International Journal of Food and Fermentation Technology

The produce bio-fuel (ethanol) from cassava waste water using fungal enzymes from Aspergillus niger and Rhizopus oryzae, synthetic diastase enzyme; and to compare the fermentation of the various cassava specie is reported. Ethanol was produced from cassava effluents of four varieties of cassava: Type I (NR 8082), Type 2 (TMS 92/00057), Type 3 (NR 87184) and Type 4 (TMS 30572) using amylase enzyme produced from Aspergillus niger, Rhizopus oryzae and synthetic diastase. Type I and III varieties produced 30% each of total distillate volume yield, while Type II and IV produced 20% each of total distillate volume yield. Treatment of cassava effluent samples with Rhizopus oryzae gave overall ethanol distillate volume yield of 62%, followed by Aspergillus niger 25% and diastase 13%. A combination of cassava effluent Type and enzyme treatment R₃ gave significantly (p<0.05) the largest ethanol volume of 164.0±1.0 ml with a total percentage yield of 79%. Though A₁ (Aspergillus niger fermentation of Cassava Type I-NR 8082), followed closely with 123.0±2.5 ml, it had a comparatively lower percentage yield of 58% compared to R₂ and R₄ with 69% and 70% total per cent yield of ethanol, respectively. Thus,the source of biochemical enzyme could be a determining factor in the percentage yield and volume of ethanol distillate produced rather than the choice of cassava specie.