COMPARATIVE STUDY OFGLUCOSEAND REDUCING SUGAR IN SOLID STATEFERMENTED UNPEELED CASSAVA FLOUR USINGPALMWINE YEAST AND BAKER'S YEAST

ABSTRACT This study aims to enhance the glucose concentration and reducing sugar content in unpeeled cassava flour (Manihotesculenta Crantz) through solid-state fermentation (SSF) using palm wine yeast and baker's yeast. The primary objective is to compare the efficacy of these two microbial starters in improving the nutritional quality of cassava flour, a staple food in many tropical regions. The SSF process was conducted over 72 hours, and glucose concentrations were quantified using enzymatic oxidation with glucose oxidase, while reducing sugars were determined using the 3,5-dinitrosalicylic acid (DNS) method. Results show that SSF with palm wine yeast led to a more significant increase in glucose concentration and reducing sugar content compared to baker's yeast. These findings suggest that palm wine yeast is more effective in optimizing the carbohydrate profile of cassava flour. This research demonstrates the potential of SSF in enhancing the nutritional value of cassava-based products, providing a feasible and cost-effective approach for improving food quality and sustainability in tropical agriculture.