Improving enzymatic saccharification of cassava stem using peroxide and microwave assisted pre-treatment techniques

Abstract

The effectiveness of microwave assisted alkali (MAA) and alkaline hydrogen peroxide (AHP) pre-treatment methods in improving the enzymatic saccharification of cassava stem was investigated. Ground cassava stems were by MAA method by varying microwave power, NaOH concentration and pre-treatment time. AHP method was performed at various H2O2 concentrations, pre-treatment temperatures and times. The results showed that reducing sugar yield was higher from MAA pretreated stem when compared with AHP pre-treatment, which demonstrated that MAA pre-treatment was effective in releasing sugars. SEM studies on the pre-treated samples revealed extensive distortion of fibres in MAA pre-treated than AHP pre-treated samples, which showed pores and cracks in the fibrous structure. Spectral studies showed the change in the chemical structure of pre-treated samples. The work revealed that the studied pre-treatment methods were effective in improving the enzymatic saccharification of cassava stem.

Keywords

• cassava stem
• pre-treatment
• microwave
• hydrogen peroxide