COMPARATIVE EVALUATION OF DIRECT FERMENTATION AND SIMULTANEOUS SACCHARIFICATION AND FERMENTATION OF POST HARVEST PINEAPPLE AND WATERMELON WASTE FRUIT FOR THE PRODUCTION OF BIOETHANOL

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dc.contributor.authorIGELIGE, Uzezi Gerald
dc.date.accessioned2015-11-27T10:15:18Z
dc.date.available2015-11-27T10:15:18Z
dc.date.issued2015-05
dc.descriptionA THESIS SUBMITTED TO THE SCHOOL OF POSTGRADUATE STUDIES, AHMADU BELLO UNIVERSITY, ZARIA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF MASTERS DEGREE IN ANALYTICAL CHEMISTRY CHEMISTRY DEPARTMENT FACULTY OF SCIENCE AHMADU BELLO UNIVERSITY, ZARIA NIGERIA MAY, 2015en_US
dc.description.abstractThe production of bioethanol from waste pineapple and watermelon, using dried active baker‘s yeast strain (Sacchromyces cerevisiae) was investigated using two methods of production (Direct Fermentation and Simultaneous Saccharification and Fermentation). The proximate composition, pH and the sugar content were determined. The mean value obtained for moisture, ash, crude protein, crude fiber, fat and carbohydrate was 91.52 ± 0.01 %, 0.22 ± 0.01 %, 0.45 ± 0.05 %, 0.19 ± 0.01 %, 0.18 ± 0.01 %, 7.18 ± 0.05 % respectively for watermelon and also the mean obtained for moisture, ash, crude protein, crude fiber, fat and carbohydrate was 82.20 ± 0.07 %, 1.23 ± 0.15 %, 0.45 ± 0.07 %, 0.70 ± 0.01 %, 0.47 ± 0.03 %, 4.06 ± 0.20 % respectively for pineapple waste. The reducing sugar assay of the pineapple waste gave 7.8 g/100 g and watermelon gave 4.5 g/100 g. Effect of yeast concentration, duration of fermentation, pH and temperature as they relate to the optimisation of the ethanol production were also investigated. The result showed that the fermented fruits waste produced ethanol: 5.88 ± 0.03 % and 1.91 ± 0.01 % (v/v) for pineapple and watermelon respectively using direct fermentation and 14.18 ± 0.03 %, 3.07 ± 0.01 % (v/v) for pineapple and watermelon respectively using simultaneous saccharification and fermentation, the result shows that the rate of ethanol production by fermentation of both waste fruits by baker‘s yeast (Sacchromyces cerevisiae) increases with fermentation period and maximum ethanol yield was at 72 hen_US
dc.identifier.urihttp://hdl.handle.net/123456789/7217
dc.language.isoenen_US
dc.subjectCOMPARATIVE,en_US
dc.subjectEVALUATION,en_US
dc.subjectDIRECT FERMENTATION,en_US
dc.subjectSIMULTANEOUS,en_US
dc.subjectSACCHARIFICATION,en_US
dc.subjectPOST HARVEST,en_US
dc.subjectPINEAPPL,en_US
dc.subjectWATERMELON,en_US
dc.subjectWASTE,en_US
dc.subjectFRUIT,en_US
dc.subjectPRODUCTION,en_US
dc.subjectBIOETHANOL,en_US
dc.titleCOMPARATIVE EVALUATION OF DIRECT FERMENTATION AND SIMULTANEOUS SACCHARIFICATION AND FERMENTATION OF POST HARVEST PINEAPPLE AND WATERMELON WASTE FRUIT FOR THE PRODUCTION OF BIOETHANOLen_US
dc.typeThesisen_US
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