The quality improvement of yam flour (Dioscorea alata) through the fermentation process

Abstract

Abstract Yam (Discore alata) is a local tuber used as a substitute for wheat flour and a source of non-rice carbohydrates. The processing into flour expands the diversification of yam’s product. However, the flour produced does not resemble wheat flour, so the processing needs to be modified. This study compared several properties of modified yam flour with four treatments. The four treatments were fermentation for 12 hours with Bi-Mocaf starter, fermentation for 18 hours with tape yeast, fermentation for 72 hours with pure water and without fermentation treatment. This study found: yam flour had an average moisture and ash content of 19% and 9.00%. The fermentation with tape yeast produced the highest yield (20.40%). The highest amylose content (7.23%), protein (4.25%), viscosity (3.65 cp), carbohydrate (74.20%), and energy (319.81 kcal) were produced by fermentation in 12 hours with the Bi-Mocaf fermentor. Without fermentation, treatment formed the highest dietary fiber (18.27%) and fat content (0.780%). The processing into flour is expected to expand product diversification and increase the added value of yam tubers.