Uncovering the nutraceutical potentials of fermented sago starch Lemantak by endophytic fungi

Fermentation food has been widely consumed since ancient times due to its many beneficial properties as well as improved texture and taste. Raw sago starch “lemantak” (RSS “lemantak”) is one of the staple foods in the state of Sarawak. Derived from the bark of Metroxylon sagu, this starch has yet to be investigated in terms of its phytochemical and nutraceutical properties after being subjected to fermentation. This study investigated the nutraceutical of fermented RSS “lemantak” in its...