Open AccessPhysicochemical properties and characterization of fermented cassava flour by lactic acid bacteria
Author(s) -
Norhelaliah Isa,
Faridah Kormin,
Ade Chandra Iwansyah,
Dewi Desnilasari,
A. Hesan
Publication year - 2021
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 - 10.1088/1755-1315/736/1/012023
Subject(s) - starter , lactobacillus plantarum , food science , fermentation , lactic acid , chemistry , lactobacillus , titratable acid , bacteria , biology , genetics
Cassava tuber was used to produce fermented cassava flour with aid of lactic acid bacteria which is Lactobacillus plantarum, Lactobacillus bulgaricus and Pediococcus pentosaceus . This study aimed to determine effect different starter culture on physicochemical properties and characterization of cassava flour by lactic acid bacteria. Various type of cassava flour ( L. plantarum, L. bulgaricus, P. pentosaceus and mixed starter culture) were made as the variable in determining their effect on physicochemical properties and characterization of the fermented cassava flour. The physicochemical properties that conducted on fermented cassava flour was protein content, moisture content and water activity analysis, pH and total titratable acidity analysis. Highest protein content with value (45.49%) was found in fermented cassava flour with L. bulgaricus . It was found that fermentation cassava with microbial starter culture shown the increasing amount of the protein content of the flour. This is due to the action of enzymes produced by the microbial starter culture. The fermented cassava flour also been characterized by using Fourier Transform Infrared Spectroscopy (FTIR), X-ray Diffraction (XRD) and Scanning Electron Microscopy (SEM). In conclusion, this study shows that protein content of cassava flour increases due to the fermentation by microbial starter culture.