CELLULASES AS AN AID TO ENHANCE SACCHARIFICATION OF CASSAVA ROOT

The conventional saccharification of cassava root by enzymatic hydroly sis is improved by using a little amount of cellulase and cellobiase i n addition to conventional enzyme, glucoamylase. With new saccharifica tion[glucoamylase 0.45SGU/g cassava, cellulase 4.5NCU/g cassava, cello biase 0.09U/g cassava, pH 4.3, temperature 60 degrees C, total volume 465ml:100g of cassava/400ml of water], the reaction time was reduced b y about 5 hours, the concentration of reducing sugar was increased by 40%, glucose production was enhanced by 10%,and the viscosity was redu ced by 30%.