Characterization of Sacha Inchi (Plukenetia volubilis Linneo) Milk Post-Fermentation with Pediococcus acidilactici

Abstract

The popularity of plant-based alternatives are increasing up to 18.5% due to the significant change in consumer preferences. These alternatives are derived from plants that are rich in essential nutrients. However, only a few nuts and oilseeds have been utilized, therefore, a new variety of raw materials and possibilities are searched and one of the candidates is Sacha inchi (Plukenetia volubilis Linneo) nuts. This plant is often extracted for its oil due to its benefits. However, the extraction resulted in a by-product called press cake that still contains 59.5% protein and 22.38% carbohydrates. Therefore, to utilize the by-product , the press cake was fermented with lactic acid bacteria named Pediococcus acidilactici and turned into a fermented drink. Since Sacha inchi fermentation has not been previously studied and no ideal solid-to-water ratio exists, this research examines two ratios: 1:5 and 1:10. Furthermore, this research aims to assess the nutritional content including the phenolic, flavonoid, antimicrobial, and antinutritional properties on the 1:5 and 1:10 fermented milk using Folin-Ciocalteu reagent, aluminum chloride colorimetric, and well diffusion methods. Furthermore the 1:5 fermented sample has 302.9383 μg QE/mL of flavonoid, 106.9594 μg GAE/mL of phenolic, 12 mm zone inhibition towards Listeria monocytogenes, and 137.1930 μg TAE/mL of tannin. While the 1:10 fermented sample has 106.7579 μg QE/mL of flavonoid, 80.9009 μg GAE/mL of phenolic, 0 mm zone inhibition towards Listeria monocytogenes, and 21.4035 μg TAE/mL of tannin. Thus, the fermented 1:5 Sacha inchi milk resulted in higher phenolic and flavonoid content, as well as being able to show antimicrobial activity towards Listeria monocytogenes.