Functional Properties and Proximate Composition of Composite Flour from Banana (Musa acuminata x balbisiana var Cardaba C.) Sweetpotato (Ipomoea batatas Lam) and Glutinous Rice (Oryza sativa var glutinosa L.) Fermented with Lactobacillus plantarum (Orla-Jensen)-BIOTECH 1223

Abstract

Composite flour is advantageous in countries where wheat cultivation is not possible, like in the Philippines. Hence, locally available crops like bananas, sweetpotato, and glutinous rice were processed into flour as an alternative to wheat flour. The application of lactic acid bacteria fermentation will modify the quality of the native flour, which can further improve its range of applications in baking. Thus, the study was conducted to evaluate the quality of the Lactobacillus plantarum (Orla-Jensen)- BIOTECH 1223-fermented composite flour from banana, sweetpotato, and glutinous rice flour. Ten treatments were generated using Simplex Centroid Design with different levels of the three independent variables. Response Surface Regression Analysis on the functional properties ranged from, water absorption capacity (115.20-155.32%), oil absorption capacity (54.88-70.32%), bulk density (0.80-0.90%), swelling capacity (1.16-1.86 mL0, and gelation property (2-6%) of the fermented composite flour. Proximate composition ranged from, 9.66-12.00% (moisture content), 1.84-5.87% (crude protein), crude fat (0.12-2.48%), and ash (0.0019-0.0273%). Physico-chemical (total soluble solids and titratable acidity) and proximate composition (moisture content and ash content) of the fermented composite flour from banana (FBF), sweetpotato (FSPF), and glutinous rice flour (FGRF) were significantly influenced by the lactic acid fermentation using Lactobacillus plantarum (Orla-Jensen)- BIOTECH 1223. Therefore, the fermentation of composite flour from banana (FBF), sweetpotato (FSPF), and glutinous rice flour (FGRF) can improve the functional properties and proximate composition of the composite flour.