Determination of Alcoholic and Hydrocyanic Acid Compounds and Quality Assessment of Modified Cassava Flour

Abstract

In this study, cassava flour was modified enzymatically by using enzyme extracted from culture of Aspergillus oryzae and furthermore fortified using soybean which was fermented with A. oryzae. The objective of the study is to determine physicochemical properties, nutritional values hydrogen cyanide (HCN) and alcohol content of the modified and fortified flours compared to native flour. All the flours showed significant differences (p<0.05) among of them regarding with ash, crude fat, crude protein, crude fiber and carbohydrate content. The moisture content among the three flours had no significant differences (p>0.05) however, showed significant difference with native and modified cassava flour. Fortified flour which showed the highest percentage of protein content (5.29±0.01b ~13.98 d ) exhibited significantly difference in swelling power, solubility and viscosity compared to modified and native flour, while HCN content was decreased significantly after modification had been carried out and no alcohol content could be detected. Some samples of bread were prepared from all sample of flours exhibited significant increment in expansion and porosity when ratio of fermented soy flour was increased while density was decreased significantly.