EFFECT OF STEAM EXPLOSION ON ENZYME HYDROLYSIS OF CASSAVA PEELS

Authors

  • J. I. Ona
  • P. J. Halling
  • M. Ballesteros

DOI:

https://doi.org/10.46602/jcsn.v50i2.1068

Abstract

This study investigates the impact of steam explosion pretreatment on the enzymatic hydrolysis of cassava peels, a lignocellulosic biomass with high carbohydrate content. Steam explosion was conducted at 210°C for 5 minutes, followed by enzymatic hydrolysis using amylase, glucoamylase, and cellulolytic enzymes (Cassava C and Cassava R). The results demonstrate that steam explosion significantly enhances the hydrolysis efficiency of cellulose and hemicellulose components, achieving up to 37.04% reducing sugar yield at 10% w/v cassava peel concentration. However, steam explosion also led to the degradation of starch, reducing its availability for hydrolysis. The study highlights the potential of steam explosion as a pretreatment method for improving the enzymatic conversion of cassava peels into fermentable sugars, while also identifying challenges related to starch degradation and enzyme inhibition.

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Published

2025-04-30

How to Cite

Ona, J. I. ., Halling, P. J. ., & Ballesteros, M. (2025). EFFECT OF STEAM EXPLOSION ON ENZYME HYDROLYSIS OF CASSAVA PEELS . Journal of Chemical Society of Nigeria, 50(2). https://doi.org/10.46602/jcsn.v50i2.1068

Issue

Vol. 50 No. 2 (2025): J. Chem. Soc. Nigeria

Section

Articles

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Copyright (c) 2025 J. I. Ona, P. J. Halling, M. Ballesteros

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This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution (CC-BY) 4.0 License that allows others to share the work with an acknowledgment of the work’s authorship and initial publication in this journal.