Alcohol yield from various combinations of cassava and sweet potato flours

African Journal of Food Science Pub Date : 2021-01-31 DOI:10.5897/AJFS2020.2043

G. Komlaga, I. Oduro, W. Ellis, N. Dziedzoave, C. Djameh

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引用次数: 2

Abstract

The use of cassava and sweet potato separately as raw materials for ethanol production in the recent past has been demonstrated. The search for the optimum processing conditions to hydrolyse and ferment sugars from the starches in cassava and sweet potato is well studied. The effects of substrate, temperature, enzyme types and concentrations, the reaction times of saccharification and fermentation were investigated for effect on ethanol yield. The objective of this work was to combine cassava and sweet potato as raw material to optimise the yield of ethanol for the combination. Selected cassava and sweet potato varieties were cultivated and harvested after 10 and 3 months, respectively. Liquefaction, saccharification and fermentation were carried out with Liquozyme SC DS, a combination of Spirizyme Fuel and Viscozyme L and Bio-Ferm XR (Lallemand) yeast, respectively. The combinations of cassava and sweet potato flours yield more ethanol than processing cassava and sweet potato flours separately. The best combination ratio of cassava and sweet potato, 1:1, resulted in the optimal ethanol yield of 16.2% v/v. Key words: Cassava, sweet potato, optimization, ethanol yield, combination.

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从木薯粉和红薯粉的各种组合中产生的酒精

最近已经证明分别使用木薯和甘薯作为乙醇生产的原料。研究了从木薯和甘薯淀粉中水解和发酵糖的最佳工艺条件。考察了底物、温度、酶种类和浓度、糖化和发酵反应时间对乙醇产率的影响。本研究的目的是将木薯和甘薯作为原料，以优化乙醇的产量。选定的木薯和甘薯品种分别在10个月和3个月后栽培和收获。分别用Spirizyme Fuel、Viscozyme L和Bio-Ferm XR (Lallemand)酵母组合的Liquozyme SC DS进行液化、糖化和发酵。木薯粉和红薯粉的组合比单独加工木薯粉和红薯粉产生更多的乙醇。木薯与甘薯的最佳组合比例为1:1，乙醇的最佳产率为16.2% v/v。关键词:木薯，甘薯，优化，乙醇产量，组合。

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African Journal of Food Science

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