ABSTRACT
Ethanol and biomass production from riped banana peels were undertaken using palm wine yeasts and Aspergillus niger. Riped banana peels were processed and its sugar content was determined to be below 8% before it was optimized to about 21%, it was separately inoculated with Aspergillus niger and palm wine yeasts and allowed to ferment for eleven days during which the quality characteristics, ethanol and biomass production were monitored on 48 hourly basis. Obtain results show variations between the fermentation dynamics of the two organisms in the both cases, temperature fermented between 300c and 320c while pH produced from 6.2 to 2.1 with variations only in the first 5 days. The acidity increased from 0.16% to 2.18% in Aspergillus niger fermented liquor. While, the specific gravity also reduced from 1.18 to 0.46 in both cases while total solid reduced from 16.80% to 1.66% in Aspergillus niger fermented liquor and 16.90% to 1.73% in palm wine yeasts fermented liquor. Sugar concentration was about the same used in both where reduction in sugar content ranged from 21.20% to 2.69% and 21.30% to 2.78% in the liquors. Biomass production was slightly higher in Aspergillus niger fermented liquor 1.19% to 0.70 than in the palm wine yeasts fermented liquor 1.16 to 0.69 as recorded on the 9th day but both reduced slightly at the end having 1.20% and 1.16% respectively. The quality of ethanol produced was 9.74% and 10.74% with Aspergillus niger fermented liquor and palm wine fermented liquor. It was observed that the palm wine yeasts fermented banana peels had slightly higher ethanol yield than the Aspergillus niger fermented one while the later had slightly higher biomass yield in all, the use of banana peels for bioethanol and biomass production was successful. And can help in converting waste (banana peels) to useful products (alcohol and singe cell proteins Biomass) while what happened in that of palm wine yeast is lower than that of Aspergillus niger.
TABLE OF CONTENTS
Title Pages
Title Page i
Certification ii
Dedication iii
Acknowledgements iv
Table of Contents v
List of Tables ix
List of Figures x
Abstract xi
CHAPTER
ONE 1
1.0 Introduction
1
1.1 Aims
and objectives 3
CHAPTER
TWO 4
2.0 Literature Review 4
2.1 Bioethanol
production 4
2.2 Countries
known for bioethanol production 4
2.3 Synergy
between ethanol and gasoline 5
2.4 Need
for biofuel/bioethanol 5
2.5 The
advantages of bioethanol 6
2.6 Biomass
production using palm wine yeasts 7
2.7 How
ethanol is made 8
2.8 Microorganisms
used 11
CHAPTER
3 13
3.0 Materials
and Methods 13
3.1 Materials
13
3.2 Methods 13
3.2.1 Samples
Preparation 13
3.2.2 Determination
of Sugar contents 13
3.2.3 Media
preparation SDA 14
3.2.4 Optimization
of substrate 15
3.3 Isolation
of palm wine yeasts 15
3.4 Isolation
of Aspergillus niger 16
3.5 Determination
of total solids 17
3.5.1 Determination
temperature 17
3.5.2 pH 18
3.5.3 specific
gravity determination James 18
3.5.4 Titratable
acidity 19
3.5.5 Determination
of biomass 19
CHAPTER
FOUR 20
4.0 Results
20
CHAPTER
FIVE 33
5.0 Discussion,
conclusion and Recommendation 33
5.1 Discussion 33
5.2 Conclusion
35
5.3 Recommendation
36
REFERENCES 37
APPENDICES 41
LIST OF TABLES
Title
Pages
1: Physiochemical characteristic of banana peels 11
2: Change in phytochemical
characteristics of fermenting banana peel
using palm wine yeasts . 23
3: Change in phytochemical
characteristics of fermenting banana peel
using Aspergillus niger 24
LIST OF
FIGURES
Title Pages
1: Changes in temperature during the fermentation period. 25
2: Changes in pH during the fermentation period 26
3: variation in the titratable acidity during the fermentation 27
4: variation in the specific gravity of the fermentation period 28
5: changes in the total solids during the fermentation period 29
6: changes in the sugar (Brix) content of the fermenting substrate during the fermentation period 30
7: Quantity of the production of Biomass during the fermentation period 31
8: Alcohol Production from Banana peels using Aspergillus niger and pal wine yeasts 32
CHAPTER
ONE
1.0 Introduction
Energy is an important asset to life. Energy
is even more better when it is in the renewable form. Renewable energy is now capturing
a good share of the worldwide headlines because of concerns about declining
supplies of fossil fuels, multiplying population and industrialization thereby
boosting the ever-increasing demand of fuels (Snehal, et al., 2014). Energy plays a vital role in the development of any
nation. However, that development increases the pollution levels. Recycling and
utilization have become major concern of developing nations (Alula et al, 2016). The overall wellbeing of
the world, industrial competitiveness and the function of society are all dependent
on safe, sustainable and affordable energy. Energy provides essential power for
almost all human activities. It provides services for cooking, heating,
lighting, health, food production and storage, education (Harmsen et al., 2010).
