ABSTRACT

Palmwine yeast was used to ferment groundnut shell for the production of ethanol and yeast biomass. Palmwine yeast was isolated, characterised and identifed as saccharomyces cerevisiae and was used to ferment must (liqour) from ground groundnut shell. During the eleven days of fermentation, the pHof the fermenting must decreased from 6.03 to 3.07 while the titratable acidity increased from 0.58% to 1.337%. Specific gravity decreased from 1.236g/cm3to 1,020g/cm3 as the total solid decreased from 19.48% to 5.89%. Sugar content reduced from 21.11 % to 5.89% (w/v) on the 24 hours fermentation, to an average concentration of 11.46% (w/v) at the end of the eleven days fermentation period. A total alcohol content of 11.46% was produced at the end of fermentation time while the increase over time was from 0.47% on day one. Yeast biomass production at the end of the fermentation was an average of 3.88g/L but showed progressive increase from 0.31g/L (24hours) to 3.88g/L (11 days). The values obtained for all the test parameters showed significant different with increased fermentation time. The ethanol and biomass yields were considered to be low however the potential of the groundnut shell as raw material for ethanol and biomass production was acknowleged. The need for futher trials specifically aimed at optimizing condition for optimum production was recommended. Ethanol and yeast biomass were produced from fermentation of groundnut shell using palmwine yeast. Result obtained show decreases in the pH, total solids, sugar content and specific gravity while titratable acidity, alcohol and yeast biomass increased. The feasibilityand success of ethanol and yeast biomass production from groundnut shell was acknoledged while the need for optimization of conditions for optimum yield of both ethanol and yeast biomass.