International Journal of Food and Fermentation Technology

  • Year: 2014
  • Volume: 4
  • Issue: 2

Comparative study of the efficacy of fungal and diastase induced fermentation of cassava effluents in production of ethanol

2Department of Biochemistry, Federal University of Technology, Owerri, Imo State, Nigeria

1Department of Biochemistry, University of Calabar, Calabar, Cross River State, Nigeria

Abstract

The yield of conversion of absolute ethanol (A% by weight) from four varieties of cassava roots namely: NR 8082 – Type I, TMS 92/00057- Type II, NR 87184 – Type III and TMS 30572 – Type IV- were determined using two fungi (Aspergillus niger and Rhizopus oryzae) and synthetic diastase as sources of hydrolytic enzymes. Results showed that Type II cassava produced significantly (p<0.05) the highest ethanol percentage by weight (Alc 9.5% by wt) and a best yield of 46%. Sample A2 combination of enzyme treatment of Type II with Aspergillus niger, had significantly the highest (p<0.05) ethanol percentage by weight followed by A3, A1,D2/R2, D4, R3, D1, A4 and R4 as the least. Aspergillus niger had the high yield of total percentage of conversion (62%) of cassava to ethanol concentration, 22% and 16% respectively for diastase and Rhizopus oryzae.

Keywords

Cassava, waste water, ethanol, amylolytic enzymes