Physicochemical properties of fortified flour based modified cassava flour blended with bacterial poly-glutamic acid
Article Sidebar
Main Article Content
Abstract
Cassava is one of the most important staple crops worldwide. However, cassava flour needs to meet the high-quality requirements in terms of physicochemical characteristics. The present study was designed to investigate properties of fortified cassava flour produced from co-processing of modified cassava flour with poly-glutamic acid (PGA) derived from protein of beans that had been fermented by Bacillus natto. Proximate analysis, cyanide content, swelling power, solubility, and viscosity of modified cassava flour (MCF) which was fortified with poly-glutamic acid (PGA) was found to indicate improvements as compared to the native flour. The modified flours were further investigated for their physicochemical properties after addition of poly- -glutamic acid ( -PGA) at different levels. All flour samples showed no significant (p>0.05) differences in terms of lightness (L*), while greenness to redness (a*) of native flours was significantly (p<0.05) higher than modified flours with -PGA. There were significant (p<0.05) differences in the swelling power and solubility measured at various temperatures. From the pasting profiles, there were significant (p<0.05) increases in peak viscosity, final viscosity and pasting temperature of cassava flours due to addition of -PGA. Observation by scanning electron microscopy (SEM), pronounced cracks were observed in starch granules indicative of enzyme attack. It indicated that starch granules of modified and fortified cassava flour were depolymerized by enzymatic hydrolysis which led to cause change and degrade exterior surface of the granules within corrosion via pores of small granules.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
References
AOAC. (2005). Official Methods of Analysis, 19th Edition (Association of Analytical Chemists, Washington DC, 1-167.
Anthony, N.M., Sawi, M.K., Aiyelaagbe, O.O., Taiwo, A., Winnebah, T., Fomba, S.N. (2014). Proximate characteristics and complementary assessment of five organic sweet potatoes cultivars and cowpea varieties. The International Journal of Engineering Science. 3, 38-42.
Apea-Bah, F.B., Oduro, I., Ellis, W.O., Safo-Kantanka, O. (2011). Factor analysis and age at harvest effects on the quality of flour from four cassava varieties. Journal of Dairy Food and Science. 6, 43-54.
Aremu, M.O., Basu, S.K., Gyar, S.D., Goyal, A., Bhowmik, P.K., Datta, B.S. (2009). Proximate composition and functional properties of mushroom flours from Ganoderma spp., Omphalotus olearius (DC) Sing. And Hebeloma mesophaeum (Pers.) Quel. used in Nasarawa Stata, Nigeria. Malaysian Journal of Nutrition. 15(2), 233-241.
Ashogbon, A.O., Akintayo, E.T. (2012). Morphological, functional and pasting properties of starches separated from rice cultivars grown in Nigeria. International Food Research Journal. 19, 665-671.
Bajaj, I., Singhal, R. (2011). Poly (glutamic-acid) – An emerging biopolymer of commercial interest. Bioresource Technology. 102, 5551-5561.
Behera, B.C., Sethi, B.K., Mishra, R.R., Dutta, S.K., Thatoi, H.N. (2017). Microbial cellulases – diversity and biotechnology with reference to mangrove environment: a review. Journal of Genetic Engineering and Biotechnology. 15: 197-210.
Betiku, E, Alade, O.S. (2011). Investigation of Effects of Different Cassava Cultivars with Respect to Hydrogen Cyanide Content on Their Starch Hydrolysis. International Journal of Biological and Chemical Science, 5(6), 2362-2370.
Boudries, N., Belhaneche, N., Nadjemi, B., Deroanne, C., Mathlouthi, M., Roger, B., Sindic, M. (2009). Physicochemical and functional properties of starches from sorghum cultivated in Sahara of Algeria. Carbohydrate Polymers. 78(3), 475-480.
Chen, X., Chen, S., Sun, M., Yu, Z. (2005). Medium optimization by response surface methodology for polyglutamic acid production using dairy manure as the basis of a solid substrate. Biotechnology Products and Process Engineering. 69, 390-396.
