Global Journal of Advance Engineering Technology and Sciences
Abstract
A new discovery of substitute of low protein but rich in nutrients wheat flour. Mocaf, low protein cassava flour,
got structural changing caused by fermentation process. It occurated because lactic acid bacteria activity produced
protease enzyme and cut peptide bond on protein chain in that it created dispersible lactic acid into water. In result,
protein concentration was decreasing and it changed the cassava structure being porous. This porous structure
enabled mocaf to be modified to triterpenoid compound to increase its nutrient content. The purposes of this study
was to investigate about the influence of operating condition of fermentation to the cassava pore structure
changing. Amount of triterpenoid that modified by mocaf was also studied in detail. The finding of the study
showed that the fermentation time that produced expected pore structure was 12 hours and pH 4 with BIMO-CF
as a bioactivator. Mocaf modified by triterpenoid was 0.457 μg/g
