Effects of fermentation with lactic acid bacteria from wikau maombo on the physicochemical characteristics of sago (Metroxylon sagu) flour, and its application in crackers

Abstract

In the present work, sago was fermented with lactic acid bacteria (LAB) isolated from wikau maombo, and used in the production of crackers. The effect of fermentation period, LAB strain, and inoculum concentration on the properties of the flour were investigated. Results showed that the best fermentation treatment was by using LAB UM1.3A with OD 0.75 for 48 h. The fermented flour had a swelling power of 11.39 g/g, water solubility index of 17.58%, pH of 6.32, and distinctive crystallinity and pasting properties as compared to native flour (unfermented; control). Crackers produced from the fermented flour contained higher fat, protein, and crude fibre than those produced from native sago flour. These crackers were salty and crispy. The degree of acceptability of the crackers made from fermented flour was comparable to the crackers made from wheat flour.