Sorghum is one of the high carbohydrate food sources that is still underutilized for processed food products due to its anti-nutritional content and functional properties. Fermentation is one of the processes that can reduce anti-nutritional content and improve the functional properties of sorghum flour. The purpose of this study was to determine the effect of Lactobacillus casei fermentation on the physicochemical and functional properties of sorghum flour. Sorghum used in this study was a local variety of KD-4 from Lamongan Dictrict, East Java. The experimental design used was Completely Randomized Design with two factors and three replication. The first factor was the concentration of bacteria in soaking water (0.05%; 0.10%; 0.15%, and 0.20% of the volume of water) and the second factor was the fermentation period (4, 8 and 12 hours). The results showed that concentration of bacteria and fermentation period generally affected the physicochemical and functional properties of sorghum flour. Increasing concentrations of bacteria and fermentation period tended to decrease tannin content, starch, amylopectin, and water and oil absorption but increased the value of whiteness, dietary fiber, amylose, and viscosity of sorghum flour.
Corn grit is one of the corn products can be used as staple food for rice substitution in order to support food diversification program. This research conducted to identify the quality of corn products produced from the production trial at farmer level. Corn grit production trial was conducted at corn centre production area in Kupang-East Nusa Tenggara. The research was conducted in three stages: 1) milling process of corn, 2) corn grit processing, and 3) Identification of corn product quality, including aflatoxin content, moisture content, ash content, fat content, protein, carbohydrate, dietary fibre and organoleptic properties. Two types of corn used in this research were white and yellow corn. Corn grit processing was conducted to produce 3 types of corn grit that were original corn grit, parboiled corn grit and premium corn grit.The results showed that yellow corn had higher yield and milling capacity than white corn that was 86.44% and 19.43 kg grit/hour corn. Measurement of quality corn grit products showed that the parboiled corn had the highest total aflatoxin content of 17.08 ppb in white corn and 20.95 ppb for yellow corn, although the value was still below the safe threshold for consumption. Parboiled corn grit also showed the highest of carbohydrate content, protein content and total energy of 82.87%, 8.83% and 386.49 kcal on white corn; and 85.42%, 8.74% and 392.82 kcal on yellow corn. However, based on the preference test for colour parameters, flavour, aroma and overall appearance showed no significant difference between treatments.
Lactobacillus brevis is an excellent species of lactic acid bacteria for improving functional and physicochemical properties of flour. The study aimed to characterize sorghum flour profiles modified using Lactobacillus brevis. Sorghum grains of a local variety KD4 was polished using a mini polisher. The flour was fermented with L.brevis at different concentrations. The experiment was designed in a completely randomized, two factors and three replications. The first factor was microbial concentrations (0.5; 0.10; 0.15; 0.20%) and the second factor was fermentation time (4, 8, and 12 hours). The results showed that the microbial concentrations and fermentation time affected the physicochemical properties of the flour such as starch content, amylose, bulk density, and whiteness degree of flour. Increasing the fermentation temperatures increased the swelling power of starch and resulted in high solubility of the granules. Sorghum starch solubility was influenced by amylose content. The longer the time of incubation, the lower the tannin content. Flour water absorption ranged from 11.58 to 21.81%, whereas oil absorption had no significant differences. The study suggests that L.brevis in a concentration of 0.20% and 12 hour of fermentation can be used in the fermentation of sorghum flour.
Low harvest amount of cocoa smallholder has became a great constraint for farmer in order to carry out a proper postharvest practice. Low production of raw cocoa beans cause farmers are not able to ferment their cocoa beans that lead to low quality of cocoa beans produced. Addition of starter culture to improve the fermentation performance has been previously reported by some researchers. In this study, Lactobacillus fermentum (LF) inoculum was used as stater culture for small scale cocoa fermentation (15 kg). The LF culture (10 7 CFU/gr) was added in several concentration (1, 2.5, and 5% w/w) prior cocoa fermentation. The fermentation was carried out in 4 days (96 h) with once turning in 48 h. The result showed that the addition of LF in small batch of cocoa fermentation could improve the performance of fermentation and resulted in higher amount of fermented cocoa beans (70,34%, 5% LF) compared to natural fermentation and fair average quality (FAQ) beans (45% and 41%, respectively). This research result is significantly important solving the issues of fermentation concerning with minimum quantity of cocoa needed. With this approach, small batch of cocoa fermentation even could result in comparable quality to full-batch fermentation.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.