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ETHANOL
PRODUCTION FROM YAM PEELS
ABSTRACT
This research was set out to investigate the microbiological and
physiochemical parameters of yam peels, these were carried out using standard
methods and the result obtained showed that the total bacteria counts of the
fresh yam peels was 3.52x105efuml on day 0 of analysis. Further
analysis in subsequent days during fermentation revealed a gradual increase in
the colony forming units of bacteria to 5.93105efuml on day 3. For
the microbial counts of fungi present in the yam peels there was an increase
from day 0 to day 1 but decrease in day 2 and further decreased in day 3. The
PH of the fresh yam peels was 5.3 on the first day of the analysis which showed
a gradual reduction throughout the period of analysis and ethanol yield was
oml/100g sample on the first day of analysis, this increased to 6.32ml/100g
sample on day 3 of analysis. The standard sugar was prepared using a lmg/ml
solution of the commercially available reducing sugar in the sample in
distilled water. The concentration of the sugar present in the sample was
calculated from the intercept of a graph of absorption of 500NM versus weight
of sugar. 50ml of the yam peel was mixed with 20ml of orthophosphoric acid. The
mixture was stirred, stopped and left overnight at room temperature to set free
all bounded hydrocyanic acid. This was done from day 0, day 1, day 2, and day 3
yam peel sample respectively.
TABLE OF CONTENT
Chapter one –
introduction
Background of the
study
Statement of problem
Purpose of study
Significance of the
study
Scope of study
Limitation
Definition of terms
Chapter two
Review Of Related
Literature
Chapter three
Research Design
Source of
Sample/Method of Data Collection
Storage/Experimental
Design
Method of Data
Analysis
Physiochemical
Parameter
Chapter four
Presentation,
Analysis and Discussion of result
Chapter five
Discussion of
findings
Conclusion
Recommendation
References
CHAPTER ONE
INTRODUCTION
1.1
BACKGROUND TO THE STUDY
The
world is becoming more complex and more waste are generated everyday due to the
increasing population without making adequate preparation for means of proper
disposal thereby constituting nuisance to the environment liens the need to
convert some of these waste (yam peel) to useful product (ethanol). Yam are
grown in limited areas of the tropics, particularly in the humid parts of West
Africa and the Caribbean. The plant requires good well drained soil and ample
and well distributed rainfall. They are labour intensive; require not only
starting to support their vines, all of this increase the stock production.
They can produce as much as (90) tones, but yam are highly prized food and
current production fall short of demand, it is unlikely that they will ever
compete with yamfor fuel alcohol purpose, yam is a fermentable starch per
hectare. They require better soil and water, but have a wide range of latitude
and attitude and being a prostrate plant can withstand widely condition. Yam
peel conking a high proportion of starch, and it is possible to obtain
relatively high yield of 40-50 tons per hectare without expensive fertilizer or
supplementary irrigation on soil. Soil unsuitable for growing more demanding
crop.
Although
production level under traditional farming system are around 10 tons per
hectare research, into improved varieties and cultural practices has shown that
annual yields of 80-100 tons are theoretically possible. The plant is resistant
to pest and can be store in the ground for several months after maturity until
it is needed, once harvested the storage life of the peel which is not a
storage organ or dormancy is limited, and in many countries it is processed for
storage by clipping or flaking and drying large amount of dried yams are
exported to Europe from Thailand and other countries as a source of
carbohydrate for animal feed. These characteristics makes it an excellent small
holder crop and one of the most promising sources of starch for alcohol fuel.
Also, the foliage can be used for animal feed (and human food in some culture).
1.2
STATEMENT OF THE PROBLEM
The
problems associated with this study includes;
1.
Are there clean ethanol (bio-ethanol) that do not have polluting effect on the
environment in Nigeria.
2.
Ethanol produce from petroleum (fossil fuel) do have negative effect on the
environment.
3.
Are there sufficient yams of farmers to cultivate and supply yam for the
production of ethanol.
4.
Most people are afraid that utilizing yam peels for the production of ethanol
will lead to food shortage since people also utilize yam as flour.
1.3
PURPOSE OF THE STUDY
The
purpose of the study is to produce ethanol from yam peel (yam waste).
1.4
SIGNIFICANCE OF THE STUDY
The result of this
project, it will enlighten the people about the usefulness of yam peel (yam
waste). This information will assist the people about more waste that are
generated every day due to the increase population without making adequate
preparation for means of proper disposal thereby constituting nuisance to the
environment liens the need to convert some of these waste (yam peel) to useful
product (ethanol).
1.5
RESEARCH QUESTIONS
To
deal with the production of ethanol from yam peel certain question where asked
these include;
a.
How can ethanol be produced from yam peel (yam waste)
b.
Will the ethanol produced from yam peel be of reasonable quantity?
1.6
SCOPE OF THE STUDY (DELIMITATION)
The study will focus
its attention on the use of yam peel (yam waste) to produce ethanol since yam
peels are easily obtained from all waste dumps in Benin from the dump since
they are of no use to the people that dump them there.
1.7
DEFINITION OF TERMS
The
meaning of some terms used in the study is explained below;
Yam: The large root
of a tropical plant that is cook as food, it is meant to eat.
Sufficient: To do
something enough for a particular purpose.
Ethanol: The type of
alcohol in alcoholic drinks are used as fuel or solvent.
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