Effect of fermentation time on the quality of modified gadung flour from gadung tuber (Dioscorea hispida Dennst.)

Abstract

Gadung (Dioscorea hispida Dennst.) is one of the tubers in Indonesia that has the potential as a food source. However, due to the low nutritional value and high content of cyanide acid, these tubers cannot be consumed directly. Therefore, proper processing techniques are needed to improve the nutritional value of gadung tubers. The aim of this study was to investigate the effects of fermentation time on the quality of modified gadung flour in a reasonably short time. Soaking and submerged fermentation processes were applied. It was found that modified gadung flour can be used as a wheat flour substitution under the following conditions: water to gadung mass ratio of 50 for 120 min (soaking process) and initial bacteria cell number of 1.21 x 1011 cells of Lactobacillus plantarum at the temperature of 32 °C for 36 h (fermentation process). The result showed that protein, cyanide acid, starch, amylose, and amylopectin contents were 7.63%, 6.66 ppm, 75.27%, 38.18%, and 61.82%, respectively, while physicochemical properties, such as swelling power, water solubility, and flour whiteness degree were 6.75 g/g, 0.56%, and 71.43%, respectively.

EKSTRAKSI BERBANTU ULTRASONIK DAN AKTIVITAS ANTIOKSIDAN EKSTRAK UMBI GADUNG (Dioscorea hispida Dennst) SECARA IN VITRO

“…Hal ini menyebabkan umbi gadung kurang diminati. [2][3][4][5] Umbi gadung juga dimanfaatkan sebagai hama bagi hewan tikus atau rodentisida di beberapa tempat. 6 Umbi gadung diketahui mengandung senyawa-senyawa bioaktif seperti flavonoid, alkaloid, saponin, dan fenolik.…”

The Utilization of Dioscorea Tuber in Self-Rising Starch: a Review

“…Dioscorea hispida tubers contain dioscorine that can be poisonous to humans if consumed; the symptoms range from vomit, nausea, stomach pain, and health complications (Gunawan et al, 2019). Dioscorine is an alkaloid compound that is soluble in deep water and has the molecular formula of C13H19O2N.…”

Reaction kinetics of lactic acid fermentation from bitter cassava (Manihot glaziovii) starch by Lactobacillus casei

“…Modified cassava flour (Mocaf) is a cassava flour prod uct, in which cassava is processed using the principle of lactic acid fermentation to improve the nutritional content (Gunawan et al 2019). Abundant raw materials, inexpen sive, easily obtained, and the processing that does not re quire high technology makes Mocaf the best alternative for wheat flour substitutes (Gunawan et al 2017).…”

“…In previous studies, the production of modified cas sava flour without additional nutrients at an appropriate microorganism (Lactobacillus plantarum, Saccharomyces cereviseae, and Rhizopus oryzae) obtained the best results of Mocaf flour in fermentation using L. plantarum (Gu nawan et al 2015). The use of L. plantarum bacterial culture in cassava (Manihot esculenta; "singkong" in In donesia) (Gunawan et al 2015), sorghum (Sorghum bi color L. Moench; "sorgum" in Indonesia) (Istianah et al 2018), sago (Metroxylon sago; "sagu" in Indonesia) (Gu nawan et al 2018), and yam (Dioscorea hispida Dennst; "gadung" in Indonesia) (Gunawan et al 2019) fermen tations has been widely used in previous studies, so re searchers are interested in using other bacterial starters (such as Lactobacillus casei) that are easily obtained and easily adaptable. L. casei is a lactic acidproducing bacte ria, obtained by glucose fermentation and the production of homofermentative lactate produces pure lactate nearly 85%, and also able to ferment ribose into acetic and lac tic acid (Farinde et al 2010).…”