The fresh cassava residue (15 g) was slurried in 100 ml of water
at a pH of 6.9. a-amylase (0.1%) was added to the slurry and then
heated for 1 h at a temperature of 97–100 C [19]. Further
hydrolysis was done for 2 h using 0.5 M HCl which now attacked
the fibrous material. This method was applied in order to expose
the fibrous matrix of the material and improve its starch extraction
by other enzymes. Amyloglucosidase was now used to saccharify
the hydrolysed starch into reducing sugar by maintaining the
temperature at 50–60 C and pH of 4.60 while heating for 20 h. 0.1%
and 0.15% of the enzymes were used separately and the reducing
sugar was tested using Benedict's solution [20]