Nutritional value of fortified cassava flour prepared from modified cassava flour and fermented protein hydrolysates
Nutritional properties of fortified cassava flour produced from co-processing of modified cassava flour with fermented protein hydrolysates were studied. Proximate, cyanide content, swelling power, solubilitiy dextrose equivalent and viscosity of native, modified and fortified cassava flour samples...
| Main Authors: | , , , |
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| Format: | Proceedings |
| Language: | English English |
| Published: |
American Institute of Physics Inc.
2016
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| Online Access: | https://eprints.ums.edu.my/id/eprint/34981/2/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/34981/1/FULLTEXT.pdf |
| _version_ | 1796911695214411776 |
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| author | Joko Sulistyo Lee, Jau Shya Hasmadi Mamat Noorakmar Abdul Wahab |
| author_facet | Joko Sulistyo Lee, Jau Shya Hasmadi Mamat Noorakmar Abdul Wahab |
| author_sort | Joko Sulistyo |
| collection | UMS |
| description | Nutritional properties of fortified cassava flour produced from co-processing of modified cassava flour with fermented protein hydrolysates were studied. Proximate, cyanide content, swelling power, solubilitiy dextrose equivalent and viscosity of native, modified and fortified cassava flour samples were determined. The results revealed that the moisture contents of the three samples showed significant difference from native to modified and fortified flour with values between 10.35 % ± 0.01 % to 6.30 % ± 0.08 % and 3.92 % ± 0.10 %. The protein contents (1.14 % ± 0.02 % to 2.19 % ± 0.06 % and 11.26 % ± 0.07 %) showed significant increase with increasing level of protein hydrolysates, ash (2.07 % ± 0.04 % to 1.33 % ± 0.01 % and 1.45 % ± 0.05 %) and crude fiber (1.97 % ± 0.04 % to 1.50 % ± 0.08 % and 1.55 % ± 0.05 %) showed no significant increase with increasing level of protein hydrolysates, while the crude fat, ash and fibre reduced with increase in protein hydrolysates. The cyanide (HCN) content decreased along with time of incubation with sample of fortified flour having the lowest value of HCN (2.93 mg • kg−1 ± 1.20 mg • kg−1). Meanwhile dextrose equivalent (2.00 % ± 0.00 % to 2.50 % ± 0.00 % and 3.25 % ± 0.35 %) showed significant increase with increasing of protein hydrolysates, solubility (85.60 % ± 1.12 % to 79.36 % ± 2.12 % and 79.79 % ± 6.59 %), and swelling power (4.20 % ± 0.88 % to 2.44 % ± 0.20 % and 2.45 % ± 0.01 %) showed no significant increase with increasing level of protein hydrolysates. Somehow, viscosity (387.00 cp ± 50.91 cp to 302.25 cp ± 56.21 cp and 242.00 cp ± 21.21 cp) showed significant increase with increasing level of protein hydrolysates. Observation by SEM indicated that modified starch granules was depolymerized by enzymatic hydrolysis lead to cause change and degrade exterior surface of the granules within corrosion via pores of small granules which makes it easy for penetration of enzyme into the granules. |
| first_indexed | 2024-03-06T03:22:29Z |
| format | Proceedings |
| id | ums.eprints-34981 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-03-06T03:22:29Z |
| publishDate | 2016 |
| publisher | American Institute of Physics Inc. |
| record_format | dspace |
| spelling | ums.eprints-349812022-11-30T03:04:56Z https://eprints.ums.edu.my/id/eprint/34981/ Nutritional value of fortified cassava flour prepared from modified cassava flour and fermented protein hydrolysates Joko Sulistyo Lee, Jau Shya Hasmadi Mamat Noorakmar Abdul Wahab TX341-641 Nutrition. Foods and food supply Nutritional properties of fortified cassava flour produced from co-processing of modified cassava flour with fermented protein hydrolysates were studied. Proximate, cyanide content, swelling power, solubilitiy dextrose equivalent and viscosity of native, modified and fortified cassava flour samples were determined. The results revealed that the moisture contents of the three samples showed significant difference from native to modified and fortified flour with values between 10.35 % ± 0.01 % to 6.30 % ± 0.08 % and 3.92 % ± 0.10 %. The protein contents (1.14 % ± 0.02 % to 2.19 % ± 0.06 % and 11.26 % ± 0.07 %) showed significant increase with increasing level of protein hydrolysates, ash (2.07 % ± 0.04 % to 1.33 % ± 0.01 % and 1.45 % ± 0.05 %) and crude fiber (1.97 % ± 0.04 % to 1.50 % ± 0.08 % and 1.55 % ± 0.05 %) showed no significant increase with increasing level of protein hydrolysates, while the crude fat, ash and fibre reduced with increase in protein hydrolysates. The cyanide (HCN) content decreased along with time of incubation with sample of fortified flour having the lowest value of HCN (2.93 mg • kg−1 ± 1.20 mg • kg−1). Meanwhile dextrose equivalent (2.00 % ± 0.00 % to 2.50 % ± 0.00 % and 3.25 % ± 0.35 %) showed significant increase with increasing of protein hydrolysates, solubility (85.60 % ± 1.12 % to 79.36 % ± 2.12 % and 79.79 % ± 6.59 %), and swelling power (4.20 % ± 0.88 % to 2.44 % ± 0.20 % and 2.45 % ± 0.01 %) showed no significant increase with increasing level of protein hydrolysates. Somehow, viscosity (387.00 cp ± 50.91 cp to 302.25 cp ± 56.21 cp and 242.00 cp ± 21.21 cp) showed significant increase with increasing level of protein hydrolysates. Observation by SEM indicated that modified starch granules was depolymerized by enzymatic hydrolysis lead to cause change and degrade exterior surface of the granules within corrosion via pores of small granules which makes it easy for penetration of enzyme into the granules. American Institute of Physics Inc. 2016-06-14 Proceedings PeerReviewed text en https://eprints.ums.edu.my/id/eprint/34981/2/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/34981/1/FULLTEXT.pdf Joko Sulistyo and Lee, Jau Shya and Hasmadi Mamat and Noorakmar Abdul Wahab (2016) Nutritional value of fortified cassava flour prepared from modified cassava flour and fermented protein hydrolysates. https://aip.scitation.org/doi/abs/10.1063/1.4953504 |
| spellingShingle | TX341-641 Nutrition. Foods and food supply Joko Sulistyo Lee, Jau Shya Hasmadi Mamat Noorakmar Abdul Wahab Nutritional value of fortified cassava flour prepared from modified cassava flour and fermented protein hydrolysates |
| title | Nutritional value of fortified cassava flour prepared from modified cassava flour and fermented protein hydrolysates |
| title_full | Nutritional value of fortified cassava flour prepared from modified cassava flour and fermented protein hydrolysates |
| title_fullStr | Nutritional value of fortified cassava flour prepared from modified cassava flour and fermented protein hydrolysates |
| title_full_unstemmed | Nutritional value of fortified cassava flour prepared from modified cassava flour and fermented protein hydrolysates |
| title_short | Nutritional value of fortified cassava flour prepared from modified cassava flour and fermented protein hydrolysates |
| title_sort | nutritional value of fortified cassava flour prepared from modified cassava flour and fermented protein hydrolysates |
| topic | TX341-641 Nutrition. Foods and food supply |
| url | https://eprints.ums.edu.my/id/eprint/34981/2/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/34981/1/FULLTEXT.pdf |
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