Influence of Lactobacillus plantarum Fermentation on Functional Properties of Flour from Jackfruit (Artocarpus heterophyllus Lamk.) Seeds

Abstract

Effort to improve the functional properties of jackfruit seed flour has been made by introducing Lactobacillus plantarum fermentation on the jackfruit chips, which are latter processed into flour. The jackfruit chips were fermented using L. plantarum for up to 32 hours, and air dried before they were grounded to pass through an 80 mesh sifter. The results of the experiment showed water holding capacity (WHC) of fermented flour was higher compared with that of the unfermented. The longer fermentation time, the higher the WHC of the flour. In contrast, the flour oil holding capacity (OHC) decreased during longer incubation time, indicating that some shorter amyloses were released during fermentation. Earlier studies on pasting characteristics of jackfruit seed showed that the peak, setback and breakdown viscosity of fermented jackfruit seed flour were higher compared with that of unfermented flour, indicating that fermented flour will have a higher thickening power and is more susceptible to heat and mechanical shear. This finding indicates L. plantarum fermentation will increase the potency of jackfruit seed flour for food industry application either as a thickener and or biodegradable film. Furthermore, HPLC analysis of the soluble saccharide of fermented flour showed the differences of oligosaccharides content such as raffinose, stachiose and verbaschose, indicating the capability of the enzymes released by L. plantarum during fermentation to hydrolyse the starch to become shorter oligosaccharide but without monosaccharide.