Preliminary studies on ethanol production from <i>Garcinia kola</i> (bitter kola) pod: Effect of sacharification and different treatments on ethanol yield

Abstract

A study on yeast fermentation of bitter kola pod( agricultural waste) was carried out using dried active bakers' yeast (Saccharomyces cerevisiae)and brewer's yeast (Saccharomyces carlsbergensis) Effects of saccharification using Aspergillus niger and different treatments on the waste as they relate to the optimization of the ethanol production were investigated. The reducing sugar in the waste was increased after 24-48 hours of sacharification using Aspergillus niger, fresh bitter kola waste recorded 4.4 -8.0g/100g of the waste, while the partially fermented bitter kola waste gave the value in the range of 5.6 -6.8g/100g. Baker's yeast gave a higher ethanol yield than Brewer's yeast. Different treatments of bitter kola pod revealed that addition of nutrient supplement enhanced the ethanol yield; however, 48 hours of saccharification significantly improved the ethanol yield at p ≤ 0.05.

Enzymatic Hydrolysis and Fermentation of Plantain Peels: Optimization and Kinetic Studies

“…Itelima et al [6] stated that the ethanol yield obtained from plantain peels, cassava peels, and potato peels increases gradually from the first day to the seventh day of incubation with pineapple peels given up to 8.34% (v/v) yield of ethanol. Bukola et al [25] reported that biter kola fermented with baker's yeast could yield up to 2.16% (v/v) ethanol.…”