Utilization of residue from cassava starch processing for production of fermentable sugar by enzymatic hydrolysis

Souto, Luciana Reis Fontinelle; Caliari, Márcio; Júnior, Manoel Soares Soares; Fiorda, Fernanda Assumpção; Garcia, Marina Costa

doi:10.1590/1678-457x.0023

Cited by 31 publications

(14 citation statements)

References 15 publications

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“…Actually, the raw starch biomass contents are starch itself and a small amount of cellulose, hemicellulose, and lignin (Zhang et al, 2013). The cassava starch has been investigated and attracted many scientists who developed them becoming more valuable materials, like modern food and alcohol (Souto et al, 2016;Silva et al, 2013;Gunawan et al, 2015;Pereira & Leonel, 2014).…”

Section: Introductionmentioning

confidence: 99%

The structural modification of cassava starch using a saline water pretreatment

et al. 2018

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The cassava has been modified successfully by using the saline water, which was abundantly available on the planet. The biomass was submerged in saline waters that salt concentrations were altered at 0, 3.5 percent (seawater) and 10 percent (w/w) and were kept 5 days. After recovery by washing steps, the treated solids were characterized by using XRD (X-ray diffraction), FTOR (Fourier transform infra-red), and SEM (Scanning electron microscopic). The results showed that the XRD pattern of saline water pretreatment decreased significantly. The biggest decrease of X-ray intensity occurred at around 18 o. Meanwhile, the fingerprint of FTOR revealed the transmittance intensity of infra-red ray of saline water treated solid inclined for all wave constant numbers, suggesting that many hydrogen bonds were disconnected. Those findings also were enhanced by SEM pictures that showed the change of surface morphology of treated biomass. Ot was indicative that cassava structure was modified becoming more textured after employing saline water pretreatment. This work is an innovative finding to gradually substitute commercial ionic liquids that are very expensive with saline water for biomass pretreatment.

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Section: Introductionmentioning

confidence: 99%

The structural modification of cassava starch using a saline water pretreatment

et al. 2018

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“…The bran had a high carbohydrate content (96.94), which may consist mainly of starch. Previous research of the dry cassava bagasse reported starch value of 60.68 g 100 g -1 (Souto et al, 2017). Camargo et al (2008) reported that much of the carbohydrates of the bran were constituted of starch, 79.32 g 100 g -1 .…”

Section: Physicochemical Analysesmentioning

confidence: 98%

“…Dry cassava bagasse present value of 61% of residual starch (dry basis) (Souto et al, 2017). This product may be intended for animal feed (Panichnumsin et al, 2010;Sriroth et al, 2000), for production of fermentable sugar by enzymatic hydrolysis (Souto et al, 2017), also be a source of biofuel (Sanchéz et al, 2017), but much of it is simply discarded as waste (Oyer et al, 2010;Panichnumsin et al, 2010). Even small manufacturing units, such as those from family farms can generate significant amounts of residue, since they usually agglomerate at a given location or city.…”

Section: Introductionmentioning

confidence: 99%

Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry

et al. 2019

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The aim of this work was to evaluate the microbiological and physicochemical qualities of sour cassava starch and cassava bagasse produced during cassava agroindustry in order to evaluate their potential for use in food. All samples were kindly provided by family farmers producers from the region of Cará, in town of Bela Vista de Goiás, Brazil. All of sour cassava starch samples showed microbial counts within the values established by the current legislation. Drying process of raw cassava bagasse to produce the bran was sufficient to reduce the mold and yeast counts (from 1.9x10 3 to 3.5x10 1 CFU g-1) and of total coliform counts (from 2.1x10 3 to 2.4x10 2 MPN 100 mL-1), and also eliminated the contamination by coliforms at 45 ° C and Bacillus cereus. Carbohydrate contents of all sour cassava starch samples ranged from 99.64 to 99.75 g 100g-1. These results indicated that the sour cassava starch presented high degree of purity, and extraction process was efficient. Bran sample showed high carbohydrate (96.94 g 100g-1) and dietary fiber (22.58 g 100g-1) contents. High dietary fiber content suggests the use of bran as raw material to increase the availability of fiber in food products, increasing its nutritional quality.

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“…As such, to effectively utilize CSFR and further enhance subsequent biofuel yields, a number of pretreatment technologies based on biological , physical , chemical , and biochemistry methods have recently been reviewed . However, few studies have been reported on the optimum pretreatment conditions for obtaining maximum biofuel yields and without comparative analysis.…”

Section: Introductionmentioning

confidence: 99%

Influence of the pretreatment method on the hydrolysis of cassava starch factory residue

Huang

et al. 2018

Env Prog and Sustain Energy

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Cassava starch factory residue (CSFR) is an attractive lignocellulosic material for bioethanol production because it is one of the most abundant renewable resources. The purpose of this work was to investigate the technical feasibility of converting CSFR into fermentable sugars using 12 different pretreatment methods. The yields of monosaccharides, oligosaccharides, and total sugars present in the hydrolysates obtained from the different pretreatment methods were examined by transferring the solid organic matter present to a liquid phase. We found that pretreatment with a dilute acid was superior to both alkaline and hot water pretreatment methods, while combined chemical‐enzymatic pretreatment was superior to single enzymatic pretreatment. More specifically, treatment with a dilute acid was conducive to the formation of monomeric sugars, whereas single enzyme pretreatment and high‐temperature alkaline pretreatment methods were conducive to the formation of oligomeric sugars. Pretreatment with 0.5% (w/v) HNO3 (160 °C, 10 min) gave the highest total monosaccharide concentration (i.e., 25,827 mg/L) with a yield of 30.99%, whereas hemicellulose (45 U/g CSFR) + cellulose (120 U/g CSFR) pretreatment gave the highest total oligosaccharide concentration (i.e., 22,152 mg/L) with a yield of 26.69%. Finally, pretreatment with 1% (w/v) H2SO4 (121 °C, 40 min) + hemicellulose (120 U/g CSFR) + cellulose (120 U/g CSFR) gave the highest total sugar concentration (i.e., 43,196 mg/L) with a yield of 51.84%. © 2018 American Institute of Chemical Engineers Environ Prog, 38: 624–629, 2019

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Utilization of residue from cassava starch processing for production of fermentable sugar by enzymatic hydrolysis

Cited by 31 publications

References 15 publications

The structural modification of cassava starch using a saline water pretreatment

The structural modification of cassava starch using a saline water pretreatment

Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry

Influence of the pretreatment method on the hydrolysis of cassava starch factory residue

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