unripe plantains and soybeans served as the foundational ingredients for the blending process in this investigation. Fermentation and extrusion were the two primary processing methods used on the materials. Fermentation was used on the unripe plantains and soybeans, a process that typically uses microbes to degrade chemicals and improve nutritional profiles. The parameters (temperature, pH, and time) and duration of fermentation were meticulously monitored. The fermented and non-fermented blends were further processed by extrusion, a high-temperature, high-pressure technique that simultaneously cooks and forms the materials. The assessment of the effect of fermentation and extrusion on the amino and fatty acid compositions of unripe plantains and soybeans blends from each treatment group (untreated-raw, fermented, extruded, and fermented-extruded) applied techniques such as chromatography (HPLC and GC), spectroscopy (FTIR and NMR) to identify and measure the constituents. Using SPSS 22.0, one-way ANOVA and Duncan’s New Multiple Range Test (p≤0.05) were used for statistical analysis. Results: The essential amino acids in fermented extruded unripe plantains-soybeans blends increased significantly when compared with raw (unprocessed) unripe plantain-soybeans blends. Also, non-essential amino acids in fermented extruded unripe plantains-soybeans blends increased than the ones in raw (unprocessed) unripe plantains-soybeans blends. The fatty acid composition was significantly reduced in fermented extruded unripe plantains-soybeans blends while it was increased in the raw (unprocessed) blends. Conclusion: According to the study’s findings, the fatty acid and amino acid compositions of unripe plantains and soybean blends are greatly influenced by the fermentation and extrusion procedures. Extrusion resulted in altered fatty acid profiles and boosted digestibility, whereas fermentation enhanced key amino acids and improved the quality of the protein. Both procedures improved the blends’ nutritional value and increased their suitability for human ingestion. In general, these procedures enhance the blend’s bioavailability and nutrient balance.