Nutritional and Physical Characteristic of Sweet Potato and Taro Flour Modified by Amylolytic Enzyme

Abstract

Nutrition improvement and security could be implemented by utilizing local commodities, such as sweet potato (Ipomoea batatas L) and taro (Colocasia esculenta (L) Schoot). An effort on food security using both commodities is by producing them to become modified flour that is fermented using amylolytic enzyme. Due to similar characteristic to wheat flour, the modified sweet potato and taro flour could substitute the role of wheat flour, could be beneficial for people with autism. The objective of this research is to know the nutritional and physical characteristic of modified sweet potato and taro flour using amylolytic enzyme fermentation. The type of this study was experimental designed in group random. There were six treatments of each commodity (sweet potato and taro) with three duplications. In nutritional aspect, the administration of amylolytic enzyme with different concentration resulted in significant difference (P 0.05) on fiber content of modified taro flour. Meanwhile, in physical aspect the addition of amylolytic enzyme with different concentration resulted in significant difference (P < 0.05) on luminosity score (whiteness degree) of the modified sweet potato and taro flour. Both modified flour could have characteristics of wheat flour.