Physico-chemical properties of Wikau maombo flour from cassava (Manihot esculenta Crantz)

详细信息    查看全文

• 作者：Sri Wahyuni ; Ansharullah ; Saefuddin ; Holilah…
• 关键词：Wikau maombo flour ; Fermentation ; Immersion ; Sea water ; Cyanide
• 刊名：Journal of Food Measurement and Characterization
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：11
• 期：1
• 页码：329-336
• 全文大小：
• 刊物类别：Food Science; Chemistry/Food Science, general; Engineering, general;
• 刊物主题：Food Science; Chemistry/Food Science, general; Engineering, general;
• 出版者：Springer US
• ISSN：2193-4134
• 卷排序：11

文摘

Wikau maombo flour has a great potential as an economical food products in Southeast Sulawesi. The aims of this study were to apply the traditional methods of cassava flour manufacturing process roomates including peeling, washing, the immersion of sea water, fermentation, drying, milling and analyze the characteristic of wikau Matombo flour. The cassava was immersed for 24 h in sea water prior to fermentation in 1–4 days. Fermented flour in 3 days is the choosen product due to its good organoleptic and mass-produced analysis. The cyanide content of the flour was 2.7 mg/kg, whereas the content of carbohydrate, protein, fat, ash, moisture and crude fiber were 87.69 ± 0.1, 2.4 ± 0.1, 0.34 ± 0.02, 1.04 ± 0.59, 6.23 ± 0.48 and 2.30 ± 0.72 %, respectively. FTIR analysis showed that the intensity of peaks in 1016, 1150, 1650, 2990 and 3390 cm−1 were found to decrease with a longer fermentation. Based on the XRD analysis, the crystallinity of Wikau maombo flour decreased as the fermentation time increase. With a long fermentation, the morphology of the flour was observed as irregular granules with starch granule size. The physicochemical properties of wikau Matombo flour including swelling power, crystallinity, solubility, cyanide content, viscosity, pasting temperature, pH and granule size were 8.39 ± 0.06 g/g, 24.41 %, 66 ± 0.27 %, 2.7 ± 0.03 mg/kg, 4061cP, 74.1 °C, 6.5 ± 0.05 and 5–15 μm, respectively.