Chinma, C.E., Ariahu, C.C., Abu, J.O. (2013). Chemical composition, functional and pasting properties of cassava starch and soy protein concentrate blends. Journal of Food Science and Technology. 50(6), 1179-1185.
Dura, A., Blaszczak, W., Rosell, C.M. (2014). Functionality of porous starch obtained by amylase or amyloglucosidase treatments. Carbohydrate Polymers. 101: 837-845.
Ekunseitan, O.F., Obadina, A.O., Sobukola, O.P., Omemu, A.M., Adegunwa, M.O., Kajihausa, O.E., Adebowale, A.A., Sanni, S.A., Sanni, L.O., Keith, T. (2016). Nutritional composition, functional and pasting properties of wheat, mushroom, high-quality cassava composite flour. Journal of Food Processing and Preservation. 1-8.
Gomez, A.M., Mendes da Silva, C.E., Ricardo, N.M.P.S., Sasaki, J.M., Germani, R. (2004). Impact of annealing on the physicochemical properties of unfermented cassava starch (“Polviho Doce”). Starch/Starke. 56: 419-423.
Gupta, R., Gigras, P., Mohapatra, H., Goswami, V.K., Chauhan, B. (2003). Microbial α-amylase: a biotechnological perspective. Process Biochemistry. 00, 1-18.
Hayma, J. (2003). The storage of tropical agricultural products. (4th edition). Wageningen Netherlands. Agromisa Foundation.
Howeler, R.L., Thomas, N., Holst Sanjuan, K., Sanjuan, K.H., Quiros, H., Isebrands, J., Martinez Oliva, E., Lagos Molina, S.M., Echeverri Rodriguez, J.H., Corrales Gonzalez, V.G. (2013). Save and grow cassava: A guide to sustainable production intensification. FAO, Roma (Italia).
Iwe, M.O., Michael, N., Madu, N.E., Obasi, N.E., Onwuka, G.I., Nwabueze, T.U., Onuh, J.O. (2017). Physicochemical and pasting properties high quality cassava flour (HQCF) and wheat flour blends. Agrotechnology. 6(3), 1-8.
Juturu, V., Wu, J.C. (2014). Microbial cellulases: Engineering, production and applications. Renewable and Sustainable Energy Reviews. 33, 188-203.
Kaur, B., Ariffin, F., Bhat, R. Karim, A.A. (2011). Progress in starch modification in the last decade. Food Hydrocolloids. 2, 398-404.
Kaur, M., Singh, N. (2005). Studies on functional thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars. Food Chemistry. 91, 403-411.
Lawal, O.S. (2004). Composition, physicochemical properties and retrogradation characteristics of native, oxidized, acetylated and acid-thinned new cocoyam (Xanthosoma sagittifolium) starch. Food Chemistry. 87, 205-218.
Lim, S.M., Kim, J.J., Shim, J.Y., Imm, B.Y., Sung, M.H., Imm, J.Y. (2012). Effect of poly-γ-glutamic acids (PGA) on oil uptake and sensory quality in doughnuts. Food Science and Biotechnology. 21(1), 247-252.
Lopez, O.V., Zaritzky, N.E., Garcia, M.A. (2010). Physicochemical characterization of chemically modified corn starches related to rheological behavior, retrogradation and film forming capacity. Journal of Food Engineering. 100(1), 160-168.
Luo, Z., Guo, Y., Liu, J., Qiu, H., Zhao, M., Zou, W., Li, S. (2016). Microbial synthesis of poly-γ-glutamic acid: current progress, challenges, and future perspectives. Pandey, A., Selvakumar, P., Soccol, C.R., Nigam, P. (2003). Solid-state fermentation for the production of industrial enzymes. Current Science. 77(1), 149-162.
Martinez, M.M., Pico, J., Gomez, M. (2015). Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis. Food Chemistry. 167, 447-453.
