PRODUCTION OF GLUCOSE SYRUP FROM IRISH POTATO STARCH USING ASPERGILUS NIGER
Abstract
This study aimed to produce glucose syrup from Irish potato (Solanum tuberosum) starch through enzymatic hydrolysis using Aspergillus niger, as an alternative to conventional acid or alkaline methods. Fresh tubers sourced from Gomboru market, Maiduguri, Nigeria, were processed to extract starch (mean yield: 12.4% w/w). The starch was gelatinized, inoculated with A. niger spore suspension, and fermented at 30 °C for 5 days. Glucose concentration increased progressively, peaking at 6.4 mg/mL on day 5, with pH declining from 6.0 to 4.7 due to organic acid production. The resulting syrup was clear, viscous, and sweet, confirming effective starch-to-sugar conversion. Compared to chemical hydrolysis, the enzymatic approach yielded higher-quality syrup with fewer impurities and environmental benefits. Findings validate Irish potato starch as a viable, underutilized substrate for sustainable glucose syrup production in Nigeria, potentially reducing import dependency and supporting local agro-industries. Recommendations include parameter optimization, comparative fungal strain studies, and pilot-scale trials for industrial scalability.
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.