Biochemical Evaluation of Pre-treated Unpeeled Cassava Roots (Manihot esculenta Crantz) and its application in Alcohol Production

Abstract

This study investigated the use of pretreated unpeeled cassava roots (Manihot esculenta Crantz) for industrial alcohol production and examined the associated biochemical changes. The pre-treatment process resulted in increased levels of soluble protein, glucose concentration, and reducing sugar concentration compared to the control. In addition, pre-treated solid-state fermented cassava demonstrated improved free radical scavenging and percentage inhibition capacity compared to the control. The pre-treated and autoclaved solid-state fermented unpeeled cassava hydrolysed with 0.1N sulphuric acid showed a significant increase (p<0.05) in amylase, phenol, and flavonoids concentration compared to the control. When unpeeled cassava roots were pre-treated and subjected to submerged fermentation with Saccharomyces cerevisiae for alcohol production, there was a significant increase (p<0.05) in soluble protein concentration and a significant reduction (p<0.05) in glucose and reducing sugar concentration. The results also indicated that solid-state fermented cassava roots in submerged fermentation had higher free radical scavenging activity and percentage inhibition capacity compared to the control. While there was a significant reduction in alcohol production in the pre-treated unpeeled cassava roots compared to the control, the percentage of alcohol in the pretreated solid state fermented unpeeled cassava roots in submerged fermentation with S. cerevisiae was significantly improved