Effect of fermentation on physicochemical properties of fermented cassava flour

Abstract

Cassava (Manihot esculenta Crantz) is the most important carbohydrate food source in third place within the tropical regions, after rice and maize. One of the derived products is fermented cassava flour which is processed using cell modification of cassava. The focus of this study was to compare the effect of fermentation using Saccharomyces cereviseae and Rhizopus oryzae in the production of fermented cassava flour. Physicochemical properties of fermented cassava flour using Saccharomyces cereviseae were then determined and compared with the fermented cassava flour using Rhizopus oryzae. The results showed that the fermented cassava flour using Rhizopus oryzae had yield 34.89%, moisture content 8.34%, starch content 49.11% and whiteness 82.49%. The results microstructure analyzed using Scanning Electron Microscopy showed an alteration in the starch granules of fermented cassava flour using Saccharomyces cereviseae. When compared to the fermented cassava flour using Rhizopus oryzae, it had a lower whiteness than fermented cassava flour using Saccharomyces cereviseae, which was 83.14%. These results indicate that fermentation on cassava within 72 hours could provide a greater extent of modification cassava flour.