Functional properties of Artocarpus altilis pulp flour as affected by fermentation

Abstract

A study was carried out to assess the effect of fermentation on functional properties of Artocarpus altilis pulp flour with the aim of expanding its use. Flours of unfermented and fermented A.altilis pulp were produced and standard procedures used to determine their functional properties. Fermentation resulted in significant decrease in bulk density from 0.57g/cm³ to 0.46g/cm³ and foam capacity from 9.2g/ml to 5.0g/ml. In contrast, least gelation concentration and peak viscosity were increased from 0.4w/v to 0.6w/v. and from 354.33BU to 616.67 respectively. Water absorption capacity (3.33ml/g-3.67ml/g), oil absorption capacity (1.5ml/g-2.5ml/g), solubility (7.3%-11.55%) and swelling power (7.02-8.72) were not significantly influenced by fermentation. The study shows that the functional properties (bulk density, least gelation concentration and peak viscosity) of A. altilis pulp flour can be enhanced through fermentation and hence their subsequent incorporation into food systems.