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Article Information:
Behavior of Fermentable Sugars in the Traditional Production Process of Cassava Bioethanol
P. Diakabana, R.F. Niama, A.C. Mvila, I. Louzolo, S.C. Kobawila and D. Louembé
Corresponding Author: P. Diakabana
Submitted: January 08, 2014
Accepted: June 12, 2014
Published: October 10, 2014 |
Abstract:
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The aim of study is to evaluate the ferment ability of cassava must in the ethanol production process from cassava in Congo. Three traditional methods of ethyl fermentation were tested: spontaneous fermentation, fermentation with yeast inoculation and fermentation led with yeasting and sugaring. Consumption of fermentable sugars was further in the case of directed fermentation with yeast inoculation (3° Brix residual extract from 48 h) compared to spontaneous fermentation without yeast inoculation (3.8° Brixresidual extract from 120 heures). Total sugars have been consumed only partially (66.7% of limit attenuation), while reducing sugars have been almost completely (about 91%). The addition of yeast in the cassava wort have led to a lower assessment of dextrins (2.7% glucose equivalent) compared to spontaneous fermentation (3.6%). It have also assured a better overall ethanol productivity PTE= 0.83 g ethanol/L.h) than sugaring proceeding (PTE = 0.61 g/L.h) and without yeast additional (PTE = 0.32 g/L.h). Among the fermentable sugars developed in the cassava mash there are reducing sugars, such as glucose and maltose. Non-fermentable sugars represent a significant slice of stock of soluble carbohydrate (on average 3.24% dextrose equivalent) of the must in the three cases of fermentation tested.
Key words: Bioethanol, cassava mash, fermentable sugars, fermentation, reducing sugars, ,
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Cite this Reference:
P. Diakabana, R.F. Niama, A.C. Mvila, I. Louzolo, S.C. Kobawila and D. Louembé, . Behavior of Fermentable Sugars in the Traditional Production Process of Cassava Bioethanol. Advance Journal of Food Science and Technology, (10): 1104-1111.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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