Background: Flour is generally evaluated by physicochemical analysis of its constituents
in order to determine its functional properties. The modification of flour is reflected in many of its’
Objective: In the present study, samples of elephant foot yam (Amorphophallus paeoniifolius) modified
fermented flour were characterized based on physicochemical properties of starch, amylose, and
amylopectin content, and also flour morphology.
Method: Various starters were applied (mocaf, Bimo-cf, and tape yeast) for 12h fermentation before
being processed into flour to modify its properties. The physicochemical parameters of flours consist
of whiteness index, pasting properties, foaming capacity, flour morphology, and proximate compositions.
All data were taken in triplicate using completely randomized design.
Result: All the starters were able to improve whiteness index (WI) of flour. There was a correlation
between fat and protein content with pasting properties of native flour and modified fermented elephant
foot yam (MoEFY) flours. Fermentation processes caused slight changes of flour pasting properties.
The granule size of MoEFY flour became smaller than those in native elephant foot yam flour
after fermentation, and granules were polyhedral with slightly pointed and protruding edges.
Conclusion: The results suggested that fermentation by Bimo-cf starter within 12h could provide a
greater extent of flour modification.