Physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeast
Among tuber commodities, cassava is the most easily damaged and has a short shelf life. Flour is an intermediate product that can extend the shelf life of cassava and expand its utilization. In Indonesia, cassava flour is the local flour with the most potential for use as a substitute for wheat in v...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-03-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325000559 |
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| author | Sri Widowati Misgiyarta Nurdi Setyawan Heny Herawati Widaningrum Sintha Suhirman Kartika Noerwijati Rohmad Budiono Santi Dwi Astuti Rudy Tjahjohutomo Astu Unadi Uning Budiharti |
| author_facet | Sri Widowati Misgiyarta Nurdi Setyawan Heny Herawati Widaningrum Sintha Suhirman Kartika Noerwijati Rohmad Budiono Santi Dwi Astuti Rudy Tjahjohutomo Astu Unadi Uning Budiharti |
| author_sort | Sri Widowati |
| collection | DOAJ |
| description | Among tuber commodities, cassava is the most easily damaged and has a short shelf life. Flour is an intermediate product that can extend the shelf life of cassava and expand its utilization. In Indonesia, cassava flour is the local flour with the most potential for use as a substitute for wheat in various processed products. The study aimed to characterize the physicochemical and functional properties of cassava flour derived from six cassava cultivars widely grown in Indonesia fermented using mixed culture of various bacteria and yeast. Cassava tubers were obtained from Malang, East Java and Wonosobo, Central Java. Cassava flour was produced using controlled fermentation with four replications. The nutritional properties such as ash, fat, protein, carbohydrates, starch, amylose, crude fiber, pasting properties, flour crystallinity, and surface morphology of the product obtained from the present study were evaluated. The results showed that cassava flour contained 7–8 % moisture content, 1.39–2.22 % ash, 0.82–1.65 % fat, 0.81–2.17 % protein, 86.9–89.3 % carbohydrates, 54–76 % starch, 21–24 % amylose, and 1.0–1.9 % crude fiber. The gelatinization profile of cassava flour was classified as type A paste with a high peak viscosity (7455.88–8826.63 cp) achieved in a short time (3.21–3.74 min), and a paste temperature of 68.98–72.39 °C. Cassava flour showed typical type A starch crystallinity with a peak at 2θ angle of around 20°. These findings underlie the potential use of controlled fermentation technique to produce cassava flour from various cassava cultivars. |
| format | Article |
| id | doaj-art-ab1f756f40d841329452167dc7dfdff5 |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-ab1f756f40d841329452167dc7dfdff52025-02-02T05:29:19ZengElsevierJournal of Agriculture and Food Research2666-15432025-03-0119101684Physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeastSri Widowati0 Misgiyarta1Nurdi Setyawan2Heny Herawati3 Widaningrum4Sintha Suhirman5Kartika Noerwijati6Rohmad Budiono7Santi Dwi Astuti8Rudy Tjahjohutomo9Astu Unadi10Uning Budiharti11Research Center for Agroindustry, National Research and Innovation Agency (BRIN), Science Techno Park Bacharuddin Jusuf Habibie, Jl. Raya Puspiptek 60, South Tangerang, 15310, Indonesia; Food Technology Postgraduate Faculty, Djuanda University, Bogor, 16720, IndonesiaResearch Center for Agroindustry, National Research and Innovation Agency (BRIN), Science Techno Park Bacharuddin Jusuf Habibie, Jl. Raya Puspiptek 60, South Tangerang, 15310, IndonesiaResearch Center for Agroindustry, National Research and Innovation Agency (BRIN), Science Techno Park Bacharuddin Jusuf Habibie, Jl. Raya Puspiptek 60, South Tangerang, 15310, Indonesia; Corresponding author.Research Center for Agroindustry, National Research and Innovation Agency (BRIN), Science Techno Park Bacharuddin Jusuf Habibie, Jl. Raya Puspiptek 60, South Tangerang, 15310, IndonesiaResearch Center for Agroindustry, National Research and Innovation Agency (BRIN), Science Techno Park Bacharuddin Jusuf Habibie, Jl. Raya Puspiptek 60, South Tangerang, 