title: Optimisation of enzymatic hydrolysis of cassava peel to produce fermentable sugars.
abstract: 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.
authors.affiliation: Council for Scientific and Industrial Research/Institute of Industrial Research, P.O Box LG 576, Legon, Ghana. rbayitse@gmail.com.
authors.forename: Richard
authors.initials: R
authors.lastname: Bayitse
authors.affiliation: Danish Technological Institute, Gregersensvej 1, 2630, Taastrup, Denmark. xih@teknologisk.dk.
authors.forename: Xiaoru
authors.initials: X
authors.lastname: Hou
authors.affiliation: Danish Technological Institute, Gregersensvej 1, 2630, Taastrup, Denmark. anbj@teknologisk.dk.
authors.forename: Anne-Belinda
authors.initials: AB
authors.lastname: Bjerre
authors.affiliation: Nutrition and Food Science Department, University of Ghana, P.O Box LG 25, Legon, Ghana. fsaalia@ug.edu.gh.
authors.forename: Firibu Kwasi
authors.initials: FK
authors.lastname: Saalia
keywords: Cassava peel; Enzymatic hydrolysis; Glucose