Saccharification of cassava (manihot esculenta) with millet amylase

Opoku, A. and Uraih, N. (1983) Saccharification of cassava (manihot esculenta) with millet amylase. Acta Biotechnologica, 3 (1). pp. 53-57.

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Abstract

Millet amylase formed during malting was used for teh saccharification of cassava (Manihot esculenta) into glucose syrup. The resulting syrup was also fermented to ethanol and citric acid. The maximum α-amylase activity occurred within 30 hours of millet germination at an optimum pH 8.0 and 40°C. The T. reesei enzymes enhanced the rate of cassava hydrolysis and paper chromatography revealed the presence of maltose, glucose and galactose in the cassava hydrolysate. The low cost of millet coupled with the fact that it is readily available makes it an economic source of amylase

Item Type: Article
Author Affiliation: iversity of Benin; Benin City, Nigeria, P.M.B. 1154, Department of Biochemistry and of Biological Sciences
Subjects: Plant Protection
Divisions: Millet
Depositing User: Mr. SanatKumar Behera
Date Deposited: 16 May 2012 09:02
Last Modified: 16 May 2012 09:10
Official URL: http://dx.doi.org/10.1002/abio.370030113
URI: http://eprints.icrisat.ac.in/id/eprint/5378

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