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Production of alcohol
from cassava flour hydrolysate
F. C. K. Ocloo1* and G. S. Ayernor2
1Biotechnology
and Nuclear Agriculture Research Institute, Ghana Atomic
Energy Commission, P. O. Box LG 80, Legon, Ghana.
2Department
of Nutrition and Food Science, University of Ghana, Legon,
Ghana.
*Corresponding author. E-mail:
fidelis_ocloo@yahoo.com,
ocloofid@hotmail.com Tel: (+ 233) 244467195.
Accepted
11 February, 2010 |
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Alcohol
was produced from cassava flour hydrolysate (CFH) with
standard glucose and sucrose solutions used as controls. The
conversion efficiency of sugar to alcohol, rate of
fermentation and types of alcohol produced were determined.
The effects of yeast concentrations (5, 15 and 20%) and
fermentation time (24, 48, 72, 96 and 120 h) on yield of
alcohol from CFH were also studied. Results showed that the
maximum carbon dioxide evolved during fermentation was 8.57
g recorded by CFH. The conversion efficiency of sugars to
alcohol was 248.4, 99.51 and 95.37% for CFH, standard
glucose and sucrose solutions respectively. Alcohol produced
was mostly ethanol with traces of methanol. Yeast
concentrations were found not to have any significant effect
(p > 0.05) on the alcohol yield, however, fermentation time
was found to have had a significant effect (p < 0.05) on
alcohol yield. The study suggests that high yield of alcohol
could be produced from CFH.
Key
words:
Alcohol, cassava flour hydrolysate, fermentation and yield. |
