The effect of fermentation duration and starter concentration on physicochemical properties of modified sorghum flour by Lactobacillus plantarum FNCC 0027

Kurniadi, Muhamad; Arysad, M.F.; Sari, Ardhea Mustika; Nurhayati, Rifa; Wiyono, Tri

doi:10.26656/fr.2017.3(5).098

Cited by 7 publications

(9 citation statements)

References 15 publications

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“…However, SC gave significant effect (as compared to control) when its concentration was higher than 2%. This result is consistent with our previous study (Kurniadi et al, 2019). The effectiveness of starch degradation elevates with the increasing fermentation period and addition of SC.…”

Section: Effect Of the Fermentation Period And The Starter Culture Co...supporting

confidence: 94%

“…However, the elevation of SC concentration from 2 to 6% did not significantly affect the dissolved protein content. A similar trend also occurred in our previous study using L. plantarum (Kurniadi et al, 2019). Various other fermentation studies also reported the same finding; in corn flour (Amankwah et al, 2009;Gernah et al, 2011;Aini et al, 2016); in cassava fermentation (Frediansyah et al, 2012;Gunawan et al, 2015;Frediansyah and Kurniadi, 2016); in foxtail millet fermentation (Amadou et al, 2014), and in mung bean bioprocess (Onwurafor et al, 2014).…”

Section: Effect Of the Fermentation Period And The Starter Culture Co...supporting

confidence: 87%

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Effect of Saccharomyces cerevisiae fermentation on the quality of Samurai 2, a mutant sorghum flour

Kurniadi¹,

Afuw²,

Sari³

et al. 2021

IFRJ

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Sorghum is a remarkably nutritious cereal plant primarily found in Africa. It was introduced to Indonesia in 1989. Joining the effort to improve the quality of local flour as part of the Indonesian government’s food security program, we applied the yeast Saccharomyces cerevisiae during sorghum flour fermentation with different parameters to yield better final flour products. Since low digestibility of proteins and high levels of tannins that are present in grains are considered as obstacles to favourable sorghum flour production, we aimed at formulating a method for flour production by using the mutant sorghum variety called Samurai 2, and employing various fermentation periods and concentrations of S. cerevisiae as starter culture. The quality controls were performed on the basis of chemical and physical properties. The present work employed a complete factorial randomised design, by varying the durations of fermentation (20, 40, and 60 h) and starter culture concentrations of 107 CFU/mL (0, 2, 4, and 6%, w/v). The results showed that the longer the fermentation time and the higher the starter concentration, the lower the water, ash, and in-flour tannin contents, whiteness intensity, and viscosity (p < 0.05). On the other hand, this treatment increased the levels of dissolved protein (p < 0.05), and the microstructure of starch granules became coarser.

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Section: Effect Of the Fermentation Period And The Starter Culture Co...supporting

confidence: 94%

Section: Effect Of the Fermentation Period And The Starter Culture Co...supporting

confidence: 87%

Effect of Saccharomyces cerevisiae fermentation on the quality of Samurai 2, a mutant sorghum flour

Kurniadi¹,

Afuw²,

Sari³

et al. 2021

IFRJ

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“…Another factor that causes a decrease in water content is the activity of microorganisms that damage the starch component thereby reducing the OH bond in its structure (Kurniadi et al, 2019).…”

Section: Uv-vis Analysis On Tempeh Dissolved Protein Contentmentioning

confidence: 99%

Spectroscopic Analysis of Tempeh Protein Content during the Production Process

Arham

Kurniawan

Anhusadar

et al. 2021

IJTK

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Tempeh is a local Indonesian food that is liked by the community, both locally and internationally. The high protein content is the reason for choosing tempeh as a complementary food. In its production, tempeh is made by two important processes, including treatment and fermentation. During this process, the protein can be damaged, resulting in a decrease in the protein content of tempeh. Based on these problems, this study aims to analyze the reduction of tempeh protein content during the production process. The analysis used two spectroscopic methods, including FTIR and UV-Visible. FTIR spectroscopy was used to observe the reduction in total protein content, while UV-Vis spectroscopy was used to observe the reduction in dissolved protein content. The results of the study for FTIR analysis showed that at the pretreatment and fermentation stages, both caused a decrease in the total protein content of tempeh. This was observed with a decrease in the intensity of IR absorption at a wavenumber of 1745 cm-1 which is identical to the C=O group and 1543 cm-1 which is identical to the N-H group. Based on the results of the UV-Visible study, it shows that the fermentation time affects the amount of dissolved protein. This situation is supported by the increasing pH of tempeh and decreasing water content during fermentation.

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“…The protein content of this grain is equivalent to that of wheat (8–12%) and higher than that of rice (6–10%), while its fat content (2–6%) is higher than that of rice (0.5–1.5%). Yet, unlike other cereals, sorghum also has a testa (i.e., a dark (brown) grain coat that contains antinutritional compounds such as tannins) [ 4 ]. Tannins are polyphenolic chemicals that can form complexes with proteins and, in turn, lower protein quality and affect digestion [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Characterisation of Polishing Frequency for Three Varieties of Sorghum Grain in Java, Indonesia

A’yunin

Atmadja

Aini

et al. 2022

International Journal of Food Science

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To determine the suitability of different sorghum cultivars (grown in Indonesia) for the manufacturing of acceptable food products, their properties must first be characterised. During sorghum processing, polishing may affect the final nutritional value and quality of the product. This study is aimed at determining the effects of sorghum variety and polishing frequency on nutritional value. This was achieved by using a factorial randomised block design with two factors: sorghum variety (Bioguma, Numbu, and Super) and polishing frequency (once, twice, or thrice). Tannin content, antioxidant capacity, levels of dietary fibre and resistant starch, and fat, ash, and carbohydrate content varied according to sorghum cultivar. Compared to other sorghum varieties, the Super cultivar contained the highest levels of antioxidants, dietary fibre, fat content, protein, resistant starch, and tannins (although high tannin content could be lowered by polishing grains up to three times). The frequency of polishing affected tannin and ash levels in all three sorghum varieties. Polishing frequency also affected the antioxidant capacity of polished sorghum grains. The findings from this study should be considered when determining appropriate applications for various sorghum-based food products.

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The effect of fermentation duration and starter concentration on physicochemical properties of modified sorghum flour by Lactobacillus plantarum FNCC 0027

Cited by 7 publications

References 15 publications

Effect of Saccharomyces cerevisiae fermentation on the quality of Samurai 2, a mutant sorghum flour

Effect of Saccharomyces cerevisiae fermentation on the quality of Samurai 2, a mutant sorghum flour

Spectroscopic Analysis of Tempeh Protein Content during the Production Process

Characterisation of Polishing Frequency for Three Varieties of Sorghum Grain in Java, Indonesia

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