Comparison of spontaneous and ragi fermentations on the physicochemical and functional properties of cereal flours

Wulanjari M. E., . and Qanytah, . and Ambarsari I., . and Santoso S. B., . and Oktaningrum G. N., . Comparison of spontaneous and ragi fermentations on the physicochemical and functional properties of cereal flours. pp. 909-917. ISSN 22317546

Spontaneous and ragi fermentations are the most common methods in producing traditional fermented foods in Indonesia. The present work aimed to compare the impacts of spontaneous and ragi fermentations on cereal flour properties. Three kinds of cereal namely whole sorghum waxy coix and white maize were processed into flours through spontaneous fermentation ragi fermentation and without fermentation (control). Fermentation methods were adopted from the Indonesian traditional processing methods. Cereal grains were immersed for 72 h in distilled water (1:2 w/v) for spontaneous fermentation and in 1 ragi tapai solution (1:2 w/v) for ragi fermentation. Meanwhile native flour (without fermentation) was produced by grounding and sieving the cereal grains. Results showed that both fermentation techniques significantly altered the physical properties of cereal flours as indicated by the increase in lightness index and decrease in water-binding capacity and viscosity. However cereal flours chemical and functional properties remain unchanged during fermentation except for lipid and amylose. Spontaneous fermentation significantly resulted in the lowest lipid content of cereal flours while ragi fermentation resulted in the lowest amylose content of cereal flours. Sorghum flour generally showed better nutritional properties among the examined cereal flours especially lipid protein and dietary fibre. Meanwhile waxy coix and white maize flours had the highest folate.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/29%20(04)%202022/18%20-...

Abstract

Spontaneous and ragi fermentations are the most common methods in producing traditional fermented foods in Indonesia. The present work aimed to compare the impacts of spontaneous and ragi fermentations on cereal flour properties. Three kinds of cereal namely whole sorghum waxy coix and white maize were processed into flours through spontaneous fermentation ragi fermentation and without fermentation (control). Fermentation methods were adopted from the Indonesian traditional processing methods. Cereal grains were immersed for 72 h in distilled water (1:2 w/v) for spontaneous fermentation and in 1 ragi tapai solution (1:2 w/v) for ragi fermentation. Meanwhile native flour (without fermentation) was produced by grounding and sieving the cereal grains. Results showed that both fermentation techniques significantly altered the physical properties of cereal flours as indicated by the increase in lightness index and decrease in water-binding capacity and viscosity. However cereal flours chemical and functional properties remain unchanged during fermentation except for lipid and amylose. Spontaneous fermentation significantly resulted in the lowest lipid content of cereal flours while ragi fermentation resulted in the lowest amylose content of cereal flours. Sorghum flour generally showed better nutritional properties among the examined cereal flours especially lipid protein and dietary fibre. Meanwhile waxy coix and white maize flours had the highest folate.

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Item Type:	Article
AGROVOC Term:	Cereal flours
AGROVOC Term:	Sorghum
AGROVOC Term:	Ragi
AGROVOC Term:	Fermentation
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Nutritional value
AGROVOC Term:	Fermented foods
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10831

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