Analysis of spontaneous and biological fermented cassava flour for sourdough application

Abstract

Abstract Mocaf is cassava flour produced through lactic acid fermentation or spontaneous fermentation. Mocaf can be utilised as a raw material in food processing, such as sourdough applications in the bakery sector, which typically depend on wheat flour. The bakery industry is currently also using sourdough as a natural yeast in bread production. The objective of the research is to determine the effect of the spontaneous fermentation method and using Lactobacillus plantarum for a certain time on the characteristics of the mocaf produced and applied to the manufacture of sourdough starter. The Unpaired Sample T-Test was used in the experiment design, with two types of treatment: spontaneous fermentation for 96 hours and fermentation utilising L. plantarum bacteria for 96 hours. Total lactic acid bacteria (LAB) and pH were the parameters measured in immersed cassava fermented water. Fermented cassava flour was evaluated for ash content, crude fibre content, cyanide acid, lactic acid, protein, and starch. pH and development of liquid sourdough were also measured. A spontaneously fermented mocaf sample has a pH of 4.30, moisture content of 9.21%, an ash content of 0.83%, a protein content of 5.308%, a fibre content of 3.73%, lactic acid of 0.1204 mg/mL, HCN of 7.65 mg/Kg, and a starch content of 55.41%. The best mocaf has a pH of 4.25, 8.56% water content, 0.67% ash content, 6.125% protein, 2.50% fibre content, 0.123 lactic acid mg/mL, HCN 5.85 mg/Kg, and a starch content of 54.43%. Sourdough derived from mocaf with spontaneous fermentation had a pH of 3.31, while mocaf fermented with LAB had a pH of 3.28. The development of sourdough volume value for mocaf with spontaneous fermentation and using LAB was 61,4% and 86,45%, respectively. Mocaf produced by 96-hour treatment with L. plantarum bacteria exhibited better characteristics than mocaf produced by spontaneous fermentation treatment.