IMPACT OF SHORT TIME FERMENTATION ON FLOUR FROM TUBER STARCH: : A REVIEW

Abstract

Flours derived from tubers contribute significantly to food security at household level and is used in functional food systems innovation. Starches derived from tubers frequently exhibit technological constraints that hamper their broader application such as: pronounced peak viscosity, accelerated retrogradation, and microbiological shelf life relative to conventional cereal flours. Fermentation is used to improve the quality and safety of tuber flours. This methods also have their limitations, like: slow fermentation, product quality variations, making it hard to scale up to industrial conditions. Short time fermentation (STF) has become a faster approach, utilizing lactic acid bacteria (LAB) or baker's yeast acting under mild temperature conditions (25 37 °C). Evidence shows that STF changes the structure of starch granules, reduces peak viscosity, boosts setback viscosity, stabilizes gelatinization and, improves hydration in some cases. It also boosts resistant starch and minerals absorb bioavailability, while cutting antinutrients like phytates and cyanogenic compounds. In bread and puffed snacks, these applications boost softness and volume, and gives a lighter texture. In conclusion, STF offers a clean-label way to boost both the functional performance and nutritional value of tuber flours, showing strong promise for large-scale use in functional foods