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Development of an Alternate Route for the Hydrolysis of Cassava Flour |
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| Authors: | T Emilia Abraham V P Sreedharan S V Ramakrishna |
| Abstract: | Moldy wheat bran as such is used as a source of amyloglucosidase enzyme (EC 3.2.1.3) in the hydrolysis of cassava flour. 92–94% of glucose was obtained in the hydrolysate after 16 h of hydrolysis. The process was found to be economical compared to the hydrolysis using commercially available liquid enzymes. |
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