Saccharification and fermentation of cassava (Manihot esculenta) bagasse is the primary step in production of L- lactic acid, maltose high fructose corn syrup and bioethanol

Enzymatic hydrolysis of starch from natural sources finds potential application in commercial production of alcoholic beverage and bioethanol. In this study the effect of starch concentration, temperature, time and enzyme concentration were studied and optimized for hydrolysis of cassava (Manihot esculenta) starch powder (of mesh 80/120) into glucose syrup by immobilized (using Polyacrylamide gel) -amylase using central composite design. The experimental result on enzymatic hydrolysis of cassava starch was subjected to multiple linear regression analysis using MINITAB 14 software. Positive linear effect of starch concentration, enzyme concentration and time was observed on hydrolysis of cassava starch by -amylase. The statistical significance of the model was validated by F-test for analysis of variance (p 0.01). The optimum value of starch concentration temperature, time and enzyme concentration were found to be 4.5% (w/v), 45C, 150 min, and 1% (w/v) enzyme. The maximum glucose yield at optimum condition was 5.17 mg/mL. Keywords—Enzymatic hydrolysis, Alcoholic beverage, Central composite design, Polynomial model, glucose yield.