Bioconversion Of Babassu Mesocarp Flour Into Single-Cell Protein In A Controlled Bioreactor System

Turning a low-value byproduct into a commercially viable, protein-rich ingredient is a significant step toward developing sustainable food alternatives. Research has demonstrated a method to convert babassu flour—a byproduct of the babassu palm—into single-cell protein (SCP) using yeast fermentation. The process involves hydrolyzing babassu flour to release fermentable sugars, which are then used as a substrate to propagate yeast.

The resulting yeast-enriched material, with a protein content five times higher than the original flour, can be blended with other ingredients to formulate a protein-rich ingredient suitable for plant-based foods. A continuous feeding profile during the fermentation process proved most effective, resulting in higher biomass production and a better yield.

Discover how a low-value byproduct can be transformed into a valuable protein-rich ingredient for alternative foods.