Fortification of Modified Cassava Flour through Application of Fermented Food Containing Poly - Glutamic Acid

Present study was designed to investigate properties of fortified cassava flour produced from co - processing of modified cassava flour with poly - glutamic acid ( PGA) derived from protein of beans that had been fermented by Aspergillus oryzae and Bacillus natto . Proximate analysis, cyanide content, swelling power, solubility and viscosity of modified cassava flour (MCF) which was fortified with PGA was found to indicate improvements as compared to native cassava flour (NCF). The protein content of fortified cassava flour (F CF) showed significantly increased ( 5.29  0.01 b to 13.98  0.79 d and 4.72  0.06 c to 12  006 e using PGA derived from A. oryzae and B. natto , respectively) as compared to the NCF (1.08  0.02 a and 1.06  0.11 b ) and c rude fiber of FCF showed significantly increased as well (1.55  0.01 c to 3.31  0.04 e and 2.31  0.11 c to 3.08  010 e as compared to crude fiber of NCF (1.25  0.57 b and 1.58  0.05 a ). S welling power of NCF (20.62  4.04 b and 21.75±0.12 e ) was significantly decreased as compared to FCF ( 11.59  0.09 a to 11 .02  0.20 a and 14.34±0.19 c to 9 .48  0.11 a using PGA derived from A. oryzae and B. natto , respectively ), meanwhile solubility of NCF (11.26  .11 a and 11.57±0.25 a ) was significantly increased as compared to FCF ( 16.42  0.30 c to 23 .09  0.18 e and 16.68±0.17 c to 23 .48  0.20 e . Observation by scaning electron microscope (SEM) indicated that starch granules of MCF and FCF were depolymerized by enzymatic hydrolysis lead to cause change and degrade exterior surface of the granules within corrosion via pores of small granules.