COMPARATIVE YIELD AND ANALYSIS OF ALCOHOL FROM SELECTED AGRICULTURAL PRODUCTS

Alcohol was produced from cassava, sorghum, rice and maize by measuring 100 grams of each starch material sourced from the different agricultural products which were hydrolyzed using 6 M hydrochloric acid respectively. The resultant reducing sugar (glucose) solution were fermented using brewer’s yeast and then distilled to obtain alcohol (ethanol). The yield of alcohol was determined, which ranged from 19.40 – 7.00 %. Sorghum gave the highest yield of 19.40 % which rice gave least yield of alcohol of 7.00 %. The daily protein analysis of the fermenting liquor was irregular, however the daily glucose analysis showed a gradual decrease in the concentration of glucose as fermentation progresses.

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Publication Details

Journal
Zenodo (CERN European Organization for Nuclear Research)
Published
2025-06-15
DOI
https://doi.org/10.5281/zenodo.18267720
Primary Topic
Cassava research and cyanide
Type
article
Field-Weighted Citation Impact
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article

COMPARATIVE YIELD AND ANALYSIS OF ALCOHOL FROM SELECTED AGRICULTURAL PRODUCTS

Amowie.Philip Oviawe, Nicholas Naruna Aigbovo, Beatrice Oghenetega Peretiemo-Clark
Zenodo (CERN European Organization for Nuclear Research)
Cassava research and cyanide
article

COMPARATIVE YIELD AND ANALYSIS OF ALCOHOL FROM SELECTED AGRICULTURAL PRODUCTS

Amowie.Philip Oviawe, Nicholas Naruna Aigbovo, Beatrice Oghenetega Peretiemo-Clark
article en

Abstract

Alcohol was produced from cassava, sorghum, rice and maize by measuring 100 grams of each starch material sourced from the different agricultural products which were hydrolyzed using 6 M hydrochloric acid respectively. The resultant reducing sugar (glucose) solution were fermented using brewer’s yeast and then distilled to obtain alcohol (ethanol). The yield of alcohol was determined, which ranged from 19.40 – 7.00 %. Sorghum gave the highest yield of 19.40 % which rice gave least yield of alcohol of 7.00 %. The daily protein analysis of the fermenting liquor was irregular, however the daily glucose analysis showed a gradual decrease in the concentration of glucose as fermentation progresses.

Zenodo (CERN European Organization for Nuclear Research)
Delta Air Lines (United States) (US), University of Science and Technology of Benin (BJ)
Zero hunger
Openalex Percentile: Top 22%
Cassava research and cyanide
DOIOpen Access PDFOpenAlex
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