The production of biogas is a heathy way to convert biomass like seed cakes into energy. But before that, oil seeds like jatropha curcas are treated in some conditions in other to get oil first, and cakes after. And different levels of those conditions that are seed type, preheat temperature and extraction pressure can give different results on biogas production using those cakes. That is why in this study, biogas characteristics of cake, from three types of jatropha seeds (whole, kernels and crushed) preheated at four levels of temperature (25°C, 50°C, 75°C and 100°C) and submitted at three extraction pressures (181.81 bar, 324.66 bar and 422.06 bar), were assessed. It consisted in mixing 5 ml solid mixture (2.5 ml of cake sample and 2,5 ml cow dung) to the buffer solution (NH 4 Cl, 100; NaCl, 10; MgCl 2 • 6H 2 O, 10; CaCl 2 .2H 2 O, 5) at 1:1 ratio. The mixture was introduced in a reactor of 16 ml volume and then incubated in an electric oven at 37°C for 60 days. The measure of gas volume of each sample was done using the adapted method of displaced liquid. The gas calorific value estimation of each sample was theoretically done, using Buswell equation. And, the gas energy was obtained for each sample, using its gas volume and calorific value. The main results were as follows. The highest volume of biogas (8 ml / g) and highest energy (2485.85 J) were registered with whole seed cake at preheated temperature/extraction pressure couple of 100°C-324.66 bar. The highest calorific value (701.43 KJ/mol) was obtained with the whole seed cake at preheated temperature/extraction/ pressure couple of 100°C-422.06 bars. The main conclusion that can be made is that, there is an effect of oil extraction conditions on the anaerobic fermentation of jatropha curcas seed cakes.
Biomethanization is a process leading to the production of biogas. Characteristics effects of some materials on biomethanization results are not well known by now. That is the raison of studying the effect of the chemical composition of chosen substrates that are chicken dung, pig slurry and rabbit poop on biomethanization characteristics. These substrates of 1 mm particles size and 13.33% water content were first subjected to chemical analysis. Experimentation consisted of mixing 1.3 kg of each substrate with 6.2 L of water for a 15% dry matter content in the final mixture. Biomethanized cow dung (0.81 L) was added as inoculum to each mixture to give a ratio of inoculum volume to mixture volume of 10%. The biomethanization temperature was maintained at 38°C during all the process. The evolution of the composition and the biogas yield of each substrate was monitored using respectively an infrared biogas analyser and a digital manometer installed on each experimental unit. The main results were as follows: the C/N ratio was highest in rabbit poop (28.57), followed by pig slurry ( 14) and finally chicken dung (11). The organic matter content was also highest in rabbit poop (80%), but followed by chicken dung (65%) and pig slurry (50%). The final methane content was highest in rabbit poop (58.61%), followed by chicken dung (51.59%) and pig slurry (50.83%). The final percentage of carbon dioxide was highest in the pig slurry (12.62%), followed by the rabbit poop (11.31%) and finally the chicken dung (9.98%). In terms of biogas yield and hydraulic retention time, rabbit poop gave the highest yield of 0.109 m 3 .kg -1 of dry matter in 37 days. This were followed by chicken dung with 0.067 m 3 .kg -1 of dry matter in 27 days and pig slurry with 0.037 m 3 .kg -1 of dry matter in 20 days. In the light of these results, the main conclusion is that, more the organic matter content is high and C/N ratio is in the optimal range of 25 to 30, higher are biogas yield and methane content, and longer is the hydraulic retention time.
Tiger nuts are one of the healthy sources to substitute for many consumer products such as cow milk and gluten. This study aimed to enhance the use of tiger nuts (Cyperus esculentus) as main raw material in the production of yoghurt. Phytochemical analyses were carried out and sensory parameters were evaluated. 1 kg of tiger nuts followed chronological steps to produce 2 liters of milk. These steps were: sorting and weighing, soaking, grinding using a blender, filtration through a polyethylene filter, pasteurization, packaging and filling at hot in polyethylene bottles then rapid cooling. The resulting milk went through a process to produce 2 liters of tiger nuts yoghurt. This process consisted of the following steps: pasteurization, cooling, inoculation, mixing and homogenization using a spatula, incubation 6 hours, packaging and storage. Tiger nuts yoghurt was served chilled to untrained panelists for sensory analyses. The results of this study showed that 100 g of tiger nuts yoghurt contain 4.4±0.1 g protein, 1.9±0.06 g fat, 5.7±0.0 pH, 3.7±0.07 g sugar, 1.3±0.02 g fiber, 140±3.00 mg potassium, 126±2.00 mg calcium, 12.1±0.70 mg magnesium, 43±1.00 mg sodium, 0.40±0.01 mg zinc, 176±1.00 mg phosphorus, 0.001±0.1 mg vitamin A and 0.3±0.00 mg vitamin C. The overall acceptability of yogurt showed that 35% of panelists like the product very much while, 65% moderately like the product; this indicates that the product is highly valued. In order to improve the value addition of tiger nuts, the optimization of tiger nuts milk extraction can be done using a machine.
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