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Bioethanol production from whole Cassava flour hydrolysate by solid state fermentation

B AADINARAYANAN 1
Ebin ANTONY 1
KR SMITHA 1
MM JESLY 1, *

  1. St. Joseph’s English Medium Higher Secondary School, Thrikkakkara
Correspondence to: MM JESLY, St. Joseph’s English Medium Higher Secondary School, Thrikkakkara. Email: pvphuc@bmrat.org.
Volume & Issue: Vol. 2 No. 4 (2016) | Page No.: 176-178 |
Published: 2016-12-31

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Copyright © 2016 by the author(s).

Copyright The Author(s) 2017. This article is published with open access by BioMedPress. This article is distributed under the terms of the Creative Commons Attribution License (CC-BY 4.0) which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited. 

Abstract

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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