Effects of Different Incubation Methods on Ethanol Production from SelectedFood Wastes Products

Abstract

The study describes the potential of producing bioethanol from corn (Zea mays) cobs, collard greens (Brassica oleracea) wasteand banana (Musa acuminate) peels using different methods of incubation. Wastes were pre-treated by grinding into smallerparticles and enzymatic hydrolysis was carried out using commercial cellulase from Aspergillus niger. Anaerobic fermentationwas done using cultured Saccharomyces cerevisiae yeast suspension. Different incubation conditions (incubator, dark roomand under soil) at different temperatures 30oC, 21oC and 19oC respectively were optimised for bioethanol production atdifferent incubation times of 48, 96 and 144 hours. Maximum bioethanol percentages of corn cobs, banana peels and collardgreens were (0.48%), (0.39%) and (0.15%) respectively. The optimum conditions for maximum ethanol concentration in corncobs was the incubator conditions at temperature 30oC and 144 hours; banana peels was under soil conditions at 19oC and48 hours whilst collard greens was dark room conditions at 21oC and 48 hours incubation times. Results obtained show thepotential of producing bioethanol from corn cobs, collard greens and banana peels under different incubation conditions. Useof incubators for fermentation especially in collard greens wastes and banana peels can successfully be replaced with darkroom and soil which are more economically feasible.