Table 4.

The average number of probiotic bacteria (Lactobacillus sp.).

Sample	Total probiotic Lactobacillus sp. (log cfu/ml)
	Duration of culture (h)
	0 h	3 h	6 h	9 h	12 h	18 h	24 h	48 h
DEX	6.2 ± 0.1	7.3 ± 0.1a	8.4 ± 0.1a	8.7 ± 0.1a	8.8 ± 0.1a	9.6 ± 0.2b	9.7 ± 0.1c	8.2 ± 0.1c
URB	6.1 ± 0.1	7.0 ± 0.1c	7.7 ± 0.1c	8.5 ± 0.1c	8.6 ± 0.1c	9.8 ± 0.1a	10.0 ± 0.1a	9.2 ± 0.1a
PRB	6.1 ± 0.1	7.1 ± 0.0bc	7.8 ± 0.2bc	8.6 ± 0.1b	8.7 ± 0.1b	9.6 ± 0.1b	9.0 ± 0.2d	8.9 ± 0.1b
BS	6.1 ± 0.1	7.1 ± 0.1b	7.9 ± 0.1b	8.7 ± 0.1a	8.8 ± 0.1ab	9.8 ± 0.2a	9.9 ± 0.0b	9.3 ± 0.2a

DEX = dextrose; URB = unpeeled raw banana; PRB = peeled raw banana; BS = banana starch; Values are means of triplicate analysis (n = 3).

In a column, means not sharing a common letter are significantly different at P < 0.05.