Fortification of Modified Cassava Flour through Application of Fermented Food Containing Poly-Glutamic Acid

Abstract

Present study was designed to investigate properties of fortified cassava flour produced from co-processing of modified cassava flour with poly-glutamic acid (PGA) derived from protein of beans that had been fermented by Aspergillus oryzae and Bacillus natto. Proximate analysis, cyanide content, swelling power, solubility and viscosity of modified cassava flour (MCF) which was fortified with PGA was found to indicate improvements as compared to native cassava flour (NCF). The protein content of fortified cassava flour (FCF) showed significantly increased (5.290.01b to 13.980.79d and 4.720.06c to 12006e using PGA derived from A. oryzae and B. natto, respectively) as compared to the NCF (1.080.02a and 1.060.11b) and crude fiber of FCF showed significantly increased as well (1.550.01c to 3.310.04e and 2.310.11c to 3.08010e as compared to crude fiber of NCF (1.250.57b and 1.580.05a). Swelling power of NCF (20.624.04b and 21.75±0.12e) was significantly decreased as compared to FCF (11.590.09a to 11.020.20a and 14.34±0.19c to 9.480.11a using PGA derived from A. oryzae and B. natto, respectively), meanwhile solubility of NCF (11.260.11a and 11.57±0.25a) was significantly increased as compared to FCF (16.420.30c to 23.090.18e and 16.68±0.17c to 23.480.20e . Observation by scaning electron microscope (SEM) indicated that starch granules of MCF and FCF were depolymerized by enzymatic hydrolysis lead to cause change and degrade exterior surface of the granules within corrosion via pores of small granules