Abstract
The superior effects of addition of activated carbon were evidenced for microwave assisted hydrolysis of starches in cassava pulp and tapioca flour under hydrothermal conditions varying irradiation temperature (160-230°C at 5min), duration of heating time (5-18min at 210°C) and amount of activated carbon at 0.5-2.0:1:20 of activated carbon:solid:liquid ratio. The presence of 1.0g/g in microwave-assisted hydrolysis gave much improved glucose yields (44.49% for cassava pulp and 71.93% for tapioca flour) at lower heating temperature (220°C and 200°C, each for 5min) with suppressed formation of secondary decomposed compounds than those without addition of activated carbon (32.41% in cassava pulp at 230°C and 55.11% in tapioca flour at 240°C, each for 5min). The highest glucose yield from cassava pulp (52.27%) was obtained after heating at 210°C for 15min.
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