Novel enzymatic technique for recovery of starch from whole cassava chips without mechanical pulverization

Summary  Different commercial enzymes, used individually or in combination, released upto 96% starch from whole cassava chips with pectinase I and cellulase combination. The enzymic action on macerating chips and disintegrating root cells was dependent on size of chips, presence of peel, temperature, time, agitation and type as well as concentration of enzymes. Significantly higher starch recovery and elimination of cost-intensive mechanical pulverization indicate potential of the enzymic technique.