Abstract
AbstractMillet amylase formed during malting was used for teh saccharification of cassava (Manihot esculenta) into glucose syrup. The resulting syrup was also fermented to ethanol and citric acid. The maximum α‐amylase activity occurred within 30 hours of millet germination at an optimum pH 8.0 and 40°C. The T. reesei enzymes enhanced the rate of cassava hydrolysis and paper chromatography revealed the presence of maltose, glucose and galactose in the cassava hydrolysate. The low cost of millet coupled with the fact that it is readily available makes it an economic source of amylase.
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