18Sep 2017

BIO-ETHANOL PRODUCTION USING NON-EDIBLE TUBER (Amorphophallusflavovirens): AN EFFORT TOWARDS ENSURING FOOD SECURITY.

  • National Root Crops Research Institute, Umudike.
  • Enugu State University of Science and Technology, Enugu.
  • Federal College of Education Eha-Amufu.
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Studies on manufacture of bio-ethanol have been carried out on different feed stocks including non-edible tubers. In this study, Amorphophallusflavovirens, a species of non edible tubers was used for the trial. Starch extracted from amorphophallusflavovirens was hydrolyzed with varying concentrations of 5% yeast (Saccharomyenslerevisae) at 270C for 72 hours. 0.5ml, 1.0ml, 2.0ml, 4.0ml, 8.0ml and 10.0ml of the yeast, produced 3.3%, 3.3%, 3.5%, 3.8%, 4.2% and 4.6% of alcohol respectively. The percentage alcohol yield using 10ml of baker?s yeast was highest. The ethanol produced from Amorphophallusflavovirens was found to be chemically identical with alcohol produced from UMUCASS45 cassava variety from National root crops research institute Umudike. it can also be used as fuel ethanol in blends. The percentage ethanol produced was found to be directly proportional to the yeast added.

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[Ochuba C. O, Mbe J. O., Chime C. C and Offor E. N. (2017); BIO-ETHANOL PRODUCTION USING NON-EDIBLE TUBER (Amorphophallusflavovirens): AN EFFORT TOWARDS ENSURING FOOD SECURITY. Int. J. of Adv. Res. 5 (Sep). 528-532] (ISSN 2320-5407). www.journalijar.com

Ochuba Chinedu Obioma
National Rootcrops Research Institute Umudike

DOI:

Article DOI: 10.21474/IJAR01/5356      
DOI URL: http://dx.doi.org/10.21474/IJAR01/5356

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