PRODUCTION OF ETHANOL

FROM CASSAVA STARCH

ADENIYI PAUL O.
Matrle. Number: 200210983

DEPARTMENT OF MICROBIOLOGY
COLLEGE OF NATURAL SCIENCES
UNIVERSITY OF AGRICULTURE, ABEOKUTA

IN PARTIAL FULFILMENT OF THE CONDITIONS REQUIRED

FOR THE AWARD OF BARCHELOR OF SCIENCE DEGREE (B. Sc)
Six yeasts labeled KP, KPS, 2A, 2C, 1D, and B1, were isolated from palm-
wine. The yeast isolates were screened using the parameters which include;
fermentation speed, ethanol productivity, carbondioxide productivity, and
ethanol tolerance. Three of them (i.e. KP, KPS, and 2A), found to be
qualified based on the screening results, were used in the fermentation of
cassava starch hydrolysate that contains 14.3% sugar. KP emerged as the
best with fermentation efficiency of 592.2%, while KPS and 2A exhibited

the fermentation efficiencies of 57.83.1 % and 57.82.2% respectively.