PHYSICOCHEMICAL PROPERTIES OF MODIFIED CASSAVA STARCH .
Nov. 2014. Vol. 2, No.7ISSN 2311 -2476International Journal of Research In Agriculture and Food Sciences 2013 - 2014 IJRAFS & K.A.J. All rights ICAL PROPERTIES OF MODIFIED CASSAVASTARCH PREPARED BY APPLICATION OF MIXED MICROBIALSTARTERJOKO SULISTYO1 AND KAZUHIKO NAKAHARA212Faculty of Food Science and Nutrition, University Malaysia Sabah, MalaysiaJapan International Research Center for Agricultural Sciences, Tsukuba 305-8686 JapanEmail: 1jsmsulthan@gmail.com, 2krachaai@ybb.ne.jpABSTRACTModified cassava starch (MCS) is a product derived from cassava chips that uses a principle of modifyingcassava chips in fermentation, which produces distinctive characteristics, so it can be used as a foodingredient with a very wide scale. Preliminary experimental results showed that MCS could be used as rawmaterials from a variety of foods, ranging from noodles, bakery, cookies and semi-moist food, since theapplication has a spectrum similar to wheat flour, rice and other starchy materials. Advantages of MCS hasaroma and flavor better than regular cassava flour, white has more color than usual cassava flour, and hasrelatively low prices compared to wheat or rice flour. The purpose of this study was to examine theinfluence starter solution on physicochemical properties and rheology of MCS, those were swelling power,solubility and product texture. Cassava chips soaked in an enzymatic starter solution for 24-72 hours at aconcentration of 2.0% (v/v). Cassava chips were dried, then ground and analyzed for physicochemicalproperties and their rheologies. The results showed that, soaking in 2.0% starter solution for 72 hours,resulting in swelling power and solubility at highest value, respectively 12.00 (w/w) and 10.5%. Forcomparison, the value of swelling power and solubility of wheat flour, respectively 10.0 (w/w) and 9.6%.However, a native cassava starch, only produced swelling power and its solubility level, respectively 7.5(w/w) and 8.5%. MCS has been no longer developed and it applications in food industry might has asignificant prospect in the future. Review on journal’s papers of current decade has been done so as toobserve the latest applications of MCS in the food industry. Hopefully this paper will assist anyoneespecially students who wants to get information about the latest applications of MCS in the food industry.This paper will elaborate more about the definition of MCS by considering modification technique throughfermentation and enzymatic treatment.Keywords: cassava, MCS, mixed culture, fermentation, physicochemical properties.1.starch and fermentation have been used inaddition to decorticating and milling to processcassava for the purpose of providing diversematerials. However, cassava has majordrawbacks of poor starch and proteindigestibilities that undermine its nutritionalvalue. Thus cassava has been underutilizedcompared to wheat or rice. Therefore, a studywas undertaken to determine if fermentation orenzymatic treatment can affect the digestionof starch in cassava flour (Rao and Hahn, 1984;Oyewole and Odunfa, 1988).INTRODUCTIONDemand and domestic flour demand continues toincrease every year. One effort to curb imports ofwheat flour is developing a composite of localfood maize, cassava and sweet potato flour isadded locally so hopefully can potentially replacethe role of imported wheat. The potential ofcassava in some South East Asian countries isvery large both in terms of the side as the mainfood sources of carbohydrates after rice andmaize, as well as feed ingredients and rawmaterials industries. Judging from its contributionto GDP, cassava contributes the third largest foodcrop after rice and maize (Aptindo, 2010).For those characteristics, which are unattainablewith native starch, modified starch can be usedfor other industrial applications through a seriesof techniques, chemical, physical, and enzymaticmodification. Thus, modified starch is nativestarch that has been changed in itsphysicochemical properties. Modifying starch isimportant to provide the following properties:Cassava (Manihot esculenta Crantz or knownalso as Manihot utilissima) is a dependable foodcrop in Indonesia and its production and useranks third after rice and wheat. Differenttraditional methods including extraction of1
