Characterization of Amorphophallus paeoniifolius (Dennst.) Nicolson Modified Fermented Flour

Abstract

Background: Flour is generally evaluated by physicochemical analysis of its constituents in order to determine its functional properties. The modification of flour is reflected in many of its physicochemical properties. Objective: In the present study, samples of elephant foot yam (Amorphophallus paeoniifolius) modified fermented flour were characterized based on physicochemical properties of starch, amylose, and amylopectin content, and also flour morphology. Methods: Various starters were applied (mocaf, Bimo-cf, and tape yeast) for 12h fermentation before being processed into flour to modify its properties. The physicochemical parameters of flours consist of whiteness index, pasting properties, foaming capacity, flour morphology, and proximate compositions. All data were taken in triplicate using completely randomized design. Result: All the starters were able to improve whiteness index (WI) of flour. There was a correlation between fat and protein content with pasting properties of native flour and modified fermented elephant foot yam (MoEFY) flours. Fermentation processes caused slight changes of flour pasting properties. The granule size of MoEFY flour became smaller than those in native elephant foot yam flour after fermentation, and granules were polyhedral with slightly pointed and protruding edges. Conclusion: The results suggested that fermentation by Bimo-cf starter within 12h could provide a greater extent of flour modification.

Physical and Nutritional Properties of Analog Rice Based on Modified Cassava Flour and Modified Suweg Flour

“…This was possible due to the larger MSF particle size than MOCAF. In addition, MSF crude fiber (2.46%) and ash (3.03%) content were higher than MOCAF (1.37% and 1.37%, respectively) (Syah et al, 2020;Omowonuola et al, 2017). The bulk density of analog rice was greater than analog rice made from modified sago starch (0.49 g/ml) (Sede et al, 2015).…”

“…Statistical results show a significant increase in weight. This was possible because the MSF fiber content (2.46%) was higher than MOCAF (1.74%) (Syah et al, 2020;Hidayat et al, 2009). In addition, the particle size of flour might influence the weight of 100 analog rice grains.…”

“…Efforts have been made to overcome them modifications in the process. Modified suweg flour (MSF) has a brighter color and a very low aroma of suweg compared unmodified suweg flour (Syah et al, 2020). Regarding previous study, to produce analog rice from MSF is needed combining with MOCAF.…”

Changes in functional properties during fermentation of Amorphophallus paeoniifolius (Dennst.) Nicolson yam using Lactobacillus plantarum

“…Browning of the Amorphophallus yam flour primarily was caused by enzymatic browning occurred along with the preparation of flour such as peeling, cutting, slicing, and drying [11,25]. When the tuber is wounded, tuber tissue will exposure to oxygen and react with polyphenol oxidase to form o-quinone that quickly polymerase and produce brown pigments (melanin) [26].…”

“…One of the several technics to improve the functional properties of yam flour is fermentation, either using lactic acid bacteria (LAB) inoculum or spontaneously. LAB will be able to modify the functional qualities of flour by producing enzymes and organic acids that breakdown part of the starches into shorter-chain polymers [7][8][9][10][11][12][13][14][15].…”