ABSTRACT
Ethanol and microbial biomass were produced from mixed fruit peels (banana, pineapple, paw-paw, orange and water melon) using palm wine yeasts. These peels were washed, dried and ground into powder, before being used for fermentation by inoculating the substrate with palm wine yeasts for 11 days. Initially the sugar (brix) content of the mixed fruit peels powder was found to be 6.2% before it was optimized to 20.63% in a submerged fermentation jar and then inoculated with the yeasts isolated from palm wine; and allowed to ferment for 11 days. The fermentation profile showed that the pH decreased from 6.10 to 2.60. Total solid decrease from 18.66% to 4.67%, specific gravity decrease from 1.16 to 1.08 and sugar reduce from 20.63% to 1.75% in contrast, titratable acidity increased from 0.52% to 2.03% biomass grow from 0.67g/l and ethanol increase from 0.55% to 8.96% as the fruit yield. It was observed that there is possibility of increasing the biomass and ethanol yield if proper fermentation environment is created. However the peels demonstrated potentials as good sources of both biomass and ethanol. This will be useful in converting waste (mixed fruits peels) lettered in the environment into useful products (Alcohol and single cell protein from biomass).
TABLE
OF CONTENTS
Title Page
i
Certification ii
Dedication iii
Acknowledgment iv
Table of Contents v
List of Figures vii
Abstract viii
CHAPTER ONE
1.0 INTRODUCTION 1
1.2 Aims
and Objectives 3
1.2.1 The
main aim of the study 3
1.2.2 Objective
of the study 3
CHAPTER TWO
2.0 LITERATURE REVIEW 4
2.1 Fermentation
of Mixed Fruit Peels in Alcohol Production 4
2.2 Alcohol
Production from Mixed Fruit Peels using Palm Wine Yeasts 4
2.3 Biomass
Production from Waste Products 8
2.3.1 Sources
of Biomass 9
2.3.2 Biomass
Conversion 11
2.3.2.1 Thermal
conversions 11
2.3.2.2 Chemical
conversion 12
2.3.4 Biochemical
conversion and Uses 13
2.3.5 Electrochemical Conversion 14
2.3.6 Environmental
effects of Biomass 14
CHAPTER THREE
3.0 MATERIALS AND METHODS 16
3.1 Materials
Used 16
3.2 Source
of Materials 16
3.3 Sample
Preparation 16
3.3.1 Determination
of Sugar Content 17
3.3.2 Media
Preparation SDA 17
3.3.3 Optimization
of Substrate 18
3.3.4 Isolation
of Palm Wine Yeasts 18
3.3.5 Determination
of Total Solids 19
3.3.6 Determination
of Temperature 19
3.3.7 pH 20
3.3.8 Specific
Gravity Determination 20
3.3.9 Titrable
Acidity 20
3.3.10 Determination
of Biomass 21
3.3.11 Determination/measurement
of the alcoholic content 21
CHAPTER FOUR
4.0 RESULTS 23
CHAPTER FIVE
5.0 DISCUSSION, CONCLUSION AND
RECOMMENDATIONS 33
5.1 Discussion 33
5.2 Conclusion
34
5.3 Recommendations 34
REFERENCES
APPENDIX
LIST
OF FIGURES
S/N TITLES PAGES
1: Sketch
of 10 fold serial dilution of palm wine samples prior to
Inoculation 18
1: Changes in the specific gravity of
the fermentation period 25
2: Changes
in the sugar content during the fermentation period sugar
Content 26
3: Alcohol
yield during the fermentation period 27
4: Production
of Biomass during the fermentation period 28
5: Changes
in pH during the fermentation period 29
6: Changes
in temperature of fermenting time 30
7: Changes
in the total titrable acidity during the fermentation period 30
8: Changes
in the total solid during the fermentation period 31
CHAPTER
ONE
1.0 INTRODUCTION
The rapid growth of industries and technological
advancement in the world call for development in the chemical sector. The
production of industrial chemicals will enhance the economic progress of any
nation. Ethanol, one of the important industrial chemicals, can be produced
extensively from biomass such as mixed fruit peels (Chang et al., 2008).
