Antinutritional Content, Flour Characteristics, and Protein Profiles of Taro Tubers (Colocasia esculenta) by Fermentation with Lactobacillus plantarum

Abstract

Natalia Wewo, M. (2018). Antinutritional Content, Flour Characteristics, and Protein Profiles of Taro Tubers (Colocasia esculenta) by Fermentation with Lactobacillus plantarum. The Journal of Pure and Applied Chemistry Research, 7(3), 301–307. https://doi.org/10.21776/ub.jpacr.2018.007.03.425The purpose of this research is to study the optimum condition, the change of oxalate content, the characteristic of flour, and protein profile of taro tuber that fermented using Lactobacillus plantarum. The optimum condition of fermentation was determined based on the lowest oxalate content in the fermented flour. The optimum conditions of fermentation were investigated by using the variation of the pHs (4-6), temperatures (30–50 ⁰C) and incubation times (6–48 hours). The result showed that the optimum condition of fermentation was achieved at pH 5, 35 ?C in 48 h incubation time. The fermented taro flour characteristics were the increasing level of starch (0.96%), amylose (0.43%), amylopectin (0.52%) and protein (0.99%). The protein profiles of fermented taro showed that the allergenic proteins were not present, suggesting those proteins were missing due to the fermentation process.