PRODUCTION OF GLUCOSE SYRUP FROM CASSAVA (MANIHOT ESCULANTA) STARCH USING MALTED RICE (ORYZA SATIVA) AS ENZYME SOURCE
Abstract
ABSTRACT
Starch is an organic compound from which many other products with wide industrial application
could be derived such as glucose, maltose, maltotriose and dextrin. Glucose syrup is a concentrated
aqueous solution of glucose, maltose and other nutritive saccharides. The aim of this study was to
produce glucose syrup by the enzymatic hydrolysis of cassava starch, using rice malt as the source
of hydrolysing enzymes. The syrup produced was analysed for Reducing sugar, total carbohydrate
and Dextrose Equivalent (DE). The results showed that at 90, 180, 270 and 360 minutes of
incubation generated a reducing of 5.08μg/ml, 5.24μg/ml, 6.80μg/ml, 6.27μg/ml; a total
carbohydrate of 21.60μg/ml, 19.35μg/ml, 18.73μg/ml and16.33μg/ml and a DE of 23.52%,
27.08%, 36.30% and 38.40% respectively. The amylase enzymes produced by rice malt gave
optimum concentrated glucose syrup in a laboratory scale production. Therefore, enzyme
conversion of cassava starch to glucose syrup can be another way of efficiently utilizing the
abundant cassava in Nigeria by serving as substitute for sugar in the food and pharmaceutical
industries.
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