Effects of Retting Media Circulation and Temperature on the Fermentation Process in Soft-Texture and Low Cyanogenic Content Cassava Flour Production

Kresnowati, Made Tri Ari Penia; Bindar, Yazid; Aliwarga, Lienda; Lestari, Dianika; Prasetya, Nicholaus; Tanujaya, A. R.

doi:10.22146/ajche.49710

Cited by 3 publications

(9 citation statements)

References 7 publications

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“…The mixture was stirred and incubated at ambient temperature for 24 h. For the fermentation process, the fresh cassava roots were processed within 24 h, consisting of peeling, washing and chipping to approximately 0.1 cm thickness. Fermentation was conducted by soaking 3 kg of cassava chips with 2 L of inoculum solution in a circulation fermentation reactor at a controlled temperature of 34 °C for 24 h, followed by addition of demineralized water, giving a final volume of 20 L, following the method from [4,6]. Subsequently, the fermented cassava chips were dried at room temperature using a fan before milling into FERCAF flour.…”

Section: Production Of Fermented Cassava Flour (Fercaf)mentioning

confidence: 99%

“…The relationship between dry basis moisture content (X) and water activity (aw) can be explained by the GAB model shown in Eq. (6). Moisture sorption isotherm (MSI) constants for the packaged FERCAF using GAB model are shown in Table 2.…”

Section: Effect Of Storage Time and Packaging Type On Moisture Contenmentioning

confidence: 99%

“…Kresnowati [6] showed that fermented cassava flour generally has a whiter color, softer texture, and neutral aroma. In addition, fermentation with L. plantarum increases the protein content of cassava flour by about 8.6% compared to the protein content of native cassava flour at 0.3-3.5%.…”

Section: Effect Of Storage Time and Package Type On Fercaf Whiteness mentioning

confidence: 99%

“…Cassava processing can be further developed by using microorganism (fermentation) to break down the fibers and reduce the organic cyanide content of the cassava. This process increases the protein levels, lowers the cyanide level, and softens the structure of the cassava [3][4][5][6]. After further drying and milling, flour from fermented cassava is called modified cassava flour (MOCAF).…”

Section: Introductionmentioning

confidence: 99%

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Shelf-life Evaluation of Packaged Fermented Cassava Flour

Lestari

Liandro

Ang

et al. 2019

J. Eng. Technol. Sci.

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Cassava is a carbohydrate source with high productivity per hectare of plantation. Cassava is made into flour to extend its shelf life. However, traditional flour still has low quality due to its yellowish color and distinct odor. Fermented cassava flour (FERCAF) is produced by fermentation of cassava chips in a circulated retting fermenter by using a combination of Lactobacillus plantarum, Bacillus subtilis, and Aspergillus oryzae, followed by drying and milling. This process has been used successfully to produce flour with a white color and a neutral aroma. To enable industrial scale production and market introduction, the quality deterioration and shelf life of packaged FERCAF should be determined. The objective of this research was to investigate the effect of storage time and packaging type on the physicochemical properties and to determine shelf life of packaged FERCAF. FERCAF was stored in a controlledincubator over 94 days using two packaging types: LDPE plastic and kraft paper. Based on the result, the number of microorganisms over 94 days of storage was within safe limits. The average estimated shelf life of packaged FERCAF was in the range of 3-4 months at ambient temperature. The shelf life of FERCAF packaged in LDPE plastic was approximately 15 days longer than that packaged in kraft paper.

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Section: Production Of Fermented Cassava Flour (Fercaf)mentioning

confidence: 99%

Section: Effect Of Storage Time and Packaging Type On Moisture Contenmentioning

confidence: 99%

Section: Effect Of Storage Time and Package Type On Fercaf Whiteness mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Shelf-life Evaluation of Packaged Fermented Cassava Flour

Lestari

Liandro

Ang

et al. 2019

J. Eng. Technol. Sci.

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“…One of the processed cassava products is fermented cassava flour (fercaf). Fercaf is reported to have decreased HCN levels, extended shelf life, thereby expanding cassava's potential use [2,3]. Fercaf can also be regarded as a second-generation modified cassava flour (Mocaf), with standardized starters, production process, and more hygienic quality.…”

Section: Introductionmentioning

confidence: 99%

Development of Instant Microbial Starter for Production of Fermented Cassava Flour: Effect of Vacuum Drying Temperature, Carrier Media, and Storage Temperature

Kresnowati

Bindar

Rahmina

2018

J. Eng. Technol. Sci.

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Cassava is an important crop for tropical countries such as Nigeria, Brazil, Thailand, and Indonesia. The potential utilization of cassava in the food industry can be enhanced by processing cassava into fermented cassava flour (fercaf), which has been shown to have a neutral color and aroma as well as low cyanogenic content. The use of specific microbial starter in the cassava chip fermentation for fercaf production will direct the fermentation process, maintaining a high quality of the produced flour. Thereby, the availability of an easy-to-use microbial starter is important for the production of fermented cassava flour. The aim of this study was to evaluate vacuum drying methods in the preparation of microbial starter for fermented cassava flour production. In particular, the effects of carrier media, drying and storage temperature on cell viability in dry starter were tested. The results showed that different methods should be applied to different microbial species. Bacillus subtilis and Aspergillus Oryza should be prepared using fercaf as the carrier media at a drying temperature of 55 °C, whereas Lactobacillus plantarum starter should be prepared using skim milk as the carrier media at a drying temperatur of 40 °C. Apart from B. subtilis, the starters should be stored in a refrigerator.

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Effect of hydrocolloid on characteristics of gluten free bread from rice flour and fermented cassava flour (Fercaf)

Lestari

Kresnowati

Rahmani

et al. 2019

Reaktor

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Gluten free (GF) bread was made from rice flour and fermented cassava flour. Fermented cassava flour (FERCAF) was produced using a specific design of closed and circulated fermenter, which resulted on a white and neutral aroma flour. However, FERCAF did not have structural component (such as gluten) to provide dough's viscoelasticity and ability to retain gas to hold the volume of bread after baking. Hydrocolloids were added to FERCAF based GF bread to increase water binding of dough. This research aimed to investigate the effect hydrocolloids addition on the characteristics of GF bread made from rice flour and fermented cassava flour (FERCAF). Effect of hydrocolloids to flour ratio (2 %, 3 % and 5 %-wt) and types of hydrocolloid (xanthan gum, agar, and carrageenan) on specific volume of bread, bake loss, bread texture, and microstructure of the bread were investigated. Bread textures were measured using Texture Profile Analyzer (TPA), and microstructure was analysed by SEM. Data experiment showed that addition of hydrocolloids improved GF bread characteristics, specifically increased volume specific, increased porosity, and reduced hardness of GF bread.Keywords: gluten-free bread; cassava; fermented cassava flour; Fercaf; hydrocolloids

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Effects of Retting Media Circulation and Temperature on the Fermentation Process in Soft-Texture and Low Cyanogenic Content Cassava Flour Production

Cited by 3 publications

References 7 publications

Shelf-life Evaluation of Packaged Fermented Cassava Flour

Shelf-life Evaluation of Packaged Fermented Cassava Flour

Development of Instant Microbial Starter for Production of Fermented Cassava Flour: Effect of Vacuum Drying Temperature, Carrier Media, and Storage Temperature

Effect of hydrocolloid on characteristics of gluten free bread from rice flour and fermented cassava flour (Fercaf)

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