Effects of Microbial Starter Composition on Nutritional Contents and Pasting Properties of Fermented Cassava Flour

https://doi.org/10.22146/ajche.50871

M.T.A.P. Kresnowati(1*), L. Turyanto(2), A. Zaenuddin(3), K. Trihatmoko(4)

(1) Microbiology and Bioprocess Technology Laboratory, Department of Chemical Engineering, Faculty of Industrial Technology
(2) Microbiology and Bioprocess Technology Laboratory, Department of Chemical Engineering, Faculty of Industrial Technology
(3) Microbiology and Bioprocess Technology Laboratory, Department of Chemical Engineering, Faculty of Industrial Technology
(4) Microbiology and Bioprocess Technology Laboratory, Department of Chemical Engineering, Faculty of Industrial Technology
(*) Corresponding Author

Abstract


Fermentation of cassava chips prior to drying and milling processes improves cassava flour quality: i.e. lower cyanogenic content, remove specific odour and colour. Composition of microbial starter applied to the fermentation may affect the microbial population during the fermentation and thus directs the process and the produced flour properties. This study mapped the effects of microbial starter composition on the microbial profiles during the fermentation and the corresponding nutritional contents as well as pasting properties of the produced fermented cassava flour (fercaf). Combinations of Lactobacillus plantarum, Bacillus subtilis and Aspergillus oryzae, that were selected based on their enzymatic activities, were evaluated. The addition of microbial starter was shown to affect the dynamics in microbial population during the fermentation. The addition of lactic acid bacteria accelerated the release of cyanogenic glycoside and starch conversion to simpler sugars, the addition of B. subtilis improved the disruption of cassava fibres, whereas the addition of A.oryzae was shown to increase the protein content of fercaf. The different microbial starter added to fermentation system also resulted in different pasting properties of fercaf. Microbial starter composition can be designed as such for the production of a particular flour property.

Full Text:

