Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

Adlay is a nutritious grain that has the potential as an alternative food because it high protein and fat content of 14.10% 7.90%, respectively. The use flour still weakness, namely functional properties such low swelling power. One way to improve characteristics by fermentation using Rhizopus oligosporus. duration time allows changes in due fermentation. This study aims determine effect differences oligosporus on physical, chemical, produced from fermented seeds. used one factor, lengths for 0, 12, 24, 30, 36 48 hours. analysis this included whiteness, yield, pH, water content, ash carbohydrate power solubility, oil holding capacity (OHC) (WHC). results have shown longer lower rate will become, while some become better with increasing values power, Oil Holding Capacity (OHC), Water