Ethanol Production From Cassava Wastes (Pulp And Peel) Using Alcohol Tolerant Yeast Isolated From Palm Wine

Archibong, E. J.; Obika, Ifeanyi Emmanuel; Okafor, O. I.; Okafor, Uchechi-Ben; Ezewuzie, C S; Ezemba, Chinyere Constance; Awah, N C; Okeke, B. C.; Anaukwu, Chikodili Gladys; Anakwenze, Vivian Nonye

doi:10.21859/ajlsr-040305

Cited by 6 publications

(3 citation statements)

References 8 publications

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“…This results is similar with that of Maragatham and Panneerselvam (2011) on papaya wine. However, Okemi-ni and Dilim (2017) and Okeke et al (2015) observed rather a complete reduction trend during primary fermentation respectively with tiger nuts wine and mixed fruit wines using yeast isolated from palm wine. In general, the pH depends on the composition of the medium which for wine, is in relation with the metabolic activity of the yeasts.…”

Section: Alcohol Contentmentioning

confidence: 97%

Assessment of physicochemical, microbial and sensory properties of whey wine coloured with beet roots and carrots

Amadou¹,

Jean²,

Waingeh³

et al. 2020

SDRP-JFST

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The physicochemical, microbial and sensory properties of beet roots and carrots coloured whey wine were investigated in the present study. Four whey wine samples A, B, C and D were prepared by addition of 0%; 10% (V/V) of beet roots juice; 5% (V/V) of carrots juice and 5% (V/V) of beet roots juice and 10% (V/V) of carrots juice, respectively. During primary fermentation (07 days), sugar content, alcohol content, pH and titratable acidity were measured daily. After 21 days maturation, the wine samples were subjected to physicochemical analysis (pH; titratable acidity; dry matter, sugar, alcohol and ash contents), microbial analysis (total bacteria, total coliforms, E. coli and yeasts and moulds counts) and sensory evaluation (colour, clarity, Aroma, taste, alcohol burn, after taste and overall acceptability). From the results, parameters studied were not affected by colouring during primary fermentation of whey wine. Colouring did not affect (p˃0.05) pH; titratable acidity; dry matter, sugar and alcohol contents of whey wine. Carrots juice decreased the ash content. The yeasts and moulds count reduced (p˂0.05) with beet roots juice alone or in association to carrots juice. There was no significant (p˃0.05) effect of colouring on colour, clarity, smell/aroma, taste and alcohol burn of whey wine. At 10%, carrots juice increased (p˂0.05) after taste appreciation and overall acceptability; had high (p˂0.05) after taste and similar (p˃0.05) appreciation concerning clarity, alcohol burn and overall acceptability compared to commercial red wine. Hence, whey wine coloured with carrots juice at 10% (V/V) could be recommended.

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Section: Alcohol Contentmentioning

confidence: 97%

Assessment of physicochemical, microbial and sensory properties of whey wine coloured with beet roots and carrots

Amadou¹,

Jean²,

Waingeh³

et al. 2020

SDRP-JFST

View full text Add to dashboard Cite

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“…Cassava and sweet potato contain high concentrations of starch which could be converted into ethanol (Ozoegwua et al, 2017;Lareo et al, 2013). Several investigations in the recent past confirmed the potential of cassava and sweet potato as feedstock for ethanol production (Costa et al, 2018;Martinez et al, 2018;Pereira et al, 2017;Schweinberger et al, 2016;Archibong et al, 2016;Swain et al, 2013;Oyeleke et al, 2012). The major crops that are usually used globally for ethanol production are corn, sugar cane and wheat (Zabed et al, 2016;Li et al, 2016;Gupta and Verma, 2015;McMurry, 2015;Vollhardt and Schore, 2014;Boundy et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of harvest age of cassava roots and sweet potato tubers on alcohol yield

Komlaga¹,

Oduro²,

Ellis³

et al. 2021

Afr. J. Food Sci.

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Several studies have been conducted in the past using cassava and sweet potato as feedstock to optimise the yield of alcohol. Harvest age of cassava and sweet potato may have some effects on the fermentable carbohydrates quantity. This study aims to establish the best harvest age of cassava and sweet potato for alcohol production. Two varieties of cassava (Sika bankye and Ampong) cultivated and harvested at 8, 10 and 12 months and two sweet potato varieties (Apomuden and Tuskiki) harvested at 3, 4 and 5 months were used for the study. Starch hydrolysis was performed with two sets of enzymes followed by fermentation with Bio-Ferm XR (Lallemand) yeast. The nutrients in Sika bankye were generally higher than in Ampong, except for ash. Sika bankye had the highest alcohol yield (14.8% v/v) between the two cassava varieties, with the best harvest age of cassava for ethanol production being 10 months. Apomuden had relatively higher nutrients than Tuskiki at all levels of growth except for fat. Apomuden had the highest alcohol yield (15.7% v/v) between the two sweet potato varieties with 3 months being the economical harvest age of sweet potato for ethanol production.

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“…Corn, sugar cane and wheat are major crops used globally to produce ethanol (Zabed et al, 2016;Li et al, 2016;Gupta andVerma, 2015, McMurry, 2015;Vollhardt and Schore, 2014;Boundy et al, 2011). Several studies demonstrate the use of cassava and sweet potato as raw materials for ethanol production (Costa et al, 2018;Martinez et al, 2018;Pereira et al, 2017;Schweinberger et al, 2016;Archibong et al, 2016;Swain et al, 2013;Oyeleke et al, 2012;Ademiluyi and Mepba, 2013;Ocloo and Ayenor, 2010). The search for the optimal processing conditions to hydrolyse and ferment sugars from the starches in cassava and sweet potato was the major *Corresponding author.…”

Section: Introductionmentioning

confidence: 99%

Alcohol yield from various combinations of cassava and sweet potato flours

Komlaga¹,

Oduro²,

Ellis³

et al. 2021

Afr. J. Food Sci.

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The use of cassava and sweet potato separately as raw materials for ethanol production in the recent past has been demonstrated. The search for the optimum processing conditions to hydrolyse and ferment sugars from the starches in cassava and sweet potato is well studied. The effects of substrate, temperature, enzyme types and concentrations, the reaction times of saccharification and fermentation were investigated for effect on ethanol yield. The objective of this work was to combine cassava and sweet potato as raw material to optimise the yield of ethanol for the combination. Selected cassava and sweet potato varieties were cultivated and harvested after 10 and 3 months, respectively. Liquefaction, saccharification and fermentation were carried out with Liquozyme SC DS, a combination of Spirizyme Fuel and Viscozyme L and Bio-Ferm XR (Lallemand) yeast, respectively. The combinations of cassava and sweet potato flours yield more ethanol than processing cassava and sweet potato flours separately. The best combination ratio of cassava and sweet potato, 1:1, resulted in the optimal ethanol yield of 16.2% v/v.

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Ethanol Production From Cassava Wastes (Pulp And Peel) Using Alcohol Tolerant Yeast Isolated From Palm Wine

Cited by 6 publications

References 8 publications

Assessment of physicochemical, microbial and sensory properties of whey wine coloured with beet roots and carrots

Assessment of physicochemical, microbial and sensory properties of whey wine coloured with beet roots and carrots

Effect of harvest age of cassava roots and sweet potato tubers on alcohol yield

Alcohol yield from various combinations of cassava and sweet potato flours

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