Physicochemical characterization and shelf-life prediction of mocaf flour from different starter culture and cassava varieties

• Main Authors: Trisnawati, W., Nuraini, L., Adnan
• Format: Conference Proceeding
• Language: English
• Subjects: Accelerated tests; Bacteria; Cassava; Flour; Lactic acid; Life prediction; Raw materials; Shelf life; Starter cultures; Storage temperature
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/5.0183910

Cassava flour could be improved its quality through a modification process, and produce modified cassava flour (mocaf). Through this process, mocaf flour has the potential as a wheat flour substitute for up to 100%, depending on the raw materials, fermentation methods, and type of food products. This research aims to examine the physicochemical characterization and prediction of the shelf-life of mocaf flours produced from different starter cultures and cassava varieties. A randomized block design was used to evaluate the effect of those factors on the mocaf flour’s physicochemical characteristics. Two cassava varieties and four starter cultures were applied as experimental treatments. The shelf-life of mocaf flour was determined using accelerated shelf-life testing (ASL). The results showed that the treatment of lactic acid bacteria in the Gajah cassava variety produced a better physicochemical characterization of mocaf flour, with an amylose content of 6.5±0.4%, the starch content of 85.3±1.4%, the solubility of 1.1±0.01, and swelling power of 15.3±0.3%. ASL testing predicted that mocaf shelf life was 3.9 months at a storage temperature of 30℃. The study implies that different starter culture treatments on different cassava varieties produce different physicochemical characterization and shelf life of mocaf flour. Starter culture lactic acid bacteria and Gajah variety should be used as raw materials to produce better mocaf flour.