Vol 7 Issue 5 September 2020-October 2020
Hevenney, V.H., Hasmadi, M., Sulistyo, J.
Abstract: Cassava (Manihot esculenta Crantz) is one of the important staple crops worldwide. New products from cassava flour are still relevant to the food industry. However, the utilization of native flour is quite challenging due to its limited functional properties. Poly-γ -glutamic acid (γ -PGA) is a water-soluble, biodegradable, and non-toxic biopolymer, presents abundantly in the traditional Japanese dish called natto. In the present study, an enzymatic modification was carried out on cassava flour using α -amylase and cellulase crude enzyme. The enzyme-modified flours were further investigated for their proximate composition and functional properties after fortification of γ -PGA at different levels (10%, 20%, 30%, 40% and 50%). Native cassava flour was used as a control. The increasing level of γ -PGA resulted in a significant increase in protein (ranged from 1.19 to 2.32%) and fat (ranged from 0.11 to 0.40%) contents, while there were decreases in moisture (ranged from 5.91 to 6.80%) and ash (1.25 to 1.36%) contents. Significant differences in the swelling power and solubility were observed at various temperatures. The bulk density, water and oil absorption capacity of native cassava flour was significantly higher than the cassava flour with γ -PGA blends. All flour samples showed no significant differences in terms of lightness (L*), while greenness to redness (a*) of native cassava flours were higher than the modified cassava flour with γ -PGA.
Keywords: Cassava, Chemical, Functional, Modified Flour, Pasting, Poly-γ -glutamic Acid.
Title: Proximate Composition and Functional Properties of Modified Cassava Flour Fortified with Poly-γ -glutamic Acid
Author: Hevenney, V.H., Hasmadi, M., Sulistyo, J.
International Journal of Novel Research in Life Sciences