Table of Contents
TITLE PAGE i
CERTIFICATION ii
DEDICATION iii
ACKNOWLEDGEMENT iv
TABLE OF CONTENTS v
LIST OF TABLES viii
LIST OF FIGURES ix
ABSTRACT x
CHAPTER ONE
1.0 INTRODUCTION 1
1.1 Aim of study 2
1.2 Objectives of the study 2
CHAPTER TWO
2.0 LITERATURE REVIEW 3
2.1 Cassava 3
2.2 Cultivation 3
2.3 Potential of Cassava peels for the Ethanol production 4
2.4 Biomass 4
2.5 Bioethanol 5
2.6 Ethanol Production Technology 6
2.7 Production of Bioethanol 6
2.7.1 Pretreatment 8
2.7.1.1 Physical Pretreatment 8
2.7.1.2 Chemical Pretreatment 9
2.7.1.3 Biological Pretreatment 9
2.7.2 Enzymatic Hydrolysis 10
2.7.3 Fermentation 10
2.8 Microorganisms for Ethanol production 13
2.8.1 Yeast 13
2.9 Fermentation parameter 14
2.9.1 Effect of Temperature 14
2.9.2 Effect of pH 15
2.9.3 Alcohol Tolerance 15
2.10 Economic Impacts of Ethanol Production 15
2.11 Ethanol as Fuel 16
CHAPTER THREE
3.0 Materials and Methods 17
3.1 Methods 17
3.1.1 Collection of Materials 17
3.1.2 Pretreatment of Lignocellulosic 17
3.1.3 Sample/ Media preparation 17
3.1.4 Identification of Fungi 17
3.2 Hydrolysis of Cassava Peels 18
3.2.1 Determination of Reducing Sugar 18
3.2.2 Glucose Optimization 18
3.2.3 Determination of TitratableAcidity 19
3.3 Production of Alcohol /Biomass 19
3.4 Determination of Alcohol yield 19
3.5 Assessment of Alcohol gravity 20
3.5.1 Determination of boiling point 21
3.5.2 Determination of pH 21
3.5.3 Determination of Specific gravity 21
3.6 Determination of Biomass 21
CHAPTER FOUR
4.0 Result 23
CHAPTER FIVE
5.0 Discussion 34
5.1 Conclusion 35
5.2 Recommendation 36
REFERENCES
List of Figures
Figure Title Page
1 Ethanol production from cassava peels 7
2 Stage in conversion of Agricultural waste to alcohol and Biomass 12
3 Macroscopic view of Trichoderma viride 26
4 Alcohol contents during fermentation period 27
5 Titratable Acidity during fermentation period 28
6 Concentration of Biomass during fermentation period 29
7 Concentration of Sugar (Brix contents) during fermentation period 30
8 Change in temperature during fermentation period 31
9 Change in pH during fermentation period 32
10 Change in specific gravity during fermentation period 33
-- (2020). BIOMASS AND ALCOHOL PRODUCTION FROM CASSAVA PEELS (Manihot esculenta) USING Trichoderma viride AND PALM WINE YEAST (Saccharomyces cerevisiae). Mouau.afribary.org: Retrieved Nov 10, 2024, from https://repository.mouau.edu.ng/work/view/biomass-and-alcohol-production-from-cassava-peels-manihot-esculenta-using-trichoderma-viride-and-palm-wine-yeast-saccharomyces-cerevisiae
--. "BIOMASS AND ALCOHOL PRODUCTION FROM CASSAVA PEELS (Manihot esculenta) USING Trichoderma viride AND PALM WINE YEAST (Saccharomyces cerevisiae)" Mouau.afribary.org. Mouau.afribary.org, 24 Apr. 2020, https://repository.mouau.edu.ng/work/view/biomass-and-alcohol-production-from-cassava-peels-manihot-esculenta-using-trichoderma-viride-and-palm-wine-yeast-saccharomyces-cerevisiae. Accessed 10 Nov. 2024.
--. "BIOMASS AND ALCOHOL PRODUCTION FROM CASSAVA PEELS (Manihot esculenta) USING Trichoderma viride AND PALM WINE YEAST (Saccharomyces cerevisiae)". Mouau.afribary.org, Mouau.afribary.org, 24 Apr. 2020. Web. 10 Nov. 2024. < https://repository.mouau.edu.ng/work/view/biomass-and-alcohol-production-from-cassava-peels-manihot-esculenta-using-trichoderma-viride-and-palm-wine-yeast-saccharomyces-cerevisiae >.
--. "BIOMASS AND ALCOHOL PRODUCTION FROM CASSAVA PEELS (Manihot esculenta) USING Trichoderma viride AND PALM WINE YEAST (Saccharomyces cerevisiae)" Mouau.afribary.org (2020). Accessed 10 Nov. 2024. https://repository.mouau.edu.ng/work/view/biomass-and-alcohol-production-from-cassava-peels-manihot-esculenta-using-trichoderma-viride-and-palm-wine-yeast-saccharomyces-cerevisiae