Pretreatment and Hydrolysis of Cassava Peels for Fermentable Sugar Production

Research Article
Pretreatment and Hydrolysis of Cassava Peels for Fermentable Sugar Production

A. Mohammed, S.B. Oyeleke and E.C. Egwim

Asian Journal of Biochemistry, 2014, 9(1), 65-70.


Fermentable sugars are important prerequisite for ethanol production. These sugars are insufficient for production of the required amount of ethanol for Nigeria consumption in spite availability of raw materials. This study is aimed at producing fermentable sugars by pretreatment and hydrolysis of cassava peels using Aspergillus niger and their crude enzymes (amylase, cellulase and pectinase), as well as comparing the reducing sugar yield. Cassava peels were pretreated by soaking and a combination of soaking and boiling at varying time. Hydrolysis of pretreated cassava peels with Aspergillus niger and crude enzymes were carried out for 5 and 15 days, respectively. The result showed that pretreatment by soaking and boiling for up to 120 min removed the highest amount of cyanide and increased amount of carbohydrate produced but reduced the fibre content (37.04±0.01 mg g-1, 71.42±0.02 and 10.38±0.42%). Hydrolysis using Aspergillus niger yielded up to 95.44±0.11 mg g-1 reducing sugar while hydrolysis using enzymes yielded up to 72.38±0.06 mg g-1 reducing sugar. The study revealed the potentials of cassava peels in reducing sugar production. Soaking and boiling of cassava peels for 120 min removed more cyanide and yielded high carbohydrate needed for reducing sugar production. Microbial cells are better tools that could be used for hydrolysis of carbohydrate to reducing sugars than their enzymatic products.

ASCI-ID: 16-294

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