DETOXIFICATION OF CASSAVA BY ASPERGILLUS-NIGER B-1

The effects of fermentation of cassava by Aspergillus niger B-1 beta-g lucosidase on its cyanide and protein content, and the optimal conditi ons for this enzyme's activity, were examined, This fermentation proce ss reduced the cyanide content of cassava by 95% to 2 mg/kg, and incre ased its total protein content by 50%, thereby improving its nutrition al value, A significant decrease in cyanogenic glycosides was detected after 3 days of fermentation. The optimal pH for A. niger beta-glucos idase activity on the cyanogenic glycoside linamarin was determined to be 3, the optimal temperature 55 degrees C, and its K-m 0.3 mM. The f indings presented here will facilitate the development of an improved method for detoxification of cassava and for enhancement of its nutrit ional value.