Modification of sorghum flour (Sorghum bicolor l. Moench) using lactic acid bacteria from wikau maombo

The purpose of this study was to determine the effect of LAB (Lactic Acid Bacteria) isolate types and LAB concentrations on sorghum fermentation on the physicochemical characteristics of sorghum flour. The sorghum flour was modified using a fermentation process with two types of LAB derived from wikau maombo (traditional fermented cassava used as local staple food), namely isolates UM1.3A and UM1.4A. Three levels of cell concentration measured by optical density (OD), each 0.50, 0.75, 1.00, at a wavelength of 600 nm with fermentation time 24, 48, and 72 hours. The best fermentation treatment using LAB UM1.3A isolates, with OD 0.75. The flour characteristic from the best treatment has a viscosity value of 16.18 cP, swelling power 8.17 (g / g), water solubility index (IKA) 16.35%, and the degree of acidity (pH) 6.92. The flour has proximate content in a row: water, ash, fat, protein, crude fiber, and total carbohydrates of 7.27% bb, 1.05% bk, 3.42% bb, 9.29% bk, 1.23% bk, and 87.43% bk. The results showed that the interaction of the types of LAB isolates and the concentrations of LAB isolates influenced the improvement in the physicochemical properties of modified sorghum flour.