ABSTRACT

Cassava starch is one of the richest fermentation substrates for ethanol production. In an attempt to optimize ethanol production from cassava five different improved cassava varieties 98/05 10,TMS 97/2205, 98/058 1, TMS 4(2)1425 and 96/1632 were used for processing of cassava into ethanol. This was achieved by aqueous hydrolysis of starch by some starch degrading enzymes "amylase, amyl glucosidase and fun gamyl. Fermentation was achieved using yeast strain Saccharomyces cerevisiae. During fermentation, the ethanol produced by the different varieties were noted with respect to different fermentation periods of 5 days. And cassava variety TMS 97/2208 has the highest production of ethanol of about (6.32W/V) at 120 hours, while cassava variety 98/05 10 gave the least production of about 5.60 at 120 hours. In terms of purity, cassava variety 96/1632 gave the highest purity of about (84.65%) and variety TMS 97/2205 gave the least purity of about (80.26%). In another attempt to optimize ethanol production from the different cassava varieties, using Amyloglucosidase and fun gamyl as saccharifying agents, the highest ethanol purity was achieved. Cassava variety TMS 4(2)1425 gave the highest purity of about (8 9.74%) and variety 98/0581 gave the least purity of about (84.80%).