SACCHARIFICATION, BIOMASS AND ALCOHOL PRODUCTION FROM SWEET POTATO(IPOMOEA BATATAS) USING TRICHODERMA VIRIDE AND SACCHAROMYCES CEREVISIAE FROM PALM WINE.

ABSTRACT

Sweet potato tubers (peeled) were examined for ethanol production and biomass. The sweet potato tubers were grinded and hydrolysed/saccharified enzymatically using Trichoderma viride which resulted to a sugar yield of 7.2%brix and was optimized to 22.4% for fermentation to occur.Sacccharomycescerevisae from palm wine was used to ferment the hydrolysate to produce alcohol. During the fermentation process, records shows that the specific gravity,pH and sugar content reduced.The sugar reduced from 12.4% to 1.64%,The specific gravity reduced from 1.127g/cm3 to 1.016g/cm3  and the pH reduced from 6.0 to 3.1.The acidity increased from 0.24% to 1.53% and the alcohol content increased from 1.16% to 11.86%V/V.The produced biomass which started as 0.16% after 24h of fermentation increased and accumulated to 1.97g/l. An assessment of the produced alcohol showed that it had a boiling point of 78.830C,a specific gravity of 0.791g/cm3 and a pH of 3.53.The total alcohol yield was 11.86%V/V.The result of the experiment shows that sweet potato is a potential substrate for alcohol production  and biomass  used as single cell proteins.

Table of Contents

                                                                                                                                       i

Certification                                                                                                                           ii

Dedication                                                                                                                              iii

Acknowledgement                                                                                                                  iv

Table of Contents                                                                                                                   v

List of Tables                                                                                                                          vii

Figures of Tables                                                                                                                    viii

Abstract                                                                                                                                  ix

CHAPTER ONE   

1.0       Introduction                                                                                                                1

1.2       Aim                                                                                                                             4

1.3      Objectives                                                                                                                    4

CHAPTER TWO

2.0       LITERATURE REVIEW

2.1       Sweet Potato                                                                                                               5

2.2       Nutritional Value                                                                                                                                6

2.3       Saccharomyces cervisiae (Palm wine yeast)                                                              7

2.4       History of Yeasts                                                                                                        8

2.5       Growth and Nutrition of Yeast                                                                                   9

2.6       Nutritional Supplements                                                                                             9

2.7       Alcohol Tolerance                                                                                                      10

2.8       Biomass                                                                                                                      11

2.9       Fermentation                                                                                                               11

CHAPTER THREE

3.0       MATERIALS & METHODS                        

3.1       Sources of Materials                                                                                                   13

3.2       Sweet Potato Processing                                                                                             13

3.3       Sampling and Sample Preparation                                                                             13

3.4       Media Preparation                                                                                                      13

3.5       Isolation of palm wine yeast                                                                                       14

3.6       Hydrolysis of Sweet Potato with Trichodermaviride (Saccharification)                   15

3.7       Determination of pH                                                                                                    15

3.8       Determination of Titratable Acidity                                                                           16

3.9       Determination of Specific Gravity                                                                             16

3.10     Determination of Sugar                                                                                              17

3.11     Determination of Biomass                                                                                          18

3.12     Alcohol Distillation                                                                                                    19

CHAPTER FOUR

4.0       RESULTS

CHAPTER FIVE

5.0       DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1       Discussion                                                                                                                   26

5.2       Conclusion                                                                                                                  27

5.3       Recommendation                                                                                                       28

References

LIST OF TABLES

Table        Title                                                               Page

 1                     Quality characteristics of sweet potato flour hydrolysate used                 20       

for alcohol production.                                                                                  

 2                     Changes in quality characteristics of fermenting sweet potato              21

must during alcohol and Biomass production.                                              

 3                     Quality characteristics of produced alcohol.                                                  22                                           

LIST OF FIGURES

Figure           Title                                                    Page

1:         Change in PH during fermentation period                                                    23       

2:         Titratable acidity during fermentation                                                           24       

3:         Change in Temperature during fermentation period                                     25       

4:         Concentration of Biomass during Fermentation Period                                26

5:         Change in Specific gravity during fermentation period                                 27       

6:         Alcohol content during fermentation period                                                  28       

7:         Change in Sugar content during fermentation period                                    29                               

CHAPTER ONE

1.0           Introduction

There is a considerable interest in developing bio renewable alternatives to substitute fossil fuels such as bio ethanol as transportation fuel. Bio ethanol contributes a diminish petroleum dependency, generates new development opportunities in the agricultural and agro industrial sectors more farm work and environmental benefits. The main feedstock for bioethanol production are sugarcane and corn grain.

