Effect of Fermentation using Lactobacillus casei on the Physicochemical and Functional Properties of Sorghum Flour

Abstract

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.

The Effect Used Nangka (Musa X Paradisiaca L.) Plantain Flour With A Different Process to The Macro-Micronutrient and Sensory of A Snack Bar

“…Snack bar made from fermented banana flour has a higher dietary fiber content compared to non-fermented. This is consistent with the fermentation of sorghum flour which also causes an increase in dietary fiber [35]. This could be due to the degradation of IDF into SDF during fermentation due to production of enzyme which in turn increases total dietary fiber [36].…”

Dynamic Rheological, Thermal, and Structural Properties of Starch from Modified Cassava Flour (MOCAF) with Two Cultivars of Cassava

“…In the same case, during the fermentation of sorghum, starch tends to decrease after 24 hours and significantly decreases throughout fermentation because degraded become amylose, amylopectin, and other small molecules (maltodextrin, Dynamic Rheological, Thermal, and … for example.) (Adiandri & Hidayah, 2019;Nasrin & Anal, 2014). The decreasing total starch content in fermented MOCAF was indicated by the MOCAF enzyme activity, hydrolyzing the starch component during the fermentation.…”

Compositional, structural and functional characteristics of millets as modified by bioprocessing techniques: A review

“…Fermentation at 38°C for 20 h and germination at 25 ± 2°C for 48 h of proso millet resulted in an increased gel consistency relating to weakened properties of gel from 38.8 to 44.3 and 47.7 mm, respectively (Sharma et al, 2022). This could be attributed to the increased aciditiy during these treatments leading to decreased viscosity and an improved activity of enzymes during these treatments (Adiandri & Hidayah, 2019). A degradation of native starch‐protein structure occurs, which is responsible for gel‐forming properties (Sharma, Sharma, & Singh, 2021).…”