M.A. Hamid, W.T. Ho, C.H. Yeap, M. Devi, A. In'am, M.M. Effendi
Protein content is an important indicator of mocaf for its better substitution on wheat flour in product development. The fermentation is found able to improve the protein content of cassava flour but the rise is unsatisfied and inconsistent due to a multitude of influencing factors. This research was aimed to produce the mocaf with higher protein by adding the cassava leaves as alternative protein source. The different concentration of cassava leaves (3% and 5%) were added into the mocaf production in the L. plantarum fermentation of 24 hrs and 48 hrs. The yield of final product, proximate and physicochemical analysis were carried out to all the formulation and the storage analysis was only done on the best formulation. The addition of cassava leaves into the mocaf had resulted in higher ash and crude fiber contents, similar moisture and crude fat contents and lower carbohydrate content as compared to the native mocaf. Overall, it was reported that there was significantly (p<0.05) increase of crude protein content in the mocaf with 5% cassava leaves and the highest crude protein content was recorded for 48 hours fermentation period. Thus, F6 was the best formulation and it was safe consumed over the 8 months storage period. © 2025 Institute of Physics Publishing. All rights reserved.
Food Security Research Laboratory, Faculty of Food Science and Nutrition (FSMP), Universiti Malaysia Sabah (UMS), UMS Street, Sabah, Kota Kinabalu, 88400, Malaysia; FSMP, UMS, UMS Street, Sabah, Kota Kinabalu, 88400, Malaysia; Department of Industrial Technology, Faculty of Engineering, Universitas Negeri Malang, Jalan Semarang 5, Malang, 65145, Indonesia; Department of Mathematics Education, Universitas Muhammadiyah Malang, East Java, Malang, 65145, Indonesia
