Physicochemical properties of fermented cassava flour and effect of protein fortification on bread quality | |
| Author | Begum, Rokeya |
| Call Number | AIT Thesis no.FB-04-15 |
| Subject(s) | Fermentation Cassava flour Food--Protein content |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-04-15 |
| Abstract | Four Rhizopus strains were compared for their capacity to grow on cassava flour and their ability to produce protein and enzyme a-amylase in solid substrate fermentation. Rhizopus oryzae (TISTR 3058) grew better on cassava flour and produced higher protein and a-amylase among those studied. The nutritional evaluation of fermented flour shows that there was an increase in protein (0.6-6.4% dw) content but little change in lipid and fiber level. This fermented cassava flour was used in bread formulation. Composite wheat bread were produced from composite flour containing 10 to 50% cassava flour, fermented cassava flour or cassava flour fortified with soy protein to see the effect of protein fortification on bread quality. The results showed the decrease of baking properties as well as sensory scores with increase in the level of raw and treated cassava flour. a-amylase in fermented cassava flour reduces the change in firming rate during storage but fungal protein does not help in baking properties of bread. However, it is possible to formulate fungal protein enriched breads containing up to 20% fermented flour which showed the non significant difference from wheat bread. The effect of soy protein on composite bread was also studied. Soy protein improves baking properties of bread as well as sensory scores and reduces the staling rate. A maximum substitution of 30% cassava flour fortified with soy protein is possible when the protein in cassava was raised to 6.4%. The relationship between sensory scores and instrumental measurement for composite wheat cassava flour were studied. The results indicated the strong relation between sensory evaluation and instrumental measurement. |
| Year | 2004 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-04-15 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Other Field of Studies (No Department) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Rakshit, Sudip K. |
| Examination Committee(s) | Athapol Noornhorm; Jindal, Vinod K. |
| Scholarship Donor(s) | The Government of Netherlands |
| Degree | Thesis (M.Eng.) - Asian Institute of Technology, 2004 |