fermented tapioca

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RC 40203 FOOD PROCESSING &

PRESERVATION

FERMENTED TAPIOCA

DR. CONNIE FAY KOMILUS

MR. SIM KHENG YUEN

GROUP MEMBER:

NAME MATRIC NO.

AZMA MAZWANI BINTI AWANG BR07110074

LYDIANIE WESLEY BR07110008

NOR HAZIRAH BINTI MOHD HASHIM BR07110002

NOOR HASLINDA BINTI HASSAN BR07110045

SHERLYN SHERUN LASAT BR07110076


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INTRODUCTION

TAPIOCA

tapioca or Manihot esculenta is the third largest

source of carbohydrates in the world.

a very cheap source of carbohydrate.

low in saturated fat, sodium and cholesterol.

cultivation - annual crop in tropical andsubtropical regions.


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INTRODUCTION

FERMENTATION

Fermentation are defined as animal or plant

tissues subjected to the action of microorganismsand/enzymes to give desirable biochemical

changes and significant modification of food

quality (Campbell-Platt, 1994).

Brook et al. (1969) and Gray and Abou-El-Seoud

(1966) gave clear evidence of protein enrichment

of cassava products through fermentation.


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INTRODUCTION

DRIED YEAST

Dried yeast is consist of mould which (Rhizopus oryzae,

Amylomyces rouxiior Mucor spp.) and yeasts(Saccharomyces cerevisiae, Saccharomycopsis fibuliger,

Endomycopsis burtonii)


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Source: News Strait Times, 12 January 2005


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THE PROCESS

Peel & clean Cut into smaller pieces Boil for 15 minutes


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THE PROCESS

Take out the tapioca

and drain excess

water

Sprinkle dried

yeast onto the

tapioca

Keep the tapioca in

a container and

place under room

temperature for two

days


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RESULT

TimeAttribute

Colour Aroma Mouth feel TextureBefore

fermentation White - Coarse Hard

After

fermentationLight yellow Ferment

odourFine Soft


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DISCUSSION

Fermented tapioca tastes sweet yet slightly

alcoholic, with a pleasant, fragrant aroma.

Fermented tapioca is soft and juicy, and there

is also some liquid produced as a result of the

fermentation.


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DISCUSSION

Fermented tapioca is a very perishable

product - the fermentation continues after the

optimum rate of fermentation has beenreached.

For the best taste - consumed the fermented

tapioca immediately.


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DISCUSSION

Based on the result, we find that the best

temperature to extend shelf life of fermented

tapioca is in the cold temperature(refrigerator).

Because low temperature can halt the

microbial activity of the bacteria involvedduring the fermentation process stop the

fermentation process


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DISCUSSION

The amount of dried yeast can influence the

rate of fermentation

Even though big amount of dried yeast canincrease the rate of fermentation but at the

same time it can influence the aroma and the

taste of the fermented tapioca All of this depend on the consumers

preference


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RECOMMENDATION AND

SUGGESTION

The tapioca should not be over cooked or undercooked

if overcooked the fermented tapioca will become too

soft;

if below cooked the texture of the fermented tapioca

are harder and becoming less palatable.

Add little amount of sugar to increase the sweetness of the

fermented tapioca


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RECOMMENDATION AND

SUGGESTION

There should be no moist or water in the container

before the sprinkle of dried yeast process to preventany unwanted microbial activity such as formation of

mould.

Amount of dried yeast to be used must be right

depends on the size and amount of the tapioca


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RECOMMENDATION AND

SUGGESTION

Store the fermented tapioca under cold condition to

prolong the shelf life

Keep the fermented tapioca in the banana leaves to

create a better aroma.


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CONCLUSION

Fermented tapioca is best consumed after it

has been fermented for 2 3 days.

The best taste and aroma of the fermented

tapioca can be obtained after the product is

chilled.

Therefore, because of its high nutritional value

and easy to be made, it has high potential to

be commercialized into the Malaysian market.


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REFERENCES

Brook EJ, Stanton WR, Wallbridge A (1969).

Fermentation method for protein enrichment

of cassava. Biotechnol. Eng. 11: 1271-1284.

Gray WD, Abou-El-Seoud MD (1966). Fungal

protein for food and feeds.3. Manioc as a

potential crude raw materials for tropicalareas. Econ. Bot. 20: 251-255.


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OTHER PRODUCTS

Agar-Agar Tapai

UbiCendol tapai ubiKek Lapis Tapai

Ubi

Tapai ubi

goreng

Tapai ubi &

Aiskrim

Puding tapai ubi


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fermented tapioca

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