Effects of Natural Fermentation Time on Chemical Composition, Antioxidant Activities, and Phenolic Profile of Cassava Root Flour
This study aimed to determine the impact of natural fermentation time on the chemical composition and antioxidant activities of cassava flour. Samples of flour were fermented for intervals of 12, 24, and 48 h and compared with the control (0 h). The results indicated clear differences in the chemica...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-07-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/15/8494 |
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| Summary: | This study aimed to determine the impact of natural fermentation time on the chemical composition and antioxidant activities of cassava flour. Samples of flour were fermented for intervals of 12, 24, and 48 h and compared with the control (0 h). The results indicated clear differences in the chemical composition of these samples. The pH value was reduced, TTA increased, and TSS decreased. This is due to the action of lactic acid bacteria during fermentation. The TPC value also increased with fermentation time, achieving 2.95 mg GAE/g after 48 h, compared to 1.35 mg GAE/g initially. Antioxidant activities improved significantly; total antioxidant capacity surged from 23.50 µmol TE/g to 69.81 µmol TE/g over the 48 h fermentation period, based on ABTS, DPPH, and FRAP assays. Protein content also improved significantly, increasing from 1.82% to 3.10%, while the hydrogen cyanide content declined from 25.14 mg/100 g to 5.34 mg/100 g, signifying reduced nutritional risk. An increase in minerals was also noted, with calcium showing the highest concentration of 41.35 mg/100 g after 48 h of fermentation. These findings demonstrate the effectiveness of fermenting cassava flour by enhancing its chemical composition and antioxidant properties while lowering antinutrients, which improves its value in functional foods. |
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| ISSN: | 2076-3417 |