Potential of Modified Flour Derived from The Bamboo Shoot and Swamp Tuber Origin from South Kalimantan as Environmentally Friendly Food

Abstract

Abstract To reduce dependence on wheat flour, it is necessary to find substitutes for flour from local food. As local food, bamboo shoots (betung) and swamp tubers (alabio and nagara) have the potential to be processed into flour even though they have relatively low characteristics. To improve the flour characteristics, it can be made by modifying the flour biologically. The purpose of this study was to investigate modified fibre-rich flour derived from bamboo shoot and swamp tuber through fermentation and to formulate the flours as functional food. This modification was preferred because it did not need chemical agents that may be harmful for environmental. The modified flour was prepared by both spontaneously and non-spontaneously fermentation, using mocaf starter. Alabio tuber (Dioscorea alata L.), nagara tuber (Ipomoea batatas L.), bamboo shoots betung (Dendrocalamus asper) were fermented for 24, 48, and 72 hours. After fermentation, the modified flours were formulated based on a certain combination to meet the nutritional adequacy rate. The best results of alabio, nagara and betung flour were 72 hours spontaneous fermentation, 48 hours spontaneous fermentation, and 72 hours starter fermentation, respectively. The best-modified flour formulation was obtained in the combination of nagara tuber flour: bamboo shoots in 90:10.