Andhika Cahaya Titisan Sukma, ACTS and Hasrul Anwar, HA and Ahmad Ikhsanudin, AI (2022) Effect of Rhizopus oryzae fermentation on proximate composition, anti-nutrient contents, and functional properties of banana peel flour. International Food Research Journal 24(2): 734-740 (April 2017), 29 (5). pp. 1205-1214. ISSN ISSN (Print): 1985 4668 ISSN (Online): 2231 7546
|
Text
21 - IFRJ20882.R1 (1).pdf Download (187kB) | Preview |
Abstract
The present work aimed to evaluate the effect of fermentation by Rhizopus oryzae on the proximate composition, anti-nutrient contents, and functional properties of banana peel flour using the solid-state fermentation method in a tray bioreactor at 30°C for 96 h. Throughout fermentation, samples were obtained at different times (0/NF, 24, 48, 72, and 96 h), and analysed using standard procedures to determine the proximate composition, anti-nutrient contents, and functional properties. Based on the results, there were significant differences observed (p < 0.05). Carbohydrate content decreased by 3.35%, while the crude protein, fat, ash, and crude fibre contents increased by 11.12, 2.43, 10.99, and 3.50%, respectively. Hydrogen cyanide, saponin, oxalate, and phytate contents decreased by 42.59, 25, 23.83, and 43.82%, respectively. Water absorption capacity (WAC) and the water solubility index (WSI) increased by 3.94 and 37.14%, respectively, while oil absorption capacity (OAC) decreased by 4.48%. These results showed that the fermentation of banana peel flour by R. oryzae has potential benefits for the food industry due to its effect on chemical composition and functional properties
| Item Type: | Article |
|---|---|
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Fakultas Teknik (FT) > Prodi Teknik Kimia |
| Depositing User: | Andhika Cahaya Titisan Sukma |
| Date Deposited: | 19 Dec 2022 07:19 |
| Last Modified: | 19 Dec 2022 07:19 |
| URI: | http://repository.lppm.unila.ac.id/id/eprint/47305 |
Actions (login required)
 |
View Item |