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Cassava detoxication during tapé fermentation with traditional inoculum
Author(s) -
ARIHANTANA M. B.,
BUCKLE K. A.
Publication year - 1987
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1987.tb00454.x
Subject(s) - fermentation , food science , organoleptic , tap water , flavour , titratable acid , chemistry , taste , flavor , cyanide , steaming , environmental engineering , engineering , inorganic chemistry
Summary Tapé ketela is a traditional Indonesian fermented cassava product using ragi as inoculum. Cassava fermented with 0.2–0.4% ragi produced a characteristic flavour and sweet‐sour alcoholic taste. After 3 days' fermentation the pH decreased from 6.54 to 5.06–5.17, titratable acidity increased from 0.07 to 0.22–0.26%, reducing and total sugars increased from 1.1 to 21.4–22.0% and 3.9 to 22.9–23.5%, respectively, while alcohol content increased from less than 0.01 to 2.02–2.12%. Total cyanide loss during fermentation was 58–87%. Most cyanide was lost during steaming (40–70%) while 9–35% was lost during 3 days fermentation. Sensory evaluation revealed no significant differences in flavour, texture and colour (P > 0.01) of tapé prepared by two different methods. Tapé prepared from dried cassava (gaplek) did not develop characteristic organoleptic properties.