Sweet potato (Ipomoea batatas) has been considered a promising substrata for alcohol fermentation since it has a higher starch field per unit land cultivated than grains (Duvernayet al., 2013, lee et al. 2012; Srichuwonget al., 2009; Zisikaet al., 2009). Industrial sweet potatoes are not intended for use as a food crop. They are bred to increase its starch content, significantly reducing its attractiveness as a food crop when compared to other conventional food cultivars (visual aspect, color, taste). Therefore, they offer potentially greater fermentable sugar yields from a sweet potato crop for industrial conversion processes and the opportunity to industrial conversion processes and the opportunity to increase planted acreage (even on marginal lands beyond what is in place for food. It has been reported that some industrial sweet potatoes breeding lines developed could produce ethanol yield of 4500 – 6500L /ha compared to 2800 – 3800L /ha for corn (Duvernayet al., 2013; Ziskaet al., 2009). Sweet potato has several agronomic characteristics that determine its wide adaptation to marginal lands such as drought resistant, high multiplication rate and low degeneration of the propagation material, short grow cycle, low illness incidence and plagues, cover rapidly the soil and therefore protect it from the erosive rains and controlling the weed problem (Cao et al.,2011; Duvernayet al., 2013; Vilaroet al., 2009). Previous transformation of the raw material into chips or flour (powder) can be done in order to facilitate its transport and / or plant conservation. An effective ethanol production process is one where the amount of water added is minimal since more energy will be required to remove it at the end of the process if the final ethanol concentration is low (Cao et al., 2011; Shenet al., 2011). High ethanol concentration can be reached if the fermentable sugar concentration. In the case of ethanol production from root and tuber crops, it implies the use of a very high gravity (VHG) medium with high solid content and high viscosity. The high viscous nature causes several handling difficulties during process, and may lead to incomplete hydrolysis of starch to fermentable sugars (Shanavaset. al., 2011; Wang et al., 2008; Watanabe et al., 2010; Zhang et al. 2011).

Fresh sweet potato contains high water content. The drying process of this material is an aspect to be studied to optimize its transport, storing and processing. The use of flour of sweet potato would allow working with higher sugar concentration during the fermentation than fresh sweet potato without the addition of water. In this case, it should be assessed the energy saving of manipulating lesser amount of material, the handling of high viscous material, the extra cost of drying and the effect of drying on the performance of the process (Conversion of starch of fermentable sugars) (Moorthy 2002).

The conventional process for bio ethanol production from starch based materials includes the conversion of starch into fermentable sugars which generally takes place in two enzymatic steps: liquefaction using thermal-stable, alpha amylase and saccharification by addition of amyloglucosidase (AMG). Most studies of Starch hydrolysis use enzymes, temperature conditions and reaction times which have been done for grains, such corn. The starch of sweet potatoes is considered more complex than cereal starches, making it more challenging to hydrolyze into fermentable sugars. Besides, the digestibility of starch by enzymes vaines among different cultivars (Auvernayet al., 2013; Moorthy 2002; Srichuwonget al., 2008) yet there is still a need to establish a more defined biologically based approach to sweet potato starch conversion and evaluate the enzymes and processing conditions suitable for effective fermentable sugar production (Duvernayet al., 2013). The sweet potatoes used in the article has biomass yields of 10t /ha (dry basis), higher value than cultivated varieties for human consumption which presented as average yield of up 4.2t /ha.

Sweet potato roots are bulky and perishable unless cured. This limits the distance over which sweet potato can be transported economically. It was established that in cases where countries are capable of generating surplus, it tends to be relatively localized but dispersed and this leads to lack of market integration and limits market size (Katan and De Roos, 2007; FAO, 2011). Moreover, production is highly seasonal in most countries leading to market variation in the quantity and quality of roots in markets and associated price swings.

Sweet potato consumption has been adjudged to decline as incomes rise – a change often linked with urbanization, partly because of the lacks of post-harvest processing or storage (FAOSTAT, 2008;Centro internacional de ia papa, 2009). The latter can lengthen the period for which sweet potato can be marketed but may also be relevant for subsistence oriented households to increase the period over which sweet potato can be consumed, particularly where there is a market dry season. A sensible approach to achieve the goal of sweet potato product development would be to increase the nutritional content of this highly consumed crop.

Sweet potato is one of the crops selected by the U.S National Aeronautics and space administration (NASA) to be grown in a controlled ecological life support system as a primary food source. Recent studies show that sweet potato contains such functional components as polyphenols, anthocyanins and dietary fiber, which are important for human health. Sweet potato tops (leaves and stems) contain additional nutritional components in much higher concentrations that in many other commercial vegetables. Sweet potato leaves are cooked as a vegetable in many parts of the world. They are rich in vitamin B, β – carotene, iron, calcium, zinc and protein, and the crop is more tolerant of disease, pests and high moisture than many others leafy vegetables grown in the tropics. Because sweet potato tops can be harvested several times a year their annual yield is much higher than many other green vegetable.

Currently there is a growing interest for ecological sustainable bio-fuels all over the world. In Nigeria, simultaneous Saccharification and fermentation of lignocellulose to alcohol as substrate was reported by (Park andBarrtti 1995).

1.2       AIM

The aim of this research is to utilize sweet potato(ipomoea batatas) as Biomass for Alcohol production usingTrichodermaviride and Saccharomyces cerevisae.

1.3       OBJECTIVE

1. To saccharify sweet potato (cellulose) using Trichodermaviride
2. To generate biomass and ethanol using Saccharomyces cerevisae.

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