Dry extrusion pretreatment of cassava starch aided by sugarcane bagasse for improved starch saccharification.

The enzymatic hydrolysis of native starch lacks efficiency because starch is mostly confined in semi-crystalline granules. To address the challenges associated with gelatinization and render native cassava starch (CS) amenable to enzymatic hydrolysis (enzyme cocktail from Aspergillus awamori and Trichoderma reesei), dry-extrusion pretreatment of CS mixed with sugarcane bagasse (SB) was studied. Results showed that among the CS:SB mass ratios studied (1:1; 1:0.