Effect of fermenting cassava with Lactobacillus plantarum Saccharomyces cereviseae and Rhizopus oryzae on the chemical composition of their flour

Zullaikah S., . and Widjaja T., . and Istianah N., . and Aparamarta H. W., . and Gunawan S., . and Prasetyoko D., . and Ernawati L., . Effect of fermenting cassava with Lactobacillus plantarum Saccharomyces cereviseae and Rhizopus oryzae on the chemical composition of their flour. pp. 1280-1287. ISSN 22317546

Cassava production has increased consistenly in Indonesia. Cassava contains toxic substances including of cyanide acid. Another it has low content in protein minerals and vitamins. Therefore a special proccessing is important prior to consumption. In this study modified cassava production without any additional nutrients at different microorganisms and fermentation times was investigated. Proximate and minerals composition of fermenting flour were also presented. It was found that at the microbial to cassava mass ratio of 1 for fermentation time of 120 h L. plantarum S. cereviseae and R. oryzae on cassava can increase the levels of protein from 1.92 to 8.58 0.0229 and 4.72 respectively. In addition it can reduce starch content after fermentation in a number of 55.40 0.7103 and 48.20 respectively. Moreover the levels of cyanide acid was decreased from 17.5 mg/kg to 1.8 3.28 and 3.17 mg/kg respectively

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(03)%202015/(55).pdf

Abstract

Cassava production has increased consistenly in Indonesia. Cassava contains toxic substances including of cyanide acid. Another it has low content in protein minerals and vitamins. Therefore a special proccessing is important prior to consumption. In this study modified cassava production without any additional nutrients at different microorganisms and fermentation times was investigated. Proximate and minerals composition of fermenting flour were also presented. It was found that at the microbial to cassava mass ratio of 1 for fermentation time of 120 h L. plantarum S. cereviseae and R. oryzae on cassava can increase the levels of protein from 1.92 to 8.58 0.0229 and 4.72 respectively. In addition it can reduce starch content after fermentation in a number of 55.40 0.7103 and 48.20 respectively. Moreover the levels of cyanide acid was decreased from 17.5 mg/kg to 1.8 3.28 and 3.17 mg/kg respectively

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Item Type:	Article
AGROVOC Term:	Cassava
AGROVOC Term:	Fermentation
AGROVOC Term:	Lactobacillus plantarum
AGROVOC Term:	Saccharomyces
AGROVOC Term:	Rhizopus oryzae
AGROVOC Term:	Chemical properties
AGROVOC Term:	Flours
AGROVOC Term:	Cyanides
AGROVOC Term:	Consumption
AGROVOC Term:	Proximate composition
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22114

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