PDF


References

  1. Abbas, K.A., Khalil, S.K. (2010). Modified Starches and Their Usage in Selected Food Products. Journal of Agriculture Science, 2(2):90–100.
  2. Achi, O.K. Akubor, P.I. (2000). Microbiological Characterization of Yam Fermentation for ‘Elubo’ (Yam Flour) Production. World Journal of Microbiology and Biotechnology, 16(1):3–7.
  3. Akindahunsi, A.A., Oboh, G. (2003). Effect of Fungi Fermentation on Organoleptic Properties, Energy Content and In-Vitro Multienzyme digestibility of Cassava Products (Flour & Gari). Nutritional Heatlh, 17(2): 131- 138.
  4. Amoa-Awua, W.K., Bernice, A., Margaret, O., Victoria, A., Hayford, O., Line, T., Lene, J. (2014). Reducing the Atypical Odour of Dawadawa: Effect of Modification of Fermentation Conditions and Post-Fermentation Treatment on the Development of the Atypical Odour of Dawadawa. Food Control, 42:335–42.
  5. Ampe, F., Brauman, A., Treche,S., Agossou, A. (1994). Cassava Retting: Optimisation of a Traditional Fermentation by an Experimental Research Methodology. Journal of Science, Food and Agriculture, 65:355– 61.
  6. Anyogu, A., Awamaria, B., Sutherland, J.P., Ouoba., L.I.I. (2014). Molecular Characterisation and Antimicrobial Activity of Bacteria Associated with Submerged Lactic Acid Cassava Fermentation. Food Control, 39(1):119– 27.
  7. Bradbury, J.H., Denton, I.C. (2010). Simple Method to Reduce the Cyanogen Content of Gari Made from Cassava. Food Chemistry, 123(3): 840- 845
  8. Brauman, A., Keleke, S., Miambi, E., Ampe, F. (1996). Microbiological and Biochemical Characterization of Cassava Retting, a Traditional Lactic Acid Fermentation for Foo-Foo (Cassava Flour) Production. Applied Environmental Microbiology, 62(8):2854–2858.
  9. Coghetto, C.C., Flores, S.H., Brinques, G.B., Ayub, M.A.Z. (2016). Viability and Alternative Uses of a Dried Powder, Microencapsulated Lactobacillus plantarum without the Use of Cold Chain or Dairy Products. LWT - Food Science and Technology, 71: 54-59.
  10. Dokic, L., Jakovljevic, J., Dokic, P. (2004). Relation between Viscous Characteristics and Dextrose Equivalent of Maltodextrins. Starch/Staerke, 56(11): 520-525.
  11. Elbashiti,T., Fayyad, A., Elkichaoui,A. (2010). Isolation and Identification of Aspergillus Oryzae and the Production of Soy Sauce with New Aroma. Pakistan Journal of Nutrition, 9(12):1171–1175.
  12. Emmanuel, O. A., Clement, A., Agnes, S.B. , Chiwona-Karltun, L. , Drinah ,B. N. (2012). Chemical Composition and Cyanogenic Potential of Traditional and High Yielding CMD Resistant Cassava (Manihot esculenta Crantz) Varieties. International Food Research Journal, 19(1):175–181.
  13. Fayemi, O., Ojokoh, A. (2014). The Effect of Different Fermentation Techniques on the Nutritional Quality of the Cassava Product (Fufu). Journal of Food Processing and Preservation, 38(1):183–192.
  14. Giraud, E., Champailler, A., Raimbault, M. (1994). Degradation of Raw Starch by a Wild Amylolytic Strain of Lactobacillus Plantarum. Applied and Environmental Microbiology, 60(12):4319–4323.
  15. Gunawan, S., Widjaja, T., Zullaikah,S., Ernawati, L., Istianah, N., Aparamarta,H.W., Prasetyoko,D. (2015). “Effect of Fermenting Cassava with Lactobacillus plantarum, Saccharomyces cereviseae, and Rhizopus oryzae on the Chemical Composition of Their Flour. International Food Research Journal, 22(3):1280–1287.
  16. Kresnowati, M.T.A.P., Bindar,Y., Aliewarga,L., Lestari, D., Prasetya, N., Tanujaya, A.R. (2014). Effects of Retting Media Circulation and Temperature on the Fermentation Process in Soft- Texture and Low Cyanogenic Content Cassava Flour Production. ASEAN Journal of Chemical Engineering, 14(2):67–75.
  17. Kusumayanti, H., Handayani, N. A., Santosa. H. (2015). Swelling Power and Water Solubility of Cassava and Sweet Potatoes Flour. Procedia Environmental Sciences, 23:164–67.
  18. Lei, V., Amoa-Awua,W.K.A., Brimer,L. (1999). Degradation of Cyanogenic Glycosides by Lactobacillus plantarum strains from Spontaneous Cassava Fermentation and Other Microorganisms. International Journal of Food Microbiology, 53:169–184.
  19. Lestari, D., Bindar, Y., Kresnowati, M.T..A.P., Destri, A., Gunawan, E. (2015). Effect of Hydrodynamic Flow Modes in Cassava Chips Retting Fermentor for Production of Fermented Cassava Flour. Proceeding of Seminar Nasional Teknik Kimia Indonesia.
  20. Liu, Q. (2005). Understanding Starches and Their Role in Foods. In S. W. Cui (Ed.), Food Carbohydrates: Chemistry, physical properties, and applications (pp. 309–355). Boka Raton: CRC Press.
  21. Meitha, A., Bindar,Y., Kresnowati, M.T.A.P. (2016). Effects of Cassava Chips Fermentation Conditions on The Produced Flour Properties. ASEAN Journal of Chemical Engineering, 16(1):50-58.
  22. Mkpong, O.E., Yan, H., Chism, G., Sayre, R.T. (1990). Purification, Characterization, and Localization of Linamarase in Cassava. Plant Physiology, 93:176–81.
  23. Niba, L.L., Bokanga, M.M., Jackson, F. L., Schlimme, D.S., Li, B.W. (2002). Physicochemical Properties and Starch Granular Characteristics of Flour from Various Manihot Esculenta (Cassava) Genotypes. Journal of Food Science, 67(5):1701-1705
  24. Oboh, G., Oladunmoye, M.K. (2007). Biochemical Changes in Micro-Fungi Fermented Cassava Flour Produced from Low- and Medium-Cyanide Variety of Cassava Tubers. Nutrition and Health, 18:355–367.
  25. Okafor, P.N. (2004). Assessment of Cyanide Overload in Cassava Consuming Populations of Nigeria and the Cyanide Content of Some Cassava Based Foods. African Journal of Biotechnology, 3(7):358–361.
  26. Peng, H., Ford, V., Frampton, E.W., Restaino, L., Shelef, L.A., Spitz, H. (2001). Isolation and Enumeration of Bacillus cereus from Foods on a Novel Chromogenic Plating Medium. Food Microbiology, 18(3):231-238.
  27. Sobowale, A.O., Olurin, T.O., Oyewole, O.B. (2007). Effect of Lactic Acid Bacteria Starter Culture Fermentation of Cassava on Chemical and Sensory Characteristics of Fufu Flour. African Journal of Biotechnology, 6(16):1954– 1958.
  28. Sulistyo, J., Nakahara, K. (2014). Physicochemical Properties of Modified Cassava Starch Prepared by Application of Mixed Microbial Starter. Journal of Microbiology, Biotechnology and Food Sciences, 2(7):1-8.
  29. Tanaka, Y., Data, E.S., Hirose, S., Taniguchi,T., Uritani, I. (1983). Biochemical Changes in Secondary Metabolites in Wounded and Deteriorated Cassava Roots. Agricultural and Biological Chemistry, 47(4):693–700.
  30. Tefera, T., Ameha, K., Biruhtesfa, A. (2014). Cassava Based Foods: Microbial Fermentation by Single Starter Culture towards Cyanide Reduction, Protein Enhancement and Palatability. International Food Research Journal, 21(5):1751–56.



DOI: https://doi.org/10.22146/ajche.50871

Article Metrics

Abstract views : 4198 | views : 3590

Refbacks

  • There are currently no refbacks.


ASEAN Journal of Chemical Engineering  (print ISSN 1655-4418; online ISSN 2655-5409) is published by Chemical Engineering Department, Faculty of Engineering, Universitas Gadjah Mada.