Detoxification of cassava by Aspergillus niger B-1 |
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| Authors: | R Birk B Bravdo O Shoseyov |
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| Institution: | (1) The Kennedy-Leigh Center for Horticultural Research, The faculty of Agriculture, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel. Fax: 972 89 462283, IL;(2) The Otto Warburg Center for Agricultural Biotechnology, The Faculty of Agriculture, The Hebrew University of Jerusalem, Rehovot 76100, Israel, IL |
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| Abstract: | The effects of fermentation of cassava by Aspergillus niger B-1 β-glucosidase on its cyanide and protein content, and the optimal conditions for this enzyme’s activity, were examined.
This fermentation process reduced the cyanide content of cassava by 95% to 2 mg/kg, and increased its total protein content
by 50%, thereby improving its nutritional value. A significant decrease in cyanogenic glycosides was detected after 3 days
of fermentation. The optimal pH for A. nigerβ-glucosidase activity on the cyanogenic glycoside linamarin was determined to be 3, the optimal temperature 55 °C, and its
K
m 0.3 mM. The findings presented here will facilitate the development of an improved method for detoxification of cassava and
for enhancement of its nutritional value.
Received: 17 August 1995/Received revision: 27 October 1995/Accepted: 30 October 1995 |
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