COMPARATIVE PRODUCTION OF ALPHA-AMYLASE, GLUCOAMYLASE AND PROTEIN ENRICHMENT OF RAW AND COOKED CASSAVA BY RHIZOPUS STRAINS IN SUBMERGED ANDSOLID-STATE FERMENTATIONS

Three strains of the two species of Rhizopus were evaluated for produc tion of alpha-amylase, glucoamylase and protein enrichment of raw and cooked cassava in submerged and solid state fermentations. In all the cases, the protein enrichment and enzyme production were higher in sol id state fermentation, as compared to submerged fermentation. Similarl y, cooked cassava showed higher productivities in solid state fermenta tion, except for higher production of glucoamylase by R. oryzae 28627 in solid state fermentation involving the use of raw cassava. The gluc oamylase production by R. oryzae 28627 was 32-fold higher on raw cassa va medium in solid state fermentation, as compared to that in submerge d fermentation. Protein enrichment and alpha-amylase production were h igher in cooked cassava medium, irrespective of the fermentation types employed. Data revealed the potential of R. delamer 34612 and R. oryz ae 28168 for protein enrichment and alpha-amylase production, respecti vely, in solid state fermentation of cooked cassava. R. oryzae 28627 p roved best for glucoamylase production in solid state fermentation of raw cassava.