Nutritional and functional properties changes during facultative submerged fermentation of gadung (Dioscorea hispida Dennst) tuber flour using Lactobacillus plantarum

Kumoro, Andri Cahyo; Widiyanti, Marissa; Ratnawati, Ratnawati; Retnowati, Diah Susetyo

doi:10.1016/j.heliyon.2020.e03631

Cited by 21 publications

(19 citation statements)

References 31 publications

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“…The range of WSC was 0.087 to 0.15%, and no significant differences ( p = 0.069) were observed between the evaluated temperatures. A low solubility value may be related to only a slight degradation of starch and leads to having few soluble molecules in the flour [ 46 ]. This behavior was similar to that reported in earlier studies when the solubility and swelling power of jackfruits seed starch were evaluated [ 5 ].…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Properties, Antioxidant Capacity, Prebiotic Activity and Anticancer Potential in Human Cells of Jackfruit (Artocarpus heterophyllus) Seed Flour

et al. 2021

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The general aim of this study was to evaluate physicochemical properties, prebiotic activity and anticancer potential of jackfruit (Artocarpus heterophyllus) seed flour. The drying processes of jackfruit seeds were performed at 50, 60 and 70 °C in order to choose the optimal temperature for obtaining the flour based on drying time, polyphenol content and antioxidant capacity. The experimental values of the moisture ratio during jackfruit seed drying at different temperatures were obtained using Page’s equation to establish the drying time for the required moisture between 5 and 7% in the flour. The temperature of 60 °C was considered adequate for obtaining good flour and for performing its characterization. The chemical composition, total dietary fiber, functional properties and antioxidant capacity were then examined in the flour. The seed flour contains carbohydrates (73.87 g/100 g), dietary fiber (31 g/100 g), protein (14 g/100 g) and lipids (1 g/100 g). The lipid profile showed that the flour contained monounsaturated (4 g/100 g) and polyunsaturated (46 g/100 g) fatty acids. Sucrose, glucose, and fructose were found to be the predominant soluble sugars, and non-digestible oligosaccharides like 1-kestose were also found. The total polyphenol content was 2.42 mg of gallic acid/g of the sample; furthermore, the antioxidant capacity obtained by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) was 901.45 µmol Trolox/100 g and 1607.87 µmol Trolox/100 g, respectively. The obtained flour exhibited good functional properties, such as water and oil absorption capacity, swelling power and emulsifier capacity. Additionally, this flour had a protective and preventive effect which is associated with the potential prebiotic activity in Lactobacillus casei and Bifidobacterium longum. These results demonstrate that jackfruit seed flour has good nutritional value and antioxidant and prebiotic activity, as well as potential protective effects and functional properties, making it an attractive food or ingredient in developing innovative functional products.

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Section: Resultsmentioning

confidence: 99%

Physicochemical Properties, Antioxidant Capacity, Prebiotic Activity and Anticancer Potential in Human Cells of Jackfruit (Artocarpus heterophyllus) Seed Flour

et al. 2021

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“…The WSI of modified yam flour obtained in this work was much lower than the control (native flour), as shown in Table 1. Recently, the solubility of modified flour was shown to be lower than that of native flour for Dioscorea hispida Dennst tuber flour [13]. The low value of WSI on treated samples probably was caused by the pre-treatment process that involved washing and pressing twice.…”

Section: Water Solubility Indexmentioning

confidence: 99%

“…These short polymers are polysaccharides that are more soluble, primarily simple sugar. As a result, it most likely dissolved in the fermentation media, maintaining longer chain polysaccharides in the resulting flour [13].…”

Section: Water Solubility Indexmentioning

confidence: 99%

“…One of the several technics to improve the functional properties of yam flour is fermentation, either using lactic acid bacteria (LAB) inoculum or spontaneously. LAB will be able to modify the functional qualities of flour by producing enzymes and organic acids that breakdown part of the starches into shorter-chain polymers [7][8][9][10][11][12][13][14][15].…”

Section: Introductionmentioning

confidence: 99%

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Changes in functional properties during fermentation of Amorphophallus paeoniifolius (Dennst.) Nicolson yam using Lactobacillus plantarum

Syah

Irundu

Bahmid

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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The purpose of this study was to see how inoculum loading (2 and 5% v/v) and fermentation period (0–72 h) affected the functional properties of A. paeoniifolius (Dennst.) Nicolson yam flour. L. plantarum fermentation was used to ferment the sliced yam. In general, swelling power of modified flour increased along with the increasing of inoculum and fermentation time but not significant, while the water solubility index reduced significantly by fermentation. The water absorption capacity of flour increased significantly as inoculum concentration and fermentation period were increased, and then decreased with the length of the fermentation process. Bulk density implied that the fermentation process formed an open structure of starch granule with a higher proportion of void spaces. The FTIR analysis showed the modification of functional groups of starch that indicates the change of physicochemical properties along the fermentation process due to the interaction of L. plantarum. The color of the treated flour whiter than control makes its application for various food products will be wider. This result suggested that fermentation by 5% L. plantarum within 48 h could provide a greater extent of flour such as processed cheese, sausage, dough, and baked products.

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“…This flora with a thorny stem twinning, may reach up to 20 m in height, displaying small paleyellow flowers. Gadung tubers are rich in resistant starch despite being gluten free [22]. Dioscorea genus tubers are a good source of lipids, starch, proteins, crude fibers, vitamins (especially vitamin A and C), and have been utilized as an herbal medicinal plant as well as food [23].…”

Section: Introductionmentioning

confidence: 99%

Dioscorea hispida Starch as a Novel Natural Coagulant in Textile Wastewater Treatment

Yusoff

Juni

Ahmed

et al. 2021

J. Eng. Technol. Sci.

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The process of coagulation-flocculation using Dioscorea hispida starch as a natural coagulant was investigated for the purification of textile effluent from several dyeing and finishing mills. The major parameters tested were COD, turbidity, and color. Prior to conducting the experiments, the general physical characteristics of Dioscorea hispida starch were investigated. The optimal conditions, pH and coagulant dosage were assessed using a jar test. The results demonstrated that the Dioscorea hispida starch yield was 15.38% of Dioscorea hispida dry weight. Pulverizing of Dioscorea hispida mass also resulted in approximately 10-15% of impurities in the final product. The optimal pH of 7 resulted in maximum COD, turbidity and color reductions of 28%, 94% and 64% respectively. The optimum dosage of Dioscorea hispida starch of 2500 mg/L resulted in a maximum reduction of 22%, 93%, 63%, of COD, turbidity, and color, respectively. Overall, this study confirmed that the utilization of Dioscorea hispida starch as a natural coagulant offers a relatively good removal efficiency in textile wastewater treatment.

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Nutritional and functional properties changes during facultative submerged fermentation of gadung (Dioscorea hispida Dennst) tuber flour using Lactobacillus plantarum

Cited by 21 publications

References 31 publications

Physicochemical Properties, Antioxidant Capacity, Prebiotic Activity and Anticancer Potential in Human Cells of Jackfruit (Artocarpus heterophyllus) Seed Flour

Physicochemical Properties, Antioxidant Capacity, Prebiotic Activity and Anticancer Potential in Human Cells of Jackfruit (Artocarpus heterophyllus) Seed Flour

Changes in functional properties during fermentation of Amorphophallus paeoniifolius (Dennst.) Nicolson yam using Lactobacillus plantarum

Dioscorea hispida Starch as a Novel Natural Coagulant in Textile Wastewater Treatment

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