Citric Acid Production By Aspergillus Niger Using Banana And Plantain Peels

ABSTRACT

In this work, the production of Citric acid by Aspergillus niger using plantain and banana peels were allowed to ferment for 7 days and the physical changes were observed.  Physical changes of banana peels showed that pH decreased from 6.5 to 2.5, while the total titrable acidity increased from 0.074% to 1.28%. The biomass increased from 64mg/L to 330mg/L. the total solid decreased from 16.86% to 9.96%. The percentage of Citric acid yielded at the end of the fermentation was increased from 0.172% to 1.304%. While the physical changes of plantain peel showed that pH decreased from 6.5 to 2.4, while the total titrable acidity increased from 0.06% to 1.24%. The biomass increased from 61mg/L to 298mg/L. The percentage of Citric acid yielded at the end of fermentation was increased from 0.156% to 1.273%. The total solid decreased from 18.32% to 93%. The properties listed above were studied during the fermentation period indicates the changes that occurred at each particular day of fermentation starting from day 1 to day 7. This work has shown that banana and plantain peel serve as a potential substrates for the production of citric acid by Aspergillus niger and its utilization will facilitate large scale production of this commercially valuable organic acid.

TABLE OF CONTENT

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgement ﾿ iv

Table of Content ﾿ Lists of Tables ﾿ vi

List of Figures ﾿ vii

Abstract ﾿ viii

CHAPTER ONE

1.0 Introduction ﾿ 1 

1.1 Historical Development. ﾿ 2

1.2 Microorganism ﾿ 3              

 1.3 Substrates ﾿ 4

1.4 Uses ﾿ 5

1.5 Application of Citric Acid ﾿ 6

CHAPTER TWO ﾿

2.0 Literature Review ﾿ 7 

2.1 Ecology ﾿ 8 

2.2 Taxonomy ﾿ 9 

2.3 Banana ﾿ 11

2.4 Plantain ﾿ 12

CHAPTER THREE

3.0 Materials and Method ﾿ 18

3.1 Collection of Banana and Plantain Fruits ﾿ 18

3.2 Sampling ﾿ 18

3.3 Sterilization ﾿ 18

3.4 Production of Citric Acid ﾿ 18

3.5 Citric Acid Determination ﾿ 19

3.6 Biomass Determination ﾿ 19

3.7 Determination of pH ﾿ 19

3.8 Determination of Total Solid ﾿ 20

3.9 Determination of Total Titrable Acidity ﾿ 20

3.10 Determination of Sugar Content ﾿ 21

3.10.1 Lactophenol Cotton Blue Staining ﾿ 22

CHAPTER FOUR

4.0 Results ﾿ 23

CHAPTER FIVE

5.0 Discussion and Conclusion ﾿ 29

5.1 Discussion ﾿ 29

5.2 Conclusion ﾿ 30

5.3 Recommendation ﾿ 30

References