Optimization of enzymatic hydrolysis of cassava to obtain fermentable sugars

Collares, Renata M.; Miklasevicius, Luiza V. S.; Bassaco, Mariana M.; Salau, Nina Paula Gonçalves; Mazutti, Márcio A.; Bisognin, Dílson Antônio; Terra, Lisiane M.

doi:10.1631/jzus.b1100297

Cited by 31 publications

(19 citation statements)

References 17 publications

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“…Previous studies on cassava starch focused on starch-hydrolyzing enzymes such as α-amylase, amyloglucosidase and pectinase to achieve maximum hydrolytic efficiency of about 98%, resulting in 160 g/L of total reducing sugar [60], although this seems not have a direct application in processing cassava or its products for poultry feeding. However, this processing method has potential for use in the poultry feed industry.…”

Section: Chemical Processing Of Cassava For Poultry Feedingmentioning

confidence: 99%

Improving Cassava Quality for Poultry Feeding Through Application of Biotechnology

Omede¹,

Ahiwe²,

Zhu³

et al. 2018

Cassava

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The continuous increase in cost of conventional energy sources caused by inadequate supply and stiff competition between human, animals and various industries for many decades has resulted to the need to source for suitable, readily available and cheap energy sources for poultry production globally. One such alternative is cassava. A native to South America, cassava is now found in abundance in most tropical countries. Due to lack of excellent post-harvest technologies, large quantities of cassava are wasted. An increased use of cassava in poultry feeding will go a long way to reduce this wastage and also reduce the high cost of poultry feed. However, the utilisation of cassava in poultry nutrition has been hindered by its lower nutritional value, especially protein and amino acids, presence of some ANF and dustiness when poultry feed is produced with cassava meal. Traditional processing methods have only succeeded in taking the inclusion level of cassava to 40% in some poultry diets. Researchers and poultry nutritionists have become interested in developing multi-pronged technologies and processing methods to increase cassava utilisation in poultry nutrition to reduce wastage, improve its nutritional value and maximise production. This chapter highlights the application of different technologies and the importance of biotechnology in improving the quality of cassava and increasing its utilisation for poultry feeding.

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Section: Chemical Processing Of Cassava For Poultry Feedingmentioning

confidence: 99%

Improving Cassava Quality for Poultry Feeding Through Application of Biotechnology

Omede¹,

Ahiwe²,

Zhu³

et al. 2018

Cassava

View full text Add to dashboard Cite

show abstract

“…Cassava is rich in starch, with competing demand as industrial raw material as well as food. Previous studies on cassava starch focused on starch hydrolysing enzymes such as α-amylase, amyloglucosidase, and pectinase to achieve maximum hydrolysis efficiency of about 98 %, resulting in 160 g/L of total reducing sugar (Collares et al 2012 ). Recently, Olanbiwoninu and Odunfa ( 2015 ) hydrolysed cassava peel into fermentable sugars using organic acid pre-treatment before enzyme hydrolysis.…”

Section: Introductionmentioning

confidence: 99%

Optimisation of enzymatic hydrolysis of cassava peel to produce fermentable sugars

et al. 2015

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Enzymatic hydrolysis of cassava peels was evaluated using cellulase and beta-glucanase enzymes and their mixtures at three different enzyme loadings with time. The pH of the medium used for hydrolysis was 5 and the temperature was 50 °C. The efficiency of the hydrolysis using beta-glucanase was better than cellulase and glucose recovery of 69 % was realised when beta-glucanase dosage was increased to 10 % (v/w) at 48 h which rose to 73 % at 120 h, releasing 11.19 g/l and 12.17 g/l of glucose respectively. Less than 20 % of glucose was hydrolysed at 10 % (v/w) cellulase at 120 h releasing 2.6 g/l glucose. The optimum experimental condition for hydrolysis of cassava peel was established at 120 h when glucose recovery increased to 88 % for enzyme mixture of 5 % (v/w) cellulase + 10 % (v/w) beta-glucanase producing 14.67 g/l glucose in the hydrolysate.

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“…Pectinases are also being used in biorefineries for hydrolyzing pectin present in pectin-rich agro-industrial wastes (Biz et al 2014 ). These wastes are processed into simple sugars so that they could be converted into bioethanol or used as fermentable sugars (Collares et al 2012 ; Hossain et al 2011 ). Different enzymes such as pectinase, hemicellulases and cellulases are being used to convert polysaccharides present in the plant cell wall into simple sugars (Beldman et al 1984 ).…”

Section: Industrial Applicationsmentioning

confidence: 99%

Microbial pectinases: an ecofriendly tool of nature for industries

et al. 2016

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Pectinases are the growing enzymes of biotechnological sector, showing gradual increase in their market. They hold a leading position among the commercially produced industrial enzymes. These enzymes are ecofriendly tool of nature that are being used extensively in various industries like wine industry; food industry; paper industry for bleaching of pulp and waste paper recycling; in the processing of fruit–vegetables, tea–coffee, animal feed; extraction of vegetable oil and scouring of plant fibres. Moreover, enzymatic catalysis is preferred over other chemical methods, since it is more specific, less aggressive and saves energy. This is the review which covers the information available on the applicability potential of this group of enzymes in various sectors.

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Optimization of enzymatic hydrolysis of cassava to obtain fermentable sugars

Cited by 31 publications

References 17 publications

Improving Cassava Quality for Poultry Feeding Through Application of Biotechnology

Improving Cassava Quality for Poultry Feeding Through Application of Biotechnology

Optimisation of enzymatic hydrolysis of cassava peel to produce fermentable sugars

Microbial pectinases: an ecofriendly tool of nature for industries

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