Fermentation Study of Whole Local Foxtail Millet (Hotong) Grains: Effects of Microorganisms and Fermentation Time on The Characteristics of Flour

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Published May 31, 2026
https://doi.org/10.55043/jaast.v10i2.529
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Vol. 10 No. 2 (2026): Journal of Applied Agricultural Science and Technology

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Belsy V. Erubun
Pattimura University
Helen Tuhumury
Universitas Pattimura
Gillian Tetelepta
Pattimura University

Abstract

Hotong (Setaria italica) has promising potential as a functional food ingredient, but its native flour requires technological enhancement for broader utilization. This study evaluated the effects of solid-state fermentation using Lactobacillus plantarum, Saccharomyces cerevisiae, and their combination for 24, 48, and 72 hours on the physicochemical and functional properties of hotong flour. Fermentation significantly improved flour characteristics, with outcomes strongly influenced by microbial type and duration. L. plantarum at 72 hours produced flour with the highest water-holding capacity and brightness, indicating suitability for products requiring good hydration and light color. In contrast, S. cerevisiae and mixed cultures enhanced antioxidant activity, while short L. plantarum fermentation better preserved phenolic content. These findings demonstrate that targeted fermentation conditions can be strategically selected to produce hotong flour with characteristics optimized for specific food applications, supporting its potential development as a versatile functional ingredient.

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author Biographies

Belsy V. Erubun, Pattimura University

Department of Agricultural Product Technology, Faculty of Agriculture, Pattimura University,

Ambon, Indonesia

Gillian Tetelepta, Pattimura University

Department of Agricultural Product Technology, Faculty of Agriculture, Pattimura University,

Ambon, Indonesia

How to Cite
1.
Erubun BV, Tuhumury H, Tetelepta G. Fermentation Study of Whole Local Foxtail Millet (Hotong) Grains: Effects of Microorganisms and Fermentation Time on The Characteristics of Flour. J. appl. agricultural sci. technol. [Internet]. 2026May31 [cited 2026Jun.1];10(2):374-92. Available from: https://www.jaast.org/index.php/jaast/article/view/529

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