Effect of Rhizopus oryzae fermentation on proximate composition, anti-nutrient contents, and functional properties of banana peel flour

Sukma, A. and Anwar, H. and Ikhsanudin, A. (2022) Effect of Rhizopus oryzae fermentation on proximate composition, anti-nutrient contents, and functional properties of banana peel flour. International Food Research Journal (Malaysia), 29. pp. 1205-1214. ISSN 2231 7546

The present work aimed to evaluate the effect of fermentation by Rhizopus oryzae on the proximate composition, anti-nutrient contents, and functional properties of banana peel flour using the solid-state fermentation method in a tray bioreactor at 30°C for 96 h. Throughout fermentation, samples were obtained at different times (0/NF, 24, 48, 72, and 96 h), and analysed using standard procedures to determine the proximate composition, anti-nutrient contents, and functional properties. Based on the results, there were significant differences observed (p < 0.05). Carbohydrate content decreased by 3.35%, while the crude protein, fat, ash, and crude fibre contents increased by 11.12, 2.43, 10.99, and 3.50%, respectively. Hydrogen cyanide, saponin, oxalate, and phytate contents decreased by 42.59, 25, 23.83, and 43.82%, respectively. Water absorption capacity (WAC) and the water solubility index (WSI) increased by 3.94 and 37.14%, respectively, while oil absorption capacity (OAC) decreased by 4.48%. These results showed that the fermentation of banana peel flour by R. oryzae has potential benefits for the food industry due to its effect on chemical composition and functional properties.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/29%20(05)%202022/21%20-...

Abstract

The present work aimed to evaluate the effect of fermentation by Rhizopus oryzae on the proximate composition, anti-nutrient contents, and functional properties of banana peel flour using the solid-state fermentation method in a tray bioreactor at 30°C for 96 h. Throughout fermentation, samples were obtained at different times (0/NF, 24, 48, 72, and 96 h), and analysed using standard procedures to determine the proximate composition, anti-nutrient contents, and functional properties. Based on the results, there were significant differences observed (p < 0.05). Carbohydrate content decreased by 3.35%, while the crude protein, fat, ash, and crude fibre contents increased by 11.12, 2.43, 10.99, and 3.50%, respectively. Hydrogen cyanide, saponin, oxalate, and phytate contents decreased by 42.59, 25, 23.83, and 43.82%, respectively. Water absorption capacity (WAC) and the water solubility index (WSI) increased by 3.94 and 37.14%, respectively, while oil absorption capacity (OAC) decreased by 4.48%. These results showed that the fermentation of banana peel flour by R. oryzae has potential benefits for the food industry due to its effect on chemical composition and functional properties.

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Item Type:	Article
AGROVOC Term:	Rhizopus oryzae
AGROVOC Term:	Musa (bananas)
AGROVOC Term:	flours
AGROVOC Term:	proximate analysis
AGROVOC Term:	statistical methods
AGROVOC Term:	proximate composition
AGROVOC Term:	plant products
Geographical Term:	Indonesia
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	19 Sep 2024 07:42
Last Modified:	19 Sep 2024 07:42
URI:	http://webagris.upm.edu.my/id/eprint/171

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