Physico-chemical and Functional Characteristics of Fermented Cassava Flour by Lactobacillus casei using Submerged and Solid-State Fermentation
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Utilization of cassava flour in the food industry had weakness, which were less stability and low the paste resistance because it couldn’t resist to heat and acid conditions. Fermentation was an alternative that can be done to improve the properties of starch polymers, such as viscosity, gelatinization, and rheology. The research were to characterize the physico-chemical and functional properties of fermented cassava flour by Lactobacillus casei using submerged and solidstate fermentation. The results showed that the whiteness degree of cassava flour fermented by Lactobacillus casei ranged from 98-100, higher than cassava flour without fermentation 97. Amylose content of cassava flour fermented using BAL in submerged culture (13.7%) higher than spontaneous fermentation in submerged culture (11.03%). Cassava flour fermented in submerged had WHC (326,7%) and OHC (710,3%) value higher than cassava flour in solid-state fermentation. Gelatinization temperature of fermented cassava flour was lower (69.7°C) than cassava flour non-fermentation (70.4°C). The viscosity of cassava flour fermented using BAL (5135 cP) had a peak value higher than the fermented cassava flour (4495 cP), with longer time (4.33 min) and lower temperature (72.55°C). It can be concluded the fermented cassava flour using submerged culture is better than solid culture.