PRODUCTION OF BIOETHANOL FROM CASSAVA FLOUR AND POULTRY MANURE MIXTURE USING RAFFIA WINE YEAST (Saccharomyces Cerevisiae): CHANGES IN REDUCING SUGAR, PROTEIN AND MICROBIAL GROWTH

Abstract

Considering the ever-increasing multiple uses of biofuel in the world presently, an attempt was made in this study to produce bioethanol from locally available agricultural resources like cassava and poultry manure using raffia wine yeast (Saccharomyces cerevisiae). A mixture of these resources [cassava flour (g) and poultry manure (g) after being hydrolyzed with 2% (w/v) H2SO4 and heated), was filtered and the filtrate distributed into various ratios 25:0, 24:1, 23:2, 22:3, 21:4 and 20:5 respectively. These distributions were fermented with raffia wine yeast (S. cerevisiae) and left to grow for 5 days at room temperature. The total content of protein and jreducing sugar, as well as the microbial growth and ethanol produced were determined before and after the fermentation period. The results of the protein content and reducing sugar (mg/ml) showed that they were utilized for growth and subsequent production of ethanol by raffia wine yeast. However, the results show that cassava flour (g) and poultry manure (g) in the ratios 25:0, 24:1, 23:2, 22:3, 21:4 and 20:5 yielded 1.313, 1.181, 1.181, 1.181, 1.181 and 1.313% v/v ethanol respectively. It is therefore concluded that cassava flour (g) and poultry manure (g) combinations of 25:0 and 20:5 had the highest yield of alcohol after 5 days of fermentation. Thus, they are suitable substrates for bioethanol production using raffia wine yeast (S. cerevisiae).