Effect of fermenting cassava with Lactobacillus plantarum, Saccharomyces cereviseae, and Rhizopus oryzae on the chemical composition of their flour

Gunawan, S and Widjaja, T and Zullaikah, Siti and Ernawati, L (2014) 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). pp. 1280-1287. ISSN 2231-7546

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Abstract

Cassava production has increased consistenly in Indonesia. Cassava contains toxic substances, including of cyanide acid. Another, it has low content in protein, minerals, and vitamins. Therefore, a special proccessing is important prior to consumption. In this study, modified cassava production without any additional nutrients at different microorganisms and fermentation times, was investigated. Proximate and minerals composition of fermenting flour were also presented. It was found that at the microbial to cassava mass ratio of 1% for fermentation time of 120 h, L. plantarum, S. cereviseae, and R. oryzae on cassava can increase the levels of protein from 1.92% to 8.58%, 2.29%, and 4.72%, respectively. In addition, it can reduce starch content after fermentation in a number of 55.40%, 71.03%, and 48.20%, respectively. Moreover, the levels of cyanide acid was decreased from 17.5 mg/kg to 1.8, 3.28, and 3.17 mg/kg, respectively.

Item Type: Article
Additional Information: 572 Gun e
Subjects: T Technology > TP Chemical technology > TP156 Crystallization. Extraction (Chemistry). Fermentation. Distillation
Divisions: Faculty of Industrial Technology > Chemical Engineering
Depositing User: Siti Zullaikah
Date Deposited: 13 Dec 2017 08:38
Last Modified: 13 Dec 2017 08:38
URI: http://repository.its.ac.id/id/eprint/44038

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