No abstract

Sugar cane is the raw material for sugar factories worldwide that amount to about 70% of both refined and raw sugars with only 30% of sugar from sugar beets. The cane or beets are crushed in the factory to extract juice using crushers and millers. The extracted juice is clarified to remove impurities and raise the pH. The important point of clarificant is to produce clear Juice with the lowest or null concentration of insoluble and soluble impurities to achieve maximum sugar yield Chemicals like calcium oxide, CO2, SO2 which are aided with polyamines, bentonite, separanAp 30 and hodag flocculants of high molecular weight polyacrylamide polymer are used to help improve color that is one of the most important parameters in raw sugar quality. The use of SO2 is discouraged by many countries because of the risk involved with residue in sugar and its importation together with CaO which enforced additional funding on manufacturers. However, chemicals used for clarification are expensive and caused environmental problems in areas around the sugar industry. Therefore, nano and vegetative clarificants were considered as potential clarifier by producers of raw sugar and jaggery and even in water treatment. Also, nanotechnology was reported to have worked well in the treatment of waste water and in food industries to detect chemicals and remove biological substances.

Enset (Ensete ventricosum) is one of Ethiopia’s most important food crops. The objective of the present study is to evaluate (using multivariate analysis) the effect of fermentation time, varietal differences, and treatment with gammicho on the physicochemical and nutraceuticals of kocho obtained from false banana in highly cultivated areas such as Disa Kera and Koysha Gorta of Dawro zone, Loma Woreda, South Nations’ Nationalities People Regions, Ethiopia. The analyses were carried out for fresh and fermented (with and without local starter, gammicho) enset kocho varieties (Meazia and Katania) harvested in two locations. Statistical analysis of the acquired data was performed using Minitab software version 19. It was discovered that each factor influenced significantly ( p ≤ 0.05 ) the qualities of kocho independently and with interaction. After four months of fermentation with gammicho, various parameters such as fat (1.69 to 0.62%), fiber (11.46 to 2.79%), pH (6.50 to 3.00), and moisture were dramatically decreased (9.34 to 2.8%). On the other hand, some dietary elements in both kinds were reduced with increasing fermentation time, including ash (2.07 to 3.57%), protein (3.08 to 5.52%), and carbs (71.87 to 84.55%). The results of this study suggest that Meazia has superior physicochemical and nutritional qualities over Katania.

It was estimated that crude oil production will begin to decline before 2010 from 25 to 5 billion in 2050. Many countries are depending on fossil fuel that causes shortage. Therefore, there is great need to explore the alternative means of fuel production from bagasse. The aim of the present paper is the production of low-cost simple sugars and ethanol from sugarcane bagasse. The paper provides important guidelines on how to produce sugars and ethanol from sugarcane bagasse. It also helps in determining the cheapest method, risk involve in process and chemicals applied. Sugarcane bagasse was pretreated by four different methods such as physico-chemical, chemical, biological pretreatments and hydrolysis. The processes of alkaline, dilute acid pretreatment (NaOH) and enzymatic hydrolysis were found to be the best for production of sugars while simultaneous saccharification and fermentation (SSF) for ethanol production.