Comparative assessment of the co-production of bioethanol and single cell proteins from Sugarcane Bagasse, Rice Husks, and cassava peels using Saccharomyces cerevisiae
Edo State University, Uzairue, Edo State, Nigeria Km 7, Auchi-Abuja Road, Iyamho-Uzairue Edo State, Nigeria.
Research Article
GSC Advanced Engineering and Technology, 2022, 03(02), 001–009.
Article DOI: 10.30574/gscaet.2022.3.2.0034
Publication history:
Received on 19 March 2022; revised on 25 April 2022; accepted on 27 April 2022
Abstract:
This work compares various waste sources of feedstock (cassava peels, sugarcane bagasse, and rice husks) for the co-production of bioethanol and single cell protein using Saccharomyces Cerevisiae as fermentation enzyme. Sulphuric acid solution was used for the pre-treatment, dilute hydrochloric acid was used for hydrolysis, temperature, time, and pH of 131.8 °C, 1 hr, and 5.3 respectively. Sodium hydroxide (NaOH) was used to adjust the pH of the hydrolysate to neutral (6.7). The primary component of the single-cell protein was ammonia (NH3), which was quantified using Kjeldahl's technique of analysis, while the bioethanol produced was assessed using the colorimetric and colored reaction method using a spectrophotometer. Sugarcane bagasse showed the highest amount of bioethanol (36.57 %) while Rice husks and Cassava peels showed 30.97 % and 29.31 % respectively. The greatest bioethanol production (47.85 %) was achieved by combining feedstock, cassava, and sugar cane feedstocks. The percentage of single cell protein generated from individual feedstock was the highest using sugarcane bagasse (29.4 %) while a sugarcane bagasse and cassava peels combination gave the highest concentration for single cell protein (43.6 %). The study has demonstrated efficient bioethanol and single cell protein (SCP) co-production from Saccharomyces Cerevisiae using sugarcane bagasse, cassava peels, and rice husk as feedstock.
Keywords:
Acid hydrolysis; Comparison; Fermentation; Hydrolysate; Saccharification
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Copyright © 2022 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
