Joko Sulistyo and Lee, Jau Shya and Hasmadi Mamat and Noorakmar Abdul Wahab (2016) Nutritional value of fortified cassava flour prepared from modified cassava flour and fermented protein hydrolysates.
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Abstract
Nutritional properties of fortified cassava flour produced from co-processing of modified cassava flour with fermented protein hydrolysates were studied. Proximate, cyanide content, swelling power, solubilitiy dextrose equivalent and viscosity of native, modified and fortified cassava flour samples were determined. The results revealed that the moisture contents of the three samples showed significant difference from native to modified and fortified flour with values between 10.35 % ± 0.01 % to 6.30 % ± 0.08 % and 3.92 % ± 0.10 %. The protein contents (1.14 % ± 0.02 % to 2.19 % ± 0.06 % and 11.26 % ± 0.07 %) showed significant increase with increasing level of protein hydrolysates, ash (2.07 % ± 0.04 % to 1.33 % ± 0.01 % and 1.45 % ± 0.05 %) and crude fiber (1.97 % ± 0.04 % to 1.50 % ± 0.08 % and 1.55 % ± 0.05 %) showed no significant increase with increasing level of protein hydrolysates, while the crude fat, ash and fibre reduced with increase in protein hydrolysates. The cyanide (HCN) content decreased along with time of incubation with sample of fortified flour having the lowest value of HCN (2.93 mg • kg−1 ± 1.20 mg • kg−1). Meanwhile dextrose equivalent (2.00 % ± 0.00 % to 2.50 % ± 0.00 % and 3.25 % ± 0.35 %) showed significant increase with increasing of protein hydrolysates, solubility (85.60 % ± 1.12 % to 79.36 % ± 2.12 % and 79.79 % ± 6.59 %), and swelling power (4.20 % ± 0.88 % to 2.44 % ± 0.20 % and 2.45 % ± 0.01 %) showed no significant increase with increasing level of protein hydrolysates. Somehow, viscosity (387.00 cp ± 50.91 cp to 302.25 cp ± 56.21 cp and 242.00 cp ± 21.21 cp) showed significant increase with increasing level of protein hydrolysates. Observation by SEM indicated that modified starch granules was depolymerized by enzymatic hydrolysis lead to cause change and degrade exterior surface of the granules within corrosion via pores of small granules which makes it easy for penetration of enzyme into the granules.
| Item Type: | Proceedings |
|---|---|
| Keyword: | Biocomposite , Modified cassava flour , Physicochemical properties , Protein hydrolysates , SEM |
| Subjects: | T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply |
| Department: | FACULTY > Faculty of Food Science and Nutrition |
| Depositing User: | DG MASNIAH AHMAD - |
| Date Deposited: | 30 Nov 2022 11:04 |
| Last Modified: | 30 Nov 2022 11:04 |
| URI: | https://eprints.ums.edu.my/id/eprint/34981 |
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