Nov. 2014. Vol. 2, No.7ISSN 2311 -2476International Journal of Research In Agriculture and Food Sciences 2013 - 2014 IJRAFS & K.A.J. All rights reservedhttp://www.ijsk.org/ijrafs.htmlthickening, gelatinization, adhesiveness and/orfilm-formation, to improve water retention,enhance palatability and sheen and to remove oradd opacity. The reasons why starch is modifiedare to modify cooking characteristics, reducingretrogradation, reducing paste’s tendency togelatinize, increasing paste’s stability whencooled or frozen, increasing transparency ofpastes and gels, improving texture of pastes andgels, improving adhesiveness between differentsurfaces (Oboh and Akindahunsi, 2003; 2005).the other and even from one processing batch tothe other (Oyewole and Sanni, 1995). Factorswhich have been found to be responsible for thisincluded differences in methods of processingfrom one processor to the other (Akingbala et al,1991); variations in the temperature offermentation as influenced by the season(Blansherd et al, 1994), the age and variety ofcassava root used by different processors(Almazan, 1992; Idowu and Akindele, 1994).Modified starch means hydroxyl groups of thestarch has been transformed through a chemicalreaction or by disrupting the native structure.Starch treated with certain properties for thepurpose of producing better and to improve theproperties beforehand, or to change some of theprevious properties or other properties. Thistreatment may include the use of heat, acid,alkali, oxidizing agents or other chemicalsincluded enzymes that will produce newchemical groups or changes in shape, size andstructure of the starch molecules (An, 2005;Dziedzic and Kearsley, 1995; Greenwood et al,1979; Koswara, 2006).Preparation of flour is one of the traditionalways of preserving and adding value to cassavaroots that is practised widely. However, cassavaflour prepared using traditional methods isfrequently of poor quality, thus making itunsuitable as a substitute for wheat flour.Cassava flour containing cyanide which isfortunately taken away in the process of soaking,fermenting and cooking. Though, cassava flouris gluten-free, however, it has no protein and isfull of starch. Cassava root is normallyprocessed before consumption as a means ofdetoxification, preservation and modification offermented cassava products including modifiedcassava flour (Akingbala et al, 1991).Modified starches exhibit different properties,such as viscosity reduction, decrease in iodinebinding capacity, and reduction of granuleswelling during gelatinization, intrinsic viscosityreduction, increased solubility in hot water underthe gelatinization temperature, loweringgelatinization temperature, osmotic pressure(molecular weight), increased viscosity ratio ofhot to cold viscosity. But just as the nativestarch, the modified starch is not soluble in coldwater either (Koswara, 2006; Eliasson, 2004). Inthis case, which is included physicochemicalproperties of starch such as amylose andamylopectin content, viscosity, gelatinization,and swelling power (Murillo et al, 2008). Basedon previous research, the physicochemical andrheological properties of modified starchproducts, such as, swelling power, solubility,carbonyl group and carboxyl particular, arechanging (BeMiller and Lafayette, 1997).Modified cassava starch (MCS) is a productderived from cassava flour using the principlesof modification of cassava cells by fermentation,in which the role of microbial enzymesdominating during the fermentation takes place.Technically, a very simple way MCS processing.It is similar to ordinary cassava flour processing,but accompanied by fermentation and then driedand milled into the MCS.Microbial inoculants applied for fermentationproduce cellulolytic enzymes that breaking downthe cell walls of starches in such manner,resulting in the release of starch granules. Themicrobial strains also produce enzymes thosehydrolyze starch into monosaccharides and thenconvert them into mainly lactic acid. The starchgranule release process will lead to changes inthe characteristics of the flour produced in theform of increased viscosity, gelation ability,power rehydration, and dissolves easily. Theorganic acids will be mixed with flour, so aswhen the flour is processed, it will producearoma and distinctive taste that can cover thearoma and flavor of native cassava, and so theflavor of MCS be neutral that is likely preferredby consumers (Subagio, 2007; 2008).Vatanasuchart et al (2005) has modified starchusing lactic acid solution and UV irradiated andSangseethong (2009) have made modificationsbased on hypochlorite oxidation with varyingreaction conditions and a reaction time.Atichokudomchai et al (2000) hydrolyzed starchwith hydrochloric acid and lactic acid andmodified starch with a combination of lactic acidhydrolysis and UV photochemical reaction(Atichokudomchai, 2000; Pudjihastuti, 2010).Sobowale et al (2007) have used a strain ofLactobacillusPlantarumforcassavaOne of the constraints in commercialization offermented cassava products is that the quality ofthe products which vary from one processor to2
