Assessment of Fermented Unripe Plantains and Soybean Blends Using Microbiological Methods

Background and Objective: Fermentation is an old method that has been shown to enhance the nutritional makeup and ease of digestion of food. This work explores the potential of fermented unripe plantain and soybean blends as a nutrient-dense dietary source through microbiological investigations. Materials and Methods: Six samples were prepared using unripe plantain and soybean flours in varying ratios. Semi-solid state fermentation was conducted for 120 hrs and physicochemical parameters (pH and total titratable acidity) were assessed. Microbial identification was carried out conventionally and molecularly. Statistical analysis was performed using one-way ANOVA and Duncan’s New Multiple Range Test (p≤0.05) in SPSS 22.0. Results: The isolated microbial strains include Enterobacter cloacae, Leuconostoc mesenteroides, Staphylococcus aureus, and various Lactobacillus and Bacillus species. Molecular identification was performed on Lactobacillus plantarum strains IMAU50267 and PT0010, and Bacillus subtilis strain C3a-FIIRO. Significant variations in pH, temperature, and total titratable acidity (TTA) were observed during fermentation. Conclusion: The results provide a viable path for the creation of novel, nutrient-dense food products by explaining the microbiological dynamics and nutritional benefits linked to fermented unripe plantain and soybean blends.