15310, IndonesiaResearch Center for Agroindustry, National Research and Innovation Agency (BRIN), Science Techno Park Bacharuddin Jusuf Habibie, Jl. Raya Puspiptek 60, South Tangerang, 15310, IndonesiaResearch Center for Food Crop, National Research and Innovation Agency (BRIN), Soekarno Integrated Science Center, Bogor, 16911, IndonesiaResearch Center for Food Crop, National Research and Innovation Agency (BRIN), Soekarno Integrated Science Center, Bogor, 16911, IndonesiaDepartment of Agricultural Technology, Faculty of Agriculture, Jenderal Soedirman University, Jl. Dr. Soeparno No 61, Purwokerto, 53123, Central Java, IndonesiaResearch Center for Appropriate Technology, National Research and Innovation Agency (BRIN), Science Techno Park Bacharuddin Jusuf Habibie, Jl. Raya Puspiptek 60, South Tangerang, 15310, IndonesiaResearch Center for Appropriate Technology, National Research and Innovation Agency (BRIN), Science Techno Park Bacharuddin Jusuf Habibie, Jl. Raya Puspiptek 60, South Tangerang, 15310, IndonesiaResearch Center for Appropriate Technology, National Research and Innovation Agency (BRIN), Science Techno Park Bacharuddin Jusuf Habibie, Jl. Raya Puspiptek 60, South Tangerang, 15310, IndonesiaAmong tuber commodities, cassava is the most easily damaged and has a short shelf life. Flour is an intermediate product that can extend the shelf life of cassava and expand its utilization. In Indonesia, cassava flour is the local flour with the most potential for use as a substitute for wheat in various processed products. The study aimed to characterize the physicochemical and functional properties of cassava flour derived from six cassava cultivars widely grown in Indonesia fermented using mixed culture of various bacteria and yeast. Cassava tubers were obtained from Malang, East Java and Wonosobo, Central Java. Cassava flour was produced using controlled fermentation with four replications. The nutritional properties such as ash, fat, protein, carbohydrates, starch, amylose, crude fiber, pasting properties, flour crystallinity, and surface morphology of the product obtained from the present study were evaluated. The results showed that cassava flour contained 7–8 % moisture content, 1.39–2.22 % ash, 0.82–1.65 % fat, 0.81–2.17 % protein, 86.9–89.3 % carbohydrates, 54–76 % starch, 21–24 % amylose, and 1.0–1.9 % crude fiber. The gelatinization profile of cassava flour was classified as type A paste with a high peak viscosity (7455.88–8826.63 cp) achieved in a short time (3.21–3.74 min), and a paste temperature of 68.98–72.39 °C. Cassava flour showed typical type A starch crystallinity with a peak at 2θ angle of around 20°. These findings underlie the potential use of controlled fermentation technique to produce cassava flour from various cassava cultivars.http://www.sciencedirect.com/science/article/pii/S2666154325000559cassava flourcontrolled fermentationfunctional and physicochemical propertiesmixed starter culture |
| spellingShingle | Sri Widowati Misgiyarta Nurdi Setyawan Heny Herawati Widaningrum Sintha Suhirman Kartika Noerwijati Rohmad Budiono Santi Dwi Astuti Rudy Tjahjohutomo Astu Unadi Uning Budiharti Physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeast Journal of Agriculture and Food Research cassava flour controlled fermentation functional and physicochemical properties mixed starter culture |
| title | Physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeast |
| title_full | Physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeast |
| title_fullStr | Physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeast |
| title_full_unstemmed | Physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeast |
| title_short | Physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeast |
| title_sort | physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeast |
| topic | cassava flour controlled fermentation functional and physicochemical properties mixed starter culture |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325000559 |
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