Effects of Cassava Chips Fermentation Conditions on The Produced Flour Properties
Abstract
A fermentation process to produce soft-texture and low cyanogenic content
cassava flour had been studied, in particular the effects of temperature, circulation of
the fermentation media, and chips size, on fermented cassava flour (fercaf) properties.
Fermentation was shown to affect properties of cassava flour: reducing the cyanogenic
content, swelling power, as well as solubility, whereas on the other hand increasing the
amylose content and correspondingly the measured DE. Further, the properties of the
produced flour were affected by the implemented fermentation operation conditions.
Fermentation temperature was found to significantly affect amylose content. Media
circulation was found to significantly affect the measured Dextrose Equivalent. On the
other hand, the size of cassava chips significantly affected the cyanogenic content and
solubility of the flour.
References
2. Brauman, A., Kéléké, S., Malonga, M., Miambi, E. and Ampe, F. (1996). Microbiological and biochemical characterization of cassava retting, a traditional lactic acid fermentation for foo-foo (cassava flour) production. Appl. Env. Microbiol., 62, 2854.
3. Chukwuemeka, O.C. (2007). Effect of process modification on the physio- chemical and sensory quality of fufu- flour dough. AJB, 6, 1949.
4. Daramola, B. and Osanyinlusi, S.A. (2006). Investigation on modification of cassava starch using active components of ginger roots (Zingiberofficinale Roscoe). AJB, 5, 917.
5. Kainuma K., Odat T. and Cuzuki S. (1967). Study of starch phosphates monoester. J. Tech. Soc. Starch, 14, 24.
6. Kresnowati, M.T.A.P., Bindar, Y., Aliwarga, L., Lestari, D., Prasetya, N. and 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. AJChE., 14, 67.
7. Larson, B.L., Gilles, K. A. and Jenness, R. (1953). Amperometric method for determining sorption of iodine by starch, Anal. Chem., 25, 802.
8. Moresco, H., Sanson, P. and Seonae, G. (2008). Simple potentiometric determination of reducing sugar, J. Chem. Educ., 85, 109.
9. Putri, W.D.R, Haryadi, Marseno, D.W. and Cahyanto, M.N. (2012). Role of lactic acid bacteria on structural and physicochemical properties of sour cassava starch, APCBEE Procedia, 2, 104.
10. Subagio, A. (2008). Modified Cassava Flour (MOCAL): The future of food security based on local potential, Majalah Pangan, 50, 92.
11. Tanya, A.K.N, Mbofung, C.M.F and Keshinro, O.O. (1997). Soluble and insoluble fibre contents of some Cameroonian foodstuffs, Plant Food for Hum. Nutr., 51, 199.
12. Wahjuningsih, S.R. (2011). HCN decrease during the review process in making flour natural fermentation Mocal, Jurnal Teknologi Pangan dan Hasil Pertanian, 8(2), 84.
13. Winarmo, F.G. (2002). Food chemistry. Jakarta: Gramedia.
14. Zulaidah, A. (2011). Biological modification of cassava using BIMO-CF starter to make wheat-subtitute- modified flour. Semarang, Indonesia: Diponegoro University: MSc Thesis.
Copyright holder for articles is ASEAN Journal of Chemical Engineering. Articles published in ASEAN J. Chem. Eng. are distributed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) license.
Authors agree to transfer all copyright rights in and to the above work to the ASEAN Journal of Chemical Engineering Editorial Board so that the Editorial Board shall have the right to publish the work for non-profit use in any media or form. In return, authors retain: (1) all proprietary rights other than copyright; (2) re-use of all or part of the above paper in their other work; (3) right to reproduce or authorize others to reproduce the above paper for authors’ personal use or for company use if the source and the journal copyright notice is indicated, and if the reproduction is not made for the purpose of sale.
