การพัฒนาแป้งผสมจากมันสำปะหลังหมักร่วมกับผงข้าวกล้องงอกและแป้งข้าว: คุณสมบัติทางกายภาพและเคมี สารออกฤทธิ์ทางชีวภาพ สมบัติเชิงหน้าที่ และคุณภาพทางจุลชีววิทยา

Santat Sinjaroonsak; Theerawat Onlamool; Thitinan Bunchaemchoo

Authors

Santat Sinjaroonsak Faculty of Agriculture, Princess of Naradhiwas University, Narathiwat, Thailand
Theerawat Onlamool College of Food and Hospitality Innovation, Phetchaburi Rajabhat University, Phetchaburi, Thailand
Thitinan Bunchaemchoo Faculty of Agriculture, Princess of Naradhiwas University, Narathiwat, Thailand

Keywords:

Fermented Cassava, Germinated Brown Rice, Composite Flour, Antioxidant Activity, Rhizopus Oligosporus

Abstract

This study aimed to develop composite flour from fermented cassava combined with germinated brown rice and rice flours, and to evaluate its physicochemical properties, bioactive compounds, functional properties, proximate composition, mineral content, and microbiological quality. Fresh cassava roots were washed, peeled, cut, soaked, boiled, and fermented with 5% (w/w) Rhizopus oligosporus starter culture for 36 h. The fermented cassava was then dried at 60°C for 3 days and milled into fermented cassava flour. The flour was used to formulate three composite flour blends: fermented cassava flour with white rice flour and germinated brown rice powder; fermented cassava flour with glutinous rice flour and germinated brown rice powder; and fermented cassava flour with white rice flour, glutinous rice flour, and germinated brown rice powder. These formulations were compared with fermented cassava flour, commercial cassava flour, and commercial all-purpose wheat flour. The developed composite flours had moisture contents of 7.75–9.12%, pH values of 5.31–5.56, and significantly higher ash contents than the commercial flours (p<0.05). The developed flours showed higher DPPH radical scavenging activity than the commercial flours, with IC₅₀ values ranging from 272.69 to 293.86 mg/mL and GABA contents of 0.717–0.799 mg/g. Proximate analysis showed that the developed flours contained 4.59–5.68 g/100 g protein and 2.50–3.39 g/100 g crude fiber, with phosphorus, magnesium, calcium, iron, and zinc as mineral components. Microbiological analysis showed total viable counts at the 10³ CFU/g level, yeast and mold counts of <100/g, and no detection of Salmonella sp., Staphylococcus aureus, or Bacillus cereus in all formulations. However, the developed flours had lower lightness values than the commercial flours. These findings indicate that fermented cassava flour combined with germinated brown rice powder incorporation is a promising approach for developing functional composite flour with improved bioactive and nutritional properties.

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