This study focuses on the impact of different wall materials on the physicochemical properties of microwave-assisted encapsulated anthocyanins from Ipomoea batatas. Using the powder characterization technique, purple sweet potato anthocyanin (PSPAs) powders were analysed for moisture content, water activity, dissolution time, hygroscopicity, color and morphology. PSPAs were produced using different wall materials: maltodextrin (MD), gum arabic (GA) and a combination of gum arabic and maltodextrin (GA + MD) at a 1:1 ratio. Each of the wall materials was homogenized to the core material at a core/wall material ratio of 5 and were microencapsulated by microwave-assisted drying at 1100 W. Results indicated that encapsulated powder with the GA and MD combination presented better quality of powder with the lowest value of moisture content and water activity. With respect to morphology, the microcapsule encapsulated with GA + MD showed several dents in coating surrounding its core material, whereas other encapsulated powders showed small or slight dents entrapped onto the bioactive compound. Colorimetric analysis showed changes in values of L, a*, b*, hue and chroma in the reconstituted powder compared to the initial powder.

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The nutritional and antinutritional value of fresh and fermented perah seed were studied. The colour of fermented perah seed changed from beige into dark brown and strong pleasant smell was developed. From proximate analysis, fermented perah seed contained lower moisture, protein, fiber and ash compare to fresh perah seed. Interestingly, the fat content increased after fermentation process for about 9%. On the other hand, about consistent protein content was retained after fermentation process resulted in less than 4% from fresh perah seed. In comparison with other types of seeds, perah seed shows relatively high content in protein (59%) and fiber (77%). Mineral analysis showed a reduced amount of heavy metal in perah after fermentation compare to fresh seed. Meanwhile, antinutritional analysis found very insignificant untraceable presence of cyanide in both types of the seeds. Therefore, it can be concluded that traditional practice of fermenting perah seed before consumption is indeed practical to retain optimum nutrition content, prolonged shelf life with seven times lower moisture content also reduction in cyanide traces and heavy metals compared to the fresh perah seed.