Tag Archives: Fermentation

Influence of Temperature and Agitation Speed on Fermentation Process during Production of Bioethanol Fuel from Cassava (Published)

This study investigate the influence of temperature and agitation speed on fermentation process during the production of bioethanol from cassava using sabourand dextrose agar. The fermentation was carried out under various temperatures of 28oC, 30oC, 35oC and 37oC and agitation speed of 100, 150, 200, and 300rpm in a 250ml flask. The yield of bioethanol were 12%, 18%, 37% and 22% respectively. The glucose was also used to energize the agar sample and broth to keep the inoculum in liquid state for production of ethanol. Temperature has a remarkable influence on bioethanol production, suitable temperature in fermentation is good condition for organisms and fungal to grow allowing yeast to react properly. From the results it was observed that high temperature kills yeast while low temperature slows down yeast reaction. Agitation speed on the other hand is imperative for adequate mixing, heat and mass transfer. It determines mass transfer between phases in culturing and also maintains homogenous chemical and physical condition in culturing by continues mixing. Agitation creates shear force, which affects microorganisms, causing morphological changes, variation in their growth and product formation, also damage cell structure. This study thus, revealed that temperature of 35oC and agitation speed of 200rpm with pH of 4.5 prove more suitable for fermentation process resulting in higher bioethanol yield of 37%.

Citation: M.A., Muregi,   M. S., Abolarin, O. J. ,Okegbile, and  E. J.,  Eterigho, (2021) Influence of Temperature and Agitation Speed on Fermentation Process during Production of Bioethanol Fuel from Cassava, International Journal of Engineering and Advanced Technology Studies, Vol. 9, No.3, pp.40-46

Keywords: Fermentation, agitation speed and temperature, culturing

Characteristics and Composition of Fermentation Containers, Its Effect on Ph and Some Functional Properties for Effective and Sustainable Fermentation of Locust Beans (Parkia biglobosa) (Published)

The choice for type of container to be used for effective and sustainable fermentation of locust bean (Iru) has been of contention by local processors having preference for some materials over others. Calabash gourd, highly dense polyethylene (plastic) and stainless steel were used to ferment locust bean for a threshold of 72 hrs. pH of significant difference p<0.005 was obtained from calabash gourd 6.02, plastic 5.95, and stainless steel 5.8. Insignificant differences were obtained in bulk density, water absorption capacity and oil absorption capacity.Iheke et al 2017 reported increase in pH with fermentation time and Olasupo et al 2016 reported a threshold of pH 8.2 after four days of fermentation. The three respective containers have low thermal and electrical conductivities but calabash, a polymer of lignin fused with cellulose has the lowest thermal and electrical conductivities of 0.163W/MK and 0.01 W/mK at 25oc respectively, followed by plastic a polymer of polyethylene with 0.4W/Mk and 0.44W/mK at 25oc respectively, and stainless steel an alloy of Iron, Chromium, Nickel, Molybdenum, Carbon, Manganese and Nitrogen having the highest values of 15 W/mK and 16W/Mk at 25o c. The insulating capacity and ability to retain and sustain heat in a closed system is inversely proportional to both thermal and electrical conductivities.

Keywords: Characteristics, Composition, Fermentation, Material

Effect of fermentation duration on the nutritional and antinutritional content of watermelon seeds and sensory properties of their ogiri products (Published)

The proximate composition and antinutrients of fermented watermelon seeds (24-120h (1-5 days)) as well as the sensory attributes of soup prepared with the condiment (ogiri), produced from the fermented watermelon seeds were determined using standard methods. Protein increased from 11.79% in the fresh sample to 13.77% (96h fermented watermelon seeds) while the ash increased from 4.95% to 5.75% in the same sample. The comparative assessment of the proximate composition of the watermelon ogiri and commercial ogiri (control) showed that the watermelon ogiri had higher protein and fat content, 13.77% and 15.40% respectively than the commercial ogiri (9.98% and 7.96% respectively).  The 96h fermented watermelon seeds had optimum increase in nutrients and was used as a condiment alongside with commercial ogiri from castor oil bean for oha soup preparation, both of which were subjected to sensory evaluation and they differed significantly (P<0.05). However, the control soup was most preferred by the panelists (7.68).

Keywords: Antinutrients, Fermentation, Ogiri, Sensory, Watermelon Seed

Lactic Acid Fermentation in Starfruit (Averrhoa Carambola) Juice By Lactobacillus Plantarum (Published)

Starfruit (Averrhoa carambola) is one of fruit that grow in Indonesia widely. People consume starfruit only by eat it directly and there is no other way to consume it despite eat it directly. It has many antioxidant that can be useful for human health. Probiotics are live microbial feed supplement that affects host by improve the balance of intestinal. Most of probiotics are lactic acid bacteria such as Lactobacillus plantarum. Probiotics can provide some health benefits such cholesterol reduction, enhanced function of gastrointestinal, lower the risk of colon cancer, and improved immune system.In this study, we successfully fermented a starfruit juice with lactic acid concentration 59025 ppm as yield 87,5%.

Keywords: Fermentation, Lactic Acid, Starfruit

Investigation of Saccharomyces Cerevisiae in Fermented Mulberry Juice (Review Completed - Accepted)

Mulberry is grown worldwide. Its leaves are used to feed the silkworms which in turn produce silk fiber. Sericulture is mostly practiced in China, India and Japan. In the rest of the world, mulberry is generally used as forage in animal production, or for other purposes. Besides using the leaves, mulberry bears sweet fruit. The full –bodied flavor of this fruit is a good balance of sweetness and tartness with nutrient elements of vital importance for human metabolism. If these fruits are industrially exploited for various commercially valuable products, mulberry can become an important crop throughout the world. Mulberries are good for health because of their vitamins, minerals and bioactive compounds. In addition, high carotene and organic acids content help to increase the body’s resistance. Mulberry can be used for making jam, jelly, pulp, fruit drink, fruit sauce, cake, fruit tea, fruit powder, fruit wine, food colorant, diabetes control agent and as ruminant livestock feed. In order to find the optimal conditions for the fermentation process, the juice was inoculated with Saccharomyces cerevisiae isolated from mulberry in various conditions. The results were as follows: inoculum volume 9 %v/v (inoculum concentration 107 yeast cells/mL), initial mulberry juice with 24oBx and pH 3.5, fermentation temperature 18÷20oC. Fermentation was carried out for 48h and the ethanol content of product was 5 %v/v.

Keywords: Ethanol, Fermentation, Mulberry Juice, Saccharomyces Cerevisiae

Cashew Apple Juice (Anacardium Occidentale L) Probiotic Fermented From Lactobacillus Acidophilus (Review Completed - Accepted)

The development of these probiotic beverages is important to diversify the market and to attend benefits to human health of large intestine. The aim of this study is using fruit juice from cashew apple as a substrate for the growth of Lactobacillus acidophilus. In order to create a new good probiotic beverages for human health and decrease environmental impurity from ripe cashew apples. The result showed that juice from ripe cashew apples after remove tannin and pasteurization at 90oC on 10 minutes and additional 11% (w/v) sucrose can be suitable substance for growing of Lactobacillus acidophilus.The optimum conditions of Lactobacillus acidophilus growth in cashew apple juice were: the initial pH 4.0-4.5 and 37oC temperature. Cell biomass of L. acidophilus after being fermented at 37oC/48 hours was greater (109 cfu/mL).

Keywords: Cashew Apple, Fermentation, Lactobacillus Acidophilus, Probiotic