Evaluation of antioxidant and nutritional properties of sago (Metroxylon sagu Rottb.) and its utilization for direct lactic acid production using immobilized Enterococcus faecium DMF78
2018
Duque, S. M. M. | Castro, I. J. L. | Flores, D. M.
Sago flour obtained using the Argao process (indigenous Philippine flour extraction process) was prepared into different mesh sizes (60, 100 and 200 mesh). The sieved flour was divided into fine (F) and course (C) fractions and were tested for percent process recovery, proximate analysis, total starch, total phenolic content, and antioxidant activity. Percent process recovery ranged from 77–89%. Crude fat content was less than 1% (w/w) for all samples while crude fiber content were significantly higher in the coarse fractions. Starch content(db) of the fine fractions were 88.31±1.78% (F60), 92.87±1.49% (F100), and 96.62±1.03% (F200) while coarse fractions had a total starch content(db) of 74.65±1.20% (C60), 68.66±0.96% (C100), and 64.67±1.14% (C200). Total polyphenol content of fine flour fractions (2.83–6.17mg GAE/g sample) was significantly lower than the course fractions (31.50–42.76mg GAE/g sample). Moreover, sago was used as substrate for lactic acid production. Agar, alginate and κ-carrageenan were tested as immobilization matrices for E. faecium DMF78. Alginate (3% w/v) extruded drop wise on 0.2M CaCl2, and cured for 1hr was found to be the most efficient immobilizing matrix. The use of immobilized and free cells led to the production of 3.011g/L and 4.80g/L lactic acid after 24hrs, representing lactic acid productivity of 0.125 g.L-1h-1 and 0.200 g.L-1h-1 and lactic acid yield (conversion) of 25.42% and 39.76%, respectively.
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