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Investigation
of ethanol productivity of cassava crop as a sustainable
source of biofuel in tropical countries
B. A. Adelekan
Department of Agricultural Engineering, Federal College of
Agriculture, Institute of Agricultural Research and Training
(IAR&T), PMB 5029, Moor Plantation, Ibadan, Nigeria. E-mail:
jideadelekan@yahoo.com. Tel: +234-08062373443;
08023277499.
Accepted 28 June, 2010 |
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The ethanol productivity of cassava crop was investigated in
a laboratory experiment by correlating volumes and masses of
ethanol produced to the masses of samples used. Cassava
tubers (variety TMS 30555) were peeled, cut and washed. 5,
15, 25 and 35 kg samples of the tubers were weighed in three
replicates, soaked in water for a period of a day, after
which each sample was dried, crushed and the mash mixed with
500 ml of N-hexane (C6H14). This
crushed mash was then allowed to ferment for a period of 8
days and afterwards pressed on a 0.6 mm aperture size and
sieved to yield the alcohol contained in it. The alcohol was
heated at 79°C for 10 h at intervals of 2 h followed by an h
cooling. Ethanol yield was at average volumes of 0.31, 0.96,
1.61 and 2.21 litres, respectively, for the selected masses
of cassava samples. Quantitative relationships were obtained
to relate the masses of cassava used to the masses and
volumes of ethanol produced. These were used to relate known
production values of cassava from tropical countries to
ethanol that can be potentially produced. The ethanol had
boiling point of 78.5°C and relative density of 0.791. The
dried mash was found to contain 61.8 calories of food energy
per 100 g. This study found that a total of 6.77 million
tonnes or 1338.77 million gallons of ethanol are available
from total cassava production from tropical countries. The
production and use of ethanol from cassava crop is
recommended in the cassava-growing tropical countries of the
world.
Key words:
Cassava, ethanol, fermentation. |
