EXPLORING THE PRODUCTION OF AMYLASE ENZYME FROM AGRO-INDUSTRIAL WASTE PRODUCTS USING ASPERGILLUS NIGER

The increasing industrial demand for amylase, driven by its applications in food, textiles, biofuels, and pharmaceuticals, necessitates the development of cost-efficient production methods. This investigation delves into the utilization of agro-industrial by-products, specifically soybean husk, wheat husk, corn cob, and potato peels, for the production of amylase through submerged fermentation using Aspergillus niger. Essential fermentation parameters, including pH, temperature, incubation time, and nitrogen supplementation, were optimized to enhance enzyme yield. Among the substrates, soybean husk exhibited the highest amylase activity (99.41 µmol/min) and demonstrated remarkable thermal and pH stability, followed by potato peels and wheat husk. The findings underscore the potential of low-cost agro-waste materials in lowering enzyme production expenses and fostering sustainable processing practices. These investigations promote eco-friendly biotechnological strategies by transforming agricultural residues into valuable products.