Effects of Retting Media Circulation and Temperature on the Fermentation Process in Soft-Texture and Low Cyanogenic Content Cassava Flour Production
M.T.A.P. Kresnowati(1*), Yazid Bindar(2), Lienda Aliwarga(3), Dianika Lestari(4), Nicholaus Prasetya(5), A. R. Tanujaya(6)
(1) Department of Chemical Engineering, Faculty of Industrial Technology, Institut Teknologi Bandung, Ganesha 10, Bandung, 40132, Indonesia, Telephone: +62-22-2500989, Fax: +62-22-2501438
(2) Department of Chemical Engineering, Faculty of Industrial Technology, Institut Teknologi Bandung, Ganesha 10, Bandung, 40132, Indonesia, Telephone: +62-22-2500989, Fax: +62-22-2501438
(3) Department of Chemical Engineering, Faculty of Industrial Technology, Institut Teknologi Bandung, Ganesha 10, Bandung, 40132, Indonesia, Telephone: +62-22-2500989, Fax: +62-22-2501438
(4) Department of Chemical Engineering, Faculty of Industrial Technology, Institut Teknologi Bandung, Ganesha 10, Bandung, 40132, Indonesia, Telephone: +62-22-2500989, Fax: +62-22-2501438
(5) Department of Chemical Engineering, Faculty of Industrial Technology, Institut Teknologi Bandung, Ganesha 10, Bandung, 40132, Indonesia, Telephone: +62-22-2500989, Fax: +62-22-2501438
(6) Department of Chemical Engineering, Faculty of Industrial Technology, Institut Teknologi Bandung, Ganesha 10, Bandung, 40132, Indonesia, Telephone: +62-22-2500989, Fax: +62-22-2501438
(*) Corresponding Author
Abstract
Keywords
Full Text:
PDFReferences
- Achi, O.K., and Akomas, N.S. (2006). Comparative assessment of fermentation techniques in the processing of fufu, a traditional fermented cassava product, Pakistan J. of Nutr., 5(3), 224-229.
- Ampe, F., Brauman, A., Treche, S., Agossou, A. (1994). Cassava Retting: Optimisation of a Traditional Fermentation by an Experimental Research Methodology, J. Sci. Food Agric., 65, 355-361.
- Bokanga, M. (1994). The cyanogenic potential of cassava, Akoroda, M.O. (Ed). Root crops for food security in Africa, Proceedings of the Fifth Triennial Symposium of the International Society for Tropical Roots Crops –Africa Branch, Kampala: Uganda, 336-339.
- Djazuli, M and Bradbury, J. H. (1999). Cyanogen content of cassava roots and flour in Indonesia, Food Chem., 101, 894-897.
- Giraud, E., Gosselin, L and Raimbault, M. (1992). Degradation of cassava linamarin by lactic acid bacteria, Biotechnol. Lett., 14 (7), 593-598.
- Maduagwu, E. N., and Umoh, I. B. (1988). Dietary thiocyanate and N- nitrosation in vivo in the Wistar rat, Ann. Nut. Met., 32, 30-37.
- Ogbo, F.C. (2006). Assessment of some locally developed technologies for shortening the retting time of cassava, Af. J. Biotechnol., 5(9), 775-777.
- Okafor, N., Ijioma, B and Oyolu, C. (1984). Studies on the microbial of cassava retting for “foo-foo” production, J. Appl. Bacteriol, 56, 1-13.
- Philbrick, D.J., Hill, D.C., and Alexander, J.C. (1977). Physiological and biohemical changes associated with linamarin administration to rats, Toxicology and Applied Pharmacology, 42: 539-551.
- Rasulu, H., Yuwono, S. S. and Kusnadi, J. (2012). Characteristics of Fermented Cassava Flour as Material for Producing Sagukasbi, Jurnal Teknologi Pertanian 13(1): 1-7.
- Tewe, O.O. (1992). Detoxification of cassava products and effects of residual toxins on consuming animals. In Machin, D. and Snyvold (Eds). Roots, tubers, plantains, and bananas in animal feeding, FAO Animal Production and Health, 81-89.
DOI: https://doi.org/10.22146/ajche.49710
Article Metrics
Abstract views : 1600 | views : 1599Refbacks
- There are currently no refbacks.
ASEAN Journal of Chemical Engineering (print ISSN 1655-4418; online ISSN 2655-5409) is published by Chemical Engineering Department, Faculty of Engineering, Universitas Gadjah Mada.