Ohizua, E.R., Adeola, A.A., Idowu, M., Sobukola, O.P., Afolabi, T.A., Ishola, R.O., Ayansina, S.O., Oyekale, T.O., Falomo, A. (2017). Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends. Food Science and Nutrition. 8, 750-762.
Ojo, M.O., Ariahu, C.C., Chinma, E.C. (2017). Proximate, functional and pasting properties of cassava starch and mushroom (Pleurotus pulmonarius) flour blends. American Journal of Food Science and Technology. 5(1), 11-18.
Poonsrisawat, A., Wanlapatit, S., Paemanee, A., Eurwilaichitr, L., Piyachomkwan, K., Champreda, V. (2014). Viscosity reduction of cassava for very high gravity ethanol fermentation using cell wall degrading enzymes from Aspergillus aculeatus. Process Biochemistry, 49, 1950-1957.
Pongpaiboon, W., Srichamnong, W., Chaiyakul, S. (2016). Physical properties and resistant starch content of rice flour residues hydrolysed by α-amylase. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering. 10(10), 722-727.
Putri, W.D.R., Haryadi, D.W., Marseno, Cahyanto, M.N. (2011) Effect of biodegradation by lactic acid bacteria on physical properties of cassava starch. International Food Research Journal, 18(3), 1149-1154.
Rastogi, G., Muppidi, G.L., Gurram, R.N., Adhikari, A., Bischoff, K.M., Hughes, S.R., Apel, W.A., Bang, S.S., Dixon, D.J., Sani, R.K. (2009). Isolation and characterization of cellulose-degrading bacteria from the deep subsurface of the Homestake gold mine, Lead, South Dakota, USA. Journal of Industrial Microbiology and Biotechnology. 36(4), 585-598.
Richana, N., Budiyanto, A., Mulyawati, I. (2010). Lactic acid bacteria for fermentation of the modified corn flour production. Proceed. the 3rd International Conference Indonesian Society Lactic Acid Bacteria: Better Life with Lactic Acid Bacteria: Exploring Novel Functions of Lactic Acid Bacteria, Yogyakarta, Indonesia.
Rosales-Soto, M.U., Gray, P.M., Fellman,J.K., Mattinson, D.S., Unlu, G., Huber, K., Powers, J.R. (2016). Microbiological and physic-chemical analysis of fermented protein-fortified cassava (Manihot esculenta Crantz) flour. Food Science and Technology. 66, 355-360.
Shariffa Y., Karima A.A., Fazilaha A., Zaidulb, I. (2009). Enzymatic hydrolysis of granular native and mildly heat-treated tapioca and sweet potato starches at sub-gelatinization
Shih, I.L., Van, Y.T. (2001). The production of poly (γ-glutamic acid) from microorganisms and its various applications. Bioresource Technology. 79, 207-225. temperature. Food Hydrocolloid. 23(2), 434-440.
Shyu, Y.S., Sung, W.C. (2010). Improving the emulsion stability of sponge cake by the addition of γ-polyglutamic acid. Journal of Marine Science and Technology. 18(6), 895-900.
Sundarram, A., Murthy, T.P.K. (2014). α-Amylase production and applications: a review. Journal of Applied and Environmental Microbiology, 2(4), 166-175.
Wahyuni, Sri., Ansharullah, Saefuddin, Holilah and Asranudin. (2017). Physico-chemical properties of Wikau maombo flour from cassava (Manihot esculenta Crantz). Food Measure. 11, 329-336.
Xu, Z., Feng, X., Zhang, D., Tang, B., Lei, P., Liang, J. and Xu, H. 2014. Enhanced poly (γ-glutamic acid) fermentation by Bacillus subtilis NX-2 immobilized in an aerobic plate fibrous-bed bioreactor. Bioresource Technology. 155, 8-14.
Yuliana, N., Nurdjanah, S., Dewi, Y.R. (2018). Physicochemical properties of fermented sweet potato flour in wheat composite flour and its use in white bread. International Food Research Journal. 25(3), 1051-1059.