COMPARATIVE YIELD AND ANALYSIS OF ALCOHOL FROM SELECTED AGRICULTURAL PRODUCTS
DOI:
https://doi.org/10.5281/zenodo.18267721Keywords:
Cassava, Sorghum, Rice, Maize, Alcohol, FermentationAbstract
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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