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- Title
KINETIC STUDY OF SOLID FERMENTATION OF AMORPHOPHALLUS ONCOPHYLLUS FLOUR USING ASPERGILLUS NIGER AND ITS PREBIOTIC POTENTIAL.
- Authors
Wardhani, Dyah Hesti; Aryanti, Nita; Haryani, Kristinah; Maharani, Farikha
- Abstract
Amorphophallus oncophyllus tuber is rich of glucomannan, a promising prebiotic compound. Prebiotic potential of glucomannan improves significantly after hydrolizing. Cellulase and mannanase are commonly applied to hydrolyze the mannan in liquid enzymatic reaction. However, exceptional swelling characteristic of glucomannan limits the hydrolysis of high concentration of mannan in the liquid reaction. The objective of this work was to study the effect of fermentation time and temperature on chemical composition and prebiotic potential of fermented A.oncophyllus flour using Aspergillus niger. Kinetic model of the glucomannan hydrolysis was also determined. In general, the fermentation decreased pH, glucomannan, fat, and calcium oxalate but increased spore number, protein and reducing sugars. This study showed the -mannanase activity tripled after the fermentation, which in turn improved ability to hydrolyze glucomannan and led to produce more oligosaccharides. Prebiotic potential increased almost five times after fermentation. The highest prebiotic potential of fermented A. oncophyllus was achieved at 5-day fermentation at room temperature. The fermentation reduced absorbance intensity of some functional groups in the wavelength range of 2400-400 cm-1, but not 4000-2400 cm-1. Moreover, the fermentation also effectively reduced 65.7% of calcium oxalate which caused people's objection in consuming the tuber. The first-order sequential kinetic model was in good agreement with experimental data to predict glucomannan hydrolysis at various temperatures (R2> 0.939) thus can be used to control the reaction. The model confirmed production of reducing sugars was maximum at 4-day fermentation at room temperature. The kinetic constants decreased with increasing temperature due to enzyme denaturation.
- Publication
Carpathian Journal of Food Science & Technology, 2017, Vol 9, Issue 2, p43
- ISSN
2066-6845
- Publication type
Academic Journal