ESTIMATION OF GLUCOSE AND REDUCING SUGAR IN SOLID STATE FERMENTED UNPEELED CASSAVA FLOUR USING BAKER'S YEAST
Abstract
ABSTRACT
Cassava (Manihot esculentaCrantz) is a significant tropical rootcrop known for its high carbohydrate content and resilience in adverse environmental conditions.Solid-state fermentation (SSF) is an emerging technique that leverages microorganisms to convert solid substrates like cassava into valuable bioproducts. This study aimed to estimate the glucose concentration and reducing sugar levels in unpeeled cassava flour subjected to SSF using baker's yeast (Saccharomycescerevisiae). The use of SSF for cassava processing offers numerous advantages, including enhanced nutritional value, improved sensory attributes, and reduced environmental impact. Cassava's high starch content and the ability to sustain microbial growth make it an ideal substrate for SSF. The findings demonstrate that SSF is a viable method for optimizing cassava's utility,particularly in producing enzymes, organic acids, and other bioactive compounds.The results highlight the economic feasibility and potential industrial applications of SSF in cassava processing, which could contribute to sustainable agriculture and biotechnological advancements.
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