Open AccessProfile of Modified Sorghum Flour Fermented byLactobacillus Brevis
Author(s) -
Eka Rahayu,
Nikmatul Hidayah,
Resa Setia Adiandri
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/309/1/012026
Subject(s) - lactobacillus brevis , fermentation , food science , absorption of water , sorghum , starch , amylose , chemistry , lactic acid , lactobacillus , barley flour , lactobacillus plantarum , wheat flour , botany , agronomy , biology , bacteria , genetics
Lactobacillus brevis is an excellent species of lactic acid bacteria for improving functional and physicochemical properties of flour. The study aimed to characterize sorghum flour profiles modified using Lactobacillus brevis. Sorghum grains of a local variety KD4 was polished using a mini polisher. The flour was fermented with L.brevis at different concentrations. The experiment was designed in a completely randomized, two factors and three replications. The first factor was microbial concentrations (0.5; 0.10; 0.15; 0.20%) and the second factor was fermentation time (4, 8, and 12 hours). The results showed that the microbial concentrations and fermentation time affected the physicochemical properties of the flour such as starch content, amylose, bulk density, and whiteness degree of flour. Increasing the fermentation temperatures increased the swelling power of starch and resulted in high solubility of the granules. Sorghum starch solubility was influenced by amylose content. The longer the time of incubation, the lower the tannin content. Flour water absorption ranged from 11.58 to 21.81%, whereas oil absorption had no significant differences. The study suggests that L.brevis in a concentration of 0.20% and 12 hour of fermentation can be used in the fermentation of sorghum flour.