Characterization of Amorphophallus paeoniifolius Modified Fermented Flour

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Author(s): Ikrar Taruna Syah*, Anto, Umar Hafidz Asy’ari Hasbullah.

Journal Name: Current Nutrition & Food Science

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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’ physicochemical properties.

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.

Keywords: Amorphophallus paeoniifolius, LAB, modified fermented flour, physicochemical, yeast.

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Article Details

(E-pub Ahead of Print)
DOI: 10.2174/1573401316666200120125006
Price: $95