Use of Linamarase-producing Lactic Acid Bacteria and Yeast in the Production of Modified Cassava Flour from High Cyanide Cassava

¹ IPB University, College of Vocational Studies, Food Quality Assurance Supervisor Study Program, Jl. Kumbang No. 14, Cilibende, Bogor 16151, Indonesia
² National Agency for Research and Innovation (BRIN), Research Center for Biotechnology, Jl. Raya Jakarta-Bogor KM 46, Cibinong 16911, Indonesia

^* Corresponding author: riantidyah@apps.ipb.ac.id

Abstract

Direct processing of high cyanide cassava to flour without fermentation may result in a high total cyanide level that violates food safety regulations. In this study, dry starters of linamarase-producing lactic acid bacteria and yeast, i.e., Enterococcus faecium and a mix of Enterococcus faecium, Lactobacillus paracasei, and Saccharomyces cerevisiae, were used to ferment cassava (Bintang Wain genotype) and produce modified cassava flour (mocaf). In addition, mocaf made by adding commercial starter and beta-glucosidase were also compared. The fermentation trials were conducted twice, with a different starter dose used. This research finding shows that the use of linamarase-producing microbes to process the high cyanide cassava resulted in low cyanide mocaf that will help the local community in Eastern Indonesia to improve the potential use of the bitter cassava. The cyanide contents were reduced from 325.1 ppm in fresh cassava to 21.3±5.0, 22.3±0.2, 26.1±7.6, and 26.9±2.8 ppm in the produced mocaf, which were fermented for 17 h with mixed microorganisms, Enterococcus faecium, and commercial mocaf starters, and betaglucosidase, respectively. Raising the dosages in the second trial further reduced the total cyanide contents from 300 ppm in fresh cassava to 18.6±0.7, 16.5±3.2, 21.4±5.2, and 20.9±3.4 ppm in the produced mocaf.