The main constituents of this class of crop by-product
are cellulose and hemicelluloses, making them lignocelluloses that can be excellent
energy sources (Cowling, 2006).
The practice of mechanized farming has led to
extensive discharge of agricultural wastes that have had negative effects on
the environment. The utilization of such wastes has been a source of concern to
many researchers (Amosun, 2008).
Ethanol is one
such chemical that is used as a solvent for chemicals. Ethanol is used as an
intermediate in the production of liquid detergents. It is also used in the
manufacture of drugs, plastics, polishes, plasticizers, perfumes, cosmetics,
rubbers, accelerators, and cellulose nitrate. It is further used as an
anti-freeze. Ethanol produced from regenerable sources is an attractive
petrochemical feedstock in petroleum for poor countries (Gordon et al.,
2009).
Ethanol is produced from palm wine by fermentation
process (Harris, 2003). Fermentation is one of the oldest processes known to
man, and it is used in making a variety of products including foods,
flavorings, beverages, pharmaceuticals, and chemicals. Ethanol is made from a
variety of products such as grain, molasses, fruit, cobs, and shell; its
production, excluding that of beverages, has been declining since the 1930s
because of the low cost (Othman, 2007). In 1975, only 76×106L of
proof industrial ethanol were produced by fermentation compared to 7.95×106L
by synthesis. During 1974, Nigeria was spending N 2 million annually on spirits
and alcohol (Madrella et al., 2009). This expenditure represents a big
market for a country like Nigeria, with a population of over 120 million
people. A crude estimate of the total market for alcoholic beverages in Nigeria
is about 2,500,500 L/year. Therefore, provision must be made to balance the
shortfall to complement the imported, hence the need for this work. Nevertheless,
the production of chemical feedstock from biomass making use of locally sourced
material that is very cheap and within reach can be accomplished (Eweke et
al., 2009). The energy crisis necessitates
studying and discovering new processes involved in the production of renewable
compounds as alternative energy sources among which fermentation of ethanol
using renewable resources represents a significant alternative. In fact,
ethanol is being widely investigated as a renewable fuel source because, in
many respects, it is comparable to gasoline fuel (Othman, 2007).
This situation has led many countries to use ethanol
as a fuel especially from food crop. In many countries, sugarcane resource can
be used to produce a variety of commercial products that can be marketed domestically,
regionally, and internationally. In economic and environmental terms, the three
products that have special significance are sugar, ethanol, and electricity
(Othman, 2007).
Developing countries, through its potential in
developing large sugarcane production, can develop a proper strategy of using
ethanol as a fuel especially from cane sources. Yeast alcohol is the most
valuable product for the biotechnology industry with respect to both value and
revenue (Harris, 2003).
Approximately 80% of ethanol is produced by anaerobic
fermentation of various sugar sources by Saccharomyces cerevisiae, and
the technology has undergone significant improvements during the last decade
although availability of raw materials and proper design of fermentation
process are the major limitations causing reduced alcohol yields and quality.
In view of the importance of alcohol as an alternative for liquid fuel, several
investigations in ethanol fermentations are currently reported (Harris, 2003).
1.2 AIMS AND OBJECTIVES
1.2.1 The main aim of the study is:
To produce biomass and alcohol from mixed fruit peels
using palm wine yeasts.
1.2.2 Objective of the study is:
i)
To ground and mix
properly different fruits (banana, pineapple, paw-paw, orange and water melon)
and beef up the sugar (brix) content to fermentable substrate
ii) To
isolate and purify palm wine yeasts from palm wine
iii) To
ferment the substrate for 11 days so as to produce alcohol and biomass
iv) To
measure the fermentation profile such as pH, total solid, specific gravity,
sugar contents, TTA, alcohol and biomass during the fermentation period.
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