Dietary fibres from cassava residue: Physicochemical and enzymatic improvement, structure and physical properties

Abstract

In this study, an physico-chemical method and enzymatic improvement were used to extract cassava dietary fiber from cassava residue. α-amylase, glucoamylase, lipase, and protease were added to the physically comminuted cassava residue to remove starch, fat, and protein. Then, with the aid of ultrasound, dietary fiber was bleached with hydrogen peroxide to increase its whiteness. Finally, the cassava dietary fiber was treated with cellulase to increase the amount of soluble dietary fiber. The yield of dietary fiber was 75.63%, 37.55% of which was soluble dietary fiber. Water-holding capacity, water-swelling capacity, and oil-holding capacity of cassava dietary fiber were 4.020 g/g, 2.091 mL/g, and 2.891 g/g, respectively, which were 11.14%, 52.85%, and 9.55% higher than those of raw tapioca. Thus, the physical and chemical properties of the dietary fiber were improved.