Ethanol Yield of Three Varieties of Cassava (Odongbo, Ofege, and TMS 30572) Using α-Amylase from Germinated Paddy Rice and Yeast from Palm Wine

Authors: T. A. Abegunde, O. B. Oyewole, T. A. Sanni

Abstract:

A process of conversion of flour from three varieties of cassava, namely Odongbo, ofege and TMS30752 to ethanol using α-amylase locally sourced from germinated unhusked paddy rice and yeast isolated from palm wine was developed. It involves the germination of paddy rice for a period of 15days to produce α-amylase for starch hydrolysis and isolation of yeast from palm wine for fermentation. The results showed that optimum amylase yield of “ofada” rice paddy was at 6^th day germination which was 576.9ml/g. Ethanol yield for TMS30572 (440.3%) was significantly higher than “Odongbo” (160.2%) and “Ofege’’ (115.1%), Sugar conversion efficiency were 311.0%v/v, 268.2%v/v and 186.84%v/v for TMS30572, “Odongbo” and “Ofege” respectively. The ethanol boiling points were 78^oC, 76^oC and 80^oC for TMS30572, “Odongbo” and “Ofege” respectively. This study showed that cassava varieties affects quality of ethanol produced and germination of “ofada” rice for 6 days ensures optimum production of crude amylase enzyme.

Keywords: Cassava, ethanol, fermentation, hydrolysis, α-amylase.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1092269

References:

[1] Ziska L. H., Runion G. B., Tomecek M., Prior S. A., Torbet H. A. and Sicher R.(2009).An evaluation of cassava, sweet potato and field corn as potential carbohydrate sources for bioethanol production in Alabama and Maryland. Biomass andBioenergy. 33:1503-1508.
[2] Saha B.C., Iten L.B., Cotta M.A. and Wu Y,V.( 2005) Dilute acid pretreatment, enzymatic saccharification and fermentation of wheat straw to ethanol. ProcBiochem40:3693–3700.
[3] Nigam J.N.( 2001)Ethanol production from wheat straw hemicellulose hydrolysatebyPichiastipitis. J Biotechnol87:17–27.
[4] Miller, G.L., W.E. Glennon and A.L ,Burton, (1960). Measurement of Carboxymethyl cellulose activity,Anal. Biochem., 2: 127 – 132.
[5] Suryawati L., Wilkins M.R., Bellmer D.D., Huhnke R.L., Maness N.O. and Banat I.M. (2009). Effect of hydrothermolysis process conditions on pretreated switchgrass composition and ethanol yield by SSF with Kluyveromycesmarxianus IMB4. ProcBiochem. 44:540–545.
[6] Ogbonna C.N. and Okoli E.C. (2010) Conversion of cassava flour to fuel by sequencial solid state and submerged cultures. Process Biochemistry. 45 1196-1200.
[7] Cardona C .A. and Sanchez O. (2007) Fuel ethanol production:process design trends and integration opportunities. BioresoureTechnol; 98:2415-242.
[8] Shetty J. k., Chotani G., Duan G. and Bates D.( 2007) Cassava as an alternative feedstock in the production of transportation fuel.Int Sugar J 109:3-11.
[9] Akpan, I., Ikenebomeh, M.J. Urah, N., Obuekwe, C.O. (1988) Production of Ethanolfrom Cassava whey. ActaBiotechnol.8: 1, 39– 45.
[10] Anyakorah, C. I., Ekunsanmi, T.J and Kunboye, A.O. (1998) Ethanol production from cassava peels. Proceeding of NSM 1:14 –17.
[11] AOAC (1990) Official Methods of Analysis, Association of OfficialAgricultural Chemists Washington. D.
[12] Gilliland, R.B.(1981). Brewing yeast. In brewing Science, Vol. 11 pp 1 – 60. Edited by J. R A. Pollock, London:Academic Press.
[13] Atthasampunna, P. Somchai, A. Eur-aree and S.Jariyasripong. (1987). Production of fuel ethanol from cassava. MIRCEN Journal, 3, 135–142).
[14] Couri S, Terzi SC, Pinto SG, Freita SP, Costa AC. (2000). Hydrolytic enzyme production in solid state fermentation by Aspergillusniger 3T5B8. Process Biochem 36:255–261.
[15] Verma G., Nigam P., Singh D. and Chaudhary K.( 2000) Bio-conversion of starch toethanol in a single step process by co-culture of amylolytic yeasts and Saccharomyces cerevisiae. Bioresour Technol. 72:261–266.
[16] Yoshizawa, K. and Kishi, S. (1985). Rice in brewing. In B.O Juliano, ed. Rice Chemistry and technology, 2nd ear, P, 619 – 645, 57 Paul, MN, USA, Am. Assoc. Cereal Chemistry.
[17] Bainfield, P. (1955). Methods in Enzymology. 1: 149 – b158.
[18] De Mancillia, I.M. and Pearson, A.M. (1984). Increasing alcohol yield of selected yeast fermentation of sweet sorghum.Evaluation of yeast strains for ethanol production. Biotech. andBioeng. 26, 672–675.
[19] Bhattacharya, K.R. (1985), Parboiling of rice – In B.O. Juliano, ed. RiceChemistry and Technology, 2nded, p. 289-348 St. Paul,M.N. U.S.A, Am. J. Bot, 65; 684-691.
[20] Townsend Allan (1995). Encyclopedia of Analytical Science Chinfla Academic press New York vol.2 pg 939-1228.
[21] Osuji C.M., Nwanekezi E.C. Amadi E.M. and Osuji C.A. (2010) Yield of ethanol from enzyme-hydrolyzed yam (Dioscorea rotunda) and cocoyam (Xanthosomasagittifolium) flours. Nigerian Food Journal 28 (2) 139-145.
[22] Kazanas, N., Field M.L.(1981). Nutritional improvement of sorghum by fermentation. J. Food Sci. 46 : 819 – 821.
[23] Lynd L .E. (1996) Overview and evaluation of fuel ethanol from cellulosic biomass:technology, economics, the environment and policy. Ann Rev Energy Environ21:403–65.
[24] Taur, A. T, Sarkar, P.K and Hesselftime, C.W, (1984). Nutritional improvement of grainsorghum by germination. The Indian Journal of Nutrition and Dietetics, Vol21 :168 – 173.
[25] EL – Tinay, A.H., A.M. Abdel Gader and M. El Hidai, (1979). Sorghum fermented kisra bread.1. Nutritive value of kisra. J.sci. foodand Agric,30:859–863.