Shelf-life Evaluation of Packaged Fermented Cassava Flour

Abstract

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.

Cassava as a local material source for some types of food products

“…The processing of cassava into flour can be done by 2 methods, namely without fermentation (hereinafter referred to as cassava flour) and through the fermentation stage (hereinafter referred to as modified cassava flour or modified cassava) [10][11][12]. Many studies were conducted to improve nutritional value, digestibility, shelf life, overall quality, and preference for cassava flour [1-3, 9, 12-14].…”

“…Soaking and fermentation serve to increase the degree of whiteness, lower HCN and increase yield [9,15]. ** [11] According to SNI, the moisture content of cassava flour is a maximum of 12%. Based on this reference, the moisture content of cassava flour and modified cassava flour according to SNI is lower than 12% [16].…”

Shelf-life Estimation of Mocaf Dry Noodles Using Critical Moisture Content Approach in Various Packaging

“…The ISL curve equation ws used with the GAB (Guggenheim-Anderson-de Boer) isotherm model in this study. The GAB model describes the sorption pattern of most foodstuffs from aw 0 to 0.98 [19]. Furthermore, the initial moisture content of the material (Mi) and the critical moisture content (Mc) and the water activity were plotted to obtain a linear regression equation.…”

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

“…Fermentation were conducted in a circulated reactor following the method from Kresnowati (2014) and Lestari (2019). Briefly, fresh cassava tubers were processed within 24 hours, consisted of peeling, washing, and chipping to approx.…”

“…FERCAF production process was conducted in closed circulated reactor at semi-continuous production, enabling large scale production with more hygiene and consistent quality (Kresnowati et al, 2014, Lestari et al, 2019. In addition, the shelf life of packaged FERCAF has been studied and ranged between 3-4 months at ambient temperature (Lestari et.al, 2019) has studied the shelf life of packaged FERCAF in ambient temperature.…”