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Studies on Production of Alcohol from Saccharified Waste Residue from Cassava Starch Processing Industries
Author(s) -
Kunhi A. A. M.,
Ghildyal N. P.,
Lonsane B. K.,
Ahmed S. Y.,
Natarajan C. P.
Publication year - 1981
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19810330806
Subject(s) - fermentation , sugar , starch , residue (chemistry) , pulp and paper industry , chemistry , food science , alcohol , food waste , alcohol industry , waste management , reducing sugar , ethanol fermentation , food processing , microbiology and biotechnology , organic chemistry , business , engineering , biology , advertising
A fibrous waste residue (20%) obtained in the manufacture of starch and sago from Cassava poses disposal problems. Fermentation studies for the production of alcohol on saccharified waste revealed that enrichment with mineral salts and nitrogen is essential. Inoculum size of 24.2 · 10 6 cells per 50ml medium was optimal while highest quantity of alcohol was formed at 96 h of fermentation. Though optimum initial sugar concentration in fermentation medium was found to be about 15%, the saccharified waste needed expensive concentration treatment to raise the sugar concentration to optimum level. Economic considerations suggest the use of saccharified waste without concentration.