Improvement of physicochemical characteristics of kano white yam flour (Dioscorea rotundata) through fermentation process using SBM.3D and SBM.4A lactic acid bacteria

Abstract

This research aimed to determine the effects of the fermentation process using SBM.3D and SBM.4A lactic acid bacteria (LAB) isolates on the physicochemical characteristic of kano white yam flour. This research used a factorial Completely Randomized Design (CRD) consisting of two factors. The results showed that the interaction of LAB types and LAB concentrations had very significant effects on the viscosity (30.10 cP), swelling power (11.40 g/g), water solubility index (21.91%), and the acidity (pH=6.20) of white yam flour. Based on SEM and FTIR analysis showed that liberation of starch from within the granules which can result in changes chemical properties, viscosity, and morphology of the resulting starches. We conclude that the physical properties of flour improved after fermentation process using SBM.3D and SBM.4A LAB isolates.