Ethanol is produced commercially by fermentation process which manufactured synthetically from petroleum and natural gas while all beverage alcohol is produced by fermentation of cereal grains, melasses and other material with high quality starch and sugar contents.
This study was carried out to investigate the production of a good quality ethanol from local raw material (cassava) Using micro-organism within our locality. The potential source of production of alcohol in Nigeria include millet, yam, sorghum, corn, cocoyam and cassava as well which stock to produce ethanol.
It is therefore, the starch of crushed cassava (Manihot esculata) was hydrolyzed with amylotic enzyme of barley malt using the double mach method. The sugar obtain was fermented with yeast (Saccharomyce cerevisae), ethanol was obtained in a satisfactory yield.
1.1 Background Information
1.2 Aims of the Study
1.3 Statement of the Problem
1.4 Significance of the Problem
1.5 Hypothesis of the Problem
1.6 Limitation of the Study
2.1 Gelatinization and Saccharification of Cassava Starch
2.2 Enzymatic Hydrolitic Method
2.3 Acid Hydrolysis Method
2.4 Alcoholic Fermentation
2.5 Biochemistry and Mechanism for Sugar Fermentation Distillation of Fermented
2.6 Wort
2.7 Rectification and Production of Absolute Alcohol
3.1 Material
3.2 Extraction of Starch from Cassava
3.3 Preparation of Malt Powder
3.4 Mashing
3.5 Test for Reducing Sugar
3.6 Quantitative Test for Sugar Using Benedict Quantitative Method
3.7 Preparation of Fermentation Medium
3.8 Distillation and Rectification of Ethanol from Fermented Wort
REFERENCE
Ethanol is produced commercially by chemical synthesis and fermentation. Practically all industrial ethanol is manufactured synthetically from petroleum and natural gas while all beverage alcohol is produced by fermentation of cereal grains, molasses, potatoes and other materials with high search and sugar contents.
Potential sources of production of alcohol in Nigeria include millet, yam, sorghum, corn, cocoyam and cassava. Cassava tuber (manihaot esculenta) is the most potential candidate by virtue of the fact that this crop can be grown with low level of management and also verities for industrial production and presence of high yielding cultivars.
Cassava (manihot esculenta) also called manioc of the spurge family (Euphorbiaceae) is natives from South Africa but is now cultivated in most tropical and subtropical regions. It is a shrubby perennial about 9Ft high and has terminal starchy tubers root. The root contain prussic acid and some are quite poisonous but heat expels the volatile acid and render the material harmless.
The hydrolysis of cassava utilization of an efficient how cost saccharifying agent are factors of paramount importance in the production of food or alcohol from cassava starch since this polysaccharide must be broken down into fermentable sugar which can be utilized by the micro-organism.
The complete operation is accomplished by either acid, enzymatic or combined or combined acid enzyme agent and it involve three steps, Gelatinization or hydration, liquefaction and sacharification. The amylolytic enzymes used in the biological sacharification can be obtained from several sources. These include corn, and barley malt and the surface and submerged fungal and bacterial culture process. The surface and submerged fungal and bacterial culture process. The breakdown of gelatinized starch. Occurs via the hydrolysis of the x – 1, 4 linkages which join the glucose molecules and also the hydrolysis of x – 1,6 amylopectin component of starch, malt contain the three most important enzymes for the stanch breakdown, x – amylase, B – amylase and amyloglucosidase.
Ethanol (Ethyl alcohol) is produced by the anaerobic fermentation of the sacharified starch (reducing sugar) by yeast via the Embdem meyerhof – parnas (EMP) pathway of anaerobic fermentation. Saccharomyces cerevisae was chosen for such characteristics as was chosen for such characteristics as their ability to ferment rapid and to tolerate high ethanol concentration and to flocculate easily.
Ethyl alcoholic coheres, volatile liquid, which is flammable and toxic and has a pungent taste it boils at 78.4oc and melt at -112oc, has a specific gravity of 6.7951 at 20ic and most organic liquid. The general formular of ethanol is
CnH2n +1OH.
C6H12O6(aq) 2C2H5OH(aq) + 2Co2(g)
HISTORICAL DEVELOPMENT OF ETHANOL
The warm “alcohol” is a generic name derived from two Arabic words, al and kohl, which were uses to described a finely ground powder used by oriental woman to darken their eye brow. The name was generally restricted to alcohol “spirits of wine ratified to the highest degree. Ethyl alcohol is of course extremely well known as a constituent of alcohol beverage distilled, beer, wine. The world alcohol unqualified is often used to refer to ethyl alcohol. As a beverage, it has been produced and utilized unknowingly as far back as 4000 year age by the pharoahis in Egypt. The ethanol produced by alcohol if fermentation is responsible for much of the desired potency in an alcoholic beverage but many of the more sub the qualities of taste and aroma and caused by qualitatively higher alcohols and esters of these alcohol.
This project is geared at investigating the possibilities of using cassava (Manihot esculents) a local raw material as a chief stock to produce ethanol.
The problems which arise as a result of high cost of importation and harsh economic situation in the country, poor petro-chemical base of the country, lack of ethanol plants, it becomes imperative to search for local raw material to replace the imported ethanol by using cassava which yield high quality of starch for the production ethanol.
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