Indonesia: Prospects of bimo cassava flour, healthy flour alternative to wheat

Jakarta – Cassava or cassava is a food plant that is abundant in Indonesia. The potential of cassava can be optimized as a nutritional value food ingredient. One of them is in the form of bimo cassava flour which is processed into various dishes. The Agricultural Research and Development Agency (Balitbangtan) of the Ministry of Agriculture has developed bimo cassava flour technology using a Biologically Modified Cassava Flour (Bimo-CF) starter. This starter is a fermented seed in the form of a powder containing a variety of naturally occurring lactic acid bacteria. Researchers from the Center for Agricultural Postharvest Research and Development (BB Postharvest) Dr. Misgiyarta explained that the starter and the fermentation process were able to change the character of cassava flour which was less liked by consumers to be more preferred. "We change the character of cassava flour from aroma, taste, texture, elasticity, color, shelf life, to viscosity to produce flour according to ...