Bioethanol (ethanol, ethyl alcohol) is the
most widely employed liquid biofuel which is used as a fuel or as a gasoline
enhancer (Paulova et al., 2015). It
is important to note that according to Alula et al., 2016 ethanol has a higher oxygen content than other liquid
biofuels, a smaller amount of additive is required. The increased percentage of
oxygen allows a better oxidation of the gasoline hydrocarbons with the
consequent reduction in the emission of C0 and aromatic compounds. (Thangavelu et al., 2014 and Mbajiuka et al., 2014).
Biofuels according Itelima et al., 2013 are generally produced by
fermentation of agricultural wastes, fruit wastes, municipal and industrial
water using saccharomyces cerevisave (Baker’s yeasts) as food for
the microorganisms. The complexity of the production process depends on the
feed stock (Raikar, 2012). The ability to turn these wastes into useful
material, must be encouraged. The recycling and utilization of solid wastes are
currently major challenge falling most developing countries and these has led
to more and more environmental degradation thereby given rise to problems of
how to tackle them.
Biomass is an industry term for getting
energy by burning wood and other organic matter. Burning biomass releases
carbon emissions, biomass most often refers to plants or plant based materials
that are not used for food or feed and are specifically called lignocellulosic
biomass (Sun and Cheng, 2002). As an energy source, biomass can either be used
directly through combustion to produce heat, or indirectly after converting it
to various forms of biofuels.
Sun and Cheng (2002) had reported that
ethanol also known as ethyl alcohol or grain alcohol is a flammable tasteless,
colourless, mildy toxic alcohol having a fairly distinguishable odour. It is
the same alcohol found in alcoholic beverages and is used alternatively for
industrial purposes as well as transportation fuel. As a biofuel, ethanol is
produced most commonly from corn and sugarcane feedstocks. It has the potential
to be produced from woody biomass feedstocks.
Ethanol is by no means a new alcohol. The use
of ethanol by human’s dates back to prehistoric times when the substance was
largely consumed as a beverage. It was not until the early to middle 1800s,
however, that ethanol was first dissected as a compound and prepared
synthetically (Carlos et al., 2007).
Ethanol as a fuel, was used in lamps during the civil war era but a Liquor tax
placed on ethanol to help fund the war made the fuel costly compared to kerosene
and other fuels. In 1960s and 1970s, interest in fuel ethanol was stimulates
due to increase in demand by many nations. Hill et al (2006) reported that corn was the major feedstock for
ethanol, as octane enhancers, ethanol and its derivatives ethyl lert-butyl
ether actually increase the efficiency of gasoline burned in internal
combustion engine.
1.1 Aim and Objectives
Ø To convert waste (banana peels) to useful products
(ethanol) using palmwine yeasts and Aspergillus
niger.
The objectives of these work are;
Ø To produce bioethanol using palm wine yeasts
and Aspergillus niger
Ø To produce Biomass using palm wine yeasts and
Aspergillus niger
Ø To know alcoholic content of the ethanol
produce
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