Nov. 2014. Vol. 2, No.7ISSN 2311 -2476International Journal of Research In Agriculture and Food Sciences 2013 - 2014 IJRAFS & K.A.J. All rights n. However, the modification that hasbeen done has a weakness, because the proteincontent of the modified flour is still too low, anddoes not yet have a viscosity and rheologicalproperties which meet to the nature of wheatflour, so that the modified starch may notsubstitute yet for wheat flour up to 100%(Akindahunsi, 2005; Akindahunsi et al, 1999;Sobowale et al, 2007).shredded using a chopper or a grater. Cassavachips (1.0 kg) fermented by soaking in 2.0 L oftap water at ratio of (1:2, v/v) mixed with 2.0%(w/v) of an enzymatic starter solution containingextracted crude enzymes of Lactobacillusplantarum, Xanthomonas campestris andSaccharomyces cerevisiae for 1-3 days.Fermentation mixture was stirred by hand andcovered with aluminum foil and then incubatedat 25 C for 24-72 h. Once fermentation iscomplete, the residual starter solution wasdrained and the cassava chips were transferredonto aluminum trays and dried under the sun ordried by oven at 45 C for 48-72h to reducemoisture content of cassava chips up to 12-14%.The dried fermented cassava chips were thenmilled to obtain a good quality of MCS.In addition, the high price of wheat flour, makesflour based food industry, looking for analternative source of carbohydrate raw materialscheaper substitute for wheat. The results of trialson substitution of wheat flour with MCS,showed that to produce good quality noodle,MCS can be used up to 15%, whereas for lowquality noodles, MCS can be used up to 25%(Misgiyarta, 2009). Trial results showed, that themocaf can be used as raw material, both forsubstitution nor entirely, as a raw material forvarious kinds of food products such as bakery,cookies, cake, white bread, vermicelli andnoodle (Subagio, 2006).2.2.Samples were prepared by weighing about 0.5gof flour into centrifuge tubes, then 10 ml ofwater was added, vortexes 3 times, boiled for15min and then and centrifuged for 10 min. Thereducing sugars in the extracted material of thefermented and native flours from cassavasamples were determined by DNS colorimetricmethods with glucose as the standard and theabsorbance values were read at 540 mm.Microbial starter for fermentation of cassavachips, derived from microbial strains, which isprepared with the technology to produce stabilityand high effectiveness as the starter which wereextracted from the three kinds of microbial foodgrade strains. They play an important role duringthe fermentation takes place, resulting in aromaand flavor and a good texture to the product.These microbial strains have the ability to breakdown starch containing in cassava chips intosimple sugars, as well as degrade proteins intoamino acids and peptides. Microbial strains forfermentation of MCS, are safe and do notproduce toxins, so they are often referred to asfood grade microorganism, those play a role inincreasing a value of acceptance on this productas well to preserve foodstuffs, by the way ofproducing anti-microbial compounds such asorganic acids, hydrogen peroxide, diacetyl,bacteriocins, ethanol, and low redox potential.2.3.MATERIALS AND METHODS2.1.Fermentation ProcedureDetermination of Soluble Proteins andFree Amino AcidsThe quantitative measurements of free aminoacids of the supernatant material from above ofthe regular and fermented flours from both thefood grade cassava samples were performedusing the ninhydrin reaction. The amounts ofsoluble proteins in the supernatant material weremeasured using the Lowry method.2.4.Measurement of mesh of flourFifty grams of flour are screened through theappropriate sieve according to grade. Whilemore accurate results can be obtained by usingmechanical shaker of special design or othertype of mechanical shaker, satisfactory resultscan be obtained by hand shaking.This research will be focused on modification ofstarch via fermentation of cassava chips usingthree kinds of enzymatic starter that play role inhydrolysis of cassava starch into simpler sugarsand synthesize some of them furthermore intoglycosides that influence the changing nature ofits physicochemical.2.Determination of Reducing Sugars2.5.Measurement of dry appearanceA sufficient sample of flour is taken to make arectangle approximately 2.55 cm (1 to 2 inch) ona side and 1.6-3.5 mm (1/16 to 1/8 inch) high.The flour is placed on a white paper pad, laid outto these measurements with a spatula and oneside evened off. Adjoining this side, a similarpile is made with a standard flour. A cleansmooth piece of paper is laid over both piles andpressed gently with the spatula to make a smoothTo obtain a uniform size of cassava chips,cassava tubers were chopped or thinly sliced or3
