ISSN 2736-1756
Advanced Journal of Microbiology Research Vol. 2011
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2011 International Scholars Journals
Full Length Research Paper
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.
Accepted 11 February, 2011
Abstract
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, yield.