Optimisation of enzymatic hydrolysis of cassava peel to produce fermentable sugars

dc.contributor.author	Bayitse, R.
dc.contributor.author	Hou, X.
dc.contributor.author	Bjerre, A.B.
dc.contributor.author	Saalia, F.K.
dc.date.accessioned	2018-09-04T09:29:11Z
dc.date.available	2018-09-04T09:29:11Z
dc.date.issued	2015-09
dc.description.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.	en_US
dc.identifier.other	doi: 10.1186/s13568-015-0146-z
dc.identifier.uri	http://ugspace.ug.edu.gh/handle/123456789/23920
dc.language.iso	en	en_US
dc.publisher	AMB Express	en_US
dc.subject	Enzymatic hydrolysis	en_US
dc.subject	Glucose	en_US
dc.subject	Cassava peel	en_US
dc.title	Optimisation of enzymatic hydrolysis of cassava peel to produce fermentable sugars	en_US
dc.type	Article	en_US

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