Nov. 2014. Vol. 2, No.7ISSN 2311 -2476International Journal of Research In Agriculture and Food Sciences 2013 - 2014 IJRAFS & K.A.J. All rights reservedhttp://www.ijsk.org/ijrafs.htmlSwelling power weight of slurryweight of dry sampleupper surface. The two piles are compared byeye in a neutral light (i.e., by daylight) free fromshadows and direct glare.2.6.2.11. Measurement of viscosityMeasurements of pH and acidityAs a standard for comparison, the standard forgrade A is always cooked with 10 g of flour per150 g of distilled water. If the sample which is tobe graded is thought to be approximately gradeA, then it should be cooked with 11 g of starchper 150 g of water. If the unknown flour isthought to be grade B. then 17 g should be used.If the flour is supposed to be grade C, then 20 gshould be used. In this way, if the unknown flourhas a higher viscosity than the standard whencooked with 10 g of flour to 150 g of water, thenthe unknown flour would be grade A, B or C,according to the amount of flour used in theviscosity test.The suspension material was prepared by mixing5g of regular and fermented flours from bothfood grade cassava samples with 50mls of waterand pH readings were measured with a glasselectrode. The titratable acidity was determinedby titration with 0.1N NaOH to an end-point ofpH 8.2. The titratible acidity was then expressedas the volume of sodium hydroxide solutionrequired to neutralize 1 g of flour.2.7.Determination of ash contentApproximately 5 g of flour are weighed into theashing dish, which has previously been ignited,cooled and weighed. A sample is inserted in thefurnace at about 500 C until a light gray ashresults, or to constant weight. The sample is thencooled in a desiccator and weighed.2.8.3.MCS is used in the food industry for one ormore of the following purposes, those are (1),directly as cooked starch food, custard, and otherforms; (2), As thickeners, using the pasteproperties of starch; (3), As fillers, contributingto the solid content of soups, pills, and tablets,and other pharmaceutical products, face cream,etc.; (4), As binders, to consolidate the mass andprevent it from drying out during cooking; (5),As stabilizers, owing to the high water holdingcapacity of starch.Determination of moisture contentApproximately 5 g of flour are weighed into adish which has previously been dried in the oven,cooled, and weighed. The dish is uncovered, anddish, cover and contents are dried in the oven at130 C for 4 hours. The dish is covered whilestill in the oven and then transferred to thedesiccator and weighed when cool. The moistureis calculated and the loss of weight expressed asa percentage of the original sample.2.9.Cassava consumption is considered a staple foodin the tropics, however cassava has drawbacks,those are high levels of the toxic HCN and lowlevels of protein. One way of processed cassavaflour is processed into tapiocca flour which has alow protein content, so it is necessary to find abetter method to increasing the quality ofcassava flour. The method is currently beingdeveloped is a manufacture of MCS. The resultswere obtained ash content, fiber content, fatcontent, protein content and carbohydratecontent fairly decent consumption.Measurement of SolubilitySolubility was examined by dissolving 2 gramMCS into 40 ml of distilled water, then thesolution was heated in a water bath at 60 C for30 min. Supernatant and paste were formed, thenseparated using a centrifuge at 3000 rpm for 20minutes. Furthermore as many as 10 mlsupernatant was dried in an oven and a dryprecipitated weight was recorded. The Solubilitywas calculated using the formula as follows;% Solubility RESULTS AND DISCUSSIONdry weight precipitatedvolume of supernatantThe table above shows that there was nosignificant change (constant) in MCS that hadbeen processed using liquid starter extractedfrom three microbial strains towards fibercontent and ash. While the content of fat werehigh in mocaf, probably caused by thetransformation of carbohydrates into fats(Lehninger, 1987), because some microbialstrains can produce microbial fat during thefermentation process (Akindumila, Glatz1998).High protein content may be caused by ability ofmicrobial strains were used, to secrete severalextracellular proteins into the cassava starch2.10. Measurement of Swelling PowerSwelling power is the power of flour to inflate.Swelling power was examined by dissolving 0.2g of MCS into 20 ml of distilled water. Thesolution was heated using a water bath at 60 Cfor 30 min. Supernatant was separated using acentrifuge with a speed of 2500 rpm for 15 min.Swelling power was calculated by the formula;4
