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International Journal of Agricultural Policy and Research
Vol.2 (7), pp. 267-272, July 2014
ISSN 2350-1561
Article 13/ID/ JPR097, 06 pages
Copyright © 2014 Author(s) retain the copyright of this article. Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 3.0 International License

Original Research Paper

Amylase activity as affected by different retting methods of cassava tubers

Accepted 25 June, 2014

*Umeh, S.O. and Odibo, F.J.C.

Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University,PMB 5025 Awka, Anambra State, Nigeria.

*Corresponding Author E-Mail: aloyumeh(at)


This study was conducted to evaluate the use of waste cassava retting water as a source of industrial amylase and to determine the different amylase activity levels of four retting methods. Different sizes of fresh cassava tubers [unpeeled whole tubers (UPWT), peeled whole tubers (PWT), peeled sliced tubers (PST) and peeled grated tubers (PGT)] were retted for fufu production using traditional and modified. Results indicated that amylase activity of the retting water increased daily reaching the peak of 2.75 µ /mol for UPWT, 4.53 µ /mol for the PWT, 4.60 µ /mol for PST, and 3.66 µ /mol for PGT on the fourth day. Nine organisms including; Candida tropicalis, Aspergillus sp, Staphylococcus aureus, Enterobacter aerogenes, Lactobacillus coryneformis, Citrobacter aerogenes, Rhizopus stolonifer, Saccharomyces cerevisiae and Klebsiella aerogenes were isolated. Four organisms (Candida tropicalis, Lactobacillus coryneformis, Saccharomyces cerevisiae and Klebsiella aerogenes) were able to ret the tubers and yield considerable amount of amylase. These organisms were used as starter cultures to ret the peeled sliced tubers. Lactobacillus coryneformis produced the highest amount of amylase activity (up to 7.34 µ /mol). Since cassava processing to fufu is usually accompanied with the production of stinking smelling waste water which constitute nuisance to humans, animals and aquatic life, the waste water can be utilized as a source of industrial amylase to overcome this limitation.

Key words: Cassava tubers, fufu, waste water, amylase activity, industrial amylase

Key words:

Umeh and Odibo