Kinetic Study of the Fermentation of Cassava Whey
Journal Title: American journal of Engineering Research - Year 2018, Vol 7, Issue 4
Abstract
This project work is about the qualitative analysis and fermentation of cassava whey (a milky liquor that results from the pressing of freshly ground cassava) to produce ethanol using saccharomyces cerevisiae yeast. Qualitative analysis was carried out on the cassava whey to confirm the presence of starch, reducing sugar, protein and lipid. Also, the pH of the cassava whey was obtained to be 5.83 showing that it was slightly acidic. The density was obtained to be 1.028g/l and the moisture content was obtained as 82.3%. Acid hydrolysis was carried out using distilled water and 2.5M HCl on the cassava whey to break down the bonds of the starch. The pH was afterwards neutralized using 2.5M NaOH to correct the pH. The hydrolyzed cassava whey was sterilized using an autoclave, and yeast was introduced into the medium to begin the fermentation process. During the fermentation, samples were collected every 24 hours to monitor the concentration of the glucose, ethanol and yeast. From the results, it was noticed to follow the supposed pattern. The glucose depleted because it is the substrate that the yeast feeds on, the yeast increased and the product formed was the ethanol. The log phase of the yeast growth was used to obtain the Michelis Menten constant as 29.85 and the maximum reaction rate as 0.025g/l.hour.
Authors and Affiliations
Anusi M. O, Oyoh K. B, Okoli F. C, Nkuzinna O, Njoku C. N
Keywords
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