Nov. 2014. Vol. 2, No.7ISSN 2311 -2476International Journal of Research In Agriculture and Food Sciences 2013 - 2014 IJRAFS & K.A.J. All rights reservedhttp://www.ijsk.org/ijrafs.htmlgranules during the fermentation process hadbeen taken place, so as to form a single cellproteins during the fermentation (Akindahunsi etal, 1999). However, a decrease in carbohydratecontent may be caused by microorganisms thosewere used to ferment cassava chips, using acarbon source from carbohydrates to a metabolicprocess, including to produce a protein or fattysubstances (Lehninger, 1987).reducing sugars during fermenting could be dueto starch hydrolysis by hydrolytic enzymes suchas α-amylase. These results are in agreementwith previous studies which indicated synthesisof hydrolytic enzymes, such as amylases;proteases, and phytases during fermenting.A breakdown of protease resistant prolaminesand an increase in the availability of minerals.Essential amino acids principally lysine,tryptofan and methionine were reported toincrease during fermentation (Table 1 and 2).The amou
1Faculty of Food Science and Nutrition, University Malaysia Sabah, Malaysia 2 Japan International Research Center for Agricultural Sciences, Tsukuba 305-8686 Japan Email: 1jsmsulthan@gmail.com, 2krachaai@ybb.ne.jp ABSTRACT Modified cassava starch (MCS) is a product derived from cassava chips that uses a principle of modifying
by upgrading value chains for new cassava products such as High Quality Cassava Flour (HQCF). This report revisits the value chains for cassava and cassava products in Tanzania and aims to develop new ideas for future interventions based on an up to date picture of the key and emerging demand drivers.
fermented food in Africa, showing some aspects of these foods. This review aim then to establish relationship between cassava main fermented food in Africa and their associate microorganisms properties, the nutritional function, safety values and health benefits for human nutrition. Main cassava fermented food technology in Africa
and the national household surveys in terms of reported cassava production and yields further underscore the need for methodological research for improving the statistics on root, tuber and tree crops in general, and cassava in particular. Considering the importance of cassava for food security and the absence of best practices in
non-fermented cassava flour. It focuses on quality assurance of the raw materials, processing, hygiene, storage and transportation, packaging and labeling. The manual outlines the operational steps or procedures that should be followed in the manufacture of safe and good quality cassava flour.
and job creation on a global perspective. Using cassava as model crop, we highlight some of the possible causes of agricultural mechanisation stagnation in the African region. 1.1. Cassava cultivation and mechanisation Cassava (Manihot esculenta Crantz) is grown all over the world and in Africa is the most produced ahead of sugar cane and maize .
For consumptive purposes, cassava requires more processing than all the tuber crops. Amongst the root and tuber crops, cassava is the most perishable crop with two to three days of deterioration after harvest, and for it to be consumable, the cyanide content must be reduced to an acceptable and safe level.
yellow flecks to extensive areas of dark brown dry rot and become more severe as the plant ages. Cassava brown streak disease symptoms in roots of the susceptible variety, TME 204 (Namulonge, Uganda). Root constrictions and malformation are a common feature of severe CBSD. Cassava brown streak disease leaf symptoms in TME 14 (Namulonge, Uganda).
National Animal – the tsuru is designated as a Japanese national treasure and is an animal symbol of Japan – like the kangaroo for Australia, . and many more people could now learn to fold paper, including paper cranes. These pictures show two pages from the book, and two ladies with a child folding paper cranes – you can see the small scissors to cut the paper. 4 千羽鶴 Senbazuru .
