Cassava is considered as a potential source for the commercial production of bioethanol because of its availability and low market price. Bioethanol reduces greenhouse gas emissions and can reduce the use or replace fossil fuels. Cassava flour was hydrolyzed by autoclaving to obtain a jelly like appearance for the fermenting biomass. Autoclaving resulted in the production of sugars which can be further fermented to bioethanol by baker’s yeast. Direct fermentation of this hydrolysate without enzymatic saccharification resulted in production of 5.7±1.4 % (w/v) ethanol. This method can be considered as an economical method for the production of bioethanol.


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