PRODUCTION AND UTILIZATION OF PULLULANASE FROM BACILLUS CLAUSII FOR ENHANCED RESISTANT STARCH PRODUCTION IN GARRI
Keywords:Garri, Pullulanase, Bacillus clausii, Resistant starch
Resistant starch is the portion of starch which escapes digestion in the small intestine and passes into the large intestine where it is fermented by gut microflora. It is considered a functional component of food due to the health benefits it confers following its consumption. The aim of this research was to produce garri with high resistant starch using pullulanase enzyme from Bacillus clausii. The organism was isolated from different cassava processing sites in Awka and identified based on phenotypic, biochemical and molecular characteristics. Pullulanase assay was carried out using standard procedures at 540 nm. Optimum conditions for pullulanase production was determined, after which the pullulalanse enzyme was used to modify garri. The test organism with the highest pullulanase activity was identified as Bacillus clausii. Optimum pullulalanse activity was observed with an innoculum size of 3.0ml, pH 6, an incubation temperature of 35o C and incubation time of 48 hours. The resistant starch content was found to be higher for enzyme-treated garri samples (13.81%) than for the untreated garri samples with (2.69%). This research shows that pullulanase enzyme from Bacillus clausii is a very useful industrial raw material for the increased production of resistant starch in foods.
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Copyright (c) 2022 Nwanneka Nwozor, Frank Ogbo
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