Preliminary studies on ethanol production from Garcinia kola (bitter kola) pod: Effect of sacharification and different treatments on ethanol yield

A study on yeast fermentation of bitter kola pod( agricultural waste) was carried out using dried active bakers’ yeast (Saccharomyces cerevisiae)and brewer’s yeast (Saccharomyces carlsbergensis) Effects of saccharification using Aspergillus niger and different treatments on the waste as they relate to the optimization of the ethanol production were investigated. The reducing sugar in the waste was increasedafter 24-48 hours of sacharification using Aspergillus niger, fresh bitter kola waste recorded 4.4 -8.0g/100g of the waste, while the partially fermented bitter kola waste gave the value in the range of 5.6 -6.8g/100g. Baker’s yeast gave a higher ethanol yield than Brewer’s yeast. Different treatments of bitter kola pod revealed that addition of nutrient supplement enhanced the ethanol yield; however, 48 hours of saccharification significantly improved the ethanol yield at p £ 0.05

Production of ethanol from Carica papaya (pawpaw) agro waste: effect of saccharification and different treatments on ethanol yield

A study was carried out on yeast fermentation of carica papaya (pawpaw) agricultural waste using dried active baker\'s yeast and brewer\'s yeast strain (Sacchromyces cerevisiae). The pawpaw considered as an agricultural waste was the tapped ripe pawpaw fruit harvested after the tapping of papain. Effect of different yeast strains on the percentage yield of ethanol was investigated. The effects of yeast concentration, saccharification and different nutrient supplements as they relate to the optimization of the ethanol yield were also carried out. The fermented pawpaw yielded ethanol contents of 3.83 to 5.19% (v/v). The reducing sugar in the pawpaw was determined before and after saccharification. The reducing sugar was highest after 48 h of saccharification using Aspergillus niger. The value recorded was 7.6 to 13.6 g/100g. Brewers yeast gave a higher ethanol yield than bakers yeast. Saccharification for 48 h coupled with nutrient supplements significantly increased the ethanol yield.African Journal of Biotechnology Vol. 4 (7), pp. 657-659, 200

Preliminary Studies On Ethanol Production From Garcinia Kola (Bitter Kola) Pod: Effect Of Sacharification And Different Treatments On Ethanol Yield

A study on yeast fermentation of bitter kola pod( agricultural waste) was carried out using dried active bakers' yeast ( Saccharomyces cerevisiae )and brewer's yeast ( Saccharomyces carlsbergensis ) Effects of saccharification using Aspergillus niger and different treatments on the waste as they relate to the optimization of the ethanol production were investigated. The reducing sugar in the waste was increased after 24-48 hours of sacharification using Aspergillus niger, fresh bitter kola waste recorded 4.4 - 8.0g/100g of the waste, while the partially fermented bitter kola waste gave the value in the range of 5.6 - 6.8g/100g. Baker's yeast gave a higher ethanol yield than Brewer's yeast. Different treatments of bitter kola pod revealed that addition of nutrient supplement enhanced the ethanol yield; however, 48 hours of saccharification significantly improved the ethanol yield at p 64 0.05

Proximate Composition And The Functional Properties Of Defatted Seed And Protein Isolates Of Kargo (Piliostigma Reticulatum) Seed

The proximate composition of the Kargo seeds and the physico-chemical properties of the seed oil have been determined. Matured dried seeds were collected. They were then dehusked and pulverized into a fine powder and kept in air tight sample bottle for further analysis. Functional properties of the defatted sample and its protein isolate were also determined. The seed is rich in both crude protein (40.4%) and lipid (27.9%) and, therefore, could be classified as an oil seed. The crude protein for the defatted sample is significantly (p<0.05) higher than the protein value recorded for the undefatted (303g/kg). At room temperature the lipid extract was a liquid. The lipid is a clear golden yellow colour with low acid value (0.5%), but high saponification value of 205.1 mg KOH/g and iodine value of 103.9. The elemental analysis carried out on both the undefatted and the defatted seed shows that, the seed is a good source of potassium, phosphorus, magnesium and calcium. The defatted flour samples recorded a higher values for all the mineral elements determined except for the manganese which though very minute in quantity was observed to be doubled in the undefatted sample. The value recorded for both potassium and magnesium are significantly higher (p≤0.05) in the defatted sample than in the undefatted sample. Both the defatted flour and protein isolate show good foaming, emulsion and water binding properties. The defatted sample has a low water and oil binding capacity (1.84 and 0.41%, respectively) compared to the values recorded for the protein isolates (2.77 and 0.94% respectively). There is a significant difference (p≤0.05) in the values obtained for the foaming stability of the defatted flour sample (3.92%) and the protein isolate (0.01%). This indicates that Kargo seed protein isolate with estimated protein content of 86.0% and good functional properties has a potential for dietary improvement in the food industries

Preliminary Studies On Ethanol Production From Garcinia Kola (Bitter Kola) Pod: Effect Of Sacharification And Different Treatments On Ethanol Yield

A study on yeast fermentation of bitter kola pod( agricultural waste) was carried out using dried active bakers&apos; yeast ( Saccharomyces cerevisiae )and brewer&apos;s yeast ( Saccharomyces carlsbergensis ) Effects of saccharification using Aspergillus niger and different treatments on the waste as they relate to the optimization of the ethanol production were investigated. The reducing sugar in the waste was increased after 24-48 hours of sacharification using Aspergillus niger, fresh bitter kola waste recorded 4.4 - 8.0g/100g of the waste, while the partially fermented bitter kola waste gave the value in the range of 5.6 - 6.8g/100g. Baker&apos;s yeast gave a higher ethanol yield than Brewer&apos;s yeast. Different treatments of bitter kola pod revealed that addition of nutrient supplement enhanced the ethanol yield; however, 48 hours of saccharification significantly improved the ethanol yield at p ≤ 0.05